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Peppermint Meltaway Cookies

Soft, cool, and comforting, these Peppermint Meltaway Cookies are a delightful holiday treat that pairs perfectly with a warm drink.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 90
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 C salted butter (at room temperature) Makes the cookie tender.
  • 1/2 C powdered sugar Gives that melt-in-your-mouth texture.
  • 1 tsp peppermint extract Start light and add more to taste.
  • 1.5 C all purpose flour (spooned and levelled) Measure gently to keep the dough soft.
  • 1/2 C cornstarch This is the secret for the meltaway texture.
Glaze
  • 2 tbsp salted butter (at room temperature) Helps the glaze whip smooth.
  • 2 tbsp milk Thins the glaze to the perfect coating.
  • 1.5 C powdered sugar Sift if lumpy.
  • 1/2 tsp peppermint extract Subtle boost for the glaze.
  • 3 tbsp crushed candy canes For festive crunch and color.

Method
 

Preparation
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a large bowl, cream 1 C room-temperature salted butter with 1/2 C powdered sugar until light and fluffy, about 2–3 minutes.
  3. Beat in 1 tsp peppermint extract.
  4. Sift together 1.5 C all purpose flour and 1/2 C cornstarch, then fold them gently into the butter mixture.
  5. Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.
Baking
  1. Bake at 350°F for 10–12 minutes, or until edges are set and bottoms turn just a shade golden.
  2. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Glazing
  1. In a small bowl, beat 2 tbsp room-temperature salted butter with 2 tbsp milk until smooth.
  2. Gradually whisk in 1.5 C powdered sugar until the glaze thickens and becomes glossy.
  3. Stir in 1/2 tsp peppermint extract. If too thick, add a teaspoon of milk.
  4. Dip the tops of each cooled cookie into the glaze or spoon a pool onto each cookie and spread gently.
  5. Sprinkle 3 tbsp crushed candy canes over the glaze before it sets.
  6. Let the cookies rest until the glaze firms up for about 20–30 minutes.

Notes

For easier rolling, chill the dough for 15 minutes. If dough is dry, add 1 tsp of milk at a time until it holds together. Consider adding mini chocolate chips for a chocolate twist.