Peppermint Meltaways

Cookies

• 1/3 cup unsalted butter, very soft (room temperature)
• 1/3 cup sweetened condensed milk
• 1/2 teaspoon peppermint extract
• 1 cup cornstarch (plus 1–2 extra tablespoons if needed; see tips)​

Frosting

• 1 cup powdered sugar, sifted
• 1 1/2 tablespoons unsalted butter, melted and cooled
• 1 1/2 tablespoons heavy cream
• 1/8–1/4 teaspoon peppermint extract (adjust to taste)
• Crushed peppermint candies, for garnish​

Very soft butter is key for a smooth cookie base, while sweetened condensed milk acts as both sweetener and binder. Cornstarch gives the cookies their signature tender, powdery crumb. The frosting is a simple buttercream-style mix that carries the peppermint flavor, and crushed candies add crunch, color, and extra mint on top.​

Step-by-Step Instructions

Make the Cookies

1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, add the very soft unsalted butter, sweetened condensed milk, and 1/2 teaspoon peppermint extract.
3. Using a handheld mixer on medium-high speed, beat until the mixture is completely smooth and no lumps of butter remain.
4. Add 1 cup cornstarch and mix on low speed just until fully incorporated and the batter is smooth. If the dough is very sticky or too soft to scoop, mix in 1–2 additional tablespoons cornstarch until it’s thick enough to hold its shape but still soft.​
5. Using a 1-tablespoon cookie scoop, scoop level portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10–12 minutes, or just until the cookies are set and lightly golden at the edges; they should stay pale overall.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.​

Make the Peppermint Frosting

8. While the cookies bake and cool, add powdered sugar, melted and cooled butter, heavy cream, and peppermint extract to a medium bowl.
9. Beat the mixture until thick, smooth, and creamy. The frosting should be spreadable but firm enough to hold its shape on the cookies.
   • If too thick, add extra heavy cream 1 teaspoon at a time.
   • If too thin, add more powdered sugar 1–2 tablespoons at a time.​

Frost and Garnish

10. Once the cookies are completely cool, frost each one with about 2 teaspoons of peppermint frosting, using a small spatula or the back of a spoon to swirl it over the top.
11. Immediately sprinkle each frosted cookie with crushed peppermint candies so they adhere before the frosting sets.
12. Let the frosting firm up slightly, then plate and serve.
    
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