Introduction

Peppermint Meltaways are delicate, buttery cookies with a refreshing hint of peppermint, perfect for the holiday season or any time you crave a sweet minty treat. These cookies feature a soft texture and a creamy peppermint frosting topped with crushed candy for a festive finish.

The image shows small square treats with two clear layers: the bottom layer is beige and crumbly, while the top layer is smooth and creamy white, almost like white chocolate. Each square is topped with crushed red and white candy pieces, scattered unevenly on the surface, giving a festive look. The squares are tightly packed together on a white marbled surface, showcasing their texture clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
2 tablespoons butter, softened (for frosting)
1 1/2 cups confectioners’ sugar (for frosting)
2 tablespoons milk
1/4 teaspoon peppermint extract (for frosting)
2-3 drops red food coloring (optional)
Crushed peppermint candies, for garnish

Instructions

Step 1: In a large mixing bowl, cream together the butter and confectioners’ sugar until light and fluffy. Beat in the peppermint extract to add a festive aroma.
Step 2: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the creamed butter mixture, blending until a soft dough forms.
Step 3: Cover the dough and refrigerate for at least 30 minutes to help the cookies maintain their shape during baking.
Step 4: Preheat your oven to 350°F (180°C). Roll the dough into 1-inch balls and place them about 2 inches apart on ungreased baking sheets.
Step 5: Bake the cookies for 9 to 11 minutes, or until the bottoms are lightly browned. Transfer them to wire racks to cool completely.
Step 6: While the cookies cool, prepare the frosting. Beat the softened butter in a small bowl until creamy. Gradually add the confectioners’ sugar, milk, peppermint extract, and food coloring (if desired), mixing until smooth and spreadable.
Step 7: Spread the frosting evenly over the cooled cookies and sprinkle with crushed peppermint candies. Allow the frosting to set before serving.

Tips & Variations

Chilling the dough is key to preventing the cookies from spreading too much during baking.
For a stronger peppermint flavor, add a few extra drops of peppermint extract to the frosting, but be careful not to overpower the delicate cookie taste.
If you prefer a smoother topping, skip the crushed candies and drizzle melted chocolate over the frosted cookies instead.

Storage

Store the Peppermint Meltaways in an airtight container at room temperature for up to 5 days. If the frosting softens, refrigerate the cookies briefly and allow them to come back to room temperature before serving. They can also be frozen un-frosted for up to 2 months; add frosting after thawing.

How to Serve

The image shows several small square-shaped treats arranged close together on a white marbled surface. Each treat has two distinct layers: a smooth, creamy white top layer that is slightly rounded on the corners, and a light brown, crumbly bottom layer acting as a base. The top layer is sprinkled generously with small red and white candy pieces, adding texture and color contrast. The treats have a soft, shiny look on top, while the base looks textured and slightly rough. The overall color scheme is white with pops of red from the candy sprinkles, giving a festive feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different extracts instead of peppermint?

Yes, you can substitute vanilla or almond extract to change the flavor profile, though peppermint is traditional for this recipe.

How do I prevent the frosting from melting on the cookies?

Make sure the cookies are completely cooled before frosting. Applying frosting to warm cookies will cause it to melt. Also, chilling the frosted cookies briefly helps the frosting set nicely.