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+ servings

Peppermint Meltaways

close up overhead shot of Peppermint Meltaways topped with crushed peppermints on a plate
These peppermint meltaways cookies have a simple frosting and crunch candy pieces for sweetness. They are also a melt in the mouth texture that the whole family will enjoy.
Prep Time 2 hrs 10 mins
Cook Time 12 mins
Total Time 2 hrs 22 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 242 kcal

Ingredients
  

Cookie Dough

  • 1 ½ cups all-purpose flour softened
  • 1 ¼ cups unsalted butter room temperature
  • ¾ cup powdered sugar sifted
  • ¾ cup cornstarch
  • ¼ teaspoon kosher salt
  • ¾ teaspoon peppermint extract

Frosting

  • 4 cups powdered sugar sifted
  • 4 tablespoons unsalted butter room temperature
  • 4 tablespoons half & half cream
  • 1 teaspoon peppermint extract
  • crushed peppermint candies for garnish

Instructions
 

  • Line a rimmed baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, using a handheld mixer on medium speed, cream together the butter and powdered sugar for 1 to 2 minutes or until light and fluffy. Add the peppermint extract and kosher salt. Mix for another 30 seconds until incorporated.
  • In a small bowl add the cornstarch and all-purpose flour and whisk together to evenly incorporate. Slowly add this to the butter mixture, while mixing on low speed, just until combined.
  • Using a 1½ tablespoon (or 1½-inch) cookie scoop, scoop out dough balls and place them onto a plate. Once all the cookie balls are scooped, place the plate into the refrigerator to chill for a minimum of 2 hours.
  • Preheat oven to 350°F.
  • Once the dough balls are chilled, place them 2 inches apart on the parchment lined baking sheet. Bake the cookies for 10 to 12 minutes. Allow the cookies to cool on the tray for 5 minutes then transfer them to a wire rack to cool completely.  Repeat until all the cookies are baked and cooled.
  • While your cookies are cooling you can make your frosting.
  • In a medium-sized mixing bowl, using a handheld mixer on medium-low speed, beat the butter until fluffy. Add the peppermint extract, half & half and 1 cup of the sifted powdered sugar. Beat on low for another 30 seconds then add the remaining powdered sugar one cup at a time until all the powdered sugar is fully incorporated and the frosting is smooth and creamy.
  • Using an offset spatula, or a butter knife, frost each cookie making sure to not go all the way to the edge of the cookie.
  • Garnish each cookie with a little sprinkle of crushed peppermint candies.

Notes

TIP: You are NOT looking for golden brown here. They should be pale but fully set in the center.
TIP: Remember not to frost your cookies until they are completely cooled.
TIP: Be very very careful when handling your cookies to frost them. They are an extremely delicate cookie. 
TIP: During the winter holiday season you can find pre-crushed peppermint candies in the sprinkles section of your grocer or where you would find your specialty cookie decorating supplies. This makes making these cookies even easier. You can also crush up a couple of candy canes into very fine pieces. 

Nutrition

Sodium: 28mgCalcium: 8mgVitamin C: 1mgVitamin A: 363IUSugar: 23gFiber: 1gPotassium: 16mgCholesterol: 31mgCalories: 242kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 7gFat: 12gProtein: 1gCarbohydrates: 33gIron: 1mg