Description
Peppermint Meltaways are delicate, buttery cookies infused with refreshing peppermint extract, coated in a sweet glaze, and topped with crushed peppermint candies. These melt-in-your-mouth treats are perfect for the holiday season or any occasion where a festive, minty dessert is desired.
Ingredients
Scale
Cookie Dough
- 1 cup butter (softened)
- 1/2 cup powdered sugar
- 3/4 tsp peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
Glaze and Topping
- 1 1/2 cups powdered sugar
- 1 to 2 tablespoons milk
- 1/4 teaspoon peppermint extract
- Crushed peppermints (for topping)
Instructions
- Combine Butter, Sugar, and Extract: In a large bowl, combine 1 cup softened butter, 1/2 cup powdered sugar, and 3/4 teaspoon peppermint extract.
- Cream the Mixture: Using an electric mixer, beat the ingredients until fully combined and creamed together to create a smooth base.
- Add Dry Ingredients and Refrigerate: Gradually add 1 1/4 cups flour and 1/2 cup cornstarch to the butter mixture until well incorporated. Refrigerate the dough for 1 hour to firm up and make it easier to shape.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Shape Dough Balls: Take about 2 teaspoons of dough and roll it into balls. Place the dough balls onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake Cookies: Bake the dough balls for 12-15 minutes or until the edges are lightly golden, indicating they are cooked through but still tender.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. Handle gently as the cookies are delicate.
- Prepare Glaze: In a bowl, mix 1 1/2 cups powdered sugar with 1/4 teaspoon peppermint extract. Add 1 tablespoon milk to start and stir until the mixture reaches a drizzly consistency. Add more milk if necessary, but keep the glaze thick enough to coat the cookies.
- Glaze the Cookies: Drizzle the glaze evenly over the cooled cookies.
- Add Toppings: Immediately sprinkle crushed peppermints over the glazed cookies before the glaze sets. Serve once the glaze has firmed up slightly.
Notes
- Refrigerating the dough is essential for easier shaping and to ensure the cookies hold their shape during baking.
- Be gentle when handling the cookies after baking as they are fragile and can break easily.
- Adjust the glaze thickness by adding milk a little at a time to avoid it becoming too runny.
- Store cookies in an airtight container at room temperature for up to one week.
- These meltaways are excellent for holiday gifting and pairing with hot cocoa or tea.
