👩🍳 Baker's Notes & Tips
The Cornstarch Secret
The large amount of cornstarch in this recipe is not a mistake! It is the key to the "meltaway" texture. Cornstarch has a lower protein content than flour, which prevents gluten development, resulting in an incredibly tender, crumbly, and melt-in-your-mouth cookie.
Crushing the Candy Canes
The easiest way to crush candy canes is to place them in a zip-top freezer bag and use a rolling pin or the bottom of a heavy skillet to smash them into small, uneven pieces. You want a mix of powder and small chunks for the best texture on the topping.
Variations
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Chocolate Meltaways: Omit the peppermint extract in the cookie dough, and dip the cookies in melted dark chocolate instead of white chocolate.
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No Dip Version: For a simpler cookie, skip the chocolate and candy cane topping. Instead, before baking, roll the dough balls in a mixture of powdered sugar and a few drops of peppermint extract.
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Peppermint Powdered Sugar: For extra peppermint punch, dust the cooled cookies with extra powdered sugar that has been mixed with a tiny bit of crushed candy cane dust.
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