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These Peppermint Meltaways fill my home with holiday vibes each winter season. They've got this amazing softness that just disappears in your mouth, and that peppermint frosting topped with crushed candy bits makes such a festive treat. The minty smell wafting through my kitchen always takes me back to childhood Christmases and candy cane memories.
What You'll Need
- Confectioners' Sugar: This gives these treats their melt-away softness.
- Cornstarch: The key to that dissolve-on-your-tongue quality.
- Flour: I always sift it for extra lightness.
- Butter: I pick unsalted so I can control the taste myself.
- Peppermint Extract: Just a touch creates that iconic mint flavor.
- Crushed Peppermints: For that festive sparkle and extra bite.
- More Peppermint: Reinforces that holiday taste we all love.
- More Butter: Makes the topping incredibly fluffy.
- Confectioners' Sugar: Creates that velvety topping texture.
- Milk: A tiny bit helps achieve the perfect spreading thickness.
Let's Start Baking
- Combine Dry Ingredients
- Mix the flour and cornstarch together, then slowly add them to your wet mixture until you get a nice soft dough.
- Chill and Shape
- Pop the dough in the fridge for a bit, then form it into small one-inch balls ready to bake.
- Mix the Dough
- Beat the butter and sugar together for around 3 to a minutes until they're light and fluffy. Add a hint of peppermint extract for that wonderful minty taste.
Into the Oven
- Cooling Time
- After baking, let them sit on the hot pan for a couple minutes, then move them to a cooling rack until they're completely cool.
- Bake the Cookies
- Heat your oven to 350°F and put those chilled dough balls in for about 9 to 11 minutes until you see a slight golden color on the bottoms.
Creating the Topping
- Frost and Decorate
- Smear a good amount of frosting on each cooled cookie and sprinkle with crushed peppermint pieces for extra crunch and shine.
- Make the Frosting
- Beat the butter until it's really fluffy, then gradually mix in your milk, peppermint extract, and powdered sugar until smooth. You can add a tiny bit of pink coloring for a festive look if you want.
Make Them Your Own
I sometimes use a simple glaze instead of frosting or play around with different flavors. While I've tried cutting them into holiday shapes, I still love the traditional round ones best. The crushed candy on top isn't just for looks - it really adds this amazing texture and extra sweetness that makes these cookies special.
Keeping Them Fresh
Store these treats in a sealed container and they'll stay good for many days. I often bake the cookies early and put the frosting on right before serving. If you're planning months ahead, you can freeze the plain cookies for up to three months and add frosting after they've thawed.
My Best Tips
- Plan ahead by baking cookies a few days early to let flavors blend together.
- Always bake more than you think you need - they won't last long!
- Add sugar or milk in tiny amounts until your frosting spreads perfectly.
- Let the dough cool in the fridge for better cookie shape and texture.
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Common Questions
- → Why are they called meltaways?
The mix of lots of butter and cornstarch creates cookies that are super soft and seem to melt as you eat them. Be gentle when working with the dough to keep this softness.
- → Can I make these ahead?
You can bake and freeze the plain cookies up to 3 months. Put on the icing and candy bits right before you plan to serve them for the best look and taste.
- → Why do I need to chill the dough?
Cooling helps the butter get firm, which makes the dough easier to work with and stops the cookies from getting too flat during baking.
- → Can I use different extracts?
You can swap in other flavors like vanilla or almond if you want, but the peppermint really gives these cookies their special holiday vibe.
- → How do I store these cookies?
Keep them in a sealed container. They'll stay good for about 5 days if left out, though the candy topping might get a bit soft over time.