Go Back

Peppermint Meltaways

Incredibly tender, buttery shortbread cookies with cornstarch that melt in your mouth, topped with a thick, gooey peppermint glaze and festive sprinkles.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 1 hour
Total Time 32 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 tsp peppermint extract
  • 0.5 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.75 cup cornstarch
  • 0.25 tsp salt
Thick Peppermint Glaze
  • 2 cups powdered sugar
  • 1 tbsp light corn syrup
  • 2 tbsp unsalted butter melted
  • 0.5 tsp peppermint extract
  • 2-3 tbsp milk or heavy cream as needed
  • red and green sprinkles or crushed candy canes

Equipment

  • Baking sheets
  • Parchment paper
  • Stand mixer or hand mixer
  • Wire rack
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat softened butter and 1/2 cup powdered sugar until light and fluffy.
  3. Beat in 1 tsp peppermint extract and 1/2 tsp vanilla extract.
  4. In a separate bowl, whisk together flour, cornstarch, and salt.
  5. On low speed, gradually add the dry mixture to the butter mixture until just combined. Do not overmix.
  6. Roll dough into 1-inch balls. Place on prepared baking sheets and flatten slightly.
  7. Bake for 10-12 minutes. Do not brown. Cool for 5 min on sheet, then transfer to a wire rack to cool completely.
  8. For the glaze: In a medium bowl, whisk 2 cups powdered sugar, corn syrup, and melted butter. Whisk in 1/2 tsp peppermint extract.
  9. Add milk 1 tbsp at a time until a thick, viscous, and gooey glaze forms. It should be spreadable, not runny.
  10. Dip the tops of cooled cookies into the thick glaze. Immediately add sprinkles.
  11. Let glaze set completely on the wire rack before storing.

Notes

Cookies are very delicate when warm, so handle with care. The glaze needs to be very thick to sit on top; add milk sparingly. Store in an airtight container with parchment between layers.