Peppermint Meltaway Cookies

11.29.2016

Peppermint Meltaway Cookies | Cooking Classy

Let the holiday baking begin! I love this time of year and all the delicious holiday treats that come with it! It snowed a lot here just yesterday so my kids and I built a snowman, drank hot cocoa by the Christmas tree, and made these purely irresistable Peppermint Meltaway Cookies. I can’t think of a better way to welcome in the Christmas season. Peppermint is one of the ultimate Christmas flavors and the options of what you can make with it are endless. Have you tried my Peppermint Chocolate Cake, Peppermint Bark Cheesecake, Peppermint Sugar Cookies (soft Lofthouse style kind), White Chocolate Dipped Peppermint Sugar Cookies (chewy kind), No Bake Peppermint White Chocolate CheesecakesPeppermint Bark Popcorn, or these Peppermint Oreo Truffles? You had better add a few of those to your holiday baking list this year, as well as these heavenly Peppermint Meltaway Cookies!

Peppermint Meltaway Cookies | Cooking Classy

To say these are a dangerous cookie is an understatement. My small family finished all of these off in one day! Sure it doesn’t make a huge batch but still, normally we show a lot more restraint around here. We have to because I bake and cook for a living (this blog is my job in case you didn’t know. Sorry about those pesky ads) and there’s always a serious abundance of desserts sitting around especially as we near the holidays. These though, goodbye self control, time to indulge a little.

Peppermint Meltaway Cookies | Cooking Classy

After one little taste you will immediately understand why these are labeled “meltaway” cookies. They literally melt in your mouth. Their texture is dreamy and there’s not really any other cookie like it. Plus, they have the most delicious buttery, pepperminty flavor. And as if those things weren’t enough, these are finished off with a sweet, luscious peppermint frosting and tiny bits of crushed peppermint. It’s a cookie you’ll dream about. They’re a cookie everyone will request again and again. I may have to hold off on making them again for a while since they’re much too good to resist.

Peppermint Meltaway Cookies | Cooking Classy Peppermint Meltaway Cookies | Cooking Classy Peppermint Meltaway Cookies | Cooking Classy

Peppermint Meltaway Cookies

Yield: Yields 29 small cookies

Peppermint Meltaway Cookies

Ingredients

    Cookies
  • 1 1/4 cups (178g) all-purpose flour*
  • 1/2 cup (68g) cornstarch
  • 1/4 tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (68g) powdered sugar
  • 1/2 tsp peppermint extract
  • Frosting
  • 2 Tbsp (28g) salted butter, softened
  • 2 Tbsp half and half
  • 1/4 tsp peppermint extract
  • 1 1/2 cups (200g) powdered sugar
  • 1/4 cup (42g) finely crushed peppermint bits or candy canes

Directions

  • In a mixing bowl whisk together flour, cornstarch and salt, set aside.
  • In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined. Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined. Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 10 minutes of chilling.
  • Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled). Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  • For the frosting:
  • In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy (if frosting is too thick add a little more half and half, if it's too thin add a little more powdered sugar). Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies. Store cookies an in airtight container at room temperature.
  • *To measure, scoop flour from container and level - rather than spooning into a measuring cup. Use this same method for the cornstarch and powdered sugar.
  • Recipe source: adapted from [Taste of Home|http://www.tasteofhome.com/recipes/peppermint-meltaways and Land O Lakes
http://www.cookingclassy.com/peppermint-meltaway-cookies/

50 comments

  • Paige: These cookies look absolutely divine!

