Peppermint Meltaways Recipe
Peppermint Meltaways Recipe photo by Taste of Home
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Peppermint Meltaways Recipe

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4.5 213 232
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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
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


  • 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

Nutritional Facts

1 cookie: 126 calories, 7g fat (4g saturated fat), 18mg cholesterol, 56mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.


  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.

Test Kitchen Tips
  • Cornstarch in cookies? Its inclusion lends these shortbread cookies a lovely tenderness.
  • These also would taste great with almond or vanilla extract instead of peppermint, and topped with toasted nuts.
  • Originally published as Peppermint Meltaways in Simple & Delicious November/December 2008 , p33

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    grandmaconnie User ID: 519775 258515
    Reviewed Dec. 23, 2016

    "These are so good and they hold up to their name, meltaways, because they do melt in your mouth! I put them on a tray with other cookies and gave to friends. All of them said they like these the best. It's a keeper!"

    mommayor User ID: 6425768 258279
    Reviewed Dec. 18, 2016

    "Delicious! Will be added to my Christmas cookie list to make every year."

    Elaine User ID: 8982709 257858
    Reviewed Dec. 8, 2016

    "These were delicious!!! My kids wanted to try them without the frosting - eh, dry and boring. But with the frosting and candy cane, just perfect. Definitely adding to my annual cookie making!!!"

    Ann-Michelle User ID: 8971341 257706
    Reviewed Dec. 4, 2016

    "These were terrible. So dry and taste awful. My family won't even eat them"

    dzilka53 User ID: 7577567 257610
    Reviewed Dec. 3, 2016

    "Terrible! Cookies do not hold together and crumble when touched. Taste like peppermint flour!"

    Nicholas User ID: 8976406 257392
    Reviewed Nov. 28, 2016

    "I don't doubt that this recipe is not good , but I am saddened to say Taste of home you ruined this recipe for me . Your 2013 Taste of Home Christmas book is very misleading when it comes to this recipe. It does not say anything about refrigeration in the book , which made this recipe in my mind frustrating . Maybe if you spent some time correcting your published mistakes you wouldn't have my criticisms. Great recipe online . Horrible recipe from the book . Here's a nice title you can change the book recipe to . Instead of peppermint melt aways , it should read PEPPERMINT CRUMBLES !"

    dpottratz User ID: 3119477 243870
    Reviewed Feb. 15, 2016

    "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."

    Shilo2 User ID: 2498228 240344
    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."

    curlylis85 User ID: 3166950 240054
    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."

    NurseBecky User ID: 6149764 239883
    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!!"

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