Peppermint Meltaways Recipe

5 from 13 votes

Peppermint Meltaways Recipe

Soft and butter-y Peppermint Meltaways are a delicious holiday cookie topped with a peppermint glaze and crushed candy canes!

Prep Time20

Cook Time10

Chill time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Equipment

Ingredients

Cookie Dough

14 tablespoons unsalted butter, room temperature
4 tablespoons cream cheese, room temperature
½ cup powdered sugar
½ teaspoon peppermint extract
1½ cups all-purpose flour
¼ cup cornstarch, (4 tablespoons)
¼ teaspoon salt

Frosting

2 tablespoons butter, softened
2¼ cups powdered sugar
3-4 tablespoons milk
½ teaspoon vanilla extract
food coloring
crushed peppermint pieces

Instructions

In a large mixing bowl, beat 14 tablespoons butter and 4 tablespoons cream cheese until creamy and smooth. Add ½ cup powdered sugar and peppermint extract and beat until fluffy.
In a small mixing bowl, mix together flour, cornstarch, and salt. Add dry ingredients to wet ingredients and blend until incorporated. Cover and chill for 1 hour.
Preheat oven to 350 degrees F.
Scoop dough with cookie scoop into 1-inch balls. Roll and place on baking sheet. Use the bottom of a cup to flatten cookies, and bake for 10 - 12 minutes or lightly browned on edges.
Make frosting by mixing butter, powdered sugar, milk, vanilla extract, and food coloring with a hand mixer in a medium bowl. Add more milk until it’s the desired consistency.
Frost cookies and sprinkle with crushed peppermint pieces. Let set up before packaging or storing.

Video

Notes

Store the dough. Wrap the dough with plastic wrap and refrigerate for 1-2 days, or wrap again with foil and freeze for up to 3 months before baking. See How to Freeze Cookie Dough for tips.

How to store. Once the glaze has set, store in an airtight container for 3-4 days or freeze it for 2-3 months.

Nutrition