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

Peppermint Meltaways

butter, softened

confectioners' sugar

peppermint extract

all-purpose flour

cornstarch

FROSTING:

2% milk

peppermint candies

In a small bowl, cream butter and confectioners' sugar until light and fluffy, 3-4 minutes. 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.

I went a step past the Taste of Home cookie recipe.  

  I made these last year, and really enjoyed them.  
 So, this year, I decided to add half of a piece of Andes Peppermint chocolate to the center.    

Oh My!  I will do this from now on.

I made this recipe years ago and it turned out great.  Tried to make it today, and cookies were dry and crumbly and tasteless. They wouldn't even hold together to put icing on.
Any suggestions? I used unsalted butter. Should I use salted butter?

These are really good! They are crumbly, but def not tasteless  - wish I would have seen the comment about adding the andes peppermint to the center - bet that was tasty!

I have been using this recipe since 2009. It’s a favorite Christmas cookie, made just as the recipe says with the addition of a quarter teaspoon of salt to the dough. I double the recipe for the dough but there is enough frosting in the recipe as written. It’s a delicious melt in your mouth cookie and a favorite on my shared cookie trays.

Delicious, easy, and a bit hit at my cookie exchange!  Will definitely make again.

Delicious! I tried one while warm, and That One crumbled, but all those I allowed to Cool before Icing, were Perfect, easily iced with a pipe bag design, and sprinkled with crushed candy canes, shook off, and saved unused for next batch. YUM!

I am trying to get to the Recipe for <a href="https://www.tasteofhome.com/recipes/peppermint-candy-cookies/" target="_blank" rel="noopener">Peppermint Candy Cookies</a>, everytime I try, it the web goes to this recipe. I have made this recipe and I Loved It, but this It states that the person with the original recipe she took a cue from the Star Mints, a buttery cookie with a Holiday look. By Gloria McKenzie, Panama City, FloridaIf I could get this recipe I would Love it! Thank-You, Awaiting your reply :)

I have tried to make these three times and they haven't turned out. I follow the directions exactly, I don't know what I'm doing wrong. They always seem to come out crumbly (but not in a good way). I gave 2 stars because I was able to make the icing and it was delicious

I did not have success with these. The texture seemed "melty" at first, but then turned into a weird chalky paste in your mouth. And the flavor was iffy. Everyone I had try it would put get a strange look on their faces. They weren't awful, but I definitely didn't take them to the neighborhood cookie exchange.

I love these made them last year and they came out a little flatter with like cracks in them. My question how long can I store them for?

They look pretty...BUT the taste is lacking and a bit "off". I think part of the reason, is that there is no SALT in this cookie...and it needs it! Would not make again.

I have been making this recipe exactly as written since 2014. Yes, they are indeed fragile due to the cornstarch, so I end up eating plenty of broken pieces. But the finished result is tender, delicious, and beautiful. They are my favorite Christmas cookie.

Awesome recipe...I have litterly made 4 batches since yesterday! I used real salted butter....1/8 tsp Peppermint extract and 1/8 pure vanilla in cookie mix....Also the same in icing....Everything else stayed the same. I also baked at 325 for 9 mins...Perfect and soft!!!!

I've made these in the past and my cousin always requested them at Christmas time. They truly did melt in your mouth.

I made these with the thought of calling them peppermint snowballs. I didn't want to frost them, I wanted to cover them with a mixture of the crushed peppermint candy and powdered sugar. I made the mistake of putting some of the crushed candy into the cookie dough which I shouldn't have done as this made them odd shaped as thecandy melted out of the cookies. I also chilled the dough too long and it was very hard. I did put them ina bag with powdered sugar and crushedcandy though. They are pretty and good. I think I will try them again using the recipe as written.

Had excellent results and enjoyed them way more than I thought. I'm not a big fan of peppermint but the nice subtle flavor with the tender texture made me a believer. Together with their festive appearance this recipe is a keeper for Christmas baking.  A few tips I can suggest: 1) let cookies cool on pan for 2 minutes before moving them to the cooling rack - this will help prevent broken cookies; 2) Finely crushed peppermint candies provide a better texture than bigger pieces; 3) Dip cookies in the crushed peppermint to get a good coverage.

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!!!

The best!  My whole family loves them!  I have also changed the flavor to make lemon and they were great that way too!

Made this for the first time this year.  One batch was made with almond extract and one with peppermint extract.  Both batches disappeared almost as fast as I could get them plated and to the table!  Lots of compliments received -- will make them again, maybe for Valentine's day with a little pink food coloring added to the batter.

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

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!

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.

I have been making these cookies for the past two years and are now a permanent part of my Christmas cookie recipe collection. They do melt away in your mouth as the name implies. Fantastic recipe!

https://videodam.tmbi.com/wp-content/uploads/2018/06/VD41439_11096_H.mp4

This festive looking cookie will melt in your mouth

peppermint meltaways

Prep Time: 30 minutes

Cook Time: 10 minutes

Total: 40 minutes

Servings: 1.5

Author : Taste of Home

Ingredients

Instructions

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