Peppermint Meltaway Cookies Recipe
Delicious peppermint melt-in-your-mouth frosted cookies! Deliciously sweet and ideal for your holidays!
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 29
Calories: 137 kcal
Ingredients
Cookies
1 1/4 cups (178g) of all-purpose flour
1/2 cup (68g) of cornstarch
1/4 tsp of salt
1 cup (226g) of unsalted butter and softened
1/2 cup (68g) of powdered sugar
1/2 tsp of peppermint extract
Frosting
2 Tbsp (28g) of salted butter and softened
2 Tbsp half & half
1/4 tsp of peppermint extract
1 1/2 cups (200g) of powdered sugar
1/4 cup (42g) of finely crushed peppermint bits of candy canes if you want.
Instructions
– Whisk together the flour and cornstarch in a mixing bowl, add the salt, and set aside.
– In a bowl of electric mixer cream fitted with butter paddle attachment cream, sugar powder until mixed.
– Blend in the extract of peppermint with a mixer set at low speed, slowly add the mixture of flour and mix until mixed.
– Cover the bowl with plastic wrap and chill until almost firm, about 1 hour, and during the last 15 minutes of chilling, while preheating the oven to 350 degrees.
Scoop out 1 even tablespoon at a time and form into a ball, then transfer to an ungreased 18 by 13-inch baking sheet, spacing 2-inch apart cookies (keep the dough that’s not going to be baked chilled).
– Bake in the preheated oven until the cookies are set and the bottoms are lightly golden brown, about 12 minutes, cool for several minutes on the baking sheet, and then transfer to the wire rack to cool completely.
– Mix butter, half and a half, and peppermint extract, and powdered sugar together in the bowl of the electric stand mixer until light and fluffy*.
-Spread frosting over the cookie one cookie at a time and immediately after frosting, each cookie adds crushed peppermint bits before frosting starts setting and repeating the process with all cookies.
– Keep the cookies at room temperature and in an airtight container.