Description
Tender, buttery Peppermint Meltaway Cookies infused with a refreshing peppermint flavor, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1 teaspoon peppermint extract
- 1/2 cup crushed candy canes
- 1/2 cup unsalted butter for buttercream
- 2 cups powdered sugar for buttercream
- 2 tablespoons milk for buttercream
- 1/2 teaspoon peppermint extract for buttercream
- Food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the peppermint extract.
- Whisk together the flour, cornstarch, and salt in another bowl.
- Add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the crushed candy canes.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are just lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Beat the softened butter and powdered sugar until creamy for the buttercream.
- Add the milk and peppermint extract to the buttercream mix.
- If desired, add food coloring to the buttercream.
- Frost the cooled cookies with the buttercream and sprinkle with crushed candy canes.
- Enjoy your festive peppermint meltaway cookies!
Notes
Store cookies in an airtight container for up to 5 days, or freeze for up to a month. For a dairy-free option, use plant-based butter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg