Soft Peppermint Meltaways
If you’re looking for a cookie that practically melts in your mouth, these Soft Peppermint Meltaways are exactly that. They have a delicate, shortbread-like texture, and a cloud of cool peppermint cream cheese frosting on top. Crushed candy canes give them a festive crunch and make them a pretty addition to any cookie tray.
What makes these cookies worth making is the texture. They stay soft and tender thanks to a mix of butter, oil, and sour cream. The peppermint frosting takes them from good to giftable, and they hold their shape beautifully without getting too crisp. Bake them up for holiday parties, cookie swaps, or anytime you want something wintry and sweet.
Helpful Tips
- Don’t overbake. These cookies should not brown. Pull them out of the oven as soon as the tops are set to keep that soft, melt-in-your-mouth texture.
- Use room temp ingredients. Butter, cream cheese, and eggs blend more easily when they’re not cold, which helps keep the dough and frosting smooth.
- Chill if needed. If your dough gets too soft to handle, a quick chill in the fridge can make scooping and shaping easier.
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Soft Peppermint Meltaways
These Soft Peppermint Meltaways have a delicate, shortbread-like texture, and a cloud of cool peppermint cream cheese frosting on top.
Ingredients
- 1 cup butter softened
- 3/4 cup canola oil
- 1 cup granulated sugar plus 3 tablespoons for pressing cookies
- 3/4 cup powdered sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 2 tablespoons sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 5 1/2 cups all-purpose flour
For the frosting:
- 1/2 cup butter softened
- 1 package cream cheese softened
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- pinch of salt
- 3 1/2 cups powdered sugar
- crushed candy canes for garnish
Instructions
- Preheat the oven to 350° F. Line baking sheet with parchment paper and set aside.
- In the stand mixer bowl of a stand mixer, add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar and salt across the top of the sugars evenly.
- Mix on medium speed with the paddle attachment until well-combined, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla. Continue mixing for an additional 1-2 minutes until combined. Slowly add the flour until combined. Don't over mix.
- Scoop the dough into golf ball sized balls. Place several inches apart on the baking sheet. Add 3 tablespoons of sugar onto a plate. Use a glass to flatten the cookies by dipping the bottom of the glass into the sugar and then pressing each ball about 1/2 inch thick.
- Bake the cookies for 9 minutes or until just set. Don't allow the cookies to get brown. They will be soft, that is what you want. Set the cookies on a rack to cool completely.
For the frosting:
- In a large bowl, beat the butter and cream cheese until smooth. Add the vanilla extract, peppermint extract, and salt. Beat well. Add the powdered sugar until the frosting is smooth.
- When the cookies are cool, frost each cookie. Sprinkle with crushed candy canes.
Nutrition
Calories: 274kcalCarbohydrates: 42gProtein: 3gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 43mgSodium: 197mgPotassium: 52mgFiber: 1gSugar: 7gVitamin A: 406IUVitamin C: 0.01mgCalcium: 16mgIron: 1mg
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