These little Peppermint Meltaway Cookies are so-named because they literally melt in your mouth as you bite into them. Buttery cookies, flavoured with peppermint and topped with a delicious creamy icing and crushed candy canes. A holiday cookie like no other!
These cookies are DELICIOUS!
The crumb in this cookie is so fine that it literally melts in your mouth.
Other than the 1 hour chill time, these are really quick and easy to prepare and make little mess in the kitchen. I really like how this recipe makes a relatively small batch of 30.
My willpower is waning this morning as I type this blog post knowing that there are about 5 left sitting on the kitchen island. I really should be reminded how they taste on the second day after baking shouldn't I? 🙂 Update - still delicious!!
Are you looking for a special holiday recipe that you just can't seem to find? Drop me an email and I will be happy to send you one if I have it in my recipe box! I won't have time to get all of my holiday recipes on the blog this year, so let me know! My contact is on the top menu. I would love to hear from you!
Thanks for reading and I hope you enjoy this recipe!
How to make these delicious cookies:
half and half cream
crushed peppermint candy canes
NOTE: the original recipe calls for unsalted butter in the cookie dough and salted in the icing. I realize that not everyone has both types on hand and I tested the cookies with salted butter as well and they tasted delicious and NOT salt-flavoured at all. So, don't be running to the grocery store if you don't need to 🙂
1. In a medium mixing bowl, combine all-purpose flour, cornstarch and salt. Whisk together to combine.
2. In a stand mixer fitted with paddle attached (or medium bowl with mixer) cream butter and powdered sugar until light and fluffy.
3. Add in peppermint extract and beat for 10 seconds to combine.
4. Gradually add in flour mixture and mix until well blended.
5. Chill in refrigerator for 1 hour.
6. In a stand mixer fitted with paddle attachment, beat butter and powdered sugar. Add in half and half and beat for 1 minute. Mixture may need a bit more half and half. Add more to reach spreadable consistency, 1 tsp. at a time.
7. Once dough is done chilling, using 1 tbsp. of dough, roll into balls and place 2 inches apart on parchment paper or silicone mat lined baking sheet.
8. Bake in 350F oven for 10-12 minutes. The bottoms will be very lightly browned.
9. Cool on cookie sheets for 5 minutes before transferring to wire racks.
10. Once cool, frost each cookie with frosting and sprinkle crushed peppermint candy canes on top of each cookie.
How to make crushed candy cane topping
To crush candy canes, break them up into pieces and place in a zippered plastic bag and seal. Using a chopping board and a rolling pin, firmly press down to break candy canes into bits continuing until they reach desired size.
Makes 30 cookies.
Cookies may be stored in an airtight container at room temperature for 4-5 days.