Description
These Peppermint Meltaway Cookies are soft, buttery, and literally melt in your mouth! Made with a delicate shortbread-like dough and topped with a creamy peppermint glaze, they’re perfect for the holiday season. The combination of vanilla and peppermint flavors, along with a sprinkle of crushed candy canes, makes them a festive favorite.
Ingredients
Units
Scale
For the Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
For the Glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
- 1/2 teaspoon peppermint extract
- 2 tablespoons crushed candy canes (for topping)
Instructions
- Preheat & Prepare – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Dough – In a large bowl, cream together the butter and powdered sugar until smooth and fluffy. Mix in the vanilla and peppermint extracts.
- Add Dry Ingredients – Gradually add the flour and cornstarch, mixing until just combined. The dough will be soft.
- Shape & Chill – Scoop out small portions (about 1 tablespoon) and roll into balls. Place them on the baking sheet, spacing them about 2 inches apart. Chill the dough balls in the fridge for 10-15 minutes before baking.
- Bake – Bake for 10-12 minutes, or until the edges are set but the cookies remain pale. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze – In a small bowl, whisk together the powdered sugar, milk, and peppermint extract until smooth.
- Glaze & Garnish – Spoon or drizzle the glaze over the cooled cookies, then sprinkle with crushed candy canes. Let the glaze set before serving.
Notes
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For extra peppermint flavor, add a few drops of red food coloring to the glaze.
- You can swap candy canes for crushed peppermint candies if preferred.