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This recipe is very pretty and festive-looking on a cookie platter. I often cover a plate of these meltaways with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
This recipe is:
Contest Winning
Diabetic Friendly
Nutritional Facts 1 cookie equals 90 calories, 5 g fat (3 g saturated fat), 13 mg cholesterol, 36 mg sodium, 11 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.
Originally published as Peppermint Meltaways in Simple & Delicious November/December 2008, p33
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Reviewed on Dec. 31, 2010 by smiles143
It is such a dry cookie, it turns to powder in your mouth. The frosting adds the right amount of creamy to it! I would definately make again. It was a fun recipe for my 4 year old daughter and I to do together!
Reviewed on Dec. 31, 2010 by Reno127
These are truly EASY to prepare and are absolutely delicious. Nice peppermint taste!
Reviewed on Dec. 30, 2010 by kmpascof
I made this recipe last year for Christmas gifts. They were a big hit & so easy to make. I was even given the tins back so they could be refilled again.
Reviewed on Dec. 29, 2010 by LuraLiz
Loved these cookies. Very tasty, interesting texture in your mouth, and pretty. They are a wonderful contrast to other types of holiday cookies.
Reviewed on Dec. 27, 2010 by recipecollector123
I made these last year and this year for xmas they were a big hit!
Reviewed on Dec. 27, 2010 by aldiana
wonderful melt in your mouth - great flavor!
Reviewed on Dec. 27, 2010 by gilly47
I made these for Christmas last year. They were so simple & they just melted in your mouth. They were not too pepperminty either. I wish I would have had time to make them this year too!
Reviewed on Dec. 27, 2010 by jann.pigg@skadden.com
oh my goodness!!!! i finally made these cookies and yes, they really do melt in your mouth - especially when they are still a little warm - be careful tho, they will just crumble in your hand. and so easy to prepare!!!!
Reviewed on Dec. 27, 2010 by cookoholic
I was so happy to see this recipe as one of the best of the year. These cookies remain in my short list of favorites! Following the recipe exactly achieves perfect results, and I surely wouldn't change a thing. I usually make the dough the night before baking and place in a covered container in the frig for easier handling. Mix all ingredients by hand, not by electric mixer. Be sure to use peppermint extract, not mint. Don't overbake waiting for the tops to brown. Made as directed, the frosting is wonderful! Be sure that the cookies have cooled completely. The frosting spreads well then firms enough when dry so that the cookies are fairly stackable in a tin. I break up canes with a hammer between waxed paper then roll them to a finer state with a rolling pin. Frost a cookie then sprinkle right away before the frosting dries. I don't use food coloring, since they look so sweet and festive, as shown. Love them!!
Reviewed on Dec. 26, 2010 by dc41403
Were a huge hit at the company Christmas cookie swap!
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