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Peppermint Meltaways: The Cookie That Actually Melts in Your Mouth
There are some cookies that are just… magic. They aren’t about fancy decorations or complex techniques. Their magic is in the texture.
That’s exactly what these Peppermint Meltaways are. They look simple, almost humble, dusted in powdered sugar. But the moment you pop one in your mouth, it lives up to its name and simply dissolves into a buttery, peppermint-kissed cloud.
I still remember the first time I had one. I was at a holiday cookie swap, totally overwhelmed by the options. I picked up this little snowball cookie, not expecting much. I was wrong. It was a game-changer, and it’s been a staple in my winter baking ever since.
This recipe isn’t just about making a treat; it’s about creating that little moment of pure, melt-in-your-mouth bliss. And trust me, it’s easier than you think to get that perfect texture.
What You’ll Need
The beauty of this recipe is its simplicity. You likely have most of these ingredients waiting for you in the pantry. It’s the combination that creates the magic.
- Unsalted Butter: Make sure it’s softened to room temperature. This is non-negotiable for the right texture.
- Powdered Sugar: We’ll use this in the dough and for the final coating. It’s also called confectioners’ sugar.
- Peppermint Extract: This gives the cookies their signature festive flavor.
- Vanilla Extract: A little bit of vanilla rounds out the flavor and adds depth.
- All-Purpose Flour: The main structure of our cookie.
- Cornstarch: This is the secret weapon! It’s what gives the cookies that incredible, melt-away texture by inhibiting gluten development.
- Salt: Just a pinch to balance all the sweetness.
- Crushed Candy Canes or Peppermint Candies: For that extra crunch and peppermint punch in the coating.
Pro Tips for Perfect Meltaways
I’ve made my fair share of duds over the years. Here are the hard-won lessons so you can get them perfect on your first try.
- The Butter MUST Be Softened: I can’t stress this enough. If your butter is too cold, it won’t cream properly with the sugar, and you’ll get dense cookies. If it’s melted, your cookies will spread into flat, greasy discs. Softened means you can press it easily with your finger and it leaves an indent.
- Don’t Skip the Chill Time: Chilling the dough for at least an hour is crucial. It solidifies the butter, which prevents the cookies from spreading too much in the oven. It also makes the dough much easier to handle when you’re rolling it into balls.
- Roll While Warm: After the cookies come out of the oven, let them cool for just 2-3 minutes. You want to roll them in the powdered sugar mixture while they’re still warm, but not so hot that they fall apart. The warmth helps the powdered sugar stick and create that perfect snowy coating.
- Cornstarch is Not Optional: Some shortbread-style recipes don’t use it, but for a true “meltaway,” cornstarch is the key. It lowers the protein content of the dough, resulting in a super tender, delicate crumb that you just can’t get with flour alone.
Tools You’ll Find Helpful
You don’t need a professional kitchen for these. Basic baking tools will do the trick.
- Electric Mixer (Hand or Stand Mixer)
- Mixing Bowls
- Spatula
- Measuring Cups and Spoons
- Baking Sheets
- Parchment Paper
- Small Cookie Scoop (about 1 tablespoon size)
- Ziplock Bag and Rolling Pin (for crushing candy canes)
Substitutions and Variations
Want to mix things up? These cookies are very forgiving. Here are a few ideas to get you started.
| Variation | How to Do It |
|---|---|
| Different Flavors | Swap peppermint extract for almond, lemon, or orange extract. |
| Chocolate Dipped | Skip the powdered sugar roll. Let cookies cool completely, then dip half in melted white or dark chocolate. |
| Add Sprinkles | Mix festive sprinkles into the final powdered sugar coating. |
| Nutty Goodness | Add 1/2 cup of very finely chopped pecans or walnuts to the dough. |
Make-Ahead Tips
The holidays are busy. The good news is you can prep these cookies in advance.
- Dough: The cookie dough can be made, wrapped tightly in plastic wrap, and refrigerated for up to 3 days.
- Freezing: You can freeze the dough balls. Place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
How to Make Peppermint Meltaways: Step-by-Step
Ready for that melt-in-your-mouth experience? Let’s get baking.
