Bready or Not: Peppermint Meltaway Cookies

Posted by on Dec 6, 2017 in Blog, Bready or Not, cookies, mint | 0 comments

Do you love those peppermint meltaway candies that dissolve in your mouth with such refreshing flavor? Imagine that, in cookie form. Yes. Really.

Bready or Not: Peppermint Meltaway Cookies

This recipe essentially makes very lightly-textured shortbread cookies. That texture arises from the use of confectioners’ sugar and cornstarch. These are like cookie clouds.

Bready or Not: Peppermint Meltaway Cookies

Then you top those small cookies with a smear of frosting and some crushed peppermint bits. The combo… yeah. These are called meltaways, and that’s exactly what they do.

Bready or Not: Peppermint Meltaway Cookies

Plus, these things literally LOOK like the holiday season. Like snow and peppermints.

Bready or Not: Peppermint Meltaway Cookies

If you’re searching for a recipe to wow everyone in a cookie exchange, these are your cookies, and they don’t even taste or act like cookies. They’ll blow your mind. Blow the minds of everyone there.

Bready or Not: Peppermint Meltaway Cookies

Modified from Taste of Home, November 2015.



Bready or Not: Peppermint Meltaway Cookies

Bready or Not: Peppermint Meltaway Cookies

These cookies taste and act like peppermint meltaway candies! The cookies are like light little clouds, and are the perfect conveyance for the refreshing frosting with peppermint bits.

  • cookie dough
  • 1 cup unsalted butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 tsp peppermint extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • frosting
  • 2 Tb unsalted butter, softened
  • 2 Tb milk or half & half
  • 1/4 tsp peppermint extract
  • 1 1/2 cups confectioners' sugar, sifted
  • 1/4 - 1/2 cup crushed peppermint candies

In a mixing bowl, cream together the butter and confectioners' sugar until light and fluffy, then add peppermint extract. Gradually beat in the flour and cornstarch.

Wrap dough in plastic wrap and chill for 30 minutes or so, until the dough is firm enough to work with.

Preheat oven at 350-degrees. Using a teaspoon scoop, dole out dough onto a cookie sheet. Use a spatula or the bottom of a glass to lightly compress the cookies, as they may not spread much while baking.

Bake for 9 to 11 minutes, until set. Let cool on sheet for 10 minutes, then move to a rack to finish cooling.

When the cookies are room temperature, prepare the frosting. Mash the two tablespoons butter until creamy; add the milk and peppermint extract. Beat in the confectioners' sugar until it is smooth. Add more sugar or milk, if necessary, to reach a thick yet spreadable consistency.

Use the back of a spoon to frost the cookies then sprinkle with peppermint candies. Store in an airtight container with waxed paper or parchment between layers. Makes about 25 teaspoon-sized cookies.


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