These Peppermint Meltaways are soft and sweet cookies flavored with peppermint extract and topped with a creamy glaze and crushed peppermint.
Peppermint Melt In Your Mouth Cookies
These peppermint cookies are a Christmas treat that just can’t be beaten! They are delicate and just slowly dissolve in your mouth. The secret to such amazingly lighter-than-air cookies is the powdered sugar and cornstarch. The smooth glaze on top blends so well with the crushed peppermints and combines so well with the soft baked cookies.
Key Ingredients You’ll Need
Powdered sugar: You will need this to sweeten the cookie dough and to make the glaze that goes on top.
Peppermint Extract: This will be used to flavor the dough and the glaze. You can add as little or as much as you want.
Flour: Use all-purpose flour for the best results along with cornstarch to make the dough light and airy.
Peppermint: You will need crushed peppermints for the topping. You can look below for the best way to crush them.
How To Make Peppermint Meltaways
Step 1. Add the 1 cup of butter, 1/2 cup of powdered sugar, and 3/4 tsp of peppermint extract into a large bowl and combine using an electric mixer. Put in the flour and cornstarch and combine before placing into the fridge to chill for 1 hour. Set the oven to 350 degrees.
Step 2. Use a cookie scoop to portion the cookie dough into 2 teaspoonfuls of dough and roll it into balls. Arrange onto baking sheets lined with parchment paper and place in the oven for 12-15 minutes to bake or until the edges are light brown. Allow them to cook on the sheet for 5 minutes before transferring them to a wire rack. The cookies will be fragile so be careful while moving them. Cool thoroughly. While cooling, make the glaze.
Step 3. In a bowl, add 1 1/2 cups of powdered sugar and 1/4 tsp of peppermint extract and combine. Pour in the 1 tbsp of milk and combine again until you have a thin drizzle-like consistency. But. make sure it’s not too thin. Drizzle on top of the completely cooled cookies and top with crushed peppermint and serve. Enjoy!
Decorating Peppermint Meltaways:
To decorate these cookies, you can add sprinkles in or on the cookies. You can also use food coloring gel in the cookie dough or frosting. I like to use red or green food coloring to give it a more festive look.
How To Crush Peppermints?
You can go to your local grocery store and buy pre-crushed peppermints or buy them online if they don’t have them. If not, you can put the peppermints into a Ziploc bag and crush them using a heavy object like a wooden spoon or rolling pin.
Tips & Tricks
- Place the cookies in an airtight container for 3-5 days.
- Box or bag these cookies up to make an adorable gift for your friends or family.
- Make sure to add the sprinkles on the glaze before it becomes too firm
More Peppermint Recipes:
- Peppermint Truffles
- Peppermint Bark Cookies
- Layered Chocolate Peppermint Cake
- Peppermint Whoopie Pies
- 1 cup butter softened
- 1/2 cup powdered sugar
- 3/4 tsp peppermint extract
- 1 1/4 cups flour
- 1/2 cup cornstarch
- 1 1/2 cups powdered sugar
- 1 to 2 Tbsp milk
- 1/4 tsp peppermint extract
- peppermints Crushed for topping
- In a large bowl combine 1 cup butter, 1/2 cup powdered sugar, and ¾ teaspoon peppermint extract.
- Using an electric mixer beat until all combined and creamed together.
- Next, add in the flour and cornstarch until well mixed.
- Refrigerate for 1 hour.
- Preheat the oven to 350 degrees.
- Shape about 2 teaspoonfuls of dough into balls.
- Place onto a parchment paper-lined baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Cool for 5 minutes on a baking sheet and then carefully remove to the cooling rack. Be careful as these cookies are fragile.
- Cool completely.
- To make the glaze combine 1 1/2 cups powdered sugar, and 1/4 teaspoon peppermint extract and start by adding 1 tablespoon of milk to start and add more if the glaze is not a drizzly consistency. You don’t want the glaze too thin though.
- Drizzle the glaze over the cooled cookies.
- Immediately sprinkle with crushed peppermints.