Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
Makesabout 2-1/2 dozen
- 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.
Test Kitchen Tips
Nutrition Facts1 cookie: 126 calories, 7g fat (4g saturated fat), 18mg cholesterol, 56mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.
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Dec 24, 2019
These cookies melt in your mouth and you don't have a strong peppermint tase. It's a keeper!!
Dec 22, 2019
Loved making these cookies for my daughter's teachers. Melt in your mouth goodness! Yum!
Dec 18, 2019
These cookies were beautiful (albeit fragile) and the texture was amazing but I ended up not liking the flavor. Waaaaay too much peppermint. I recommend dialing down the peppermint extract in the dough or omitting the peppermint extract from the icing. Super bummed!
Dec 5, 2019
Great recipe. Really pretty cookies too. Ill be adding this to my yearly Christmas baking.
Dec 22, 2018
These are my new go to Christmas cookie! They melt in your mouth and are so good!
Dec 9, 2018
One of my favorite Christmas cookies, these are on my cookie plates every year! I always double the batch and I just dip the tops in melted white chocolate rather than using frosting. I also use Andes peppermint crunch baking bits instead of peppermint candies to continue the melty theme.
Dec 9, 2018
recipe is close to my spritz recipe. Just 1 cup less flour. And of course the peppermint extract. I will try these. I can see why they would melt in your mouth. Oh, I see there is no egg as well.
Dec 5, 2018
Absolutely delicious! For the so-called experienced baker who claimed they were HORRENDOUS, well maybe YOU don’t know how to bake or missed a ingredient! I think you were a bit harsh with your comment!!!
Dec 2, 2018
I’m not the best at baking so wasn’t sure how I’d do with these. They taste so delicate how they melt as you chew them. Happily I made these and they came out great! They are now a Christmas cookie staple in our house! This year I’m also going to try cinnamon in place of the peppermint ??
Dec 18, 2017
Very delicious, light, moist and full of peppermint flavor. I did alter the amount of peppermint to half the amount called for in the recipe as I felt it was a bit to strong. Easy recipe to make and so pretty on a holiday platter.