Okay, bestie, gather ’round because I’m about to drop a flavor bomb on you! Forget boring holiday baking – we’re diving headfirst into the world of Peppermint Meltaway Cookies, and trust me, these little guys are about to become your new obsession.
These aren’t your grandma’s Christmas cookies (unless your grandma is secretly a rockstar baker). We’re talking melt-in-your-mouth, buttery goodness with a jolt of peppermint that’ll wake up your taste buds and leave you craving more. They practically scream Cuba Queen’s style – bold, unforgettable, and guaranteed to steal the show at any gathering!
I’ve been tweaking this recipe for ages, obsessed with getting that perfect balance of sweet, buttery, and minty. One batch was too crumbly, another lacked that intense peppermint punch I was craving. But then BAM! It happened.
The secret? A combo of high-quality butter, a touch of peppermint extract, and a sprinkle of crushed candy canes for that extra festive flair. These Peppermint Meltaway Cookies practically dissolve on your tongue, leaving behind a refreshing burst of flavor that’s simply irresistible.
I’m so pumped to share this recipe with you because I know you appreciate a dessert that doesn’t hold back on flavor. Get ready to transform your kitchen into a holiday baking haven. Seriously, you’ll never look at Peppermint Meltaway Cookies the same way again!
INGREDIENTS You Need for This:
This Peppermint Meltaway Cookies ingredient list is SHORT but mighty! Each ingredient plays a crucial role in achieving that perfect melt-in-your-mouth texture and intense peppermint flavor.
- 1 cup (2 sticks) unsalted butter, softened: The key here is softened, not melted. We want that butter to be creamy and pliable for the perfect cookie texture.
- 1/2 cup powdered sugar: This is what gives our Peppermint Meltaway Cookies that delicate, melt-in-your-mouth texture. Don’t even think about using granulated sugar – it just won’t work the same!
- 1/4 teaspoon salt: Just a pinch to balance out the sweetness and enhance the other flavors.
- 1 teaspoon peppermint extract: This is where the magic happens! Start with 1 teaspoon, but feel free to add a little more if you’re a true peppermint fanatic like me!
- 2 1/4 cups all-purpose flour: Make sure to measure your flour accurately. Too much flour will result in dry, crumbly cookies. I recommend using the spoon and level method.
- 1/2 cup crushed candy canes: For that extra festive touch and a burst of peppermint crunch!
Here’s the Peppermint Meltaway Cookies game-changer that will blow your mind: brown butter! Okay, not all the butter, but melting half of the butter until it’s golden brown and nutty before creaming it with the remaining softened butter adds an incredible depth of flavor to these cookies. Trust me on this one – it’s a total flavor upgrade.
You’ll find the best quality butter at your local farmer’s market, but any unsalted butter will work. For the candy canes, I recommend grabbing a bag of the individually wrapped ones so you can easily crush them without making a mess.
If you want to splurge on one Peppermint Meltaway Cookies ingredient, make it the peppermint extract! High-quality extract will have a much more intense and authentic peppermint flavor than the cheaper stuff.
For a budget-friendly alternative, you can use peppermint oil instead of extract. Just be careful, as peppermint oil is much more concentrated, so you’ll only need a drop or two.
To keep your butter fresh, store it in the fridge until you’re ready to use it. The candy canes can be crushed ahead of time and stored in an airtight container at room temperature.
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get baking! Follow these steps closely, and you’ll be sinking your teeth into a batch of perfect Peppermint Meltaway Cookies in no time.
- Brown the Butter (optional, but HIGHLY recommended): In a light-colored saucepan, melt half (1 stick) of the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and smells nutty. Remove from heat and let cool slightly. This takes about 5-7 minutes. Don’t burn it!
- Cream the Butter and Sugar: In a large bowl, cream together the cooled browned butter (if using) and the remaining softened butter. Beat with an electric mixer until light and fluffy. This is where the magic starts to happen – don’t rush this step! Scrape the sides of the bowl as needed.
- Add the Flavor Boosters: Beat in the powdered sugar, salt, and peppermint extract until well combined. The mixture should be smooth and creamy. Give it a taste – is it peppermint-y enough for you? Add a tiny bit more extract if needed.
