Peppermint Meltaway Cookies

The Holiday Season is here, and we’ve been cooking up a storm to bring you some amazing holiday recipes including these peppermint melt away cookies. If you aren’t familiar with what a peppermint melt away is, just think—carefully dusted minty morsels that literally 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 definitely 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!

This recipe is a part of our Affordable Holiday Menu that we put together with Whole Foods Market 365 — you can check out the full round-up here!

Also, in case you missed it, we just released a gluten-free Fettuccine Alfredo w/ Vegan Scallops and Asparagus yesterday that you definitely should check out! 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!

Peppermint Meltaway Cookies

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★★★★★

5 from 1 review

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: ~24 cookies

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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

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Instructions

1. Preheat the oven to 350° F and line a baking sheet with parchment paper or a silicone baking mat.
2. 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.
3. In a separate small bowl, combine remaining 1/2 cup powdered sugar and the crushed peppermint candies.
4. 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.
5. 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.
6. Store in an airtight container on the counter for up to 7 days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes