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Peppermint Meltaway Cookies

Peppermint Meltaway Cookies are tender, buttery cookies baked until set and finished with smooth peppermint icing and crushed candy canes. Chill the dough before baking for cookies with a delicate, melt-in-your-mouth texture.
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Prep Time 25 minutes
Cook Time 24 minutes
Chilling and icing setting 1 hour 15 minutes
Total Time 2 hours 4 minutes
Servings: 32 servings
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 2 cups powdered sugar divided (1/2 cup for the cookies and 1 1/2 cups for the icing)
  • 0.75 tsp peppermint extract divided (1/2 teaspoon for the cookies and 1/4 teaspoon for the icing)
  • 1.25 cups all-purpose flour
  • 0.5 cup cornstarch
  • 0.25 tsp fine salt
For the icing
  • 3 tbsp milk
  • 0.25 cup peppermint candy finely crushed, about 4 candy canes

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the butter and 1/2 cup of the powdered sugar with a mixer on medium speed until creamy, about 2 minutes.
  4. Beat in 1/2 teaspoon of the peppermint extract.
  5. Add the flour, cornstarch, and salt; mix on low just until a soft dough forms.
  6. Cover the bowl and chill the dough until firm, 30–45 minutes.
  7. Scoop the dough into 32 level tablespoon portions and roll them into balls.
  8. Arrange the dough balls 2 inches apart on the prepared baking sheets.
  9. Bake one sheet at a time on the center rack for 10–12 minutes, until the cookies look set and the bottoms are lightly golden.
  10. Cool the cookies on the sheets for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.
Make the icing
  1. Whisk the remaining 1 1/2 cups powdered sugar, 1/4 teaspoon peppermint extract, and milk until smooth and spreadable.
  2. Spread a thin layer of icing over each cooled cookie.
  3. Sprinkle the cookies with the crushed peppermint candy.
  4. Let stand for 20–30 minutes until the icing sets.

Notes

For the smoothest icing, make sure the cookies are completely cool before spreading it on. Store airtight in the refrigerator for up to 5 days; freeze yes, in an airtight container. For a dairy-free option, use plant-based butter and milk, and check that the peppermint candy is dairy-free.