In our opinion, winter perfection would be a brisk walk through the snow, then warming up by a crackling fire with a mug of hot chocolate or eggnog and a plate of these pretty peppermint cookies. Sounds like heaven, right? Trust us, these peppermint meltaways are the perfect cookie for a wintery afternoon break…paired, of course, with a soundtrack of your favorite holiday tunes (we’re partial to Mariah & the Vincent Guaraldi Trio).
These cookies have a velvety, melt-in-your-mouth texture and are topped with a pretty pink icing, plus a shower of peppermint candies. There’s just a touch of peppermint extract in the dough to lend the cookies a festive, but not overpowering, minty flavor.
To keep these cookies as delicate as possible, there’s no egg, and instead of all-purpose, we use delicate cake flour. Cake flour has a lower protein content, so it results in a less dense cookie. Though you may be used to pulling out your stand mixer or electric mixer for holiday cookies, these have no “creaming step” for the butter and sugar, which means it’s easiest to just pulse this dough up in the food processor.
The glaze should be about the thickness of honey. To keep the glaze from running down the sides, dollop it right in the center and just let it spread a little bit.
Looking for more pepperminty holiday treats? We love our peppermint bark and white chocolate peppermint blondies too.
Made these? Let us know how it went in the comments below.
