Monday, March 2, 2009

Minty Cool Meltaway Cookies

I had my first McDonald's Shamrock Shake of the season yesterday and it inspired me to make Mint Meltaways. Together, the vanilla and peppermint make a cool duo in this refreshing, minty cookie.

Mint Meltaway Cookie Recipe
Preheat oven to 400 degrees

You will need:
1 C/2 sticks of unsalted organic butter
1/2 C sifted powdered sugar
2 teaspoons of vanilla
3 teaspoons of peppermint oil
A few drops of green food coloring
2-1/4 C cake flour
1/4 teaspoon salt

Cream butter, powdered sugar, vanilla, peppermint oil and a few drops of green food coloring together in your mixer. Stir flour and salt together and then blend into butter mixture.

Drop dough by the teaspoonful on an ungreased cookie sheet and bake for 8-10 minutes. While warm, dust cookies with powdered sugar and enjoy!

41 comments:

  1. Uh... YUM. Erik will DIE if you bring these in!!

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  2. Oh yum! I saw these on Pinterest and am now dying to make them. I can just imagine how deliciously they'll melt in my mouth. Thanks for the recipe.

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  3. I found these on pinterest and just made them. They are HEAVENLY. I added a splash of peppermint schnapps for fun. They came out beautifully! I'll be making them again!

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  4. ohhh...just saw this on Pinterest. MUST MAKE THEM NOW!!!!

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  5. Yummy! Do you think you can use mint extract instead of oil?

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  6. Found these on Pinterest and made them today. So yummy! I added a chocolate drizzle on top

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  7. My question too: Can you used mint extract instead of peppermint oil?? I prefer mint over peppermint, so if I can do that, I will totally make these!

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  8. okay, maybe I was the only one to have trouble, but how much butter is supposed to be used exactly? 1 1/2 sticks or 1 1/2 cups? Thanks!! :)

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  9. Looks like 1 cup/2 sticks, 1 cup = 2 sticks of butter.

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  10. Ahh, that makes sense. Thank you! I will have to try these again, they look so good!

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  11. Substitute peppermint extract at a ratio of 4 to 1 (4 parts extract is equivalent of 1 part oil). So you can definitely use extract as substitute, just make sure to use the proper amount : )

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  12. We made these exactly according to the recipe and they were overwhelmingly minty - far too minty for our tastes. My daughter, however, loved them! We will not be making these again.

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  13. Sounds great! I wonder what these would be like if cream cheese was substituted for a bit (maybe1/2 c.) of the butter?

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  14. Hello! I found these on Pinterest as well, but mine came out horribly! It was bakers error (aka, me). Should the butter be cold, room temperature, or heated up? my dough didn't stick together and was all crumbly...

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    1. I got mine straight out of the fridge, opened up the paper and then nuked them for about 15 seconds each. Just enough to get soft, but not melted.

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  15. That 4 to 1 ratio would have 12 teaspoons of extract in the recipe! That's not right! Any suggestions for those of us who usually work with extracts?

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  16. Big disappointment. I love mint, but these were just terrible. WAY too minty!

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  17. So if these were "way too minty", would you say drop the amount of peppermint oil by half???....

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  18. Looking at the flour/sugar/butter ratio in the recipe, I would start with 1/2 teaspoon of peppermint extract and taste...you may get all the way up to 1 tsp according to what you like, but I can't imagine using more than 1 tsp...and the likely reason that over half of the comments are about them been so horribly minty.

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  19. I was really excited about these but mine too were far too minty. Perhaps you used a different type of peppermint oil than I did. I purchased mine at Whole Foods and it was among the essential oils and health section. I think I will try again, bc my husband LOVES mint, but will start with only a 1/4tsp of peppermint oil.

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  20. Those of you using the peppermint oil, did you use a dry measuring spoon or a liquid measuring spoon?
    Just wondering if that is why they may have come out too minty?

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  21. I didn't read the recipe properly and just used 3 t of peppermint extract and people loved them.

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  22. I used half as much extract as the recipe called for as some comments suggest and it was not enough. So, just thought I'd leave that here as an FYI. Texture- and consistency-wise these are perfect. Wish I would have stayed with the original amount of peppermint.

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  23. Just made these for a Christmas Church gathering tonight. Doubled the recipe and used peppermint extract. I use 6 tsp. instead of 3 tsp. as I double the recipe. They taste great. Folks need to realize that this is not to be a "sweet cookie", but a cake like cookie that is more minty then sweet. Thanks for sharing!

