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Peppermint Melting Moments are a pretty and delicious cookie to add to your holiday cookie plate
Some of our other favorite peppermint treats are these Peppermint Meringues, Peppermint Chocolate Cupcakes and Peppermint Blondies.
Peppermint just tastes like Christmas to me and I can’t get enough of it during the Christmas season.
One of the cookies I remember my mom making for Christmas every year were Melting Moments. I shared the recipe for her Melting Moments a few years ago. In fact it was one of the first cookie recipes I shared here on the blog! These cookies live up to their name and literally melt in your mouth.
I decided a peppermint version was in order so I tweeked the recipe a bit and the results were quite delicious.
Peppermint Melting Moments Ingredients
- Cornstarch
- Powdered Sugar
- Butter
- Flour
- Peppermint Extract
- Candy Cane
There are no eggs in this recipe so it is a great cookie for people with an egg allergy.
How to Make Peppermint Melting Moments
The secret to a melting moment cookie is the cornstarch and powdered sugar. This is what makes it melt in your mouth.
- Mix together powdered sugar and butter until creamy
- Add in peppermint extract, flour, cornstarch and crushed candy. Mix until combined.
- Shape dough into one inch balls and place two inches apart on a lined or sprayed baking sheet.
- Bake at 350 degrees F for 10-12 minutes, just until the cookies begin turn a light brown around the edges.
- After baking and cooling the cookie is frosted with peppermint frosting and then sprinkled with more crushed candy cane.
- These cookies are a bit fragile so be gentle with them while frosting them.
These cookies are pretty much peppermint perfection and are filled and topped with peppermint goodness.
Can I Freeze Melting Moments?
Because these cookies are on the fragile side you need to be gentle with them when freezing. Make sure they are in a well protected airtight container and the cookies can be frozen for 2-3 months.
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Peppermint Melting Moments
Ingredients
- 2/3 cup cornstarch
- 1 cup butter
- 1/2 cup powdered sugar
- 1 cup flour
- 1/3 cup crushed candy cane
- 1/2 tsp peppermint extract
Frosting:
- 2 Tbsp butter
- 1 1/2 cups powdered sugar
- 2 -3 Tbsp milk until frosting is the right consistency
- 1/2 tsp peppermint extract
- extra crushed candy cane to sprinkle on top
Instructions
- In a bowl cream butter and add in powdered sugar, mix until creamy.
- Add in extract.
- Gradually add in flour and cornstarch and crushed candy cane. Mix well
- Shape dough int 1 inch balls and place about 2 inches apart on cookie sheet.
- Bake at 350 for 10-12 minutes or until edges are lightly browned.
- Move to rack to cool. Be careful as cookies are fragile.
Frosting:
- In a bowl combine butter, sugar, milk and extract and beat until creamy and smooth.
- Frost cookies and sprinkle with extra crushed candy cane.
Nutrition Facts:
Sherri Palmese says
I made these twice and they literally crumbled when trying to remove from cookie sheet. So disappointed. Followed recipe exactly as written
KalideskopeGal says
I’m sure it was a simple oversight, but the instructions above as of 12/9/2012 don’t say when to add the peppermint to the cookies. It might not have been an issue if I’d read the whole recipe before starting, then added them in at a logical point, but I was somewhat distracted and didn’t realize I’d left them out until they were in the oven for 5 minutes. 🙁
KalideskopeGal says
I’m sure it was a simple oversight, but the instructions above as of 12/9/2012 don’t say when to add the peppermint to the cookies. It might not have been an issue if I’d read the whole recipe before starting, but I didn’t realize I’d left them out until they were in the oven for 5 minutes. 🙁
Leigh Anne says
Total oversight and I can’t believe no one else has mentioned it! Thanks so much for letting me know. I have corrected the recipe. Sorry about that.
KalideskopeGal says
Thank you — we’re online at the same time! I wouldn’t blame you for deleting that (or this) comment. On second reading, it sounded more harsh than was called for, and I apologize for that.