PEPPERMINT MELTAWAY COOKIES

Peppermint Meltaway Cookies

I'm always amazed by how much the little ones in our family LOVE candy canes...and these Candy Cane Meltaway Cookies are no exception!  After one taste you'll know why these are so popular - they literally melt in your mouth.  The texture is light and dreamy, dressed up with a silky peppermint buttercream frosting and sprinkled with crushed candy cane bits, these are so much fun for winter celebration!

Peppermint Meltaway Cookies

WHAT'S THE EASIEST WAY TO CRUSH CANDY CANES?

Crushing candy canes is so easy that a kid can do it!  Do you have any candy cane fanatics at your house?  I do believe that I have created a candy cane monster!

​Now that our little one has figured out how much fun it is to help me out by crushing candy canes with his Little Tikes toy hammer, I have been in a perpetual state of trying to find new recipes that will allow him to help me out!  I can't believe how many boxes of candy canes we've gone thru this year, and I have learned to double-bag with heavy duty freezer bags before he starts banging away!

​And if he didn't look so darn cute with his little "Cookie Helper" apron and chef hat, it might be easier to tell him we're all done with candy cane baking!

WHAT IS THE SECRET TO MAKING PERFECT "MELTAWAY" COOKIE? 

The secret is actually powdered sugar (sometimes called confectioners sugar) rather than granulated sugar, and cornstarch, which creates the tender buttery texture that melts in your mouth.  

The peppermint flavor adds the perfect light touch, and the candy canes add the perfect touch of holiday color.  These are a cookie you'll dream about - and it's no wonder they are a family favorite!

Peppermint Meltaway Cookies

LOVE PEPPERMINT? HERE ARE MORE RECIPES YOU'LL LOVE!

• Candy Cane Dip
• Double Chocolate Peppermint Bark
• Peppermint Bark Brownie Bites
• Candy Cane Cocoa Board
• Brownie Candy Cane Cookies
• Candy Cane Angel Meringues
• White Chocolate & Peppermint Chocolate Sugar Cookies

CAN MELTAWAY COOKIES BE FROZEN?

Not only do these cookies freeze well, but I like that they can be made ahead of time and frozen - it saves on last minute baking!  

DO MELTAWAY COOKIES TRAVEL WELL?

Peppermint Meltaway Cookies LOVE to travel with you...but not so much if you want to mail or ship them.  They are more on the delicate side, so it's hard to package them to handle the bumps and tumbles that may occur during shipping.  If you love the concept and taste, you are better off using a vanilla sugar cookie base and topping with the Peppermint Buttercream Frosting and candy cane sprinkles, as sugar cookies have a sturdier base and aren't quite as delicate.

ARE THESE COOKIES GOOD FOR COOKIE EXCHANGES?

These pretty little cookies are always one of the first to disappear from cookie exchanges, and everyone begs for the recipe.  And how pretty are these for holiday party cookie trays!  One bite and these are sure to be one of your favorites as well - they are so unique and easy to make!  Come the first of the year, I'll be trying to figure out how to melt these away from my hips, but for now, it's time to enjoy the holidays!

Peppermint Meltaway Cookies

PEPPERMINT MELTAWAY COOKIES

After one taste you'll know why these Peppermint Meltaway Cookies are so popular - they literally melt in your mouth.  The texture is light and dreamy, dressed up with a silky peppermint buttercream frosting and sprinkled with crushed candy cane bits, these are so much fun for winter celebration!

Peppermint Meltaway Cookies

INGREDIENTS:
1 cup (2 sticks) unsalted butter (room temperature)
½ cup powdered sugar
1 teaspoon vanilla
1-1/4 cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt
 
PEPPERMINT BUTTERCREAM FROSTING:
¼ cup (½ stick) butter (room temperature)
2 cups powdered sugar
½ teaspoon peppermint extract
1 to 2 tablespoons half & half (to consistency)
¼ cup finely crushed peppermint candy canes
 
HOW WE MAKE THESE:

1. In a stand mixer, cream together the butter and sugar until light and fluffy with the paddle attachment.  Mix in the vanilla.
2. In a separate bowl, whisk together the flour, cornstarch and salt.
3. Add ½ the dry ingredients to the creamed ingredients, mix just until blended.  Add remaining dry ingredients and mix just until blended.
4. Cover and refrigerate dough for at least one hour.
5. Preheat oven to 350 degrees.  Place parchment paper on your baking sheets; set aside.
6. Remove cookie dough from refrigerator, scoop into 1-1/2 to 2 tablespoon portions, roll into balls.  Place two inches apart on prepared baking sheets.
7. Bake for 10 to 13 minutes – or until cookies are set and bottom edges barely start to show a golden color.  Remove from oven and cool on pans – they will continue to bake while cooling.
8. PEPPERMINT BUTTERCREAM FROSTING:  Beat all frosting ingredients together until light and fluffy.  Add more half & half if frosting is too thick; add more powdered sugar if it is too thin. 
9. Frost cookies and sprinkle with crushed peppermint candy. 
10. Allow frosting to set before storing – keep parchment paper between each layer, store in an airtight container at room temperature.

YIELD:  24 cookies

Originally published December 2016; revised and reposted December 2021.
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