Description

These little Peppermint Meltaway Cookies are named because they literally melt away in your mouth as you bite into them.

Buttery cookies, flavoured with peppermint and topped with a delicious creamy icing and crushed candy canes.

Ingredients

1 and 1/4 cups all purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1 cup unsalted butter, softened at room temperature

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

Frosting:

2 Tablespoon salt butter, softened

2 Tablespoons half & half cream

1 and 1/2 cups powdered sugar

Topping:

1/4 cup finely crushed peppermint bites or candy canes

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Instructions

In a medium mixing bowl, combine the flour, cornstarch and salt.
Using a stand mixer fitted with paddle attachment, or medium bowl with mixer, cream together the butter and powdered sugar until light and fluffy.
Add in the peppermin extract and mix for 10 seconds, just to combine.
Gradualy add in the flour mixture and mix until well combined.
Wrap the dough in plastic wrap and chill in refrigerator for 1 hour.
In a stand mixer, beat together butter and powdered sugar. Add in the half and half and beat for 1 minutes. You might need to add a little more of the half and half to reach a spreadable consistency. Add 1 teaspoon at a time.
Once the dough is done chilling, use a cookie scoop to measure out 1 Tablespoon of dough and roll into balls. Place the cookie dough balls 2 inches apart on a parchment-lined baking sheet (or silicone baking mat).
Bake in 350°F oven for 10 – 12 minutes. The bottoms will be very lightly browned.
Cool the bakes cookies on the cookie sheets for 5 minutes before transferring to wire racks.
Once cool, frost each cookie with frosting and sprinkle with crushed peppermint candy canes on top of each cookie.

Notes

Storage Instructions: You can store in an airtight container for 2 days or in the fridge for 5 – 7 days. Use parchment paper to separate the layers of cookies.

Freeze using a freezer-safe container for 2 -3 months, using parchment paper to separate the cookie layers.

Keep in my the consistency of the icing can change in the freezer, but this icing is thicker which can freeze better.

Thaw in the fridge or at room temperature before serving and enjoying.

Prep Time: 20 minutes
Chill: 1 hour
Cook Time: 10 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 176
Sugar: 18.3 g
Sodium: 49.9 mg
Fat: 9.9 g
Saturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 22.1 g
Fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 18.4 mg