Soft and buttery Peppermint Meltaway Cookies are topped with a delicious light icing and trimmed with candy canes sprinkles. The perfect melt in your mouth holiday cookie.
In a bowl or stand mixer, beat butter and powdered sugar together until light and fluffy. Add in peppermint and mix.
In another bowl combine flour and cornstarch. Slowly add in flour mixture into the creamed butter and mix until combined.
Cover and chill in the refrigerator for 30 minutes to 1 hour, until firm enough to mold.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Scoop out dough and form 1 inch balls and place 2 inches apart on baking sheet. Bake for 9 to 11 minutes or until bottoms are a light golden color. Let cool 1 to 2 minutes on baking sheet then remove to baking rack to cool completely.
White Chocolate Peppermint Icing
In a small bowl, beat butter until light and creamy.
In a microwave safe bowl melt bars of white baking chocolate according to package instructions. Usually in 30 second intervals then stir. Repeat until melted.
Add in milk and peppermint extract, and melted white chocolate into the creamed butter and and mix until combined. Slowly add in powdered sugar until smooth.
Ice cookies and sprinkle crushed peppermint candies on top.