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Peppermint Meltaways Recipe
Peppermint Meltaways Recipe photo by Taste of Home

Peppermint Meltaways Recipe

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4.5 206
Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 30 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • FROSTING:
  • 2 tablespoons butter, softened
  • 2 tablespoons 2% milk
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops red food coloring, optional
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup crushed peppermint candies

Nutritional Facts

1 cookie equals 126 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 56 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: about 2-1/2 dozen.
Originally published as Peppermint Meltaways in Simple & Delicious November/December 2008, p33

Nutritional Facts

1 cookie equals 126 calories, 7 g fat (4 g saturated fat), 18 mg cholesterol, 56 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Reviews for Peppermint Meltaways

AVERAGE RATING
   (191)
RATING DISTRIBUTION
5 Star
 (132)
4 Star
 (24)
3 Star
 (8)
2 Star
 (13)
1 Star
 (14)
MY REVIEW
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MY REVIEW
Reviewed Dec. 27, 2015

"Made this for the first time this year. One batch was made with almond extract and one with peppermint extract. Both batches disappeared almost as fast as I could get them plated and to the table! Lots of compliments received -- will make them again, maybe for Valentine's day with a little pink food coloring added to the batter."

MY REVIEW
Reviewed Dec. 23, 2015

"These are delicious! The texture is so yummy and the mint frosting makes it just sweet enough. I baked mine on silicone baking sheets, and I would recommend using either that or parchment. I noticed a few reviewers had trouble with the frosting being runny...I suggest mixing your butter with the powdered sugar first, and then adding the milk so you have more control over the amount of liquid."

MY REVIEW
Reviewed Dec. 21, 2015

"Tried for first time and they really do melt in your mouth!! Easy to make. Very tasty! I did not have peppermint extract so I used a small amount of my peppermint essential oil. It worked great!!"

MY REVIEW
Reviewed Dec. 18, 2015

"These are amazing! My girls and I have made these for Christmas for years. They really do melt in your mouth. Thank you for sharing!!"

MY REVIEW
Reviewed Dec. 13, 2015

"I love these cookies and this is my third year making them. I followed the recipe with 1 and 1/4 c flour and 1/2 cup cornstarch, and someone said it should be 1 1/2 fflour and 1/4 c cornstarch....? They were gone in a flash and several people asked for the recipe.mi don't understand the complaints but everyone has different tastes."

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