- Incorporate the Flour: Gradually add the flour to the butter mixture, mixing on low speed until just combined. Be careful not to overmix – this will result in tough cookies. The dough will be soft and slightly sticky.
- Stir in the Candy Canes: Gently fold in the crushed candy canes. Distribute them evenly throughout the dough for that perfect peppermint crunch in every bite.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This is crucial for preventing the cookies from spreading too much during baking. Trust me, patience is key here!
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie. You can also use a small cookie scoop for more uniform cookies.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown. The cookies should still be soft in the center.
- Cool and Enjoy!: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is the hardest part – resisting the urge to devour them all immediately!
Here’s where most people mess up their Peppermint Meltaway Cookies – but not you! Overbaking is the enemy of melt-in-your-mouth goodness. Keep a close eye on those cookies and pull them out of the oven as soon as the edges start to brown.
Pro tip for Peppermint Meltaway Cookies perfection: After baking, gently press a few extra crushed candy canes into the tops of the warm cookies for a more festive look and an extra burst of peppermint flavor.
In my kitchen, these Peppermint Meltaway Cookies take exactly 11 minutes to bake to perfection. But baking times may vary depending on your oven, so keep a close watch on them!
Your Peppermint Meltaway Cookies should look slightly puffed up and pale in the center when they’re done. They’ll continue to set as they cool.
While your Peppermint Meltaway Cookies are working their magic, grab your camera – this is Instagram gold! A plate of these festive cookies is sure to get you some serious likes.
This is where your Peppermint Meltaway Cookies transforms into pure magic. The chilling time is crucial for preventing them from spreading too much in the oven.
PRESENTATION:
Okay, flavor fanatics, you’ve baked the perfect Peppermint Meltaway Cookies. Now it’s time to show them off! Presentation is key to making these cookies truly unforgettable.
For maximum impact, arrange your Peppermint Meltaway Cookies on a festive platter or tiered stand. A sprinkle of extra crushed candy canes or a dusting of powdered sugar adds a touch of elegance.
People absolutely lose their minds when I serve these Peppermint Meltaway Cookies at holiday parties! They’re always the first dessert to disappear.
This Peppermint Meltaway Cookies absolutely slays at cookie exchanges! They’re unique, delicious, and visually stunning.
I love pairing these cookies with a rich, dark hot chocolate. The contrast of the sweet, minty cookies and the decadent chocolate is pure heaven. Or, try them with a glass of cold milk for a classic holiday treat.
For an Instagram-worthy plating technique, arrange the cookies in a spiral pattern on a white plate. Garnish with a few sprigs of fresh mint and a sprinkle of crushed candy canes.
If you have any leftover Peppermint Meltaway Cookies (which is highly unlikely!), you can transform them into a delicious cookie crumble topping for ice cream or yogurt. Just crush them up and sprinkle them over your favorite frozen treat.
For a seasonal variation, try adding a touch of orange zest to the dough for a citrusy twist. Or, dip the cooled cookies in melted white chocolate and sprinkle with crushed candy canes for an extra decadent treat.
I’ve seen people completely lose their minds over these Peppermint Meltaway Cookies. Their eyes light up, they take a bite, and then they just close their eyes and savor the flavor. It’s the best feeling in the world!
FAQs:
Alright, flavor fanatics, let’s tackle some common questions about these Peppermint Meltaway Cookies. I’ve baked countless batches of these cookies, and I’m here to share my wisdom with you!
- Q: Can I make these cookies spicier?
A: While these are Peppermint Meltaway Cookies, you can add a tiny pinch of cayenne pepper to the dough for a subtle kick! Start with 1/8 teaspoon and adjust to your taste. But be careful – a little goes a long way!
- Q: What if I don’t have powdered sugar?
A: Powdered sugar is essential for the melt-in-your-mouth texture of these cookies. If you don’t have any on hand, you can make your own by grinding granulated sugar in a high-speed blender until it’s a fine powder.
- Q: Can I use salted butter instead of unsalted?
A: I recommend using unsalted butter so you can control the amount of salt in the recipe. If you only have salted butter, omit the 1/4 teaspoon of salt called for in the recipe.
- Q: How do I know when my cookies are perfectly done?
A: The cookies should be lightly golden brown around the edges and still soft in the center. They’ll continue to set as they cool. Overbaking will result in dry, crumbly cookies.
