Peppermint Meltaways

Why You’ll Love This Recipe

Peppermint Meltaways are the ultimate holiday cookie! They have a light and buttery texture that truly melts in your mouth, with a sweet peppermint flavor that isn’t overpowering. The combination of the buttery dough with a hint of peppermint makes for a perfect balance of flavors. Not only are these cookies easy to make, but they also look festive with a simple dusting of powdered sugar. They’re great for gifting or enjoying with a warm cup of cocoa!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1/4 cup powdered sugar, plus more for dusting

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• 2 cups all-purpose flour

• 1/4 teaspoon salt

For the coating:

• 1/4 cup powdered sugar (for dusting)

Directions

Prepare the cookie dough:

1. Cream the butter and sugar: In a large bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy, about 2-3 minutes using an electric mixer.

2. Add the extracts: Add the vanilla extract and peppermint extract to the butter mixture, and mix until well combined.

3. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft and slightly crumbly.

4. Chill the dough: Divide the dough in half and roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up. This will help the cookies hold their shape when baked.

Bake the cookies:

5. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

6. Slice the dough: Remove the dough logs from the refrigerator and slice them into 1/4-inch thick rounds. Place the rounds onto the prepared baking sheet, spacing them about 1 inch apart.

7. Bake: Bake the cookies for 10-12 minutes, or until the edges are just starting to turn golden brown. Keep an eye on them, as these cookies bake quickly.

8. Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Coat the cookies:

9. Dust with powdered sugar: Once the cookies have cooled completely, dust them with powdered sugar. For a lighter coating, use a fine mesh sieve to sprinkle the sugar evenly over the cookies.

Serve and enjoy:

10. Enjoy: These cookies are best served immediately, but they’ll stay fresh for up to 1 week if stored in an airtight container at room temperature.

Servings and timing

This recipe makes about 24-30 cookies, depending on the size of the slices. Prep time is about 15 minutes, with a chill time of at least 30 minutes. The baking time is around 10-12 minutes, so the total time for preparation and baking is about 1 hour.

Variations

• Chocolate drizzle: For extra indulgence, drizzle some melted chocolate (dark, milk, or white) over the cookies after dusting them with powdered sugar. This adds an extra layer of sweetness and richness.

• Crushed peppermint: Roll the dough logs in crushed peppermint candies before baking to give the cookies an added crunch and even more peppermint flavor.

• Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of these meltaways.

• Peppermint bark coating: Dip the cooled cookies in melted white chocolate and sprinkle with crushed peppermint bark for a festive and decorative twist.

Storage/reheating

Store leftover Peppermint Meltaways in an airtight container at room temperature for up to 1 week. They also freeze well for up to 2-3 months. Just make sure they are fully cooled before freezing, and layer the cookies with parchment paper in a freezer-safe container to prevent sticking. Thaw in the fridge or at room temperature when ready to enjoy.

FAQs

1. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking. Alternatively, you can freeze the dough logs for up to 3 months. Just let them thaw in the fridge before slicing and baking.

2. Can I use peppermint extract instead of peppermint candies?

Yes, peppermint extract is used in the dough for the flavor, but you can also add finely crushed peppermint candies for a bit of extra texture and mint flavor.

3. Can I use margarine instead of butter?

While margarine can be used, the texture and flavor may differ. For the best meltaway texture, unsalted butter is recommended.

4. How do I make the cookies less sweet?

If you prefer a less sweet cookie, you can reduce the amount of powdered sugar in the dough by half. The cookies will still be delicious with a milder sweetness.

5. How can I make these cookies more peppermint-flavored?

If you want more peppermint flavor, add a few more drops of peppermint extract to the dough or sprinkle crushed peppermint candies over the top of the cookies before baking.

6. Can I make these cookies without the powdered sugar dusting?

Yes, you can skip the powdered sugar if you prefer. The cookies will still be delicious, but the sugar coating adds a nice sweetness and festive touch.

7. Can I bake these cookies on a different pan?

You can use any baking sheet, but make sure to line it with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.

8. How do I know when the cookies are done baking?

The cookies should be slightly golden around the edges when they’re done. Since they’re soft, they’ll remain delicate even after baking, so be sure to handle them gently.

9. Can I make these cookies in a different shape?

Yes, you can shape the dough into balls instead of logs, or use cookie cutters for fun, festive shapes. Just be sure to chill the dough before cutting to maintain its structure.

10. How do I prevent the dough from spreading too much while baking?

Make sure the dough is properly chilled before baking. Chilling the dough helps prevent the cookies from spreading too much and ensures they hold their shape.

Conclusion

Peppermint Meltaways are the perfect holiday cookie—light, buttery, and bursting with refreshing peppermint flavor. These melt-in-your-mouth treats are easy to make, and with just a few ingredients, they come together in no time. Whether you’re baking them for a holiday party, a cookie exchange, or just to enjoy with a cup of tea, these cookies will add a festive touch to any occasion. Enjoy the melt-in-your-mouth goodness of Peppermint Meltaways today!

Peppermint Meltaways

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 1 hour
• Yield: 24-30 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Peppermint Meltaways are a buttery, melt-in-your-mouth holiday cookie with a refreshing peppermint flavor. With a light and crumbly texture, these cookies are dusted with powdered sugar for a sweet and festive finish. Perfect for holiday gatherings, cookie exchanges, or simply as a minty treat, these meltaways are quick and easy to make, and utterly irresistible!

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Ingredients

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened

• 1/4 cup powdered sugar, plus more for dusting

• 1 teaspoon vanilla extract

• 1 teaspoon peppermint extract

• 2 cups all-purpose flour

• 1/4 teaspoon salt

For the coating:

• 1/4 cup powdered sugar (for dusting)

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Instructions

• Prepare the cookie dough:

  • In a large bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy (about 2-3 minutes using an electric mixer).

  • Add the vanilla and peppermint extract, mixing until well combined.

  • In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. The dough should be soft and slightly crumbly.

• Chill the dough:

  • Divide the dough in half and roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 30 minutes to firm up.

• Bake the cookies:

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

  • Remove the dough logs from the refrigerator and slice into 1/4-inch thick rounds. Arrange the rounds on the prepared baking sheet, spacing them about 1 inch apart.

  • Bake for 10-12 minutes, or until the edges are just starting to turn golden brown. Keep an eye on them as they bake quickly.

  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

• Coat the cookies:

  • Once the cookies have cooled, dust them with powdered sugar. For a light coating, use a fine mesh sieve to sprinkle the sugar evenly over the cookies.

• Serve and enjoy:

  • Serve the cookies immediately or store in an airtight container at room temperature for up to 1 week.

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Notes

For extra indulgence, drizzle some melted chocolate (dark, milk, or white) over the cookies after dusting them with powdered sugar.You can roll the dough logs in crushed peppermint candies before baking for an added crunch and even more peppermint flavor.For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.