Best 6 Peppermint Meltaways Recipes
Peppermint meltaways are delectably smooth, buttery cookies that dissolve in your mouth, leaving a burst of cool, refreshing peppermint flavor. They're the perfect holiday cookie that is fun to bake with the family, and they're always a hit at parties or cookie exchanges. The combination of sweet, minty, and chocolatey flavors creates a classic Christmas cookie that everyone will love. If you're looking for a delicious and festive cookie to add to your holiday baking list, peppermint meltaways are easy to make and sure to be a crowd-pleaser.
Let's cook with our recipes!
PEPPERMINT MELTAWAYS
A light and buttery bite-sized cookie with a bright peppermint flavor
Provided by Tricia
Categories Dessert
Time 1h33m
Number Of Ingredients 12
Steps:
- In a large mixing bowl, beat the butter and cream cheese on medium speed until creamy. Add ½ cup of powdered sugar and ½ teaspoon peppermint extract. Beat until light and fluffy. Scrape down the sides of the mixing bowl and blend again until incorporated.
- In a small mixing bowl, whisk together the flour, cornstarch and salt. Add the flour mixture in four batches to the creamed butter mixture. Blend on medium-low until each addition is incorporated. Scrape the dough into a ball, cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- To bake the cookies, preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop a level spoonful of dough using a 1-inch cookie scoop. Roll each into a tight ball and place two inches apart on the prepared baking sheet. Flatten each dough ball gently with the bottom of a small glass or measuring cup to the desired thickness. If the cookies are sticking to the glass, wrap the bottom of the glass in wax paper and secure with a rubber band. Bake for 11 to 13 minutes or until lightly browned around the edges. Transfer cookies to a wire rack to cool. Repeat using a cool baking pan until all cookies are baked.
- Cool cookies completely before icing. Alternatively, you can toss the warm cookies in powdered sugar instead.
- Whisk together 1 cup of powdered sugar, ¼ teaspoon peppermint extract and the milk. Add more sugar or milk as needed to reach the desired consistency. Add a drop of red food color, if using, and blend well. Spread the icing on the cooled cookies and immediately top with the crushed peppermint candy. Allow the icing to fully set then store the cookies in a cool location or refrigerate for longer storage.
Nutrition Facts : Carbohydrate 10 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 20 mg, Fiber 1 g, Sugar 5 g, Calories 84 kcal, UnsaturatedFat 2 g, ServingSize 1 serving
PEPPERMINT MELTAWAYS
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
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. 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.
Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
PEPPERMINT MELTAWAYS
These easy Peppermint Meltaways are going to be your new favorite Christmas Cookie! Melt in your mouth peppermint shortbread dough with only 5 ingredients!
Provided by Sabrina Snyder
Categories Dessert
Time 1h41m
Number Of Ingredients 10
Steps:
- To your stand mixer add the butter, powdered sugar and peppermint extract, starting on low speed and moving up to medium speed for 2-3 minutes until light and fluffy.
- Sift together the flour and cornstarch and add it to the stand mixer on the lowest speed setting until just combined.
- Refrigerate for 30 minutes to 1 hour, until the dough is no longer soft and easily pliable.
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- Roll the dough into 1" balls and bake 2" apart on the baking sheet for 8-10 minutes.
Nutrition Facts : Calories 131 kcal, Carbohydrate 17 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 62 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 3 g, ServingSize 1 serving
MELTAWAYS
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
- Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
- Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.
Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g
PEPPERMINT MELTAWAYS
These delicate peppermint morsels look truly special with their pink glaze.
Provided by Allrecipes Member
Time 1h42m
Yield 48
Number Of Ingredients 11
Steps:
- Combine 1/2 cup sugar, 1 cup butter and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).
- Heat oven to 350 degrees F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.
- Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and milk in small bowl. Stir in one additional tablespoon of milk if desired to reach proper glazing consistency. Stir in food color. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.
Nutrition Facts : Calories 79.8 calories, Carbohydrate 9.9 g, Cholesterol 11.7 mg, Fat 4.4 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 2.7 g, Sodium 44.8 mg, Sugar 5.7 g
PEPPERMINT MELTAWAYS MELTAWAY COOKIES
These cookies are so dainty and pretty that I served them at my daughter's birthday tea. When I make them during the year, I use multicolored sprinkles on top rather than the crushed candy canes. They are on my "must have" list at Christmas. They are always the first to go at a party. I've had several people say, "I just can't stop eating them". Best eaten within about 2 days of baking. Note that dough does need to be chilled for about an hour before baking.
Provided by Marg CaymanDesigns
Categories Dessert
Time 35m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
- Beat at medium speed until creamy (1 to 2 minutes).
- Reduce speed to low; add flour and cornstarch.
- Beat until well mixed (1 to 2 minutes).
- Cover; refrigerate until firm (30 to 60 minutes).
- Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
- Place 2 inches apart on ungreased cookie sheets.
- Bake for 12 to 15 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheets.
- Cool completely.
- FOR GLAZE, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl.
- Stir in food color, if desired.
- Drizzle over cooled cookies.
- Immediately sprinkle with crushed candy.
- (I have found it is easier to put the crushed candy in a bowl and"dip" the top of cookies in them right after I frost them).
Nutrition Facts : Calories 149.8, Fat 8.7, SaturatedFat 5.5, Cholesterol 23, Sodium 76.9, Carbohydrate 17.4, Fiber 0.2, Sugar 9.8, Protein 0.8
Tips:
- For the perfect meltaway texture, cream the butter and sugar together until light and fluffy. This will help the cookies spread evenly and bake evenly.
- Don't overmix the dough once you add the flour. Overmixing will make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- Bake the cookies until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
- Let the cookies cool completely on a wire rack before dipping them in chocolate. This will help the chocolate set properly.
- For a fun variation, try dipping the cookies in white chocolate and then sprinkling them with crushed peppermint candies.
Conclusion:
Peppermint Meltaways are easy and festive cookies perfect for your next holiday party or cookie exchange. With their melt-in-your-mouth texture and delicious peppermint flavor, these cookies are sure to be a hit. So what are you waiting for? Start baking today!
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