Tender 4-ingredient shortbread cookies flavored with peppermint and rolled in green sugar.
In the midst of the holiday chaos here in Austin, where the calendar is packed with tamale-making parties and gift exchanges, I often crave a cookie that is refreshing rather than heavy. These Butter Mint Cookies are the answer. They are essentially a "meltaway" shortbread-a specific style of cookie that uses confectioners' sugar instead of granulated sugar in the dough. This substitution, along with a high ratio of butter, creates a delicate, pillowy texture that literally dissolves on your tongue, mimicking the sensation of those pastel after-dinner mints. They require only four pantry staples and offer a cool, crisp peppermint flavor that cuts through the richness of other holiday desserts.
The key to a perfectly coated cookie is to lightly grease the bottom of your glass with butter or cooking spray before the first dip into the colored sugar. This ensures a thick, even layer of crystals adheres to the glass and transfers to the dough, whereas a dry glass often picks up the sugar unevenly or sticks to the buttery dough, tearing the surface.
The Refreshing Holiday Meltaway
Why You'll Love This Recipe
- Four Ingredients: Aside from the colored sugar decoration, you likely have the butter, flour, sugar, and extract in your pantry right now.
- Egg-Free: This is a naturally egg-free recipe, making it safe for those with allergies and giving the dough a long shelf life.
- Meltaway Texture: The use of powdered sugar creates a tender, sandy crumb that is significantly lighter than a standard sugar cookie.
- No Rolling Pin: There is no mess of flouring counters or cutting shapes; simply roll into balls and press.
Ingredients
Because this recipe is so simple, the quality of the butter is the defining factor.
- Butter: 1 cup (2 sticks), softened. Since there is no added salt in the recipe, I recommend using salted butter to pop the flavors. If using unsalted, add a hefty pinch of salt to the flour.
- Confectioners' Sugar: ½ cup. Also known as powdered sugar. The cornstarch in this sugar tenderizes the gluten, creating the "melt" texture.
- Peppermint Extract: 1-½ teaspoons. Ensure you use peppermint, not spearmint, for that classic holiday flavor.
- All-Purpose Flour: 1-¾ cups. Measure carefully; too much flour will make these dry balls rather than tender cookies.
- Green Colored Sugar: For decoration. You can use sanding sugar (larger crystals) or standard colored sugar.
How to Make Butter Mint Cookies
Cream the Base
Preheat your oven to 350°F. In a large mixing bowl or stand mixer, cream the softened butter and confectioners' sugar. Beat on medium-high speed for a full 5 to 7 minutes. This step is vital; because there are no eggs or baking powder, the air bubbles created during creaming are the only lift the cookies will get. The mixture should look like whipped cream.
Flavor and Mix
Beat in the peppermint extract until incorporated. Gradually add the all-purpose flour to the butter mixture, beating on low speed. The dough will be soft and pliable, similar to playdough.
Shape the Balls
Scoop tablespoonfuls of dough and roll them into smooth balls between your palms. Place them 1 inch apart on ungreased baking sheets. These cookies do not spread much, so you don't need excessive spacing.
The Sugar Press
Pour your green colored sugar into a small shallow dish. Take a flat-bottomed glass. Lightly grease the bottom of the glass, then press it into the colored sugar so the crystals stick to the glass. Press the glass gently down onto a dough ball to flatten it into a disk about ¼-inch thick. Repeat for all cookies, re-dipping the glass in sugar for each one.
Bake and Cool
Bake for 10 to 12 minutes. Do not wait for them to brown. These cookies should remain pale ivory. They are done when the edges feel set and firm to the touch. Remove them from the oven and let them cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
Common Mistakes to Avoid
- Overbaking: If the edges turn golden brown, the delicate peppermint flavor can turn bitter, and the texture becomes dry. Pull them while they look pale.
- Confusing Sugars: Do not substitute granulated sugar in the dough. The texture will be gritty and crunchy rather than soft and melting.
- Heavy Hand with Extract: Peppermint extract is potent. If you accidentally pour too much, the cookies will taste like toothpaste. Measure carefully over the sink, not the bowl.
Tips and Tricks for Success
- Glass Selection: Use a glass with a completely flat bottom. If the bottom is concave or has a design, the cookie will press out unevenly.
- Chill if Sticky: If your kitchen is warm (hello, Texas winters), the dough might stick to the glass. Pop the dough bowl in the fridge for 15 minutes to firm up the butter before shaping.
- Spoon and Level: When measuring flour, spoon it into the cup and level it off. Scooping directly packs the flour, which creates a tough, dry shortbread.
Variations
- Candy Cane: Use red colored sugar instead of green for a red-and-white candy cane aesthetic.
- Chocolate Dipped: Bake the cookies plain (without the sugar press) or press with plain sugar. Once cooled, dip half the cookie in melted dark chocolate.
- Double Mint: Finely chop Andes mints or chocolate chips and fold them into the dough before rolling for added texture.
How to Serve
These are the perfect "tea cookie." They are small, not overly messy, and pair beautifully with hot herbal tea or a peppermint mocha. They are also excellent palette cleansers on a heavy cookie plate.
Make Ahead and Storage
- Storage: Store in an airtight container at room temperature for up to 1 week. The flavor often develops and gets smoother after 24 hours.
- Freezing: You can freeze the baked cookies for up to 3 months. Thaw at room temperature.
- Dough: You can freeze the shaped raw dough balls. Thaw them in the fridge before pressing with sugar and baking.
Recipe Notes / What I Learned
During testing, I found that standard food coloring does not work well here; you really need the colored sugar crystals. If you try to dye the dough green, it looks a bit unappetizing. Keep the dough white and let the sugar provide the color pop.
Nutrition Snapshot
One cookie contains approximately 90 calories, 6g fat, and 9g carbohydrates.
Butter Mint Cookies
Equipment
- Large bowl
- Electric mixer
- Ungreased baking sheets
- Glass for flattening
- Wire racks
Ingredients
Group: Cookies
- 1 cup butter, softened
- ½ cup confectioners' sugar
- 1-½ teaspoons peppermint extract
- 1-¾ cups all-purpose flour
- Green colored sugar for topping
Instructions
- Preheat oven to 350°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well.
- Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar.
- Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.
Nutrition
FAQs
Can I use spearmint extract?
Technically yes, but spearmint is usually associated with gum or toothpaste. Peppermint has the warm, spicy note associated with holiday baking.
Why did my cookies crumble?
Shortbread is fragile while hot. If you try to move them from the baking sheet to the rack immediately, they will break. Let them set on the hot pan for a few minutes.
Can I use margarine?
I strongly advise against it. Shortbread relies on the flavor of real butter. Margarine will result in a greasy mouthfeel and a lack of flavor.
