1 hour 50 minutes
Deliciously soft and delicate, these meltaway cookies are infused with peppermint flavor. topped with peppermint icing, and sprinkled with crushed peppermints.
Peppermint Meltaway Cookies ‣ 1 cup salted butter, softened ‣ 1/2 cup powdered sugar ‣ 3/4 teaspoon peppermint extract ‣ 1 1/2 cups all-purpose flour ‣ 1/2 cup cornstarch Peppermint Icing ‣ 1 1/2 cups powdered sugar ‣ 1 tablespoon milk, plus more as needed for consistency ‣ 1/4 teaspoon peppermint extract ‣ crushed peppermints, for topping (optional)
Using a stand mixer or hand mixer + large bowl, cream together the butter, powdered sugar, and peppermint extract until smooth.
With the mixer still running, add flour and cornstarch. Keep mixing until a fluffy dough forms.
Lay out a piece of plastic wrap, roughly form the dough into a ball, then place the dough on the plastic. Pull up the edges of the plastic and wrap the dough nice and tight. Once done, set the dough in the refrigerator to chill for 1 hour.
When ready to bake, pinch off a small piece of dough, roll it between your hands, and then shape it into either a ball or a half-moon shape. Place the prepared cookie ball on a baking sheet lined with parchment paper. Repeat this step until all the dough is used. Once done, send it off to bake!
While the cookies bake and cool, prepare the icing by whisking together powdered sugar, milk, and peppermint extract.
Decorate the cooled cookies with the icing, either drizzling it directly on the cookies or using a pastry bag to make festive patterns. Top the wet icing with crushed peppermints.