Peppermint Meltaway Cookies
I warned you all that I would be baking a lot as we get closer to Christmas, and I sure have! I have several cookie, bread and lemon curd recipes to share with you! I can’t wait! I bake goodies to take to friends, neighbors, teachers, and church members, every Christmas. We will carol to some of them, and others we just deliver the treats and leave. The kids look forward to this every year, because we do some of our baking together, and it’s an easy way for them to express their gratitude for the people they care about.
Today’s cookies, Peppermint Meltaway Cookies, are probably my new favorite Christmas cookie. I have a chocolate and lemon version of this recipe that I love, but the meltaway aspect pairs perfectly with peppermint! I adapted the peppermint portion of the recipe from Taste of Home. I hope you’ll love it too! I have to admit something to you. I won’t be delivering these cookies to my friends (not yet anyway). There is only one reason for this. I. Ate. Them. All. *Hangs head in shame* In my defense, it was a particularly difficult week, full of stresses. And, I didn’t eat them all at once. It took me nearly an entire week. Hey, they are small, and super tasty. Give them a try with a mug of hot chocolate – Mmmm!
For the topping, I either used Peppermint Ghirardelli Chocolate Squares, chopped, or crushed chocolate swirled candy canes.
- 1 cup butter, softened
- 1/2 cup powdered’ sugar
- 1/2 tsp peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- FROSTING:
- 2 Tbs butter, softened
- 1-1/2 cups powdered sugar
- 2 Tbs milk
- 1/4 tsp peppermint extract
- 1/2 cup crushed peppermint candies or chopped Peppermint Ghirardelli Squares
- In a medium bowl, cream butter and powdered sugar until light and fluffy. Beat in extract.
- In a separate bowl, combine flour and cornstarch; gradually add to creamed mixture and mix well.
- Shape into 1-in. balls (I use a cookie scoop, which is perfect). Place 2 inches apart on an ungreased baking. Bake at 350° for 10-12 minutes. Do not overcook or cookies will crumble. 10 minutes should be just right.
- Remove to wire racks to cool.
- To prepare frosting: In a small bowl, beat butter until fluffy. Add the powdered sugar, milk, extract; beat until smooth.
- Spread frosting over cooled cookies and sprinkle with crushed candies.
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Laurel says
They look so yummy – your pic is great!
Jennifer M says
Mmmmmm. I think I’ll make these this weekend. 🙂 Cool weather gets me in the baking mood.
Wednesday Stein-Stanley says
Oooooo we usually do treat boxes to. Infact this weekend I was going to work on treats for the people who were getting them. Unfortunately I just don’t have the means to do them this year. But I may just have to do these to satisfy my own sweet tooth. They look really good and I do believe I have all those ingredients in my house!!!!
Lucy says
Just made these… so yummy!
Jen says
So I used to love the Ghirardelli version of peppermint bark–and then I tried another brand. And now I can’t remember the name of it, but it blew Ghirardelli out of the water!!! So amazing.
Kathryn H. says
I’m getting to make these now with my kids!