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A closeup of this festive peppermint melt-away cookie with white chocolate icing and candy cane sprinkles for the holidays and Christmas
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Peppermint Meltaway Cookies

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.
Prep Time15 mins
Cook Time11 mins
Additional Time30 mins
Total Time56 mins
Course: Cookies
Cuisine: American
Servings: 30
Calories:

Ingredients

Peppermint Meltaway Cookie Dough

  • 1 cup butter
  • ½ cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1 ¼ cup all purpose flour
  • ½ cup cornstarch

Peppermint Icing

  • ½ cup butter softened
  • 3 ounces white chocolate melted
  • 2 tablespoon milk
  • ½ teaspoon peppermint extract
  • 1 ½ cups powdered sugar sifted
  • candy canes or peppermint candies crushed

Instructions

Peppermint Meltaway Cookie Dough

  • 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.