Description
Peppermint Meltaways Cookies are delicate, melt-in-your-mouth cookies infused with refreshing peppermint flavor. Made with simple ingredients like unsalted butter, sweetened condensed milk, and cornstarch, they offer a soft, tender texture. Finished with a smooth peppermint frosting and a sprinkle of crushed peppermint candies, these festive treats are perfect for holiday gatherings or any time you crave a light, sweet cookie with a cool peppermint 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 – see tips)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (amount depends on preferred peppermint flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside for easy cleanup.
- Mix Butter, Condensed Milk, and Peppermint Extract: In a medium bowl, combine the very soft unsalted butter, sweetened condensed milk, and peppermint extract. Use a handheld mixer on medium-high speed to beat the mixture until smooth and free of any butter lumps.
- Add Cornstarch to Form Dough: Gradually add the cornstarch to the bowl and mix on low speed until fully incorporated, resulting in a smooth cookie dough.
- Scoop Cookies onto Baking Sheet: Using a 1 tablespoon cookie scoop, scoop level portions of dough and place them 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake Cookies: Bake for 12 minutes or until the edges are just lightly golden, ensuring the cookies remain tender and delicate.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely at room temperature before frosting.
- Make Frosting: While the cookies bake and cool, prepare the frosting by combining powdered sugar, melted and cooled butter, heavy cream, and peppermint extract in a medium bowl. Beat the mixture until thick and smooth, adjusting consistency with extra heavy cream or powdered sugar as needed.
- Frost and Garnish Cookies: Spread approximately 2 teaspoons of frosting onto each cooled cookie. Sprinkle crushed peppermint candies on top for a festive garnish before serving.
Notes
- Use very soft room temperature butter, not melted, to ensure smooth mixing.
- If cookie dough is too sticky, add 1-2 tablespoons more cornstarch but avoid too much to prevent dry, flavorless cookies.
- Don’t overmix the dough to maintain a tender texture and avoid flat, tough cookies.
- This recipe yields about a dozen cookies; double the ingredients for a larger batch.
- You can make the frosting ahead and store it in the fridge for up to 3 days; bring to room temperature and whisk before use.
- For flavor variations, try lemon, vanilla, or almond extract instead of peppermint.
- If you prefer, substitute homemade frosting with store-bought vanilla frosting mixed with peppermint extract and crushed candy canes.
- Store cookies in an airtight container at room temperature for up to 2 days; freezing is not recommended due to their delicate texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
