Description
These Peppermint Meltaway Cookies are buttery, tender, and literally melt in your mouth. Topped with a creamy peppermint glaze and crushed candy canes, they’re a festive holiday treat that’s as beautiful as it is delicious.
Ingredients
Units
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk (plus more as needed)
- 1/2 tsp peppermint extract
- Optional: red or green gel food coloring
For Garnish:
- Crushed candy canes or peppermint candies
Instructions
Make the Cookies:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Mix in the peppermint extract. Gradually add the flour, cornstarch, and salt, beating until just combined.
- Scoop out 1-inch balls of dough and place them on the prepared baking sheets about 2 inches apart. Flatten slightly with the back of a spoon or your hand.
Bake:
- Bake for 10–12 minutes, or until the edges are just barely golden. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and peppermint extract until smooth. Adjust the consistency with more milk if needed. If desired, tint the glaze with a drop or two of gel food coloring.
Decorate the Cookies:
- Spoon or drizzle the glaze over the cooled cookies. Immediately sprinkle with crushed candy canes or peppermint candies before the glaze sets.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unglazed cookies for up to 1 month. Thaw and glaze before serving.
- Flavor Twist: Add a hint of vanilla extract for a richer flavor or mix crushed candy canes directly into the dough.