- Q: Can I freeze the cookie dough?
A: Yes! You can freeze the cookie dough for up to 2 months. Wrap it tightly in plastic wrap and store it in a freezer-safe bag. When you’re ready to bake, thaw the dough in the refrigerator overnight and then proceed with the recipe.
- Q: My cookies spread too much during baking. What did I do wrong?
A: There are a few reasons why your cookies might have spread too much. Make sure you chilled the dough for at least 30 minutes. Also, make sure your oven is at the correct temperature. And don’t grease your baking sheets – parchment paper is the way to go!
- Q: Can I make these cookies vegan?
A: Yes, you can make these meltaway cookies vegan! Substitute the butter with a vegan butter alternative and make sure your powdered sugar is vegan-friendly (some brands use bone char in the refining process).
I’ve experimented with different variations of these Peppermint Meltaway Cookies over the years. One time, I accidentally added too much peppermint extract, and they were almost inedible! But hey, that’s how you learn, right?
Don’t be afraid to experiment and customize this Peppermint Meltaway Cookies recipe to your liking. That’s the real Cuba Queen style.
CONCLUSION:
These Peppermint Meltaway Cookies are more than just a recipe – they’re a celebration of bold flavors, festive cheer, and the joy of sharing delicious treats with loved ones. This recipe is everything Cuba Queen is about – taking classic recipes and kicking them up a notch with unexpected twists and unforgettable flavors.
This meltaway cookies recipe is an absolute gem! And here are my Peppermint Meltaway Cookies Power Tips to help you perfect it:
- Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
- Chill Out: Chilling the dough is crucial for preventing the cookies from spreading too much during baking. Don’t skip this step!
- Brown Butter for the Win: Brown butter adds an incredible depth of flavor to these cookies. It’s optional, but highly recommended!
Over the years, I’ve created a few variations of these Peppermint Meltaway Cookies that are just as amazing as the original:
- Chocolate Peppermint Meltaways: Add 1/4 cup of cocoa powder to the dough for a chocolatey twist.
- Orange Peppermint Meltaways: Add 1 teaspoon of orange zest to the dough for a citrusy, refreshing flavor.
- Espresso Peppermint Meltaways: Add 1 teaspoon of instant espresso powder to the dough for a coffee-flavored kick.
The chocolate Peppermint Meltaway Cookies get the biggest reactions at my parties! People go crazy for the combination of chocolate and peppermint.
I want you to make these Peppermint Meltaway Cookies your signature holiday dessert. It’s a recipe that you can be proud of, and one that your friends and family will absolutely adore.
I have complete confidence in your cooking skills. You’ve got this! Get in that kitchen and whip up a batch of these amazing cookies.
Let’s create some Peppermint Meltaway Cookies memories! Baking is all about sharing delicious food and creating unforgettable experiences with the people you love.
Now go forth and bake, my flavor adventurers! And don’t forget to share your results with me. I can’t wait to see your Peppermint Meltaway Cookies creations!
Oh, and for some more holiday flavor inspiration, you NEED to check out my Peppermint Bark Cinnamon Rolls! Seriously, they’re the perfect addition to your holiday baking lineup. Also, for another spin on cookies, these Oatmeal Raisin Cookies are sure to hit the spot! And don’t forget about these Double Chocolate Vegan Black Bean Cookies – who said vegan cookies can’t be decadent?
Check out this awesome Peppermint Meltaway Cookies recipe from Cooking Classy, and see how other bakers approach these incredible peppermint cookies! And for another perspective, check out these delicate peppermint meltaway cookies with a refreshing twist on Facebook! Finally, check out this delicious post about Day 1: Peppermint Meltaways on Cooking With Karli! You won’t regret the new takes on meltaway cookies!
Peppermint Meltaway Cookies
These Peppermint Meltaway Cookies are melt-in-your-mouth delicious! Infused with peppermint and a hint of vanilla, they’re perfect for the holidays or any time you crave a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup crushed peppermint candies, for topping
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the cornstarch, vanilla extract, and peppermint extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from oven and immediately press crushed peppermint candies gently into the tops of the cookies.
- Let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a more intense peppermint flavor, add a drop or two of peppermint oil to the dough. Store in an airtight container at room temperature.