How do you feel about meltaway cookies? I personally love them. They are dangerous for me though! They practically melt in your mouth, so you can down a dozen without even thinking about it….not that I am speaking from experience or anything….
I changed up my standard meltaway recipe though, subbing in almost 50% whole wheat flour. Now, remember, in cookies I always use a whole wheat pastry flour. This is a soft wheat, which means it has less protein and helps to maintain the soft texture you are looking for in a cookie.
Meltaways are almost always made with cornstarch, this is what gives it the almost crumbly texture.
I like to use a mint extract, as it gives such a strong minty flavor.
This is my favorite Bosch attachment- the cookie paddles with the bowl scraper. Y’all, my baking life just got infinitely better! Check out my reasons for loving my Bosch here.
I topped mine with a mint cream cheese icing. It is light, just like the cookie.
Of course, you can’t forget the crushed candy canes on top. I just love the crunchy texture with the meltaways. The contrast in textures is really pleasing to the palate, I think.
This sign is my mantra during the holidays. It is ridiculous how many cookies come out of my oven during this season.
Is it weird I had my nails painted to match these cookies? Maybe, but I am just going to go ahead and own it!
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon mint extract
- 1/2 cup cornstarch
- 3/4 cup all purpose flour
- 1/2 cup whole wheat pastry flour If you decide you want to use a hard winter wheat, just know the texture will change. If you use the pastry flour, I feel it keeps the texture the same.
- 1/2-3/4 cup crushed candy cane This is variable, depending on how much candy cane you like on top. I like a lot!
- 2 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon mint extract
- 1 1/4 cup powdered sugar
- milk I don't have an amount here, as it is such a huge variable. I used about 3 tablespoons in mine to get the consistency I was looking for. You might want your consistency more thick or thin then I did.
- Preheat oven to 350 degrees.Line 2 baking sheets with parchment paper. Mix flours and cornstarch in small bowl and set aside.In a large bowl- you can use a hand mixer or stand mixer here. Add in butter and powdered sugar. Mix on medium speed until the mixture is light and fluffy. Scrape sides of the bowl and add in mint extract. Mix again. Last is flour mixture, add this in and mix to combine. Most recipes for meltaways call for a period of time in the fridge, I have found it doesn't seem to make any difference. So, I start scooping right away.I used a teaspoon and half scoop. Small size if you are buying an OXO. I spaced them to fit 12 on a baking sheet. Place in oven.Bake about 10 minutes until the cookies are a VERY light brown on the bottom. Remove from oven. Allow them to cool for a few minutes on the pan, then carefully place on cooling rack. Allow to cool.Prep the icing. Add all ingredients and mix until it is smooth. I did this with a hand mixer. It is really hard to get it smooth when mixing by hand. Ice cookies and sprinkle with crushed candy canes.Now, sit back and enjoy. You deserve this!