Peppermint Meltaways
Warm, buttery cookies that melt on your tongue with a cool peppermint finish, perfect for last-minute desserts or holiday cookie swaps.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Bring to room temperature for easier mixing.
- 1/2 cup powdered sugar Additional for dusting after baking.
- 1/4 cup granulated sugar Adds sweetness and texture.
- 2 cups all-purpose flour Can use gluten-free flour as a substitute.
- 1/4 teaspoon salt Enhances the sweetness.
- 1 teaspoon peppermint extract Can be replaced with vanilla extract for a different flavor.
- 1/4 teaspoon vanilla extract For added depth of flavor.
- additional powdered sugar for a finishing touch
Instructions
Preparation
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, cream the softened butter with the powdered sugar and granulated sugar until light and fluffy.
- Add the peppermint extract and vanilla extract, mixing briefly until combined.
- Add the flour and salt, stirring until the dough just comes together; it will be soft but not sticky.
Baking
- Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes; the edges should look set and the bottoms should be barely starting to color.
- Remove from the oven and let the cookies sit on the hot pan for 2 minutes before transferring to a cooling rack to cool for 5 minutes.
- Once cooled to warm, toss the cookies in the additional powdered sugar until well coated.
Notes
Peppermint Meltaways are best served on a platter with fresh mint or crushed peppermint for a festive touch. Store in an airtight container at room temperature for up to 5 days, placing parchment between layers to prevent sticking.
Nutrition
Serving: 1gCalories: 85kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gSodium: 50mgSugar: 3g
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