Description
Peppermint Meltaways are delicate, melt-in-your-mouth cookies infused with refreshing peppermint extract and topped with a smooth peppermint frosting and crushed candy canes. These festive cookies are easy to make with simple ingredients like cornstarch, butter, and sweetened condensed milk, perfect for holiday celebrations or a sweet treat any time of year.
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 if needed)
Frosting
- 1 cup powdered sugar, sifted
- 1½ tablespoons unsalted butter, melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (adjust to preferred flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350° F and line a large baking sheet with parchment paper. Set aside.
- Mix Cookie Base: In a medium bowl, combine soft unsalted butter, sweetened condensed milk, and peppermint extract. Beat with a handheld mixer on medium-high speed until smooth and lump-free.
- Add Cornstarch: Add the cornstarch to the bowl and mix on low speed until fully incorporated and the batter is smooth.
- Scoop Cookies: Using a 1 tablespoon cookie scoop, scoop level portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake Cookies: Bake for 12 minutes or until the edges are just lightly golden. Remove from oven.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: While the cookies bake and cool, mix powdered sugar, melted butter, heavy cream, and peppermint extract in a medium bowl. Beat until the frosting is thick, smooth, and spreadable but holds shape. Adjust consistency with extra heavy cream or powdered sugar as needed.
- Frost and Garnish: Spread approximately 2 teaspoons of frosting onto each cooled cookie and sprinkle with crushed peppermint candies before serving.
Notes
- For best texture, start with 1 cup cornstarch and add up to 2 tablespoons more if dough feels too soft or sticky.
- Do not overmix cookie dough to avoid flat or tough cookies; aim for a soft, slightly crumbly consistency that holds shape.
- This recipe yields 12 cookies; you can double the ingredients for a larger batch.
- Ensure butter is very soft but not melted to blend seamlessly with other ingredients.
- Adjust peppermint extract in frosting starting with ⅛ teaspoon, adding more to taste.
- You may substitute frosting with store-bought vanilla frosting mixed with peppermint extract and crushed candy canes for convenience.
- Cookies can be stored in an airtight container at room temperature for up to 2 days; freezing is not recommended due to delicacy.
- Make frosting ahead and refrigerate up to 3 days; bring to room temperature and whisk before use.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
