Description

Chocolate Peppermint Meltaway Cookies are delicate, buttery shortbread cookies infused with peppermint flavor and coated in a dusting of powdered sugar—melting in your mouth with each bite.

Ingredients

1 cup unsalted butter, softened
1/2 cup powdered sugar (plus extra for coating)
1 tsp vanilla extract
1/2 tsp peppermint extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
Optional: crushed candy canes for garnish

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Instructions

In a large bowl, cream together softened butter and powdered sugar until light and fluffy, about 2–3 minutes.
Mix in vanilla extract and peppermint extract until well combined.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Gradually add dry ingredients to the butter mixture, mixing until a soft dough forms.
Form dough into 1‑inch balls and place on a baking sheet lined with parchment paper, spacing about 2 inches apart.
Bake at 350°F (175°C) for 10–12 minutes, until edges are set but centers are soft.
Let cookies cool on the baking sheet for 5 minutes.
While still warm, roll cookies in powdered sugar (and crushed candy canes if using).
Transfer to a wire rack and let cool completely. Roll in powdered sugar again before serving, if desired.

Notes

Ensure butter is at room temperature for a smooth, tender dough.
Double-coat with powdered sugar after cooling for a festive finish.
Store cookies in an airtight container at room temperature for up to 5 days.