Why are my meltaways dry and crumbly?

This is usually due to over-measuring the flour or overmixing the dough. Always spoon flour into your measuring cup and level it off—don't scoop. Mix only until the flour is incorporated.

Can I make these cookies without an electric mixer?

Yes, you can use a wooden spoon and some elbow grease to cream the butter and sugar, though it will take more effort to achieve the light, fluffy texture needed.

My cookies spread too much. What happened?

This is likely due to butter that was too warm or melted. Ensure your butter is softened but still cool to the touch. You can also chill the shaped dough balls for 20 minutes before baking if your kitchen is very warm.

Can I use peppermint oil instead of extract?

It's not recommended. Peppermint oil is highly concentrated and can easily overpower the cookies, creating a harsh, medicinal taste. Stick with pure peppermint extract for the best flavor.

How do I get a thick, white powdered sugar coating?

The secret is the double coat! Roll the cookies in sugar once when they are slightly warm (after 2 minutes of cooling), and then again once they are completely cool. This builds a perfect layer.

Peppermint Meltaways

Description

Delicate, melt-in-your-mouth cookies with a rich buttery flavor and a hint of refreshing peppermint, dusted in powdered sugar.

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon peppermint extract
2 cups all-purpose flour
1/2 cup powdered sugar for rolling

Instructions

Preheat your oven to 350°F (175°C).
Cream together the butter and 1/2 cup powdered sugar until light and fluffy.
Mix in the salt and peppermint extract.
Gradually add the flour, mixing until just combined.
Roll the dough into small balls and place them on an ungreased baking sheet.
Bake for 10-12 minutes or until lightly golden on the bottoms.
Immediately roll the warm cookies in powdered sugar.
Allow to cool completely before serving.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: peppermint cookies, holiday treats, meltaway cookies, Christmas desserts