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These Peppermint Meltaways truly transform my home during the holidays. Their soft, crumbly texture vanishes right as you bite into them, while the peppermint icing and smashed candy pieces on top make them a festive treat you can't resist. The minty smell that wafts through my house as I bake them always takes me back to childhood Christmas memories.
What You'll Need
- Cornstarch: The key to getting that dissolve-in-your-mouth feel.
- Flour: Make sure it's sifted for ultimate lightness.
- Peppermint Extract: A small amount delivers big flavor.
- Confectioners' Sugar: Gives these cookies their soft, delicate structure.
- Butter: I pick unsalted so I can manage the taste myself.
- Crushed Peppermints: For that festive look and extra bite.
- Confectioners' Sugar: Creates that dreamy, smooth topping.
- More Peppermint: Strengthens that holiday taste we all love.
- Milk: A tiny bit makes the frosting easy to spread.
- More Butter: The foundation for a light, airy frosting.
Getting Started
- Combine Dry Ingredients
- Mix flour and cornstarch together, then carefully fold them into your wet mixture until you get a nice soft dough.
- Chill and Shape
- Let the dough cool in your fridge a bit, then roll it into small one-inch balls ready for the oven.
- Mix the Dough
- Beat the butter and sugar together until they're fluffy, about 3 to 4 minutes. Add just a bit of peppermint extract for that wonderful minty kick.
Baking Time
- Cooling Time
- After baking, let them sit on the hot pan for a couple minutes, then move them to a cooling rack until completely cool.
- Bake the Cookies
- Warm your oven to 350°F and pop those chilled dough balls in for about 9 to 11 minutes, until you see a slight golden color on the bottoms.
Finishing Touches
- Frost and Decorate
- Put a good amount of frosting on each cooled cookie, then sprinkle with crushed peppermint for that pretty holiday sparkle and extra crunch.
- Make the Frosting
- Beat butter until it's light and fluffy, then slowly mix in milk, peppermint extract, and powdered sugar until smooth. You can add a tiny bit of pink food coloring if you want them to look extra festive.
Personal Touches
I've tried using a simple glaze instead of frosting sometimes, and playing with different extracts can be fun too. I've cut them into holiday shapes before, but there's something special about the classic round ones. The bits of candy on top aren't just for looks - they really add something special to both the texture and minty flavor.
Storage Secrets
You can keep these cookies in a sealed container for many days without losing quality. I often bake the cookies early and wait to frost them until closer to when I'll serve them. If you're really planning ahead, unfrosted cookies can go in the freezer for up to three months - just add frosting after they've thawed out.
Smart Tricks
- Make more than you think you need - they'll disappear fast!
- Let the cookies sit for a couple days so flavors can blend together better.
- Pop the dough in the fridge for a short time to improve shape and texture.
- Add sugar or milk to your frosting bit by bit until it spreads just right.
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Frequently Asked Questions
- → Why are they called meltaways?
The mix of lots of butter and cornstarch creates cookies that are super soft and truly melt when you eat them. Work the dough lightly to keep this soft texture.
- → Can I make these ahead?
You can bake and freeze the plain cookies up to 3 months. Just add the icing and candy bits right before you're ready to serve them.
- → Why do I need to chill the dough?
Chilling gets the butter nice and firm, which makes rolling easier and stops the cookies from getting too flat during baking.
- → Can I use different extracts?
You can swap in vanilla or almond if you want, but the peppermint really gives these cookies their special holiday flavor.
- → How do I store these cookies?
Keep them in a sealed container. They'll stay good for about 5 days on your counter, though the candy topping might get a bit soft over time.