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These Peppermint Meltaway Cookies are tiny treats that melt in your mouth—just perfect for holiday gatherings. With their airy texture, gentle mint flavor, and sweet buttery topping, they'll brighten up any festive table or make a wonderful homemade gift for friends.
What makes these cookies so tempting
These treats combine an incredibly soft, melt-in-your-mouth texture with a cool peppermint kick. The sweet buttery frosting and the crunch from candy cane bits turn them into an elegant holiday indulgence. They're great for Christmas parties or just when you want something special for yourself.
Key ingredients for foolproof results
- Unsalted butter: 1 cup (16 tablespoons; 226g), softened at room temp for a smooth mix.
- Powdered sugar: 2/3 cup (80g) for gentle sweetness.
- Egg yolk: 1, room temperature, to help everything blend smoothly.
- Extracts: 1 tsp pure vanilla and 1/2 tsp peppermint for amazing flavor.
- Flour: 2 cups (250g), sifted to keep cookies light.
- Cornstarch: 1/4 cup (30g) for that melt-away quality.
- Baking powder: 1 tsp to give slight lift.
- Salt: 1/4 tsp to balance flavors.
- Frosting butter: 6 tablespoons (85g), softened.
- Crushed candy cane: 1/4 cup (40g) for holiday flair.
Step-by-step guide to cookie perfection
- Mix your dough
- Beat butter and powdered sugar until fluffy and light. Drop in the egg yolk and extracts, then mix in dry ingredients until you get thick dough. Chill for at least 30 minutes.
- Bake your cookies
- Roll dough into balls (about 20g each) and gently flatten them. Bake at 175°C (350°F) for 13-14 minutes until edges set. Let them cool completely.
- Whip up the frosting
- Blend softened butter with powdered sugar, milk, and extracts. Add more sugar or milk to get the right thickness. Color the frosting if you want, then spread it on cooled cookies.
- Finish with toppings
- Sprinkle crushed candy cane on each cookie for a festive touch. Let them sit until the frosting firms up slightly.
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Smart storage tips
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 1 day, or in the fridge for up to 5 days. You can also make them ahead and add the frosting just before serving to keep them looking and tasting their best.
Frequently Asked Questions
- → Why chill the dough?
- Chilling firms up the butter so the cookies hold their shape while baking. It also makes the flavors rounder and improves the texture.
- → How do I perfect the glaze?
- Consistency is key. It should be soft enough to spread but firm enough to stay put. Add milk or powdered sugar to adjust as needed.
- → Can the cookies be frozen?
- You can freeze unglazed cookies for up to 3 months. Let them thaw fully before adding glaze, as freezing ruins the glaze texture.
- → Can natural mint extract be used?
- Peppermint extract works best for these cookies, as it gives a stronger and more distinct flavor than natural mint extract.
- → How can I crush the candy canes?
- Put the candies in a plastic bag and smash them with a rolling pin. Aim for mid-sized pieces for texture and decoration.