Mint Meltaway Sugar Cookies
Delight your taste buds with the irresistible charm of Mint Meltaway Sugar Cookies—perfectly tender treats infused with the refreshing essence of peppermint and the creamy sweetness of powdered sugar. These melt-in-your-mouth cookies feature a delicate crumb thanks to cornstarch in the dough, while optional green food coloring adds a festive minty hue. Whether enjoyed plain or decorated with rich chocolate drizzle and crushed candy canes, these cookies are ideal for holiday gatherings or any occasion that calls for a sweet, minty indulgence. With just 20 minutes of prep time and effortless baking, these cookies promise to make your dessert table sparkle.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon pure peppermint extract
- 2 cups all-purpose flour
- 0.25 cup cornstarch
- 0.25 teaspoon salt
- 5 drops green food coloring (optional)
- 0.5 cup semi-sweet or dark chocolate chips (optional, for decoration)
- 0.25 cup crushed candy canes or peppermint candies (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter and powdered sugar together using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and peppermint extract, and if desired, add the green food coloring for a minty hue.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough may look crumbly, but it should come together when pressed.
Using a small cookie scoop or tablespoon, shape the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Flatten the tops of the dough balls slightly with the bottom of a glass or your fingers to create a disk shape.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the cookies remain pale. Do not overbake.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If decorating, melt the chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth.
Drizzle the melted chocolate over the cookies, and if desired, sprinkle crushed candy canes or peppermint candies on top before the chocolate sets.
Let the cookies sit until the chocolate is firm, then serve and enjoy!
Nutrition Facts
Calories |
156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 7.8 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
