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Peppermint Meltaway Cookies

These soft and tender cookies are infused with peppermint, perfect for holiday gifting and cozy nights.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 1 hour 13 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornstarch Gives the cookies that tender, melt-in-your-mouth texture.
  • 1/4 tsp salt
  • 1 cup unsalted butter (softened) Use unsalted butter so you can control the salt.
  • 1/2 cup powdered sugar
  • 1/2 tsp peppermint extract
Frosting Ingredients
  • 2 Tbsp salted butter (softened) A touch of salted butter brightens the frosting.
  • 2 Tbsp half and half Adds creaminess to the frosting.
  • 1/4 tsp peppermint extract
  • 1 1/2 cups powdered sugar For a silky, smooth frosting.
  • 1/4 cup finely crushed peppermint bits or candy canes Adds crunch and sparkle.

Method
 

Preparation
  1. Whisk together the flour, cornstarch, and salt in a bowl; set it aside.
  2. In a stand mixer, cream the softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.
  3. Add 1/2 teaspoon peppermint extract and beat briefly.
  4. Gradually mix in the dry ingredients until just combined.
  5. Cover and chill the dough for one hour.
  6. Preheat the oven to 350°F during the last 15 minutes of chilling.
Baking
  1. Shape tablespoon-sized balls of dough and place them on an ungreased baking sheet.
  2. Bake for 10–13 minutes until set and edges are faintly golden.
  3. Let them cool on a wire rack.
Frosting
  1. Cream together 2 Tbsp salted butter, half and half, 1/4 tsp peppermint extract, and 1 1/2 cups powdered sugar until light and silky.
  2. Frost the cooled cookies and top with finely crushed peppermint bits.

Notes

Make the dough a day ahead and keep it chilled; bake fresh the next day. If your dough spreads too much, add a tablespoon more flour and chill it longer.