Peppermint Meltaways

These Peppermint Meltaway are soft, buttery, and festive, with a hint of peppermint and a melt-in-your-mouth texture, perfect for holiday celebrations!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 210kcal

Author Samantha Pickthall

Ingredients

Meltaway Cookies

226 g (2 sticks / 1 cup) unsalted butter, softened to room temperature
1/2 cup powdered sugar
1 tsp peppermint extract
1 3/4 cups (210g) all-purpose flour, scoop & leveled
1/3 cup cornstarch

Peppermint Cream Cheese Frosting

113 g (4 oz.) full-fat brick cream cheese, at room temperature
60 g unsalted butter, softened to room temperature
1/2 tsp peppermint extract
1 3/4 cups (210g) powdered sugar
2 peppermint candy canes or peppermint candies

US Customary - Metric

Instructions

Meltaway Cookies

Preheat Oven & Line Tray: Preheat the oven to 356ºF (180ºC) fan-forced and line a baking sheet with parchment paper, set aside.
Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
Cream Butter, Sugar & Extract: Add softened butter and powdered to the bowl and beat on medium-high for 1 minute, scraping down the sides with a spatula. Add the peppermint extract and beat until combined.
Incorporate Dry Ingredients: Sift over the flour and cornstarch into the mixture. Beat on low-medium speed for 30 seconds until a crumbly dough forms. Turn off the beaters and finish bringing the mixture into a dough with your hands of spatula.
Shape Cookies: Scoop out 1 level tablespoon (25g / 0.9oz) of dough per cookie, roll into balls, and place on the baking sheet, do not flatten, keep them as balls, leaving a 2-inch gap between each.
Bake Cookies: Bake for 12-15 minutes or until edges are lightly golden and the middles and tops are pale.
Cool: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Peppermint Cream Cheese Frosting

Mixing: In a stand mixer with the paddle attached or in a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Add the peppermint extract and beat until combined. Scrape down the sides.
Add Sugar: Sift in the powdered sugar and beat for 40 seconds on high speed until well combined and whipped.
Crush Candy Canes: If not already crushed, place the candy canes in a sealed plastic bag and use a rolling pin to gently crush them into small pieces, or use a mortar and pestle to crush them to your desired texture. Set aside.
Frost Cookies: Once the cookies have completely cooled, spread a a heaped one teaspoon of the peppermint cream cheese frosting on each cookie.
Add Crushed Candy Canes: Sprinkle the crushed candy canes on top of each frosted cookie. Enjoy!

Notes

Store: Keep unfrosted cookies in an airtight container at room temperature for up to 1 week. For frosted cookies, store at room temperature for 3-4 days, or refrigerate for up to 5 days if it's humid.

Freeze: For best results, freeze cookies without frosting. Layer parchment between cookies in a freezer-safe container or zip-lock bag, label, and freeze for up to 2 months. Thaw at room temperature before adding frosting and crushed candy canes.

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