The secret to truly melt-in-your-mouth cookies, especially these delightful Peppermint Meltaways, lies in the specific ratio of fat to flour and a precise baking time. This recipe delivers a delicate, tender crumb that dissolves as soon as it hits your tongue. These Peppermint Meltaways are designed for ease and maximum flavor impact, making them perfect for holiday gatherings or a festive treat. I found that allowing the dough to rest for a few minutes before rolling really makes a difference in handling.

⏱ Time: 30 min
👥 Servings: 30-36
📊 Level: Easy
🥗 10 ingredients

Ingredients for peppermint meltaways

  • 1 cup (222g) salted butter, softened
  • 1 1/4 cup (137g) powdered sugar
  • 1 egg
  • 1 tsp peppermint bakery emulsion
  • 2 1/2 cups (295g) cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1/2 tbsp vegetable shortening
  • 3/4 cup (80g) powdered sugar

How to make peppermint meltaways

  1. Preheat the oven to 3500 F (1800 C). Line a cookie sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar, and egg until smooth and creamy.
  3. Add the peppermint baking emulsion, mixing until evenly distributed.
  4. Add the cake flour, baking powder, and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 minutes.
  5. Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
  6. Bake at 3500 F (1800 C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
  7. While the cookies are baking, make the icing by combining the 2 tbsp butter and 1/2 tbsp vegetable shortening until smooth.
  8. Once cookies are cooled, ice them with the prepared icing.

Pro tips

  • For the best texture, ensure your butter is truly softened, not melted, to incorporate air effectively.
  • Don’t overmix the flour once added; mix just until combined to keep the cookies tender.
  • If your dough feels too sticky after resting, lightly dust your hands with a tiny bit of cake flour before rolling.
  • Store Peppermint Meltaways in an airtight container at room temperature for up to 5 days, or freeze un-iced cookies for up to 2 months.

Whip up a batch of these Peppermint Meltaways for a festive treat that everyone will adore. They’re a simple yet elegant addition to any holiday cookie plate!

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