Step 1: In a large bowl using a hand or stand mixer, beat the softened butter and 1/2 cup of powdered sugar on medium speed until light and fluffy. This usually takes about 2-3 minutes.
Step 2: Beat in the peppermint and vanilla extracts until just combined.
Step 3: In a separate medium bowl, whisk together the flour, cornstarch, and salt.
Step 4: With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix until the dough just comes together. Do not overmix!
Step 5: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or up to 3 days.
Step 6: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: In a small, shallow bowl, mix together the remaining 1 cup of powdered sugar and the crushed candy canes.
Step 8: Scoop the chilled dough and roll it into 1-inch balls. Place them about 2 inches apart on the prepared baking sheets.
Step 9: Bake for 12-15 minutes. The bottoms should be very lightly golden, but the tops will still look pale. Do not overbake them, or they won’t be soft.
Step 10: Let the cookies cool on the baking sheet for just 2-3 minutes. While they are still very warm, gently roll each cookie in the candy cane and powdered sugar mixture until fully coated. Transfer to a wire rack to cool completely.
The Nitty Gritty: Nutrition, Diets, and Pairings
Let’s break down some of the other details you might be wondering about.
Dietary Ingredient Swaps
Here’s how to adjust this recipe for different dietary needs.
| Diet | Substitution | Notes |
|---|---|---|
| Gluten-Free | Use a 1:1 gluten-free baking flour blend. | Look for a blend that contains xanthan gum. |
| Vegan / Dairy-Free | Use a high-quality vegan butter substitute. | The texture will be best with stick-form vegan butter. |
Time-Saving Tips for Efficient Baking
- Mise en Place: French for “everything in its place.” Before you start mixing, measure out all your ingredients. This makes the assembly process smooth and prevents mistakes.
- Use a Cookie Scoop: A 1-tablespoon cookie scoop ensures all your cookies are the same size. This means they bake evenly and look uniform.
- Work Clean: Keep a damp cloth nearby to wipe up spills as you go. It makes the final cleanup much less of a chore.
What to Serve with Your Meltaways
These cookies are perfect on their own, but they also play well with others. They are a star on any holiday cookie platter. Serve them with a mug of hot chocolate, a warm cup of coffee, or a simple glass of cold milk.
Estimated Nutritional Information
Disclaimer: This is an estimate calculated by an online tool. Actual values may vary based on ingredients and brands used.
- Serving Size: 1 cookie
- Calories: Approx. 85 kcal
- Carbohydrates: 9g
- Fat: 5g
- Sugar: 5g
Tips for Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh.
Store the completely cooled cookies in an airtight container at room temperature. They will stay fresh and melty for up to a week. You can also freeze the baked cookies for up to 3 months.
Frequently Asked Questions
Here are answers to some common questions that might come up.
Q1. My cookies spread out and became flat. What did I do wrong?
Ans: This is usually caused by two things: your butter was too soft (or melted), or you didn’t chill the dough long enough. Both cause the fat to melt too quickly in the oven, leading to spread.
Q2. Can I use granulated sugar instead of powdered sugar in the dough?
Ans: I wouldn’t recommend it. Powdered sugar contains cornstarch and has a super-fine texture that is essential for the “meltaway” quality. Granulated sugar will create a completely different, crunchier cookie.
Q3. What’s the best way to crush candy canes without making a mess?
Ans: Place unwrapped candy canes in a sturdy ziplock bag, seal it, and place it on a cutting board. Gently tap and roll over the bag with a rolling pin, mallet, or even the bottom of a heavy pan until they’re crushed to your liking.
Q4. My cookies are hard and crunchy, not soft. Why?
Ans: This is likely from overbaking or overmixing. Once you add the flour, mix only until the dough comes together. Overmixing develops gluten, which makes cookies tough. Also, pull them from the oven when the bottoms are just barely light golden. They will firm up as they cool.
Wrapping Up
There you have it! A simple recipe for an unforgettable cookie. The magic is in the texture, and now you have all the tips and tricks to achieve that perfect, buttery, pepperminty melt in your own kitchen.
Baking should be fun, and this recipe is a pure joy to make and share. So go ahead, give them a try!
I’d love to hear how they turn out for you. Did you try any variations? Let me know in the comments below. Happy baking!
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