Description
Peppermint Meltaways Cookies are delicate, buttery treats infused with refreshing peppermint flavor and topped with a creamy peppermint frosting and crushed candies. These melt-in-your-mouth cookies are perfect for holiday celebrations or anytime you want a festive sweet 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 as needed)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (depending on preferred peppermint flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the very soft unsalted butter, sweetened condensed milk, and peppermint extract. Using a handheld mixer on medium-high speed, beat until smooth and no lumps of butter remain.
- Add Cornstarch: Add the cornstarch to the wet ingredients and mix on low speed until fully incorporated and the batter is smooth. If the dough feels too soft or sticky, add 1-2 tablespoons additional cornstarch until the dough has a thick peanut butter-like consistency.
- Scoop Cookies: Use a 1 tablespoon cookie scoop to portion level scoops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for slight spreading.
- Bake Cookies: Bake the cookies for 12 minutes, or until they are just lightly golden around the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: While cookies are baking and cooling, prepare the frosting by combining powdered sugar, melted and cooled butter, heavy cream, and peppermint extract in a medium bowl. Beat until thick and smooth. Adjust consistency by adding extra heavy cream (1 teaspoon at a time) if too thick, or powdered sugar (1-2 tablespoons at a time) if too thin.
- Frost and Garnish: Spread about 2 teaspoons of frosting onto each cooled cookie and sprinkle with crushed peppermint candies for garnish.
- Serve and Store: Serve the frosted cookies immediately. Store any leftovers in an airtight container in a single layer on the counter for up to 2 days. Do not freeze due to their delicate texture.
Notes
- Use very soft room temperature butter, not melted, for best texture. Warm slightly if too firm.
- Adjust cornstarch carefully to achieve a dough consistency like thick peanut butter that holds shape but is still tender.
- Do not overmix dough to avoid flat and tough cookies; the dough should be soft and slightly crumbly.
- This recipe makes about 12 cookies; double the recipe easily for a larger batch.
- Frosting peppermint flavor can be adjusted to taste; start with ⅛ teaspoon and add more as desired.
- You can substitute homemade frosting with store-bought vanilla frosting mixed with peppermint extract and crushed candy canes for convenience.
- Frosting can be made ahead and stored in the refrigerator for up to 3 days; let it come to room temperature and whisk before use.
- Do not freeze the cookies as their delicate texture might be compromised.
- For flavor variations, try lemon, vanilla, or almond extract instead of peppermint in the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
