Description
Peppermint Meltaways Cookies are delicate, melt-in-your-mouth treats infused with peppermint flavor and topped with a creamy peppermint frosting and crushed candy canes. Perfect for the holiday season or anytime you crave a light, buttery cookie with a refreshing twist.
Ingredients
Scale
Cookies
- ⅓ cup unsalted butter very soft room temperature
- ⅓ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons if needed)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (to taste)
- crushed peppermint candies for garnish
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Set it aside for later.
- Mix butter, condensed milk, and peppermint: In a medium bowl, combine the very soft unsalted butter, sweetened condensed milk, and peppermint extract. Using a handheld mixer on medium-high speed, beat the mixture until smooth and no lumps of butter remain.
- Add cornstarch: Add the cornstarch to the wet mixture and mix on low speed until fully incorporated and the batter is smooth and holds together like thick peanut butter.
- Scoop cookies: Use a 1 tablespoon cookie scoop to portion out level scoops of dough, placing them onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for slight spreading.
- Bake cookies: Bake the cookies for 12 minutes or until they are just lightly golden around the edges.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Prepare frosting: While the cookies bake and cool, mix the powdered sugar, melted butter, heavy cream, and peppermint extract in a medium bowl until thick, smooth, and spreadable. Adjust consistency with more heavy cream or powdered sugar as needed.
- Frost cookies: Frost each cooled cookie with about 2 teaspoons of frosting and garnish with crushed peppermint candies.
- Serve and enjoy: Arrange the decorated cookies on a plate for serving or store as directed.
Notes
- Store cookies in an airtight container in a single layer at room temperature for up to 2 days.
- Freezing is not suggested due to the delicate texture of the cookies.
- The frosting can be made ahead and kept refrigerated for up to 3 days; bring to room temperature and whisk before using.
- If dough is too soft and sticky, add 1-2 tablespoons of extra cornstarch for proper consistency; avoid adding too much to prevent dry, flavorless cookies.
- Do not overmix dough to prevent tough or flat cookies; dough should be soft, slightly crumbly, and hold shape well.
- Use very soft room temperature butter (not melted) to ensure smooth mixing with condensed milk.
- Adjust peppermint extract in frosting gradually to your preferred flavor, or substitute with lemon, vanilla, or almond extract for different variations.
- Frosting should be thick but spreadable; add heavy cream or powdered sugar one teaspoon or tablespoon at a time to adjust.
- Store-bought vanilla frosting can be used with added peppermint extract and crushed candies as an alternative.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
