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This melt-in-your-mouth peppermint cookie recipe transforms simple ingredients into festive holiday treats that disappear from cookie plates faster than you can say "Santa Claus." The delicate, tender texture combined with cool peppermint flavor creates the perfect Christmas cookie that looks as beautiful as it tastes.
I first made these cookies during a holiday cookie exchange five years ago, and they've become my signature contribution ever since. My neighbor now starts asking about them in October, claiming they're the only cookies her husband will eat!
Ingredients
- Butter forms the rich foundation giving these cookies their tender crumb use unsalted for best flavor control
- Confectioners' sugar creates that characteristic melt-away texture finer than granulated sugar
- Peppermint extract provides the signature holiday flavor look for pure extract not artificial flavoring
- All-purpose flour provides structure while still maintaining delicacy
- Cornstarch is the secret ingredient that creates that distinctive dissolve-in-your-mouth quality
- Food coloring adds festive appearance but remains completely optional
- Crushed peppermint candies bring texture contrast and visual appeal use candy canes or starlight mints
Step-by-Step Instructions
- Cream the Butter and Sugar
- Beat softened butter and confectioners' sugar together for a full 3 minutes until the mixture becomes notably lighter in both color and texture. This incorporates air into the dough, creating that signature light texture. Add peppermint extract at the very end to distribute the flavor evenly.
- Mix Dry Ingredients
- Whisk flour, cornstarch and salt together thoroughly to ensure even distribution throughout the dough. The cornstarch is crucial here as it weakens the protein structure of the flour, creating that melt-away quality these cookies are famous for.
- Chill the Dough
- Refrigerate covered dough for at least 30 minutes but no more than 2 hours. This firms the butter, preventing cookies from spreading too much during baking. If chilled longer than 2 hours, let the dough sit at room temperature for 10 minutes before rolling into balls.
- Shape the Cookies
- Roll chilled dough into precisely 1-inch balls between your palms, applying gentle pressure until smooth. Place them exactly 2 inches apart on ungreased baking sheets to allow for slight spreading. For perfectly uniform cookies, use a small cookie scoop.
- Bake to Perfection
- Place cookies in a preheated 350°F oven for 9-11 minutes, rotating the pan halfway through. Look for cookies that remain pale on top but develop a light golden color on the bottom. They will appear slightly underdone but will continue cooking on the hot baking sheet.
- Make the Frosting
- Start with room temperature butter and beat until completely smooth before gradually incorporating confectioners' sugar. Add milk one tablespoon at a time until reaching desired consistency. The frosting should hold its shape but spread easily without tearing the delicate cookies.
- Decorate
- Apply frosting once cookies are completely cool, using about one teaspoon per cookie. Immediately sprinkle with crushed peppermint candies while frosting is still tacky. Allow frosted cookies to set for at least one hour before stacking or storing.
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The peppermint extract is truly what makes these cookies special. I discovered its importance when I once substituted vanilla extract during a peppermint shortage. While still delicious, my family unanimously agreed they missed that distinctive cool flavor that makes these cookies a true holiday tradition in our home.
Storage Solutions
These delicate cookies require proper storage to maintain their perfect texture. Place them in an airtight container with parchment paper between layers to prevent sticking and flavor transfer. At room temperature, they'll maintain quality for up to 5 days. For longer storage, freeze unfrosted cookies for up to 3 months, then thaw and frost before serving. The frosting does soften slightly over time, so I prefer making these no more than 2 days before serving for the best presentation.
Clever Substitutions
If peppermint isn't your preference, these meltaways adapt beautifully to other flavor profiles. Try almond extract with a drop of vanilla for a sophisticated twist, or replace the peppermint with orange extract and add orange zest to the frosting for a bright citrus version. For chocolate lovers, adding 2 tablespoons of cocoa powder to the dough creates a delicious chocolate base that pairs wonderfully with the peppermint frosting. Just reduce the flour by the same amount to maintain the perfect texture.
Holiday Gifting
Transform these cookies into thoughtful homemade gifts that friends and family will treasure. Stack 6-8 cookies in clear cellophane bags tied with festive ribbon, or arrange them in decorative tins lined with holiday-themed tissue paper. Include a handwritten recipe card for an extra personal touch. I've found that presenting them alongside a quality hot chocolate mix creates a complete gift experience that recipients absolutely love. Last Christmas, three neighbors requested the recipe after receiving their cookie gifts!
Recipe Q&A
- → Why do you need to chill the dough before baking?
Chilling the dough for at least 30 minutes helps solidify the butter, which prevents the cookies from spreading too much during baking. This ensures they maintain their shape and develop that signature melt-in-your-mouth texture that makes these treats so special.
- → Can I make these cookies ahead of time?
Yes! You can prepare the dough up to 3 days in advance and keep it refrigerated. The baked unfrosted cookies can be stored in an airtight container for up to 5 days, or frozen for up to 3 months. For best results, add the frosting and candy garnish just before serving.
- → What makes these cookies 'meltaways'?
The meltaway texture comes from the combination of butter and cornstarch in the dough. Cornstarch reduces the protein content compared to using only flour, resulting in an exceptionally tender, delicate cookie that quite literally melts in your mouth.
- → Can I use peppermint oil instead of extract?
Yes, but with caution. Peppermint oil is much more concentrated than extract, so you'll need to use significantly less—start with just a few drops and adjust to taste. Too much peppermint oil can quickly overpower the delicate flavor balance.
- → How do I store these cookies after they're frosted?
Once frosted, store the cookies in a single layer in an airtight container at room temperature for 3-4 days. If you need to stack them, place parchment paper between layers to prevent the frosting from sticking. For longer storage, refrigerate for up to a week.
- → What can I substitute for the crushed peppermint candies?
If you don't have peppermint candies, you can use crushed candy canes, peppermint baking chips, or even festive sprinkles for decoration. For a different flavor twist, try using crushed chocolate mint candies or colored sugar crystals.