Description
Delicate, buttery peppermint cookies topped with creamy peppermint buttercream and crushed candy canes. These festive meltaway cookies are soft, tender, and perfect for holiday baking, cookie trays, and edible gifts.
Ingredients
Cookies
- 1 cup (16 Tbsp; 226g) unsalted butter, softened
- ⅔ cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups (250g) all-purpose flour
- ¼ cup (30g) cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
Buttercream
- 6 tablespoons (85g) unsalted butter, softened
- 1½ cups (180g) confectioners’ sugar
- 1–2 tablespoons milk (dairy or nondairy)
- ½ teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- Optional: 1 drop red or pink food coloring
- ¼ cup (40g) crushed candy canes
Instructions
- In a mixing bowl, cream softened butter and confectioners’ sugar until smooth and fluffy.
- Add the egg yolk, vanilla extract, and peppermint extract; mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add dry ingredients to the butter mixture and mix on low until a soft dough forms.
- Cover and chill the dough for 30–45 minutes for easier shaping.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Scoop and roll dough into 1-tablespoon balls; gently flatten the tops.
- Bake for 10–12 minutes, or until edges look set but not browned. Cool completely.
- Prepare the buttercream by beating butter until creamy. Add confectioners’ sugar, milk, vanilla, and peppermint extract. Mix until smooth. Add food coloring if desired.
- Frost cooled cookies, then sprinkle with crushed candy canes.
Notes
- Chill the dough to prevent spreading and to help maintain shape.
- For extra meltaway texture, avoid overmixing the dough.
- Add peppermint extract slowly—it’s strong and easy to overdo.
- Crush candy canes just before decorating to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 12 minutes