Peppermint Meltaways

Peppermint meltaways may *technically* be a holiday treat but cookies this delicate, buttery, and refreshing demand to be eaten all year.

5 from 11 votes

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Prep Time: 15

Servings: small cookies

Calories: 80kcal

2 tbsp butter
1/2 tbsp vegetable shortening *This is optional, but it helps the icing to crust and get hard on the outside).
3/4 cup (80g) powdered sugar
1/8 cup (30ml) milk more, if needed
1/2 tsp clear vanilla extract
red food coloring
1/4 cup (42g) bob's sweet stripes soft peppermints crushed for garnish

Preheat the oven to 350° F (180° C). Line a cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer or with an electric hand mixer, combine the butter, powdered sugar and egg until smooth and creamy.
Add the peppermint baking emulsion, mixing until evenly distributed.
Add the cake flour, baking powder and salt. Mix until a sticky dough forms. Allow the dough to rest for 5 or so minutes- it will be easier to handle that way.
Portion out the dough into small, 1/2 tbsp portions. Roll into a ball and arrange on the cookie sheet.
Repeat with remaining dough.
Bake at 350° F (180° C) for 7-9 minutes, or until the cookies have spread slightly and look dry on the top.
While the cookies are baking, make the icing by combining the butter and vegetable shortening until smooth.
Add the powdered sugar and milk to bring the mixture together into a thick frosting.
Continue mixing while adding the vanilla extract and enough milk to thin out the icing. Use a toothpick to addd the tiniest amount of red food coloring to the icing. Stir and repeat as necessary until you have your desired color.
Microwave the icing for about 10 seconds to thin and warm it, and as soon as the cookies come out of the oven, dip, spread or brush the icing onto the cookie and garnish immediately with the crushed peppermint candies.
Allow the cookies to cool and enjoy!

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