Peppermint Meltaway Cookies (Print Version)
# Ingredients:
01 -
1 cup (226g) unsalted butter, softened.
02 -
2/3 cup (80g) confectioners' sugar.
03 -
1 egg yolk, room temperature.
04 -
1 teaspoon vanilla extract.
05 -
1/2 teaspoon peppermint extract.
06 -
2 cups (250g) all-purpose flour.
07 -
1/4 cup (30g) cornstarch.
08 -
1 teaspoon baking powder.
09 -
1/4 teaspoon salt.
10 -
6 tablespoons (85g) butter for frosting.
11 -
1 1/2 cups (180g) confectioners' sugar for frosting.
12 -
1-2 tablespoons milk.
13 -
1/2 teaspoon vanilla extract for frosting.
14 -
1/4 teaspoon peppermint extract for frosting.
15 -
1/4 cup crushed candy canes.
# Instructions:
01 -
Mix butter until creamy, then beat with sugar until light and fluffy.
02 -
Mix in egg yolk, vanilla, and peppermint extract until well combined.
03 -
Beat in flour, cornstarch, baking powder, and salt until dough forms.
04 -
Cover and refrigerate for at least 30 minutes.
05 -
Roll into 1 tablespoon balls, place on lined baking sheet, flatten slightly.
06 -
Cook at 350°F for 13-14 minutes until edges are set.
07 -
Let rest 10 minutes on baking sheet, then move to cooling rack.
08 -
Beat butter, sugar, milk, and extracts until creamy.
09 -
Frost cooled cookies and top with crushed candy canes.
# Notes:
01 -
Dough can be made 3 days ahead.
02 -
Unbaked dough balls can freeze for 3 months.
03 -
Store frosted cookies at room temp for 1 day or fridge for 5 days.