Peppermint Meltaway Cookies
Delicious melt-in-your-mouth frosted peppermint cookies! Deliciously sweet and perfect for the holidays!
Ingredients
- 1 ¼ cupsall-purpose flour ((scoop and level))
- ½ cupcornstarch ((scoop and level))
- ¼ tspsalt
- 1 cupunsalted butter, (softened)
- ½ cuppowdered sugar
- ½ tsppeppermint extract
- 2 tbspsalted butter, (softened)
- 2 tbsphalf and half
- ¼ tsppeppermint extract
- 1 ½ cupspowdered sugar
- ¼ cupfinely crushed peppermint bits or candy canes
Directions
- 1
In a mixing bowl whisk together flour, cornstarch and salt, set aside.
- 2
In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined.
- 3
Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined.
- 4
Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 15 minutes of chilling.
- 5
Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled).
- 6
Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet at least 10 minutes then transfer to a wire rack to cool completely.
- 7
In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy*.
- 8
Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies.
- 9
Store cookies an in airtight container at room temperature.