Mint melt melt in your mouth

Mint melt melt in your mouth


The soft and buttery Peppermint Meltaways is a delicious holiday cookie covered with mint glaze and crushed candy canes!

Do you like peppermint cookies? Must try my peppermint biscuits and double peppermint crackers. These Christmas mint melting cookies melt in your mouth like marshmallows! I know you will like them.

All things mint

Christmas means many different things to different people. To me, among other things, it means everything about PEPPERMINT. Peppermint cocoa, peppermint popcorn, peppermint brownies… Add peppermint to any dessert recipe, I promise, it will be like Christmas to you too!

I think today’s Peppermint Meltaways recipe is the perfect way to start this special period of the year. They are very soft and full of mint flavor. Just like its name, they melt magically in your mouth-just like cotton candy! ! Try them and tell me it doesn’t feel a little magical.

These cookies are a kind of soft butter shortbread cookies that will melt in your mouth. This particular recipe is mint flavored, perfect for Christmas!

How to make mint melt

Dough. In a large bowl, combine butter, powdered sugar, and ½ teaspoon of peppermint extract. Beat until creamy and scrape off the sides of the bowl. Add flour and cornstarch; beat on low until well blended. Cover and refrigerate until hard, about 60 minutes.

Shape + baking. Shape a round spoon of dough into a 1-inch ball. Place 1-2 inches apart on unoiled biscuit slices. Bake at 350 degrees for 12-15 minutes or until the edges are light brown. Let the biscuits cool for 1 minute, then transfer to a cooling rack to cool completely.

Decorate. For the glaze, in a small bowl, combine 1½ cup powdered sugar, 2 TB butter, ¼ teaspoon peppermint extract, and milk (enough to achieve the desired consistency). Mixed coloring. Pour on the cooled biscuits and sprinkle with crushed candies.

notes: These biscuits hold their shape well and will not spread out too much in the oven. If you don’t want such domes, just press them on the dough balls before putting them in the oven.

Tips + storage information

3 simple steps to change this recipe to fit other holidays or any regular days:

  • Replace flavor extracts with other things, such as vanilla, almonds, oranges, or limes.
  • Match the flavor to the added food coloring.
  • Top them with coordinated sprinkles or crushed candies of your choice.

Want more mints You can try chopped mint Hershey’s Kiss or chopped Andean White Chocolate Mint. Both are delicious and softer than the crunch of candy canes.

freeze, We recommend freezing the biscuits before baking. After forming the dough balls, place them in layers, separate them with parchment paper or wax paper, and place them in an airtight, freezer-safe container. Freeze for up to 6 months. Let the dough thaw slightly before baking and add the ingredients according to the instructions in the recipe.

Baked biscuits can also be frozen. However, they are not as strong as chocolate chips or sugar biscuits and may become a bit brittle.

Shop In an airtight container, these biscuits should last for 4-5 days.

Better holiday cookies

Course dessert

American cuisine

Preparation time 1 hour 20 minutes

Cooking time 15 minutes

Total time 1 hour 35 minutes

Serving of 48

Calories 74 kcal

Author Little Luna

Dough

  • 1 cup butter softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon peppermint extract
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cornstarch

glaze

  • 1 1/2 cups powdered sugar
  • 2 tablespoons butter softened
  • 1-2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 2-3 drops of food coloring red, if needed
  • Lollipops or hard mints, crushed
  • In a large bowl, combine butter, powdered sugar, and ½ teaspoon of peppermint extract. Beat until creamy and scrape off the sides of the bowl. Add flour and cornstarch; beat on low until well blended. Cover and refrigerate until hard, about 60 minutes.

  • Shape a round spoon of dough into a 1-inch ball. Place 1-2 inches apart on unoiled biscuit slices. Bake at 350 degrees for 12-15 minutes or until the edges are light brown. Let the biscuits cool for 1 minute, then transfer to a cooling rack to cool completely.

  • For the glaze, in a small bowl, combine 1½ cup powdered sugar, 2 TB butter, ¼ teaspoon peppermint extract, and milk (enough to achieve the desired consistency). Mixed coloring. Pour on the cooled biscuits and sprinkle with crushed candies.

Adapted from Land O Lakes

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