- 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
- 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
- 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. Yield: about 2-1/2 dozen.
Reviews for Peppermint Meltaways
"My husband does not like frosting so instead of frosting the cookies and adding the peppermint on top, I folded about 1/2 cup peppermint bits into the cookie batter. I did use 1 1/2 cup flour to 1/4 cup cornstarch for better flavor. They were delicious! I had a bit of trouble getting them cleanly off the parchment paper so will grease it next time."
"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."
"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."
"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!!"
"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!!"
"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."
"This is a yummy recipe BUT if you make it as is, the cookie part can get very chalky tasting. This year, I cut out the cornstarch and added more flour. They are much better this way!"
"These did not turn out for me. I had to throw both batches of cookies away. They broke while taking them off the sheet. They tasted alright, but the texture was like eating chalk! What a waste of ingredients!"
"These turned out great and did not crumble as some of the reviewers have shared. This is basically a peppermint-flavored shortbread recipe, so overmixing the dough once the flour is added is a no-no. I recommend keeping the mixer on the low setting while mixing in the flour and stopping as soon as it is mixed. I also refrigerated the cookie balls until they were ready to go into the oven, so my cookies did not spread and flatten."
"These were delicious and my whole family loved them. Will add to my Christmas cookie holiday line up every year. I used 1/2 butter and 1/2 shortening with great results. I also recommend using parchment paper for baking the cookies."