Description
Peppermint Meltaways Cookies are delicate, buttery treats with a smooth peppermint flavor, topped with a creamy peppermint frosting and crushed candy cane garnish. These melt-in-your-mouth cookies are perfect for holiday celebrations or a festive snack.
Ingredients
Scale
Cookies
- ⅓ cup unsalted butter very soft room temperature
- ⅓ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons – see tips)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (adjust to preferred peppermint flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Set aside for later use.
- Mix Wet Ingredients: In a medium bowl, add unsalted butter, sweetened condensed milk, and peppermint extract. Using a handheld mixer on medium-high speed, beat until smooth and no lumps remain.
- Add Cornstarch: Gradually add the cornstarch to the bowl and mix on low speed until fully incorporated and the batter is smooth. Add extra cornstarch by tablespoons if the dough is too soft as per tips.
- Scoop Cookies: Using a 1 tablespoon cookie scoop, scoop level portions of dough onto the prepared baking sheet, leaving 2 inches between each cookie to allow for baking.
- Bake Cookies: Bake for 12 minutes or until the edges are just lightly golden. Avoid overbaking to maintain the delicate texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely at room temperature.
- Prepare Frosting: While cookies bake and cool, combine powdered sugar, melted butter, heavy cream, and peppermint extract in a medium bowl. Beat until thick and smooth, adjusting cream or powdered sugar to reach spreadable consistency.
- Frost and Garnish: Spread approximately 2 teaspoons of frosting on each cooled cookie and sprinkle with crushed peppermint candies for a festive finish.
Notes
- Start with 1 cup cornstarch for the dough and add 1-2 tablespoons if needed to achieve a thick peanut butter texture that holds shape well.
- Do not overmix dough to prevent flat, tough cookies; dough should be soft and slightly crumbly.
- This recipe makes 12 cookies and corresponding frosting; double the ingredients to make more.
- Use very soft butter at room temperature (not melted) for smooth mixing; warm slightly if needed.
- Adjust peppermint extract in frosting starting with ⅛ teaspoon; increase to taste.
- If frosting becomes too thick, add heavy cream by teaspoon increments; if too thin, add powdered sugar accordingly.
- You can substitute homemade frosting with store-bought vanilla frosting mixed with peppermint extract and crushed candy canes or add red food coloring for holiday flare.
- Store cookies in an airtight container at room temperature for up to 2 days; frosting can be made ahead and stored refrigerated for up to 3 days, then brought to room temperature before use.
- Freezing these meltaway cookies is not recommended due to their delicate texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 12 mg
