It’s cookie season! Time to get out that parchment paper and line those cookie sheets and get baking! I have been testing so many different recipes lately to add to my homemade Christmas list that I cannot even begin to tell you how many cookies and treats I have made and my family has eaten. I can tell you my family has some new favorites that we will be sharing with our friends and family this year. Sweet treats like Peppermint Meltaways.
My daughter and I found the recipe on Pinterest and we took on the challenge. You know what I’m talking about, the will this Pinterest recipe actually turn out challenge. Plus the bigger challenge, can this recipe be made gluten free? I honestly wasn’t sure at first. To me, it seemed like the recipe had a ton of butter and not enough flour but the cookies came out perfectly! We couldn’t wait to make them again for her friends at Girl Scouts for their cookie exchange.
She made them with some help from me and the cookies went over great! They were perfect for the cookie exchange. Her best friend even said they were her favorites. The mom’s that were there liked them also! They were cookie winners!
I know my belly doesn’t need them but I think I need to make some more Peppermint Meltaways. The buttery and minty bites of cookie deliciousness are calling my name!
What is your favorite cookie to bring to cookie exchanges?
- 1¼ cups all-purpose flour*
- ½ cup cornstarch
- ¼ tsp salt
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 1 tsp peppermint extract
- ¼cup salted butter, softened
- ¼cup shortening
- 1-2 Tbsp heavy cream ( more or less as needed, until you reach desired consistency)
- ½ tsp vanilla extract
- ½tsp mint extract (optional)
- 2 cups powdered sugar
- ¼ cup finely crushed peppermint bits or candy canes (I like Bob's soft candy canes)
- *I used Cup4Cup Gluten Free All Purpose Flour. If using gluten free flour make sure your blend has xanthan gum, if not add ½teaspoon*
- Combine butter, powdered sugar and peppermint extract in large bowl until creamy. Add flour and cornstarch; beat until well mixed. Cover; refrigerate 30-60 minutes or until firm.
- Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake 12-15 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
- In a large bowl, cream together the butter, shortening, and vanilla. Blend in confectioners' sugar, a little at a time, beating well after each addition. Beat in the cream, and continue mixing until light and fluffy.
- Frost cookies using your favorite method. I like using a piping bag.
- Immediately sprinkle with crushed candy.
Recipe adapted from Land o Lakes and Allrecipes.com