Source: Square Bakery, though I admit to a small change or two.
Yield: 2-3 dozen
I’m a sucker for mint. Peppermint, spearmint, any kind of mint, I’ll take it. I’ve been wanting to try this recipe for a while, and the day finally came. Hooray! I was a little nervous, because the last time I made meltaways, I actually threw them in the trash. They were horrendous. I want so badly for them to be good, though, that I thought it was worth a second look.
This recipe from Jen at Square Bakery looked promising. The comments showed a little confusion about some aspects of the recipe, and really helped me decide how to make it. I still don’t think this is my favorite cookie of all time, but it is definitely worthy of eating and sharing. I’ll share a couple items to consider when you are making it.
My first problem was that my green food coloring completely dried up. I was supremely disappointed. But, I figured peppermint can be pink, so I used a couple drops of red coloring instead. Of course, I also splattered red food coloring on my favorite t-shirt, which is now completely ruined!!
The next issue is the peppermint extract. Jen’s original recipe actually calls for peppermint oil. I opted for extract instead, which I feel pretty good about. I used 1 1/2 tsp, but I do wish I had used a bit more. 2 or even 3 teaspoons would have been great. I also didn’t have any cake flour, but the regular flour seemed to work fine.
You might notice that there are no eggs in this recipe. It makes for a very dense, almost candy-like confection. They really keep their shape during baking, a shape that looks amazingly similar to balls of play-dough. I personally prefer to use a glass or jar to smash the cookies a little flat just after they come out of the oven. Then, I give them a minute or two to rest on the baking sheet before I move them to the cooling rack. They are kind of cute, all small and flat and pink!
This is a great everyday cookie. It is simple, not too sweet, and quick to mix up. I didn’t try this, but I suspect they would be amazing dipped in chocolate! Maybe next time…
- 1 cup butter, softened
- ½ cup powdered sugar
- 2-3 drops green (or red) food coloring
- 1 tsp vanilla
- 2-3 tsp peppermint extract
- ½ tsp salt
- 2¼ cups flour
- Mix butter and sugar for 2-3 minutes, until light and fluffy.
- Add coloring, vanilla, and extract, and mix.
- Add salt and flour, and mix just until combined.
- Roll dough into balls and place on baking sheet. Bake 8-10 minutes at 350 degrees. Use the bottom of a glass or jar to smash cookies flat when they finish baking.
If you enjoy this recipe, you might also enjoy:
Peppermint Rice Krispie Treats from Cooking Classy
Thin Mint Cookies from Craving Chronicles
Chocolate Peppermint Sandwich Cookies from Our Best Bites