Peppermint Meltaway Cookies

This recipe for peppermint meltaway cookies looks really pretty and festive on a cookie platter and they really do melt in your mouth! Save the recipe because people will be asking you for it! 

Well, pumpkin season is officially over with and it’s time to let the Holiday baking season begin! How was everyone’s Thanksgiving? My Thanksgiving was great. The food was excellent and so was the time spent with my family. They all went back early because of the storm which was kind of a bummer, but what can you do. In the Midwest, you deal with that all the time.

So back to peppermint meltaway cookies. This is a cookie my Mom makes every year and one of my favs. I just love anything peppermint and these cookies really do melt in your mouth. Enjoy one of these cookies with a Peppermint Mocha Frappuccino from Starbucks. For those of you that like to bake cookies and ship them out to friends or family members, these cookies freeze well and can be made ahead of time. I have a couple of cookies planned out for this year as well as some festive Holiday drinks. 

This recipe makes 2 ½ dozen cookies and the WW points for 1 cookie are added to the recipe notes. To make these cookies fewer points you can use a sugar substitute. I don't mess with those artificial sweeteners anymore because they give me bad digestion.

What do I need for Peppermint Meltaway Cookies? 

• 1 cup butter, softened
• ½ cup confectioners' sugar
• ½ teaspoon peppermint extract
• 1 ¼ cups all-purpose flour
• ½ cup cornstarch
• 2 tablespoons butter, softened
• 2 tablespoons 2% milk
• ¼ teaspoon peppermint extract
• 2 to 3 drops red food coloring, optional
• 1 ½ cups confectioners' sugar
• ½ cup crushed peppermint candies

How to make Peppermint Meltaways

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Makes 2 ½ dozen cookies

Tips for Peppermint Meltaways

These cookies would also taste great with almond or vanilla extract instead of peppermint extract. 

Why cornstarch? Cornstarch gives these cookies a nice tender texture.  The recipe batter is very similar or close to a spritz cookie. 

Andes Mints can be used in place of crushed peppermint. 

Baking Equipment

These are common baking tools every baker should have during the Holidays. 

Rectangle Steel Sheet Pan - No matter what you're making, the durable non-stick and scratch-resistant coating on our cake pans allows your food to slide or pop out easily, making cleanup almost effortless. Non-stick bakeware sets are a must-have for busy cooks

Glass Mixing Bowls - This set includes different sized glass bowls for all your baking and mixing needs. 

Cooling Racks - For those who love to bake but have limited space, this three-tiered Wilton cooling rack just solved that problem; cool batches of cookies, cake layers or countless finger foods all at once without sacrificing counter space

Best Baking Tips 

• Room temperature butter is key, let it sit out on the counter for a couple of hours before baking. 
• Read the recipe over a few times before baking or look up videos to see how it’s done properly. 
• Get an Oven Thermometer - Not every oven is the same. Keep an oven thermometer inside to make sure the oven is at the proper temperature. Wondering why your cookies or baked goods didn’t get done? This might be the reason why. 
• Don’t peek at whatever is baking in the oven! This lets out warm air.  
• Always combine the wet ingredients together in a separate bowl and the dry ingredients in another bowl. Slowly incorporate them together. 
• Have any more baking tips? Let me know in the comments below.  

Storage Tips 

Always store leftovers in clean, food-grade containers. The  type  of container doesn’t really matter. Use zip lock, glass, plastic,  whatever!  Just make sure the food is sealed tight before storing in the fridge or freezer. 

Contact Info 

Other Christmas Cookie Recipes 

Stained Glass Window Cookies

Spritz Cookies 

Soft & Chewy M&M Cookies 

Chocolate Peppermint Cookies 

Christmas Cookie Bars 

Print

*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.