Peppermint Meltaways Cookies

3.89 from 26 votes

Nothing says Christmas like peppermint flavored treats, and peppermint meltaways are the perfect holiday baking item. After one bite you will see where they get their name!

Prep Time10

Cook Time10

Chill Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 209kcal

Author: Jennifer Fishkind

Ingredients

Cookies

1¼ cups all-purpose flour
½ cup cornstarch
1 cup unsalted butter softened to room temperature, not melted
1 cup powdered sugar sifted
½ teaspoon peppermint extract

Frosting

2 cups powdered sugar sifted
3 tablespoons unsalted butter softened to room temperature
3 tablespoons half & half
½ teaspoon real peppermint extract
¼ cup crushed peppermint candies (or candy canes)

Instructions

In a medium bowl whisk together the all-purpose flour and cornstarch until fully incorporated.
1¼ cups all-purpose flour, ½ cup cornstarch
In a large mixing bowl, beat together, using a handheld mixer on medium speed, the softened unsalted butter, sifted powdered sugar and peppermint extract for 1-2 minutes or until the butter is light and fluffy.
NOTE: Do not overmix. To check if your cookie dough is not overmixed, observe the texture and consistency. The dough should be uniform and smooth, but not overly sticky or stiff. It should hold together well but not feel tough or elastic. If the dough starts to feel tough or loses its tender texture, it may be overmixed.
1 cup unsalted butter, 1 cup powdered sugar, ½ teaspoon peppermint extract
Add the flour mixture to the butter and beat again until combined. The cookie batter will be thick. Cover the bowl with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 350* F. Line two large baking sheets with parchment paper and set aside.
Using a 1 inch cookie scoop, scoop a level amount of dough and roll, in the palm of your hand, into a smooth ball. Place the rolled cookie dough ball onto the prepared baking sheet. Repeat with the remaining cookie dough until all the balls have been rolled, being sure to space the cookies 2 inches apart on the baking sheets.
Bake the cookies for 9-11 minutes or just until the center of the cookies are set. These cookies should not be browned. They should be very pale in color.
Allow the baked cookies to cool on the baking sheet for 10 minutes before removing them to cool completely on a wire rack on the counter.
While the cookies are cooling, you will make the frosting by adding to a medium mixing bowl the sifted powdered sugar, softened unsalted butter, half & half and peppermint extract. Beat on medium-high speed, using a handheld mixer, for 1-2 minutes or until the frosting is smooth and fluffy. The frosting should be soft enough to spread easily onto the delicate peppermint meltaway cookies.
2 cups powdered sugar, 3 tablespoons unsalted butter, 3 tablespoons half & half, ½ teaspoon real peppermint extract
While handling these delicate cookies very carefully, use an offset spatula to spread approximately 2-3 teaspoons of frosting to the tops of each cookie. Do not frost all the way to the edges. Garnish the frosted cookies with a sprinkle of the crushed peppermint candies.
¼ cup crushed peppermint candies

Notes

Storage:

These peppermint meltaway cookies are best within the first 2- 3 days of making them. You can store them at a cool room temperature in an airtight container. You can freeze the rolled, unbaked, cookie dough balls in an airtight container, for up to 2 months. Be sure to thaw them completely in the refrigerator before baking and frosting.

NOTE:

Make sure your ingredients are fresh and not expired. This could result in a flat cookie.
Do not overmix your dough. This introduces too much air and could cause your cookie to be too flat and tough. The dough should have a soft, slightly crumbly texture that's easy to handle. It shouldn't be too sticky or too dry. The dough should hold its shape when rolled into balls but still have a tender, almost silky feel to it.
Your butter should just be at room temperature. If it is overly soft or melted it can cause your cookies to spread too much.

Tips:

You can add an additional 1-2 teaspoons of half & half to get to a spreadable consistency if too thick. Alternately, you can add another 1-3 tablespoons of sifted powdered sugar if the frosting is too thin and won’t hold its shape.
During the holidays you can often find the peppermint crunch Andes Mints. These would be a great substitute for the crushed peppermint (candy cane) candies. They are a little more of a subtle peppermint flavor in comparison to the traditional peppermint candies.

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