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These Peppermint Meltaways transform my home each holiday season. The soft cookies simply vanish on your tongue as you bite into them, while the peppermint frosting and crunchy candy bits on top make them truly special. My kitchen fills with the scent of mint when I bake these, taking me back to childhood Christmas treats and candy cane memories.
What You'll Need
- Cornstarch: This gives you that wonderful dissolve-in-your-mouth feeling.
- Flour: For the most delicate result, I always sift it.
- Peppermint Extract: Just a hint creates that magical flavor.
- Confectioners' Sugar: The key to these cookies' softness.
- Butter: I pick unsalted so I can tweak the taste myself.
- Crushed Peppermints: For that festive look and extra bite.
- Confectioners' Sugar: Makes your topping incredibly velvety.
- More Peppermint: Brings that holiday taste to another level.
- Milk: A tiny bit helps the frosting spread nicely.
- More Butter: The base for your pillowy topping.
Let's Start Baking
- Combine Dry Ingredients
- Mix the flour and cornstarch together, then fold them gently into your wet mixture until you've got a soft, pliable dough.
- Chill and Shape
- Let the dough rest in your fridge for a bit, then roll it into small one-inch balls ready for the oven.
- Mix the Dough
- Beat the butter and sugar together for about 3 to 4 minutes until they're fluffy and light. Add a small amount of peppermint extract to bring in that wonderful flavor.
Into the Oven
- Cooling Time
- After baking, leave the cookies on the hot sheet for a couple minutes, then move them to a rack where they can cool completely.
- Bake the Cookies
- Heat your oven to 350°F and put your chilled dough balls in for 9 to 11 minutes until you see the bottoms turning slightly golden.
Creating the Topping
- Frost and Decorate
- Put a thick layer of frosting on each cookie after they've cooled down, then sprinkle crushed peppermint on top for extra crunch and sparkle.
- Make the Frosting
- Beat the butter until it's light and airy, then gradually mix in milk, peppermint extract, and powdered sugar until smooth. If you want, add a tiny bit of pink coloring for a holiday look.
Make Them Your Own
I've tried using a simple glaze instead of frosting sometimes, and playing with different flavors can be fun too. While I've cut them into holiday shapes before, there's something about the original round cookies I can't get enough of. Don't skip the crushed peppermint topping - it's not just pretty but adds such a nice crunch and extra burst of mint sweetness.
Keeping Them Fresh
Store these treats in something airtight and they'll stay yummy for a few days. I often bake the cookies early and save the frosting part for right before I serve them. If you're really planning ahead, you can freeze the plain cookies for up to three months - just wait to add frosting until after they've thawed out.
My Best Tips
- Plan ahead by baking these a day or two early so the flavors can really come together.
- Always make more than you think you'll need - they'll be gone fast!
- Put the dough in the fridge for a bit for better cookies overall.
- Add sugar or milk bit by bit to get your frosting just right for spreading.
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Frequently Asked Questions
- → What gives them the meltaway texture?
The mix of butter and cornstarch makes these cookies incredibly soft and crumbly, giving them a melt-in-your-mouth feel. Handle the dough carefully to preserve this texture.
- → How far ahead can I prepare them?
You can freeze the plain cookies, without frosting or candy, for up to three months. Add the finishing touches right before serving.
- → Why is chilling the dough necessary?
It helps the butter solidify, making the dough easier to work with and preventing the cookies from spreading too thin in the oven.
- → Can I use other flavorings?
Feel free to try vanilla or almond extract, but peppermint really brings out the holiday magic in these cookies.
- → What's the best way to store them?
Keep them in a tightly sealed container to maintain freshness for about five days. Over time, the candy topping might lose its crunch.