Cozy Peppermint Meltaway Cookies Recipe
As the holiday season wraps around us like a warm blanket, it’s the perfect time for festive baking! There’s something incredibly comforting about filling your kitchen with the sweet, minty aroma of freshly baked cookies. These Peppermint Meltaway Cookies are not just a treat; they’re a delightful nibble that takes me back to my childhood, when my family would gather around the table, sharing laughter and stories over a plate of creamy, buttery cookies dusted with crushed candy canes.
Imagine these tender cookies, their snowy white buttercream adorned with a pop of pink, bringing joy and cheer to your holiday gatherings. Trust me, this is one cozy recipe you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, perfect for last-minute baking when friends drop by.
- No Chill Dough: Whip up the dough without the wait; you won’t need to chill or roll it out!
- Crowd-Pleasing Flavor: The combination of peppermint and buttery sweetness is irresistible during the holiday season.
- Versatile Topping Options: You can customize the buttercream with different colors or fun toppings to match your gathering.
- Family-Friendly: Great for kids to help with, making holiday baking a beautiful family tradition.
What You’ll Need
Ingredients You’ll Need for Peppermint Meltaway Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup crushed candy canes
For the buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract
- Food coloring (pink)
How to Make Peppermint Meltaway Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper, which makes for easy cleanup and prevents sticking.
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, about 2 minutes. This step is crucial for a light texture!
- Mix in the vanilla and peppermint extracts, letting those comforting aromas swirl together.
- Gradually add the flour and salt, mixing until just combined. Be gentle, you want to keep that lightness we achieved earlier.
- Fold in the crushed candy canes. You’ll love the extra crunch and festive touch they add.
- Scoop tablespoons of dough onto the prepared baking sheet and shape them into balls. They’ll spread just enough as they bake!
- Bake for 10-12 minutes or until the edges are lightly golden – keep an eye on them, as they can go from perfect to golden-brown quite quickly.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit.
- For the buttercream, beat the softened butter until creamy, then gradually add powdered sugar and beat until well combined.
- Add the heavy cream and peppermint extract, then continue to beat until fluffy. Add food coloring to achieve your desired pink color.
- Once the cookies are cool, frost them with the candy cane buttercream, creating a deliciously sweet layer that’s sure to impress!
Delicious Variations to Try
- Chocolate-Mint Surprise: Add mini chocolate chips to the dough for a rich, indulgent twist.
- Nutty Delights: Include finely chopped pecans or walnuts in the dough for a crunchy texture.
- Zesty Citrus: Add a teaspoon of orange zest to the buttercream for a refreshing, zesty kick.
- Double the Mint: Use Peppermint or Mint chocolate chips in addition to or instead of crushed candy canes for an intense peppermint flavor.
Chef Emma’s Helpful Tips
- Make-Ahead: These cookies can be made a day in advance. Store them in an airtight container to keep them fresh.
- Ingredient Swaps: If you’re looking for a lighter option, substitute half of the butter with unsweetened applesauce.
- Storage Suggestions: These cookies can be stored at room temperature for up to a week—perfect for holiday gifting!
- Decorating: Experiment with different colors of food coloring for the buttercream to match your holiday theme.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 150
- Carbohydrates: 15g
- Sugar: 12g
- Fat: 10g
- Protein: 1g
- Sodium: 30mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! These cookies can be made a day or two in advance before serving. Just store them in an airtight container.
Can I use different ingredients?
Sure! You can substitute the peppermint extract with vanilla or another extract of your choice for a different flavor.
How do I store leftovers?
Store leftover cookies in an airtight container at room temperature for up to a week.
How long do they last?
If stored properly, these cookies will remain fresh for about a week.
A Cozy Closing Note
These Peppermint Meltaway Cookies are a perfect representation of warmth and joy during the Holiday season, embodying the spirit of gathering and sharing sweet moments. I hope they bring as much comfort and happiness to your home as they do to mine! Save this Peppermint Meltaway Cookies recipe to your holiday baking board so it’s ready when you need a cozy treat!
Cozy Peppermint Meltaway Cookies
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful meltaway cookies with a comforting peppermint flavor, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup crushed candy canes
- 1/2 cup unsalted butter, softened (for buttercream)
- 2 cups powdered sugar (for buttercream)
- 2 tablespoons heavy cream
- 1 teaspoon peppermint extract (for buttercream)
- Food coloring (pink)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the softened butter and powdered sugar until light and fluffy, about 2 minutes.
- Mix in the vanilla and peppermint extracts.
- Add the flour and salt, mixing until just combined.
- Fold in the crushed candy canes.
- Scoop tablespoons of dough onto the prepared baking sheet and shape them into balls.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Beat the softened butter for buttercream until creamy, then add powdered sugar and beat until well combined.
- Add the heavy cream and peppermint extract, then continue to beat until fluffy. Add food coloring to achieve pink color.
- Frost the cooled cookies with the candy cane buttercream.
Notes
These cookies can be made a day in advance. Store them in an airtight container to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
