Step-by-Step Instructions
1. Prepare and Preheat
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Preheat your oven to 350°F (175°C).
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Line two large baking sheets with parchment paper or silicone mats.
2. Cream the Wet Ingredients
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In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the softened butter and sifted powdered sugar on medium speed until light and fluffy (about 2-3 minutes).
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Scrape down the sides of the bowl. Add the peppermint extract and vanilla extract and mix until just combined.
3. Mix the Dry Ingredients
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In a separate medium bowl, whisk together the all-purpose flour, cornstarch, and salt.
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With the mixer on low speed, gradually add the dry mixture to the wet mixture, mixing only until just combined. Be careful not to overmix! The dough will be soft and slightly crumbly.
4. Form and Bake the Cookies
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Scoop the dough using a small cookie scoop (about 1 tablespoon) or roll it into small, uniform balls.
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Place the dough balls about 1.5 inches apart on the prepared baking sheets.
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Optional: For a more classic appearance, use the bottom of a glass to gently flatten the balls slightly before baking.
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Bake for 10-12 minutes. The cookies should remain pale and white—do not let them brown.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Dip and Decorate
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Once the cookies are completely cool, prepare the coating. Place the white chocolate/candy coating in a microwave-safe bowl. Melt according to package directions (usually in 30-second intervals, stirring in between). Stir in a little shortening or coconut oil if the chocolate seems too thick.
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Pour the crushed candy canes into a shallow dish.
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Dip the top of each cookie into the melted chocolate, letting any excess drip off back into the bowl.
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Immediately press the chocolate-coated side into the crushed candy canes.
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Place the decorated cookies back on the wire rack or parchment paper until the chocolate is set. This takes about 30 minutes at room temperature, or 10-15 minutes in the refrigerator.
6. Serve and Store
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Store cooled Peppermint Meltaways in an airtight container at room temperature for up to 1 week.
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