Prize-Winning Peppermint Meltaway Cookies (Print version)
Tender peppermint meltaway cookies with a buttery shortbread-style crumb, creamy frosting, and crushed candy cane sparkle.
# Ingredients:
For the cookies
01 -
1 cup (226 g) unsalted butter, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1/2 teaspoon peppermint extract
04 -
1 1/4 cups (150 g) all-purpose flour
05 -
1/2 cup (64 g) cornstarch
06 -
1/4 teaspoon fine salt
For the frosting and topping
07 -
2 tablespoons (28 g) unsalted butter, softened
08 -
1 1/2 cups (180 g) powdered sugar
09 -
1-2 tablespoons milk
10 -
1/4 teaspoon peppermint extract
11 -
1-2 drops red food coloring, optional
12 -
1/3 cup (45 g) finely crushed candy canes or peppermint candies
# Instructions:
01 -
Beat the softened butter, powdered sugar, and peppermint extract on medium speed for 2-3 minutes, until smooth and slightly pale.
02 -
Whisk the flour, cornstarch, and salt in a separate bowl. Add to the butter mixture on low speed and mix just until a soft dough forms.
03 -
Cover the bowl and refrigerate for 30 minutes, or until the dough is firm enough to roll without sticking.
04 -
Heat the oven to 350 degrees F. Line baking sheets with parchment. Roll level tablespoon portions of dough into 1-inch balls and place them 2 inches apart.
05 -
Bake for 9-11 minutes, until the tops look set and the bottoms are lightly golden. Cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely.
06 -
Beat the softened butter, powdered sugar, 1 tablespoon milk, peppermint extract, and optional food coloring until smooth. Add more milk a teaspoon at a time if needed.
07 -
Spread frosting over the cooled cookies. Sprinkle with crushed candy canes right away so the pieces stick before the frosting sets.
# Good to know:
01 -
Let cookies cool completely before frosting or the topping will slide.
02 -
Store airtight at room temperature for up to 3 days.
03 -
Freeze unfrosted cookies for up to 2 months.