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These peppermint meltaway cookies require just 7 simple ingredients and are the perfect festive holiday treat! Sweet cookies carefully dusted sweet peppermint sugar that melt in your mouth—sounds magical, doesn’t it?
Christmas cookies have always been an integral part of the holidays for both of our families growing up. Year after year, we would all gather around and make batches upon batches of the most delicious cookies to share with friends and family. While we never made these cookies with our families as kids, we will be making these for years to come and hope you will too!
There’s something about the fresh taste of peppermint mixed with the sweetness of cookie dough that makes for the most epic cookie-eating experience ever. This may sound a bit overdramatic, but trust us, once you try these, you will understand!
As always, make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Peppermint Meltaway Cookies
- Total Time: 40 minutes
- Yield: ~24 cookies
- Diet: Vegan
Description
These peppermint meltaway cookies require just 7 simple ingredients and are the perfect festive holiday treat! Sweet cookies carefully dusted sweet peppermint sugar that melts in your mouth—sounds magical, doesn’t it?
Ingredients
- 2 sticks (1 cup) vegan butter, softened to room temperature
- 1 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/8 teaspoon salt
- 1/2 cup finely crushed vegan candy canes or peppermint candies, ground into powder
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl with an electric mixer, combine the softened butter with 1/2 cup of the powdered sugar and whip until light and fluffy. Add the peppermint extract and mix again to combine. Next, slowly add the flour, cornstarch, and salt, mixing until uniform. You may need to do this by hand with a wooden spoon.
- In a separate small bowl, combine remaining 1/2 cup powdered sugar and the crushed peppermint candies.
- Roll the dough into about 24 1-tablespoon sized balls. Transfer to the bowl with the powdered sugar mixture and rolling each ball of dough to evenly coat.
- Place the balls on the lined baking sheet, spacing them about 1-inch apart, and bake until they start to turn golden brown on the bottom, about 20-25 minutes. Remove and cool until they are just easy to handle then return the cookies to the bowl with the powdered sugar mixture and toss gently to coat. Continue until you have coated every cookie.
- Store in an airtight container on the counter for up to 7 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Oven
I loved this recipe and will be sharing it and the cookies with others. Thank you for all your hard work. It’s so important and I always get excited when I see another newsletter in my inbox.
These melt away cookies are to die for!
Delicious and crumbly.
I changed up the recipe to make a cotton candy cookie by adding cotton candy extract.
Turned out amazing!
how was the flour measured, did you scoop it right out of the bag or spoon in it into the measuring cup?
We spooned it into the measuring cup!
Can you use arrowroot instead of
Cornstarch?
We haven’t tested it, so we can’t say for sure!
Delicious. I just found them too much in ball form. I’d like to try them rolled out and cookie cutter shaped.