Peppermint Meltaways Christmas Cookies

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

  • Cook Time

    12 - 15 minutes

  • Course



  • For the Cookie:

  • For the Glaze:


PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds® 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.