Peppermint Meltaways Christmas Cookies
- Cook Time: 12 - 15 minutes
- Course: Dessert
When it comes to holiday desserts, it's hard to pass on peppermint. If you're looking for some sweet and satisfying cookies to share this year, look no further than our recipe for peppermint meltaway cookies. These buttery cookies topped with peppermint
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- For the Cookie:
- 1 cup LAND O LAKES Butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup Argo Corn Starch
- For the Glaze:
- 1-1/2 cups powdered sugar
- 2 tablespoons LAND O LAKES Butter, softened
- 1/4 teaspoon peppermint extract
- 1 to 2 tablespoons milk
- 2 to 3 drops red food color, if desired
- Candy canes or hard peppermint candy, crushed
PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds<span>®</span> Parchment Paper; set aside.
COMBINE 1 cup of butter, 1/2 cup of powdered sugar and 1/2 of 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 dough; refrigerate until firm (30 to 60 minutes).
SHAPE rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart on parchment-lined cookie sheets.
BAKE 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; slide parchment with cookies onto a wire rack to cool. Cool completely.
FOR GLAZE, Combine 1-1/2 cups powdered sugar, 2 Tablespoons of butter, 1/4 teaspoon of peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle glaze over cookies on parchment. Immediately sprinkle with crushed candy.
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