I found it! My favorite cookie of…all time?
See, Christmas at our house is mostly about the REALLY rich stuff. Don’t get me wrong, cookies are no health food (if only…), but I’m talking fudge, buckeyes, heaping peanut clusters, English toffee (my former favorite that I seem to have developed a bit of a texture issue with?? Don’t ask.) and goodies of the like. The stuff that is so sweet it makes your teeth ache just a bit.
I had made a MILLIONANDONE buckeyes a week or so ago because they keep so well, as do peanut clusters. Plus, buckeyes are the biggest pain-in-the-ahem to make and peanut clusters are most definitely the easiest thing I whip together each year. Everything left is usually cookies – the least enjoyable of which are frosted sugar cookies because of the mess. But, they’re so dang good!
My experience tells me that the fresher the better (duh) and so cookie making is usually ends in total chaos on a work night. And that’s exactly what happened. Evidence of the mess on Instagram.
Needless to say, my alarm did not go off for a morning workout as was the plan. And I thought I had completed my Christmas baking after 10 or so dozen cookies of 2 different varieties last night. I hopped into bed and realized I haven’t yet made the truffle cookies. HORROR!
I tossed and turned, annoyed with myself. My cookie boxes are packed and ready to go!
But by 11:15pm (translation: way past my bedtime and long after I’d climbed into bed) I had convinced myself that I could return all the ingredients and Christmas would march along juuuust fine. Especially since I made THESE cookies, these melt-in-your-mouth absolutely DIVINE and so totally Christmas Peppermint Meltaway Cookies. If you’re in need of something new for Christmas or just looking to spoil yourself and the ones you love…voila!
- 2½ cups all-purpose flour
- 1 cup cornstarch
- ½ tsp salt
- 2 cups (4 sticks) butter, softened
- 1 cup powdered sugar
- 1 tsp peppermint extract
- 4 Tbsp butter, softened
- ¼ cup half and half
- ½ tsp peppermint extract
- 3 cups powdered sugar
- ½ cup finely crushed candy canes
- In a large bowl, whisk together flour, cornstarch and salt; set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until fluffy. Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined.
- Cover bowl with plastic wrap and chill until nearly firm, about 1 hour.
- Preheat oven to 350 degrees F. Line baking sheets with parchment, if desired.
- Scoop dough out using a scoop (scant 1½ tablespoons each), shape into a ball then transfer to the baking sheet.
- Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 11-13 minutes.
- In the bowl of an electric stand mixer fitted with the paddle attachment, prepare the frosting by mixing the butter, half and half, peppermint extract, and powdered sugar until creamy. Place crushed peppermint candies in a small dish.
- Once complete cooled, spread frosting over cookie tops and gently "dunk" into crushed peppermint.