Peppermint Meltaways (Recipe for Printing)
Buttery holiday cookies with melt-in-your-mouth texture and refreshing peppermint flavor, perfect for festive gatherings.
# What You’ll Need:
→ Cookie Dough
01 -
1 cup butter, softened
02 -
1/2 cup confectioners' sugar
03 -
1/2 teaspoon peppermint extract
04 -
1 1/4 cups all-purpose flour
05 -
1/2 cup cornstarch
06 -
1/4 teaspoon salt
→ Frosting
07 -
2 tablespoons butter, softened
08 -
1 1/2 cups confectioners' sugar
09 -
2 tablespoons milk
10 -
1/4 teaspoon peppermint extract
11 -
2-3 drops red food coloring (optional)
→ Garnish
12 -
Crushed peppermint candies
# Steps to Prepare:
01 -
Using electric mixer, cream butter and confectioners' sugar for 3-4 minutes until pale and doubled in volume. Beat in peppermint extract.
02 -
In separate bowl, whisk flour, cornstarch, and salt. Gradually add to creamed mixture until soft dough forms.
03 -
Cover and refrigerate dough for at least 1 hour until firm to touch.
04 -
Preheat oven to 350°F (175°C). Using damp hands, roll dough into walnut-sized balls and place 2 inches apart on ungreased baking sheets.
05 -
Bake for 9-11 minutes until edges are just set but centers appear slightly underbaked. Transfer to wire racks immediately.
06 -
Beat softened butter until creamy. Gradually add confectioners' sugar, milk, peppermint extract, and food coloring until smooth and spreadable.
07 -
Spread frosting over completely cooled cookies and sprinkle with crushed peppermint candies. Let set 15 minutes before serving.
# Helpful Advice:
01 -
Chilling dough is essential for proper texture and shape retention. If cookies spread too much, chill dough longer.
02 -
Best texture within 2-3 days, acceptable up to 1 week in airtight container. Freeze unfrosted cookies up to 1 month.