When the holiday season arrives, nothing beats a cookie that literally dissolves the moment it touches your tongue. These Peppermint Meltaways are the ultimate festive shortbread cookies, packing a rich buttery punch infused with cool peppermint extract and topped with a sweet vanilla glaze and crunchy candy cane pieces.
Best of all? This easy peppermint meltaways recipe uses simple pantry staples and comes together without any complicated equipment. Whether you are building a stunning Christmas cookie box, hosting a holiday cookie exchange, or looking for a comforting sweet treat to enjoy with a hot cup of cocoa by the fire, these delicate cookies will steal the show!
Why You’ll Love This Peppermint Meltaways Recipe
- Melt-in-Your-Mouth Texture: Features a buttery, tender shortbread crumb that literally dissolves on your tongue.
- Refreshing Holiday Flavor: Infused with pure peppermint extract and topped with crushed candy canes for festive winter magic.
- Simple Pantry Ingredients: Made with everyday baking staples like butter, powdered sugar, cornstarch, and flour.
- Make-Ahead Friendly: Dough can be chilled in advance, and baked cookies store wonderfully for holiday gifting.
Ingredients for Homemade Peppermint Meltaways
For the Peppermint Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 1 3/4 cups all-purpose flour
- 1/4 cup cornstarch (the secret ingredient for that meltaway texture!)
- 1/4 tsp salt
For the Peppermint Glaze and Topping:
- 1 1/2 cups powdered sugar
- 3 to 4 tbsp heavy whipping cream (or whole milk)
- 1/4 tsp pure peppermint extract
- 1 drop red food coloring (optional, for a pretty pink drizzle)
- 1/3 cup crushed candy canes or peppermint candies (for garnish)
Step-by-Step Instructions to Make Peppermint Meltaways
- Cream the Butter and Sugar: In a large bowl or stand mixer, beat the softened butter and powdered sugar together on medium speed for 2 minutes until light and fluffy.
- Add Extracts: Mix in the pure vanilla extract and pure peppermint extract until fully combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt. (Cornstarch is key to giving these cookies their signature delicate crumb).
- Form the Dough: Gradually add the dry ingredients to the butter mixture on low speed, mixing just until a soft dough forms.
- Roll into Balls: Scoop tablespoon-sized portions of the dough (about 1 tablespoon each) and roll them gently between your palms into smooth 1-inch balls. Place them 1 inch apart on a parchment-lined baking sheet.
- Bake: Bake at 350°F (175°C) for 12 to 14 minutes. The bottoms should be lightly golden, but the tops should remain pale (do not overbake). Let cool completely on a wire rack.
- Glaze and Decorate: Whisk together the powdered sugar, heavy cream, and peppermint extract until smooth. Dip the top of each cooled cookie into the glaze (or spoon it over), and immediately sprinkle with crushed candy canes before the glaze sets!
Expert Tips and Variations for Peppermint Meltaways
- Don’t Skip the Cornstarch: Cornstarch is what creates that classic “meltaway” shortbread texture. Make sure not to replace it entirely with flour.
- Keep Cookies Pale: Watch your oven closely; these cookies should not brown on top to keep their tender, melt-in-your-mouth quality.
- Chocolate Drizzle Twist: Drizzle a little melted dark chocolate over the peppermint glaze for an incredible chocolate-peppermint combination.
- Storage Instructions: Store leftover Peppermint Meltaways in an airtight container at room temperature for up to 5 days, or freeze unglazed cookies for up to 2 months.
Recipe Summary
- Temps de préparation : 15 mins
- Temps de cuisson : 14 mins
- Temps total : 30 mins
- Portions : 24 to 28 cookies
