Peppermint Meltaway Cookies
I decided to try a new cookie this year. I typically stick to the same recipes every December, but these Peppermint Meltaways were really fun and a big hit at the Holiday party where I shared them. They are the perfect mix of soft and buttery, and don’t get me started on the peppermint buttercream. I could eat it with a spoon on it’s own.
To make the perfect Peppermint Meltaways you will need these Ingredients:
- 1 Cup Butter, softened
- 1/2 cup powdered sugar
- 2 Drops Peppermint Essential oil (meant for baking), OR 1/2 tsp peppermint extract
- 1 3/4 cup flour
- 1/2 cup cornstarch
- 1 tsp salt
For the Frosting:
- 2 tbsp butter, softened
- 2 tbsp milk
- 1 drop peppermint essential oil OR 1/2 tsp peppermint extract
- 1 1/2 cups powdered sugar
- 1/2 cup crushed candy canes (about 4 candy canes)
Instructions for Peppermint Meltaways:
- In a small mixing bowl cream the softened butter with the powdered sugar until light and fluffy. Beat in the Peppermint essential oil, or extract.
- In a second bowl whisk the flour, corn starch and salt. Then gradually add this mixture to the creamed butter and sugar.
- Once combined chill for 30 minutes in refrigerator.
- The last 15 min of chill time preheat your oven to 350*
- Shape dough into 1-inch balls; and place 2 inches apart of baking sheet. Bake 9-12 minutes or until bottoms are light brown. Remove from pans to wire rack to cool.
- While cookies are cooling start the frosting! Beat the butter until absolutely creamy. Beat in the milk, and peppermint. Gradually beat in the powdered sugar until smooth.
- Spread over the cookies to your hearts content.
- Finally, sprinkle the cookies with the crushed candy canes.
Merry Christmas!
For more Holiday recipes check out these soft gingerbread cookies from Jenn!