Peppermint Meltaway Cookies

11.29.2016

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

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.

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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

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Peppermint Meltaway Cookies

5 from 3 votes

Yield: Yields 29 small 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

Instructions

  1. In a mixing bowl whisk together flour, cornstarch and salt, set aside.
  2. 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.
  3. 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.
  4. For the frosting:
  5. 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.
  6. *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.
  7. Recipe source: adapted from [Taste of Home|http://www.tasteofhome.com/recipes/peppermint-meltaways and Land O Lakes

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62 comments

  • Margie: Loved them! They are a terrific cookie, and the peppermint is terrific for the holidays. I want to try them in a lemon now. January 2, 2018 at 6:57am Reply

    • Jaclyn: Sounds delicious! January 4, 2018 at 12:43pm Reply

  • Holly: These cookies are absolutely amazing!! I loved the peppermint so much that I made a second batch just to try the recipe with almond extract instead of the peppermint extract. I added a few drops of red food coloring to my frosting then added a sliver of maraschino cherry in place of the candy canes! Both are going to be delicious on my cookie platter! This will be an annual Christmas cookie from now on! Thank you for sharing! December 20, 2017 at 7:15pm Reply

    • Jaclyn: Thanks for the great review Holly! December 21, 2017 at 3:33pm Reply

  • Nicole: Are they supposed to be really small? December 2, 2017 at 7:08pm Reply

  • Ash: I don’t know what I did wrong. They didn’t work! When they came out of the oven they just crumble to pieces when I touch them. What did I do wrong?!? December 1, 2017 at 11:46am Reply

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