Description
Delightfully tender and fragrant, these Peppermint Meltaways Cookies feature a melt-in-your-mouth texture enhanced by smooth peppermint frosting and a festive crushed peppermint candy garnish. Perfect for holiday treats or any time you crave a buttery, minty cookie.
Ingredients
Scale
Cookies
- ⅓ cup unsalted butter, very soft room temperature
- ⅓ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons as needed)
Frosting
- 1 cup powdered sugar, sifted
- 1½ tablespoons unsalted butter, melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (adjust to preference)
- Crushed peppermint candies for garnish
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside to prepare for baking.
- Mix cookie batter: In a medium bowl, combine ⅓ cup very soft unsalted butter, ⅓ cup sweetened condensed milk, and ½ teaspoon peppermint extract. Beat together on medium-high speed using a handheld mixer until smooth and no lumps remain.
- Add cornstarch: Add 1 cup of cornstarch to the wet ingredients. Mix on low speed until fully incorporated and the batter is smooth. If the dough is too soft and sticky, add 1-2 tablespoons more cornstarch to reach a dough consistency similar to thick peanut butter.
- Scoop cookies: Use a 1 tablespoon cookie scoop to portion the dough into level scoops. Place them on the prepared baking sheet, ensuring about 2 inches of space between each cookie for even baking.
- Bake cookies: Bake for 12 minutes or until the edges are lightly golden. Avoid overbaking to keep the tender meltaway texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature before frosting.
- Prepare frosting: While cookies bake and cool, make the frosting by combining 1 cup sifted powdered sugar, 1½ tablespoons melted unsalted butter, 1½ tablespoons heavy cream, and ⅛ to ¼ teaspoon peppermint extract in a medium bowl. Beat until thick and smooth; adjust thickness with extra heavy cream or powdered sugar as needed to achieve a spreadable, shape-holding consistency.
- Frost and garnish: Spread approximately 2 teaspoons of frosting onto each cooled cookie. Sprinkle with crushed peppermint candies for a festive finishing touch. Serve and enjoy.
Notes
- This recipe makes about 12 cookies with enough frosting for the batch.
- Add cornstarch gradually to avoid overly dry or flavorless dough.
- Use very soft but not melted butter for best texture; warm slightly if too firm.
- For more peppermint flavor in frosting, start with ⅛ teaspoon extract and increase to taste.
- You can substitute frosting with store-bought vanilla frosting mixed with peppermint extract and crushed candy canes.
- Store in an airtight container on the counter in a single layer for up to 2 days; freezing is not recommended due to the delicate texture.
- Frosting can be made ahead and stored in the refrigerator up to 3 days; bring to room temperature and whisk before use.
- Variations include using lemon, vanilla, or almond extract in place of peppermint for different flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 30 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
