Ingredients

1 cup butter, softened

1/2 cup confectioners’ sugar

1/2 teaspoon peppermint extract

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

For the frosting:

2 tablespoons butter, softened
1 1/2 cups confectioners’ sugar

2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring (optional)

Crushed peppermint candies for garnish

Instructions

Step 1: In a large bowl, cream together the softened butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in 1/2 teaspoon peppermint extract for a minty aroma.

Step 2: In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Gradually add this dry mixture to the creamed butter mixture and stir until just combined.

Step 3: Cover the dough and chill it in the refrigerator for at least 30 minutes to help the cookies keep their shape while baking.

Step 4: Preheat the oven to 350°F (180°C). Shape the chilled dough into 1-inch balls and place them about 2 inches apart on ungreased baking sheets.

Step 5: Bake the cookies for 9 to 11 minutes, or until the bottoms are lightly browned. Transfer them to wire racks to cool completely.

Step 6: To make the frosting, beat 2 tablespoons softened butter in a small bowl until creamy. Gradually add 1 1/2 cups confectioners’ sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and red food coloring if using. Mix until smooth.

Step 7: Spread the frosting over the cooled cookies and sprinkle with crushed peppermint candies. Allow the frosting to set before serving.

Tips & Variations

For a stronger peppermint flavor, add a little more peppermint extract to the dough or frosting, but be careful as it can become overpowering.

Use white chocolate chips instead of frosting for a different texture and taste.

If you prefer softer cookies, reduce the baking time by one or two minutes.

Crushed candy canes or peppermint bark also make excellent garnishes.

Storage

Store the Peppermint Meltaways in an airtight container at room temperature for up to one week. If frosted, let the frosting set completely before stacking. For longer storage, freeze unfrosted cookies in a sealed container for up to three months and frost after thawing. Reheat unfrosted cookies briefly in a low oven if desired.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is more concentrated, so use it sparingly—start with half the amount and adjust to taste.

What can I substitute for cornstarch?

You can use an equal amount of arrowroot powder or potato starch to maintain the tender texture of the cookies.