Peppermint Meltaway Cookies

Buttery, soft meltaway cookies topped with rich peppermint cream cheese frosting and crushed candy canes – perfect for the holidays! 

Peppermint Meltway Cookies | Creme de la Crumb

Peppermint just might be my favorite holiday flavor. I would eat pumpkin, gingerbread, caramel, cranberry…. pretty much any time of the year. But Christmas time is really the only time I crave peppermint. When December rolls around, I have to get my hands on some peppermint goodies.

Peppermint Meltway Cookies | Creme de la Crumb
These cookies are so easy to make. The dough requires just 5 ingredients! The key to getting that really buttery, soft, melt-in-your-mouth texture is the corn starch. So yes, there really is a half of a cup in the dough – trust me on this.

The frosting – ohmagosh the frosting – is a cream cheese peppermint frosting you will luuuuuv. It’s rich and creamy and mmmmmmmmm good. Slather a whole bunch of that stuff right on top of your cookies, don’t be shy. And you can throw in a couple drops of red food coloring for a bright, festive pink frosting.

Peppermint Meltway Cookies | Creme de la Crumb

Crush yourself some candy canes and sprinkle those on top while you’re at it. Aren’t they PURRRDY!? If you can stand to share any of them they look gorgeous on a big white platter at a holiday party…

just sayin!

Peppermint Meltway Cookies | Creme de la Crumb
Peppermint Meltaway Cookies
 
Prep time
Cook time
Total time
 
Buttery, soft meltaway cookies topped with rich peppermint cream cheese frosting and crushed candy canes - perfect for the holidays!
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • 1 cup butter, softened
  • ½ cup powdered sugar
  • 1¼ cup flour
  • ½ cup corn starch
  • ½ teaspoon vanilla extract
frosting
  • ½ cup butter
  • 2 tablespoons cream cheese, softened
  • 3 cups powdered sugar
  • ½ teaspoon peppermint extract
  • red food coloring (optional)
  • ¼ cup finely crushed candy canes
Instructions
  1. Mix together butter and powdered sugar til smooth. Add flour, corn starch and vanilla and mix again until dough comes together. Cover and chill for 30 minutes.
  2. Preheat oven to 350 degrees. Scoop about 2 tablespoons of dough and roll into a ball. Place on a lightly greased baking sheet. Repeat with remaining dough.
  3. Gently press each dough ball with the heel of your hand to flatten slightly. Bake for 10-12 minutes, allow to cool completely on a cooling rack.
  4. Make the frosting by creaming together cream cheese, and butter. Mix in powdered sugar and peppermint extract. If desired, mix in a drop or two or red food coloring. Spread over cooled cookies and top with crushed candy canes.
Notes
Prep time does not include 30 minutes of chilling time.

 

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Comments

Pinterest will not let me pin this because it says it leads to spam…please resolve with Pinterest so we can pin this scrumptious looking cookie!!!!

    Hi Amy – been trying to get it resolved all day, on the mercy of Pinterest fixing the problem right now! Fingers crossed that it will be resolved PRONTO! So sorry for the inconvenience!

This looks so good! I can’t wait to try it out myself! 🙂

What cute cookies! Love the candy cane-sprinkled pink frosting 🙂 Even better that they’re so easy!

I was wondering how much frosting this makes. 3 cups of powdered sugar?! haha that seems like a lot when it makes 16 cookies (or 16 servings?) I want to make these, but it seems like i’d have a lot of extra frosting, although I guess I can just half that and see where it takes me.

I love all of your recipes that i’ve tried! And these cookies look so darn cute and I definitely plan on making them this weekend.

    Hi Emily! It does make a lot of frosting, thanks for pointing that out because I meant to mention that in the notes section of the recipe! I recommend doubling the cookies or halving the frosting if you don’t want to store some for another purpose 🙂