Peppermint Meltaways Meltaway Cookies

READY IN: 35mins
Recipe by Marg CaymanDesigns

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.

Top Review by Robs415

I clipped this recipe from a Land O'Lakes ad. These are very good - buttery and not too minty. I also think they would be good with a chocolate-mint drizzle or with other flavorings, such as lemon. I didn't find them as fragile as others; perhaps because I did make them a little smaller than called for. I agree with the poster that said there was alot of glaze and if you double the recipe you don't need to double the glaze.

Ingredients Nutrition


  1. FOR COOKIES, combine sugar, butter and 1/2 teaspoon peppermint extract in large mixer bowl.
  2. Beat at medium speed until creamy (1 to 2 minutes).
  3. Reduce speed to low; add flour and cornstarch.
  4. Beat until well mixed (1 to 2 minutes).
  5. Cover; refrigerate until firm (30 to 60 minutes).
  6. Heat oven to 350°F Shape rounded teaspoonfuls of dough into 1-inch balls.
  7. Place 2 inches apart on ungreased cookie sheets.
  8. Bake for 12 to 15 minutes or until edges are lightly browned.
  9. Let stand 1 minute; remove from cookie sheets.
  10. Cool completely.
  11. 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.
  12. Stir in food color, if desired.
  13. Drizzle over cooled cookies.
  14. Immediately sprinkle with crushed candy.
  15. (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).

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