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Peppermint Meltaways

Delight in these melt-in-your-mouth peppermint cookies, perfect for holiday gatherings or a sweet treat any day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/3 cup unsalted butter, very soft room temperature Ensure the butter is genuinely soft to create that meltaway texture.
  • 1/3 cup sweetened condensed milk
  • 1/2 teaspoon peppermint extract
  • 1 cup cornstarch (plus 1 to 2 tablespoons)
For the frosting
  • 1 cup powdered sugar, sifted
  • 1 1/2 tablespoons unsalted butter, melted and cooled
  • 1 1/2 tablespoons heavy cream
  • 1/8 to 1/4 teaspoon peppermint extract
  • Peppermint candies, crushed For topping

Method
 

Preparation
  1. Preheat oven to 350°F and line a large baking sheet with parchment paper.
  2. In a medium bowl, combine the unsalted butter, sweetened condensed milk, and peppermint extract using a handheld mixer until smooth.
  3. Add the cornstarch and mix on low speed until well combined.
  4. Use a cookie scoop to drop the cookie dough onto the prepared baking sheet, leaving 2 inches of space between each.
Baking
  1. Bake the cookies for 10 to 12 minutes until lightly golden around the edges.
  2. Allow cooling on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a medium bowl, combine the powdered sugar, melted butter, heavy cream, and peppermint extract. Beat until smooth.
  2. Frost each cooled cookie with 2 teaspoons of frosting and sprinkle with crushed peppermint candies.

Notes

Store cookies in an airtight container at room temperature for up to a week. For a twist, substitute peppermint extract with almond or vanilla extract and sprinkle with colored sugar.