How do I make Peppermint Meltaway Cookies soft and tender?

To keep Peppermint Meltaway Cookies soft and tender, use a combination of butter and powdered sugar in the dough, which creates a melt-in-your-mouth texture. Avoid overbaking by removing the cookies from the oven as soon as the edges are set but the centers still look slightly undercooked. Additionally, store the cooled cookies in an airtight container with a slice of bread to maintain moisture for several days.

Can I substitute crushed candy canes with peppermint extract in Peppermint Meltaway Cookies?

Yes, you can substitute crushed candy canes with peppermint extract for a cleaner, less crunchy texture. Use about ½ teaspoon of peppermint extract per batch, and reduce any additional liquid ingredients slightly if needed. Keep in mind that crushed candy canes add both peppermint flavor and decorative crunch, so using extract alone will result in a smoother cookie with the same minty taste.

What is the best way to crush candy canes for decorating Peppermint Meltaway Cookies?

To crush candy canes efficiently, place them in a sealed plastic bag and break them into large pieces using a rolling pin or the back of a heavy pan. For finer pieces, continue gently crushing until you reach your desired consistency. Sprinkle the crushed candy over the cookies immediately after baking while they are still warm, so the peppermint pieces adhere well and add a festive touch.

How long do Peppermint Meltaway Cookies stay fresh, and how should I store them?

Peppermint Meltaway Cookies stay fresh for up to one week when stored properly. Place the cookies in a single layer or separated by parchment paper in an airtight container at room temperature. Avoid refrigerating, as it can dry out the cookies. For longer storage, freeze the cookies in a sealed container for up to three months and thaw at room temperature before serving.

Are Peppermint Meltaway Cookies suitable for gluten-free diets?

Traditional Peppermint Meltaway Cookies are made with all-purpose flour, which contains gluten. However, you can make gluten-free versions by substituting the flour with an equal amount of a gluten-free flour blend that includes xanthan gum to mimic the texture. Be sure to check that any additional ingredients, such as baking powder or candy canes, are also gluten-free to keep the recipe safe for gluten-sensitive individuals.

Peppermint Meltaway Cookies Recipe For Soft Refreshing Treats

Ingredients

– 1 cup unsalted butter (226g), softened but still cool

– 2/3 cup confectioners’ sugar (80g)

– 1 egg yolk, at room temperature

– 1 teaspoon pure vanilla extract

– 1/2 teaspoon peppermint extract

– 2 cups all-purpose flour (250g)

– 1/4 cup cornstarch (30g)

– 1 teaspoon baking powder

– 1/4 teaspoon salt

– 6 tablespoons unsalted butter (85g), softened

– 1 and 1/2 cups confectioners’ sugar (180g)

– 1 to 2 tablespoons milk, at room temperature (dairy or nondairy)

– 1/2 teaspoon pure vanilla extract

– 1/4 teaspoon peppermint extract

– 1 drop gel food coloring (pink)

– 1/4 cup crushed candy canes (about 2 to 3 large candy canes)

Cook Mode Prevent your screen from going dark

Instructions

1-First, cream the 1 cup unsalted butter (226g) and gradually add 2/3 cup confectioners’ sugar (80g) until the mixture is fluffy and light.

2-Next, beat in 1 egg yolk at room temperature, along with 1 teaspoon pure vanilla extract and 1/2 teaspoon peppermint extract for that refreshing kick.

3-Mix in the dry ingredients: 2 cups all-purpose flour (250g), 1/4 cup cornstarch (30g), 1 teaspoon baking powder, and 1/4 teaspoon salt until a dough forms.

4-Chill the dough for at least 30 minutes to make it easier to handle and improve the texture.

5-Preheat your oven to 350°F (177°C). Scoop the chilled dough into 1 tablespoon (20-22g) balls, flatten them slightly, and place them 3 inches apart on baking sheets.

6-Bake for 13-14 minutes until the edges are set but not browned. Let the cookies cool completely on the sheets.

7-For the frosting, beat 6 tablespoons unsalted butter (85g) until creamy, then gradually add 1 and 1/2 cups confectioners’ sugar (180g), 1 to 2 tablespoons milk, 1/2 teaspoon pure vanilla extract, and 1/4 teaspoon peppermint extract until fluffy.

8-Adjust the frosting thickness with more sugar to thicken or milk to thin, and add optional 1 drop gel food coloring (pink) if desired.

9-Frost the cooled cookies and sprinkle with 1/4 cup crushed candy canes for a festive finish.

Notes

❄️ Use chilled but soft butter for proper creaming.
🌿 Cornstarch is key for the cookie’s meltaway texture; do not substitute.
🧊 Chill dough thoroughly and avoid overbaking for perfect soft edges.

Author: Brandi Oshea
Prep Time: 1 hour
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie