Peppermint Meltaways

filed under: Cookies on December 12, 2017

These Peppermint Meltways truly melt-in-your-mouth! A soft, delicate cookie with the most amazing subtle peppermint flavor. A must make! Don’t miss my 50 Best Cookie Recipes if you want more ideas!

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Peppermint Meltaways

Although Peppermint Meltaways are one of my favorite cookies growing up, I really had to adapt them to fit my grown-up tastes. Every peppermint meltaway cookie I have had has crushed candy canes on it, and something about that never sat right with me. See, I love the texture of a meltaway cookie but do NOT love that texture combined with a hard and crunchy candy cane. So I made my own version and you know what? It gets RAVE reviews.

The best peppermint cookie you will ever try!

I also did pretty extensive testing with the basic recipe itself. I made batch after batch, testing every factor I could and trying to determine what I could improve.

For instance, why does every meltaway recipe involve chilling the dough? Does the benefit the final product? My results might surprise you!

Is chilling really important for meltaway cookies?

I did a little test to determine what was the optimum chilling amount for my recipe.

I saw no visible difference between chilling and not chilling the dough. I did detect a difference in texture though! The cookies that were NOT chilled seemed to be softer and have more of that “melt in your mouth” factor. The cookie that was chilled for 15 minutes was still good, but almost a bit flakey in my mouth. The cookie chilled for 30 minutes was noticeably less “melty” and more of a crispy cookie. Now, having grown up with these cookies the one that was chilled for 30 minutes was definitely what I was used to, so I can’t blame anyone who loves that best! But my preference now is the UNCHILLED cookie dough.

What is the best time and temperature to bake a meltaway cookie? For my recipe, I found the optimum time to be 9 minutes at 350°F. I have a convection oven so normally reduce the temperature by 25° degrees when baking. That was not necessary for this cookie. You will DEFINITELY want to play around with this recipe in your kitchen to determine your best baking time and temperature.

These cookies melt-in-your mouth!!

How to Make Peppermint Meltaways

To make these cookies you will need:

cookie recipe

glaze recipe

piping bags

toothpick

scissors

parchment paper

cookie sheets

cooling racks

Bake the cookie recipe and allow to cool. Prepare the peppermint glaze and place in a disposable piping bag. If you are creating the green “wreath” design, prepare the green glaze now and place in a disposable pastry bag.

Cut off a small tip from the white peppermint glaze and pipe out a small circle on top of the cookie, then let the glaze flood in. Cut off a small tip from the green glaze and pipe dots around the edge. Run a toothpick through the green dots around the cookie to create a “wreath” of connecting hearts.

I only work with 3 cookies at a time. Pipe 3 cookies with the white peppermint glaze, then add the green dots, then use the toothpick. This glaze will start to harden quickly so it is best to work with 2-3 at a time.

The glaze will harden enough to stack cookies in about 12 hours, 24 hours is best.

Not gonna lie... these are AMAZING! #peppermint #peppermintmeltaways

5 from 2 votes
The best peppermint cookie you will ever try!
Peppermint Meltaways
Prep Time
10 mins
Cook Time
9 mins
Total Time
45 mins
 

These Peppermint Meltways truly melt-in-your-mouth!

Course: Dessert
Cuisine: American
Keyword: Peppermint Meltaways
Servings: 32 cookies
Calories: 63 kcal
Author: Amanda Rettke
Ingredients
Cookies
  • 1 cup (2 sticks, 226g) unsalted butter, room temperature
  • 3/4 cup (96g) cornstarch
  • 3/4 cup (96g) confectioners sugar
  • 1 tsp. McCormick pure peppermint extract
  • 1 cup (128g) all-purpose flour
Glaze
  • 2 cups confectioners sugar divided
  • 6 -8 teaspoons whole milk divided
  • 1/4 -1 teaspoon of McCormick pure peppermint extract
  • McCormick green food color optional
Instructions
Cookies
  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer or using a hand-held mixer, mix the butter and cornstarch until well combined and lighter in color.

  3. Turn mixer off and add in confectioners sugar.
  4. With the mixer on low, and the peppermint extract and mix until ingredients are fully incorporated.
  5. Turn mixer off and add flour. With the mixer on low to medium-low, mix until the dough comes together (pulls away from sides of the bowl).

  6. Using a 1 tablespoon cookie scoop, (you can also use a tablespoon measuring spoon) remove about a tablespoon of dough. Place on parchment lined cookie sheet at least 2 inches apart. (for a standard cookie sheet you can fit at least 8 cookies, a larger cookie sheet can hold about 14)

  7. Once the cookie sheet is full, gently roll each between your hands until it is a smooth ball.
  8. Bake 9 minutes.
  9. Right out of the oven take a glass with a flat bottom (that is smaller than the cookie) and gently press into the cookie.

  10. 10. Allow cookies to cool for about 5 minutes and then move to a cooling rack. Make sure cookies are completely cool before adding glaze.

Glaze
  1. In a medium bowl add 1 cup confectioners sugar, 3 teaspoons of milk, and 1/4 teaspoon peppermint extract. It's best to start with 1/4 teaspoon of the extract and sample as you go. (Some prefer less, some folks prefer more intense flavor.)

  2. Stir until smooth. Place in a piping bag and seal with a rubber band.
  3. In another bowl add 1 cup confections sugar, 3 teaspoons milk, and 1 drop of green food color. Stir until smooth. I wrote optional in the recipe because it is not necessary to add the green "wreath" design, that is just for looks.

Love peppermint? Check out these other popular recipes:

Mint Chocolate Cake

Oreo Stuffed Peppermint Cookies

Peppermint Whipped Cream

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Comments

  • Michelle says:

    How would it be if you just bailed on the peppermint allltogether and just replaced it with vanilla?? We are not peppermint fans but love the idea of a meltaway cookie!

    • Amanda says:

      I haven’t tried it… but it sounds good! 🙂

  • dezi says:

    Dear Amanda, I just want to wish you all a Merry Christmas, too. Have a wonderful day! Dezi

  • Laurie says:

    Do you think almond flour would work? These sound delicious but I would need to make them gluten free. Thanks.

  • Kris says:

    Can these freeze? Planning wedding cookies…

    • Amanda says:

      you could freeze the dough, but I would not freeze the finished cookie.

  • Eileen says:

    Could gluten free all purpose flour work. My husband has to stay strictly gluten free.

  • Christine says:

    Will definitely try the peppermint cookies

  • Sarah Vandagriff says:

    At what point can these be frozen?

  • Kathy Wilkinson says:

    I did not chill the dough and the cookies spread out. They are three inches across and very, very delicate (I picked one up to move it to a rack and it crumbled.) I haven’t filled them yet, so far, so I don’t have a lot of time and effort invested in these, but still kinda disappointed.

  • Claire says:

    I only had Anise Extract and used it. I was happy with the way they came out.♡

  • Barbara says:

    These sound delicious!

    Do you know how long these keep? I’d like to send a batch to my son, who is overseas, but shipping takes approximately 2 weeks.

    Thanks.

  • Holly Militello says:

    Made this recipe exactly as written. Then I made this recipe using orange extract, and anise extract too. Absolutely amazing. My entire family thanks you, as does the entire radiology department where my husband works. This recipe is now part of our family Christmas (and whenever) cookie trays! Many, many thanks!!!

  • Don't Pass on Dessert!