    Paige November 29, 2016 at 12:37pm Reply

  • Holly: Oh my goodness! I live in ohio and we hit 60 degrees today… crazy!! November 29, 2016 at 1:26pm Reply

  • Sara @ Last Night’s Feast: Those look irresistible! And the photography is beautiful November 29, 2016 at 1:37pm Reply

  • Anna @ Crunchy Creamy Sweet: These are gorgeous!! I adore meltaways so these definitely need to be on our Christmas cookie platter. November 29, 2016 at 7:15pm Reply

  • Kelly: These look and sound incredible, I might have to make them this weekend!

    xx Kelly November 29, 2016 at 8:23pm Reply

  • Tori//Gringalicious.com: Such delicious cookies should be illegal!!! These look festive and awesome! November 30, 2016 at 6:04am Reply

  • Lee: How long would these keep? they look delish! November 30, 2016 at 7:16am Reply

  • Juliana Ramsey: These look amazing, Jaclyn. Awesome job on the photography! I love how the recipe has 6 simple ingredients! Hope you had a great Thanksgiving!!! November 30, 2016 at 11:29pm Reply

    • Jaclyn: Thanks Juliana! I hope you did as well! December 7, 2016 at 1:00pm Reply

  • lori: These are so cute and look delicious! I think I am going to make them for a cookie exchange later this month. How do you store them? Are there problems with the frosting, do they stick together? How long will they last, if not eaten right away? December 1, 2016 at 4:50pm Reply

    • Jaclyn: Just store them in an airtight container at room temperature in a single layer. The top layer of the frosting does set but the frosting will still stay soft so they shouldn’t be stacked. And they should keep several days. December 1, 2016 at 9:10pm Reply

      • lori: Thanks, i appreciate your feedback. I have to make 10 dozen and put them in tins, stacking will have to happen… December 13, 2016 at 12:11pm Reply

  • Melissa Howell: I saw these cookies and just gasped. I can almost taste them now! So beautiful (and yummy!) December 2, 2016 at 1:24pm Reply

    • Jaclyn: Thanks Melissa! December 7, 2016 at 12:57pm Reply

  • Tasha: Do these freeze well? December 3, 2016 at 4:57am Reply

    • Deb: Can these be frozen? December 4, 2016 at 3:44pm Reply

  • Michelle Hobbs: Do you think I can substitute whipping cream for the half and half? December 3, 2016 at 7:24am Reply

    • Jaclyn: Yes that would be fine, you may just need a little more since it’s thicker. December 3, 2016 at 8:22am Reply

  • Juliana Ramsey: Jaclyn, these cookies turned out amazing! My sister had asked me to make these, and I’m glad she did! They really do ‘meltaway’ in your mouth. A+ on these! My Mom and I both agreed that you have the perfect recipes, and always make your desserts!!! December 4, 2016 at 8:32pm Reply

    • Jaclyn: Thanks so much Juliana! You’re the best! December 7, 2016 at 12:47pm Reply

  • sharon: These cookies look great! But…..I don’t like peppermint. Can I use vanilla extract instead? If yes how much vanilla extract. Thanks! :) December 6, 2016 at 9:15pm Reply

  • Breanna: Do you have any tips for a gluten free version? My momma is gf and I would love to make some for her December 7, 2016 at 12:23pm Reply

  • Cheryl: Can’t wait to try these out.

    Is there something that can be used to replace the cornstarch?

    Thank you! December 7, 2016 at 1:07pm Reply

    • Jaclyn: I’d say the cornstarch is a key ingredient here. Flour (and a little more of it) could be used – but then you’ll just have shortbread and not the same melt-away texture. December 14, 2016 at 1:04pm Reply

      • Cheryl: Thank you Jaclyn! December 14, 2016 at 3:41pm Reply

  • April: I’d also like to know if these freeze well (didn’t see a response to earlier queries about freezing) as I bake each weekend to prep for Christmas. These look great & will make a great addition to my cookie selection. December 7, 2016 at 6:42pm Reply

    • Jaclyn: My guess is that they would freeze well but I haven’t tried so I can’t say for sure. December 7, 2016 at 10:44pm Reply

  • Mommyof2cuteboys: I made these adorable cookies last night. My family just loved it….very yummy and such pretty cookies :). They are shaped like snowball cookies and they do melt away wonderfully. It has just the right amount of peppermint. The amount of frosting was perfect for icing these cookies. I didn’t have any frosting leftover which is great! We practically ate the entire batch in one day 😋 December 8, 2016 at 11:31am Reply

    • Jaclyn: Thanks for the great review! December 13, 2016 at 2:46pm Reply

  • Meghan: When I made then they spread out and became thin on the edges. Any idea what I did wrong? December 11, 2016 at 1:21pm Reply

    • Jaclyn: It may be the altitude you are at or the way the ingredients were measured or the oven. It’s always hard to say with baking. But my guess is that if you added a little more flour next time and maybe chilled the dough a little longer they’ll spread less. Sorry they didn’t turn out perfect for you! December 11, 2016 at 8:16pm Reply

      • Meghan: They were delicious so that’s all that matters. Thanks for your quick reply! December 12, 2016 at 7:28am Reply

        • Jaclyn: I’m glad you liked them :)! December 12, 2016 at 1:49pm Reply

  • Shelagh: Do I roll into balls and flatten or no?? December 13, 2016 at 10:14am Reply

  • Melissa: OMGosh….these were amazing. I only doubled the cookie peppermint extract, because we love peppermint. Thank you for a new Christmas cookie December 13, 2016 at 10:50am Reply

    • Jaclyn: I’m glad you loved them Melissa! December 13, 2016 at 2:07pm Reply

  • lori: They look awesome! How do they stack with the frosting, does it firm up? Store chilled, store in a tin? Any insight would be great! December 13, 2016 at 12:10pm Reply

    • Jaclyn: The outer layer will sort of crust over but really I wouldn’t recommend stacking them because they frosting for the most part stays soft. I don’t know why I do that for pictures sometimes because it probably confuses people. December 14, 2016 at 1:02pm Reply

  • Erin: These look amazing, but I don’t have a paddle attachment for my mixer. Will it work with standard mixers? December 13, 2016 at 6:01pm Reply

  • Juiana Ramsey: Hey Jaclyn! These cookies ere delicious! I am just wondering if I was to make these in Lemon instead of Peppermint cookies, how much Lemon Extract would I use? Of course omitting the Peppermint in the Cookies and Frosting. What would you recommend since you are the professional?? :) LOL December 14, 2016 at 5:36pm Reply

  • Erin: These look amazing! I don’t have a paddle attachment for my mixer. Would traditional mixers work? December 14, 2016 at 6:45pm Reply

  • Tara: These are so good! The peppermint in the cookie isn’t very strong, which is good because there are several layers of the peppermint. The cookie is tender and crumbly and light; the frosting is creamy and not too rich.

    I made the dough the night before; fully chilled, the cookies needed an extra minute or two to bake. I also made the frosting the ahead of time and stored it in a Ziploc freezer bag, which made frosting the cookies a snap (just cut a 1/2 inch off of a corner and used it as a piping bag.) For the topping, I used Andes Peppermint Crunch (chopped it up with a knife) and clear decorating sugar for bling and crunch.

    The frosting does set up pretty firmly, but I’d store them in a single layer overnight before attempting to stack them. Even then, it’s a good idea to at least layer them with parchment to avoid traumatizing the frosting. December 16, 2016 at 3:22pm Reply

    • Jaclyn: Great tips – glad you loved them Tara! December 20, 2016 at 2:56pm Reply

  • Kari: These look fantastic! Can I use Salted butter for the cookies? December 21, 2016 at 12:19pm Reply

  • Jenny: I just tried these but had no unsalted butter. They taste awful!!!! To salty and not sweet at all. Should I try again with unsalted butter? Or are they really bland even with the unsalted butter? Suggestions??? December 22, 2016 at 1:28pm Reply

  • Kaylee: These were a huge hit at Christmas time, but I just made them again with almond extract and almond slivers on top. They are amazing!! I want to try lemon next :) Thank you for the great recipe! February 4, 2017 at 5:43pm Reply

    • Jaclyn: I need to try the almond version! Yummm! February 4, 2017 at 7:58pm Reply

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