Description
Peppermint Meltaways are delicate, buttery cookies infused with peppermint extract and coated with a smooth peppermint frosting, perfect for holiday treats or festive gatherings. These melt-in-your-mouth cookies are easy to make and topped with crushed peppermint candies for a refreshing finish.
Ingredients
Scale
Cookies
- 1/3 cup unsalted butter, very soft at room temperature
- 1/3 cup sweetened condensed milk
- 1/2 teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons if needed)
Frosting
- 1 cup powdered sugar, sifted
- 1 1/2 tablespoons unsalted butter, melted and cooled
- 1 1/2 tablespoons heavy cream
- 1/8 to 1/4 teaspoon peppermint extract (adjust to taste)
- Crushed peppermint candies for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a medium bowl, add the very soft unsalted butter, sweetened condensed milk, and 1/2 teaspoon peppermint extract. Use a handheld mixer on medium-high speed to beat the mixture until smooth and no lumps remain.
- Add Cornstarch: Lower the mixer speed and gradually add 1 cup cornstarch to the bowl, mixing until fully incorporated and the dough is smooth. If the dough feels too soft or sticky, add 1-2 tablespoons more cornstarch to reach a thick peanut butter-like consistency.
- Scoop Cookies: Using a 1 tablespoon cookie scoop, scoop level amounts of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies for 12 minutes or until they are just lightly golden around the edges, indicating they are done but still tender inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely at room temperature prior to frosting.
- Prepare Frosting: While cookies bake and cool, combine sifted powdered sugar, melted and cooled butter, heavy cream, and 1/8 teaspoon peppermint extract in a medium bowl. Beat until thick, smooth, and spreadable yet able to hold its shape. Adjust thickness by adding heavy cream or powdered sugar as needed.
- Frost Cookies: Spread approximately 2 teaspoons of frosting on each cooled cookie. Garnish the frosted cookies with crushed peppermint candies for a festive touch.
- Serve and Store: Serve the peppermint meltaways immediately or store them in an airtight container at room temperature up to 2 days. Avoid freezing due to their delicate texture.
Notes
- Start with 1 cup cornstarch for the dough and add up to 2 tablespoons more only if dough is too soft to scoop.
- Don't overmix the dough to avoid introducing too much air, which can make cookies flat and tough.
- Use butter that is very soft but not melted for optimal mixing with condensed milk.
- You can double the recipe easily to make a larger batch of cookies and frosting.
- Frosting flavor can be adjusted by starting with less peppermint extract and adding more to taste.
- Alternative flavor options include lemon, vanilla, or almond extract in the frosting.
- If preferred, store-bought vanilla frosting mixed with peppermint extract and crushed candy canes can be used instead.
- Make frosting ahead and store in fridge up to 3 days; bring to room temperature and whisk before use.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
