Peppermint Meltaway Cookies

Oh, these Peppermint Meltaway Cookies! They’re an absolute Christmas staple in our house, and honestly, I start thinking about them way before the tinsel comes out. There’s just something so comforting about that delicate, crumbly texture and the cool, refreshing peppermint flavour. I’ve been making these for years, tweaking the recipe until it was absolutely perfect – the kind of cookie that practically melts in your mouth. Even the littlest hands in our family, bless their hearts, can’t resist them, and they’re always a hit at school bake sales. You’re going to love how easy these are to whip up, and I promise, they’ll bring a touch of festive cheer to your kitchen, no matter the time of year.

Why This Recipe Works

As a busy mum of two, I understand the need for recipes that are both delicious and practical. These Peppermint Meltaway Cookies tick all the boxes! They’re straightforward, don’t require any fancy equipment, and the kids genuinely enjoy helping out with them (especially crushing the peppermint candies!). Here’s what makes this recipe a winner:

• Simple Ingredients: You probably already have most of what you need in your pantry.
• Quick to Make: From start to finish, these cookies take less than an hour. Perfect for a spontaneous baking session.
• Kid-Friendly: My little ones love crushing the peppermint candies and helping to roll the dough into balls. It’s a great way to get them involved in the kitchen.

Ingredients

• 225g (1 cup) unsalted butter, softened
• 100g (½ cup) icing sugar, sifted
• 1 teaspoon peppermint extract
• ¼ teaspoon salt
• 275g (2 ¼ cups) plain flour, sifted
• 100g (½ cup) peppermint candies, crushed

Ingredient Notes

Let’s chat about the ingredients. The quality of the butter really makes a difference here; I always opt for a good quality unsalted butter as it gives the cookies a richer flavour. The peppermint extract is crucial for that signature taste, but be careful not to overdo it – a little goes a long way! As for the peppermint candies, you can find these in most supermarkets around Christmas time, or even online. If you can’t find peppermint candies, you could substitute with candy canes, crushed, or even peppermint crisp chocolate, finely chopped. Make sure you sift both the icing sugar and flour; it’s an important step to ensure the cookies are light and airy.

Step-by-Step Instructions

Ready to get baking? Here’s how to make these delightful cookies:

1. Step 1: Cream the Butter and Sugar: In a large bowl, cream together the softened butter and icing sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and almost doubled in volume.
2. Step 2: Add the Peppermint Extract and Salt: Stir in the peppermint extract and salt until well combined. Be careful not to add too much extract, as it can overpower the flavour. I usually start with a teaspoon and add a little more if needed.
3. Step 3: Gradually Add the Flour: Gradually add the sifted plain flour to the butter mixture, mixing until just combined. Be careful not to overmix the dough, as this can make the cookies tough. The dough should be soft and slightly sticky.
4. Step 4: Chill the Dough: Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes. This will make the dough easier to handle and prevent the cookies from spreading too much in the oven.
5. Step 5: Preheat the Oven: Preheat your oven to 180°C (350°F, Gas Mark 4). Line a baking sheet with baking parchment.
6. Step 6: Shape the Cookies: Roll the chilled dough into small balls, about 2.5cm (1 inch) in diameter. Place the balls on the prepared baking sheet, leaving some space between each cookie.
7. Step 7: Bake the Cookies: Bake for 10-12 minutes, or until the edges are lightly golden. The cookies should be soft and slightly puffy.
8. Step 8: Decorate with Crushed Peppermint: While the cookies are still warm, gently press the crushed peppermint candies into the tops of the cookies. This will help them adhere better.
9. Step 9: Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they’re ready to enjoy!

My Kitchen Tips & Tricks

Over the years, I’ve picked up a few tricks to make these cookies even better. Here are some of my top tips:

• Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix until just combined.
• Chill the Dough: Chilling is essential to prevent the cookies from spreading too much. Don’t skip this step!
• Use Softened Butter: Make sure your butter is properly softened, but not melted. This will help create a light and airy texture.
• Crush the Peppermint Candies Finely: Finely crushed candies will adhere better to the cookies and provide a more even distribution of flavour.
• Add a Touch of Vanilla: For a slightly different flavour profile, add ½ teaspoon of vanilla extract along with the peppermint extract. My daughter swears by this!
• Make Ahead: You can prepare the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature for about 15 minutes before rolling and baking.
• Freeze for Later: Baked cookies can be frozen in an airtight container for up to 2 months.

Storage & Meal Prep

These cookies are perfect for making ahead, which is ideal when you’re juggling school runs and endless to-do lists! Store the baked cookies in an airtight container at room temperature. They’ll stay fresh for up to 5 days (if they last that long!). You can also freeze them for up to 2 months. To freeze, simply place the cooled cookies in a single layer on a baking sheet and freeze for about 30 minutes, then transfer them to a freezer bag or container. This prevents them from sticking together. When ready to eat, just thaw them at room temperature for a few hours.

Substitutions & Variations

Fancy a change? Here are a few substitutions and variations you can try:

• Gluten-Free: Substitute the plain flour with a gluten-free all-purpose flour blend. I’ve used a rice flour-based blend with good results, though the texture might be slightly different.
• Dairy-Free: Use a dairy-free butter substitute. Make sure it’s a good quality one for the best flavour.
• Chocolate Peppermint: Add ½ cup of cocoa powder to the flour for a chocolatey twist. You could also drizzle melted dark chocolate over the cooled cookies.
• Other Extracts: Experiment with different extracts like almond or vanilla for a unique flavour.
• Seasonal Sprinkles: Instead of peppermint candies, use other festive sprinkles or coloured sugar.

Frequently Asked Questions

Can I prepare this the night before?

Absolutely! In fact, I often do this on Sunday evenings before the busy school week. Simply prepare everything up to the baking stage, cover tightly, and refrigerate. Bring it to room temperature for 15 minutes before baking, and you’ll save yourself precious morning time.

How do I know when the cookies are done?

The cookies are done when the edges are lightly golden and the tops are set. They should still be soft to the touch. Keep a close eye on them in the last few minutes of baking, as they can go from perfectly baked to overdone very quickly.

Can I use margarine instead of butter?

While you can use margarine, I wouldn’t recommend it. The butter contributes to the rich flavour and tender texture of the cookies. If you need a dairy-free option, look for a high-quality dairy-free butter substitute instead.

My cookies spread too much. What did I do wrong?

Spreading usually happens when the dough is too warm. Make sure you chill the dough for at least 30 minutes before baking. Also, ensure your oven is at the correct temperature. If the problem persists, try adding a tablespoon or two of extra flour to the dough.

Will my kids like these cookies?

In my experience, kids adore these cookies! The peppermint flavour is festive and fun, and the soft, melt-in-your-mouth texture is a winner. My two always gobble them up, and they love helping to decorate them with the crushed peppermint candies. Just be mindful of the peppermint extract and don’t add too much!

Can I double or triple the recipe?

Yes, absolutely! This recipe is easily scalable. Just double or triple all the ingredients accordingly. Keep in mind that you might need to bake the cookies in batches, depending on the size of your oven.

How do I crush the peppermint candies?

The easiest way is to place the candies in a zip-top bag and crush them with a rolling pin or meat mallet. You can also use a food processor, but be careful not to over-process them into a powder. You want a nice, coarse crush.

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