Description
These peppermint meltaway cookies are buttery soft with a light crumb and topped with a creamy peppermint frosting. A holiday favorite perfect for Christmas cookie trays or festive gifts.
Ingredients
Cookies
1 cup unsalted butter, softened
½ cup confectioners’ sugar
½ tsp peppermint extract
1¼ cups all-purpose flour
½ cup cornstarch
¼ tsp salt
Frosting
2 tbsp unsalted butter, softened
1½ cups confectioners’ sugar
2 tbsp milk
¼ tsp peppermint extract
2–3 drops red food coloring (optional)
Crushed peppermint candies, for garnish
Instructions
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In a large bowl, cream butter and sugar until fluffy. Beat in peppermint extract.
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In a separate bowl, whisk flour, cornstarch, and salt. Gradually add to butter mixture and mix until combined.
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Chill dough for 30 minutes.
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Preheat oven to 350°F (180°C). Shape dough into 1-inch balls and place on baking sheets.
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Bake 9–11 minutes until lightly browned. Cool on wire racks.
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Make frosting: Beat butter until smooth. Add sugar, milk, extract, and coloring; mix until spreadable.
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Frost cooled cookies and sprinkle with crushed peppermint. Let set before serving.
Notes
- Dough must be chilled to prevent spreading.
- Frost after cookies are completely cooled.
- For a pink tint, add food coloring sparingly.
- Prep Time: 15 minutes
- chill time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
