Peppermint Meltaways Are A Pretty Pink Christmas Treat

Picture this: Snow is gently falling outside, and you’re warming up by a crackling fire after a brisk walk with a mug of hot chocolate or eggnog and a plate of these pretty peppermint meltaways. Sounds like heaven? Yes, we thought so. Peppermint meltaways are the perfect cookie for a wintery afternoon break, paired of course with a soundtrack of your favorite holiday tunes. These cookies have a velvety, melt-in-your-mouth texture and are topped with a pretty pink frosting, plus a shower of peppermints. There’s just a touch of peppermint extract in the dough to lend the cookies a festive but not overpowering taste.

To keep these cookies as delicate as possible, there’s no egg, and instead of all-purpose, we use delicate cake flour. Cake flour has a lower protein content, so it results in a less dense cookie. Though you may be used to pulling out your stand mixer or electric mixer for holiday cookies, these have no “creaming step” for the butter and sugar, which means it’s easiest to just pulse this dough up in the food processor.

The glaze should be about the thickness of honey. To keep the glaze from running down the sides, dollop it right in the center and just let it spread a little bit.

Looking for more pepperminty holiday treats? We love our peppermint bark and white chocolate peppermint blondies

Yields: 28

Prep Time: 10 mins

Total Time: 1 hour 30 mins



  • 1 1/4 c.

    (150 g.) cake flour

  • 1/2 c.

    (60 g.) powdered sugar

  • 1 tbsp.


  • 1/4 tsp.

    baking powder

  • 1/4 tsp.

    kosher salt

  • 1/2 c.

    (1 stick) unsalted butter, softened

  • 1/4 tsp.

    peppermint extract


  • 1/2 c.

    (60 g.) powdered sugar

  • 2 tsp.

    milk or water

  • 1

    drop red liquid food coloring

  • Crushed peppermint candies



  1. Preheat oven to 350° and line a large baking sheet with parchment.
  2. In a food processor, pulse flour, powdered sugar, cornstarch, baking powder, and salt a few times to combine. Add butter and peppermint extract and pulse until a cohesive ball of dough forms.
  3. Scoop 28 rounded teaspoons (10 grams) dough. Arrange 1″ apart on prepared sheets. Press down to slightly flatten.
  4. Bake cookies until just browned on bottom, 8 to 12 minutes. Let cool completely.


  1. In a small bowl, whisk powdered sugar and milk until thick and spreadable. Using a toothpick, add a very small amount of food coloring to icing and whisk until pale pink.
  2. Spoon about 1 teaspoon icing over each cookie and spread, leaving a slight border. Sprinkle with candies. Let stand until icing sets, about 30 minutes.

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Peppermint Meltaways

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