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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 Ganache Cupcakes and Peppermint Brownies.
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 Recipe
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:
Originally posted November 9, 2011
April says
I loved these cookies! They will be a family holiday staple in my house from now on. I put your picture on my blog with a link to let all my followers know were to find awesome recipes. Thanks so much for sharing!
http://tidbitity.blogspot.com/2011/12/christmas-cookies.html
Mrs. Mordecai says
Those look so yummy. I want to try them!
Lisa Casey says
I thought you might like this recipe that’s gluten free. I haven’t tried (or made) it, but I know you were looking for recipes for your daughter.
http://www.kingarthurflour.com/recipes/gluten-free-chocolate-yule-log-recipe
Stacey says
Those are amazing! The peppermint lovers in my house are very happy right now!
Patti says
Oh, you were famous with all of us way before those 15 minutes came along!