Why did my peppermint meltaways spread into flat puddles?

Almost always warm dough: butter that was melted instead of softened, a skipped chill, or a baking sheet still warm from the last batch. Chill the rolled balls on their tray for 15 minutes before baking and they will hold their domes.

Can I freeze the cookies after they are glazed?

It is the one version that fails. The crushed candy drinks humidity in the freezer and turns tacky as it thaws. Freeze the cookies unglazed for up to two months, or the raw dough balls for up to three, and glaze on boxing day.

Is peppermint oil the same as peppermint extract in this recipe?

No, and the difference is large. Peppermint oil is several times stronger than extract; if oil is what you have, use a quarter of the amount, measured in drops, and taste the dough before adding more.

Why did the crushed candy cane on top turn sticky by day two?

Crushed candy is thirsty: it pulls moisture from the glaze and the air and slowly melts into a tacky layer. Store the cookies cool and dry with parchment between layers, and for gifts, add the candy the same day the box goes out.

Can these meltaways be made gluten free?

Yes, and they adapt better than most cookies because the cornstarch already does much of the textural work. Use a one to one gluten free flour blend, chill the dough a full hour, and bake exactly as written.

Peppermint Meltaway Cookies For The Christmas Cookie Box

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon fine salt
1 1/2 cups powdered sugar, for the glaze
2 tablespoons unsalted butter, softened, for the glaze
1/4 teaspoon peppermint extract, for the glaze
2 to 3 tablespoons milk
1 to 2 drops red food coloring, or 1 teaspoon freeze-dried raspberry powder
1/2 cup crushed candy canes or hard peppermint candies (about 6 candy canes)

Cook Mode Prevent your screen from going dark

Instructions

Beat the butter and powdered sugar in a large bowl on medium speed until pale and creamy, 1 to 2 minutes. Beat in the peppermint extract and the vanilla.
Add the flour, cornstarch and salt. Beat on low speed; the mixture will look like dry crumbs at first, so keep beating for 30 to 60 seconds until it gathers into a soft dough.
Cover the bowl and refrigerate for 45 to 60 minutes, until the dough is firm enough to roll without sticking to your palms.
Heat the oven to 350°F. Line two baking sheets with parchment paper.
Roll the dough into 1 inch balls, about 2 teaspoons each, and set them 2 inches apart on the sheets. Leave them as balls; they settle into domes as they bake.
Bake for 12 to 14 minutes, until the tops look matte and set and the bottoms are barely blond. Do not wait for golden edges.
Rest the cookies on the sheet for 5 full minutes, then move them gently with a wide spatula to a rack and cool completely.
Whisk the powdered sugar, softened butter, peppermint extract and milk into a thick, dippable glaze and tint it pink.
Dip each cookie top into the glaze, press lightly into the crushed candy, and let the glaze set for 30 minutes before storing or boxing.

Author: Chef Rita
Prep Time: 20 minutes, plus 45 to 60 minutes chilling
Cook Time: 12 to 14 minutes per sheet

Nutrition

Serving Size: 1
Calories: 105
Sugar: 8
Sodium: 45
Fat: 6
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 13
Fiber: 0
Protein: 1
Cholesterol: 15