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  24. doubled the sugar and substitued 3 tsp of mint extract. much better

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  25. Will be great for hot summer days in Texas -- Can't wait to make these

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  26. I started with this recipe but used mint extract instead of peppermint oil. I started with two teaspoons and ended up upping it to five. I also ended up doubling the sugar. I realize they are not supposed to be a "sweet" cookie but with out doubling it, it kinda just tasted like flour. I thought they tasted perfect but my family was in the "edible but too minty" category. The texture was PERFECT. I will say I had trouble keeping my edges from turning brown. I would make this again with a few modifications.

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  27. Just made these but sadly disappointed. They look so good but taste chalky/floury.... Followed the recipe exactly but maybe I messed up somewhere...??? They also leave a weird aftertaste. I'm quite positive these are the worst I have ever made.

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  28. The batter tasted kind of off...so I added a tsp more of vanilla and about 1/2 cup more of powdered sugar. I hope they don't turn out chalky. My suggestion too is that you can use regular butter just skip the salt. I used blue bonnet light.

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  29. Yeah, I had the same problem a lot of you guys in the comments are having. Here's how I solved it... To substitute the extract for the oil, add 4-5 tsp of extract.

    These things are really dry... like russian tea cake dry. Two people had theirs "explode" in their fingers because they were holding them too hard. It's not really that terrible of a problem, but it does detract from them being delicious a bit.

    The fact is, these cookies are not very sweet at all. I solved the problem by adding a really fluffy frosting though!

    Here's the recipe I used... complimented it perfectly. They went from "Meh" to "wow."
    1/4 cup shortening
    1/2 egg white
    salt
    1 tsp. vanilla
    1 tsp. mint extract
    2 cup powdered sugar
    Add 1/2 egg shell water and coloring as desired to spreading consistency.

    Blend the crap out of the ingredients, put the frosting in a ziploc or an icing bag, and frost your cookies!

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  30. Will not make these again. I used about 1 1/2 tsp of the peppermint oil but they still were way too minty.

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  31. I used 2 tsp of peppermint extract. I think perhaps she said oil when she meant extract.

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  32. I'm not sure what kind of peppermint oils/extracts there are in the US but in Germany we don't really get peppermint extract just for baking.
    So I used 100% essential peppermint oil which is very powerful. A couple of drops was enough (probably 10). I put in enough so that the dough had a nice peppermint taste.
    So if anyone used several teaspoons of peppermint oil I can totally understand why they would turn out too minty. If you use essential oil, just start with a couple of drops until the right taste is achieved.

    Mine are not overly sweet either but I think it fits the minty cool taste. I dusted them with some powdered sugar as suggested and that makes them a bit sweeter too. I like the taste, the only thing I didn't manage is the colour :D despite the food colouring they turned out yellowish.

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  33. There is a major typo in this recipe. 3 teaspoons of peppermint OIL would be overwhelming for anyone. I believe what was intended was 3 teaspoons of peppermint EXTRACT (which is still a very large amount!). If you choose to use peppermint oil instead of peppermint extract, a few drops should work well (probably 1/2 teaspoon at most).

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  34. Being a blogger myself, what gets me is that the blogger here isn't even addressing these issues but ignoring them and not updating/fixing the recipe, even though some of these comments are recent. Major non professional attitude

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  35. Mine came out extremely flat and I followed the directions directly using extract rather than oil. They taste great but they flattened right out.

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  36. I looked twice but haven't seen anything... Roughly what is the yield of this recipe as it is? Looking at making them for a cookie exchange for church! Thanks!

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  37. If they were super dry...then you either didn't use cake flour or you didn't sift it before adding it!!!
    I just finished these and they turned out PERFECT!!!
    The ONLY thing I did different, with the recipe itself, was I used extract not oil (I'm sure it was a type-o).

    Aside from the recipe.....

    Instead of leaving them in balls I flattened them with a decorative glass dipped in powdered sugar and half-dipped them in chocolate, rather than putting powdered sugar over them!
    They are light and delicious...just as a meltaway SHOULD be!!!

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  38. I forgot to mention...
    Using a #100 scoop (approximately 1 teas.) I got 57 cookies.
    If you were more careful, you could get an even 60.

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  39. This comment has been removed by the author.

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  40. i doubled the sugar and used 3tsp peppermint extract and they turned out delicious! i used a 1tsp measuring spoon to form the cookies after the first batch turned out way too big. the second batch (the correct 1tsp sized ones)produced a yield of 4 dozen cookies

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