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Peppermint Meltaways

This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies 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
    about 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
  • 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.
  • Get more ideas for peppermint cookies.
  • Nutrition Facts
    1 cookie: 126 calories, 7g fat (4g saturated fat), 18mg cholesterol, 56mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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    Average Rating:
    • smschend66
      Sep 16, 2020

      These cookies are fabulous!! Love them as did everyone else!! I'll be making them for Christmas as is. I'll try and make a pumpkin pie spice for Thanksgiving!

    • Meg
      Apr 16, 2020

      So I thought the consistency and taste were terrible at first.. my roommates hated it and it tasted heavily of flour and “chalk.” However, we stored them in the fridge over night and it completely saved them and they agreed they tasted great after that! So just make sure you chill them after baking!

    • 2124arizona
      Dec 24, 2019

      These cookies melt in your mouth and you don't have a strong peppermint tase. It's a keeper!!

    • Angela
      Dec 22, 2019

      Loved making these cookies for my daughter's teachers. Melt in your mouth goodness! Yum!

    • Sarah
      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!

    • Denise
      Dec 5, 2019

      Great recipe. Really pretty cookies too. Ill be adding this to my yearly Christmas baking.

    • Vanessa
      Dec 3, 2019

      No comment left

    • jetdawg
      Dec 22, 2018

      These are my new go to Christmas cookie! They melt in your mouth and are so good!

    • pcronk
      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.

    • cafritz
      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.