Mint Moments

The secret to these impossibly tender cookies is the ¾ cup of cornstarch mixed into the dough. Cornstarch inhibits gluten formation, so instead of a chewy cookie, you get something that practically dissolves on your tongue.

The dough is simple: beaten butter, powdered sugar, cornstarch, and flour. No eggs, no leavening, no vanilla. The flavor comes entirely from good butter and the crushed peppermint coating that goes on while the cookies are still warm enough to grab it.

Shape the chilled dough into 1-inch balls and bake until they’re barely golden. These should be pale, not toasted. Overbaking kills the delicate, crumbly texture. Let them cool for just one minute on the sheet, then roll them in the peppermint-sugar mixture while they’re still warm so the candy dust sticks.

Pro Tips

• Chill the dough a full hour. It’s too soft to shape into balls otherwise and will spread flat in the oven
• Crush the peppermint candy in a sealed bag with a rolling pin. A food processor turns it to powder too quickly
• Roll in the candy mixture while warm, not hot. If too hot, the sugar melts and gets sticky instead of staying powdery
• Store in a single layer or with parchment between layers. Stacking crushes these fragile cookies

Variations

• Use crushed candy canes during the holidays for a festive red-and-white coating
• Add a drop of peppermint extract to the dough for a stronger mint flavor throughout
• Dip cooled cookies halfway in melted dark chocolate for a mint-chocolate combination