Buttery Peppermint Holiday Cookies

This buttery peppermint cookie recipe has been my holiday secret weapon for years. The delicate, melt-in-your-mouth texture paired with cool peppermint flavor creates the perfect Christmas cookie that disappears from cookie platters in minutes.

I discovered this recipe during my first Christmas hosting duties and it quickly became the most requested cookie in our family. Even my father-in-law, who claims not to like sweets, asks for these by name each December.

Ingredients

• Butter softened to room temperature gives these cookies their signature melt-in-your-mouth quality
• Confectioners' sugar creates a more delicate texture than granulated sugar would
• Peppermint extract provides the classic holiday flavor without overwhelming the palate
• All-purpose flour forms the foundation of our dough
• Cornstarch is the secret ingredient that creates the incredibly tender crumb
• Salt balances the sweetness and enhances the butter flavor
• Red food coloring optional but adds festive visual appeal
• Crushed peppermint candies bring texture contrast and reinforce the peppermint flavor

Step-by-Step Instructions

Creaming the Base

Beat butter and confectioners' sugar with an electric mixer for a full 3-4 minutes. This step is crucial as it incorporates air into the mixture, creating the light texture these cookies are famous for. The mixture should become noticeably paler and almost double in volume before moving forward.

Building the Dough

Whisk the dry ingredients separately before gradually incorporating them into the creamed mixture. This prevents lumps and ensures even distribution of the cornstarch, which is responsible for the delicate crumb. The dough will be soft but should come together cleanly.

Chilling Period

Refrigerate the dough for at least an hour until firm. This step cannot be rushed as it allows the butter to solidify, preventing the cookies from spreading too much during baking. The dough should feel cool to the touch and hold its shape when rolled.

Shaping and Baking

Use slightly damp hands to roll walnut-sized balls of dough. The moisture prevents sticking while maintaining the proper texture. When baking, watch carefully for just-set edges with centers that still look slightly underbaked. This ensures the perfect meltaway texture once cooled.

Creating the Frosting

Beat the frosting ingredients until smooth and spreadable. The consistency should be thick enough to hold its shape on the cookie but soft enough to spread without tearing the delicate cookie surface. A small offset spatula works wonderfully for application.

Final Touches

Apply frosting only after cookies have completely cooled to prevent melting. Sprinkle crushed peppermint candies immediately after frosting each cookie so they adhere properly. Allow the finished cookies to set for at least 15 minutes before serving or storing.

Bookmark

The cornstarch is truly the magical ingredient in this recipe. The first time I made these, I was skeptical about adding so much, but it creates a texture unlike any other cookie in my repertoire. My grandmother actually clapped when she tasted these at our family gathering last year, declaring them even better than her own peppermint cookies she'd been making for 40 years.

Storage Solutions

These peppermint meltaways maintain their best texture within 2-3 days when stored in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. While they remain enjoyable for up to a week, the delicate texture gradually changes. For longer storage, freeze unfrosted cookies for up to a month, then thaw and frost before serving.

Flavor Variations

While peppermint is the classic holiday flavor, this versatile dough can be transformed with different extracts. Almond extract creates an elegant variation, while vanilla results in a more subtle cookie perfect for year-round enjoyment. For chocolate lovers, fold mini chocolate chips into the dough and substitute chocolate frosting for an entirely different but equally delicious treat.

Serving Suggestions

These cookies make a stunning addition to any holiday cookie platter, especially when arranged alongside contrasting cookies like chocolate crinkles or gingerbread. For a special presentation, serve with hot chocolate topped with whipped cream and a candy cane stirrer. The combination of hot chocolate and cool peppermint cookies creates a memorable dessert experience that guests will talk about long after the holidays.

The Science Behind Meltaways

The exceptional texture of these cookies comes from the high ratio of fat to flour and the addition of cornstarch. This combination inhibits gluten development, creating that signature melt-in-your-mouth quality. The extended creaming process incorporates air bubbles that expand during baking, while the refrigeration period ensures the cookies maintain their shape rather than spreading too thin in the oven.

Your Questions Answered About This Recipe

→ Why do I need to chill the dough before baking?

Chilling the dough is essential as it allows the butter to solidify, preventing the cookies from spreading too much during baking. It also develops flavor and ensures the cookies maintain their tender, melt-in-your-mouth texture. For best results, chill for at least one hour or until firm to the touch.

→ Can I freeze these cookies?

Yes, you can freeze these cookies! For best results, freeze them unfrosted in an airtight container for up to one month. Thaw at room temperature, then add the frosting and candy garnish before serving. Frosted cookies don't freeze as well because the texture of the topping may change upon thawing.

→ How do I know when the cookies are properly baked?

The cookies are done when the edges are just set but the centers still appear slightly underbaked, typically after 9-11 minutes at 350°F. They should not brown significantly. This slight underbaking contributes to their signature melt-in-your-mouth texture. They will continue to set as they cool on the wire rack.

→ Can I make these cookies without peppermint extract?

While peppermint extract gives these cookies their signature flavor, you can substitute with vanilla extract for a classic butter cookie, or almond extract for a different flavor profile. You could also use lemon extract for a bright citrus version. Adjust the garnish accordingly to match your chosen flavor.

→ Why did my cookies spread too much during baking?

If your cookies spread too much, the dough likely wasn't chilled enough. Return the remaining dough to the refrigerator to firm up more. Other causes might include butter that was too soft when making the dough, inaccurate flour measurement, or an oven that isn't properly preheated. Using parchment paper on cookie sheets can also help control spreading.

→ How should I store these cookies?

Store frosted peppermint meltaways in a single layer in an airtight container at room temperature. Place wax paper between layers if you need to stack them. They maintain their best texture for 2-3 days but remain acceptable for up to a week. In hot weather, refrigeration may be necessary to prevent the frosting from becoming too soft.