As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
This post is sponsored on behalf of #ChristmasCookiesWeek. The generous sponsors, YumGoggle, Sprinkle Pop, Silpat and Adams Extracts have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek. Check out the end of this post for the awesome #ChristmasCookiesWeek giveaways!
Once the weather starts getting colder I immediately begin to start looking for Christmas cookies. There’s just something about the chilly weather that makes me want to get in the kitchen and start baking. Of course I have my list of favorite Christmas cookies but I always like to make one or two new cookies each year to add to my growing list.
This year one of the first cookies I tried were these Peppermint Meltaway Cookies. Not only did I think they sounded delicious but I thought they looked really pretty as well. I’m all for decorated Christmas cookies that don’t take too long to decorate. In this case they have a simple frosting and crushed peppermint or candy canes on top.
The recipe is really an easy one. There aren’t too many ingredients in it. You do need to chill the dough so make these in advance. You can also refrigerate them over night which is nice because you can make the dough a day ahead of time.
Since these are peppermint meltaway cookies I used Adams Pure Peppermint Extract in the cookies. It gave them a burst of peppermint flavor that went perfectly with the melt in your mouth cookie. To top it off I made peppermint frosting with the peppermint extract as well as Adams Food Coloring to make it pink in color.
I thought these turned out great. They looked fun and festive and tasted amazing. I love how soft they are and that there is frosting on top of them. These would be the perfect Christmas cookie exchange cookie!
For the cookies:
- 1 c. butter (2 sticks)
- 1/2 c. powdered sugar
- 1 teaspoon Adams Pure Peppermint Extract
- 1 1/2 c. flour
For the frosting:
- 2 Tablespoons melted butter
- 2 Tablespoons milk
- 1/2 teaspoons Adams Pure Peppermint Extract
- 2-3 drops Adams Red Food Coloring
- 1 1/2 c. powdered sugar
- 1/2 c. crushed candy canes
- In a large bowl combine the butter and powdered sugar and mix well.
- Add in the peppermint extract and flour and mix until a dough forms.
- Wrap the dough and refrigerate at least 30 minutes or up to 24 hours.
- When ready to bake the cookies preheat the oven to 350 degrees.
- Remove the dough from the refrigerate and scoop with a one inch cookie scoop onto cookie sheets, two inches apart.
- Bake for 9-11 minutes or until the edges just begin to brown.
- Remove from oven and cool for 1 minute on the baking sheets before removing them to cool completely on the wire racks.
- To make the frosting combine the butter and milk. It may look curdled but don't worry, it'll come together.
- Add in the peppermint extract and food coloring and mix well.
- Stir in the powdered sugar.
- Spread the frosting on each of the cookies and sprinkle with the crushed candy canes.
Recipe adapted from Taste of Home
#ChristmasCookiesWeek Monday Recipes
- Ach Tannebaum’ Iced Sugar Cookies by Culinary Adventures with Camilla
- Brown Sugar Ornament Cookies by Jolene’s Recipe Journal
- Butter Pecan Nuggets by Grumpy’s Honeybunch
- Chocolate Candy Cane Kiss Cookies by Soulfully Made
- Chocolate Crinkle Cookies by Everyday Eileen
- Chocolate Dipped Peppermint Cookies by Tip Garden
- Chocolate Espresso Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Chocolate Snowball Cookies by Hardly A Goddess
- Chocolate-Cherry Snowballs by Red Cottage Chronicles
- Christmas Macarons by A Day in the Life on the Farm
- Christmas Rosette Sugar Cookies by Love and Confections
- Christmas Sprinkle Pudding Cookies by Jonesin’ For Taste
- Classic Spritz by Books n’ Cooks
- Dark Chocolate Coffee Crinkle Cookies by Daily Dish Recipes
- Frostbite Cookies by Cooking With Carlee
- Gingerbread Macaron by A Kitchen Hoor’s Adventures
- Hot Chocolate Cookies by Family Around The Table
- Oatmeal Chocolate Chip Skillet Cookie by Caroline’s Cooking
- Oatmeal Rolled Sugar Cookies by House of Nash Eats
- Peanut Butter Cutout Cookies by Bear & Bug Eats
- Peppermint Cookie Dough Truffles by Cindy’s Recipes and Writings
- Peppermint Meltaways by Hezzi-D’s Books and Cooks
- Peppermint Pizzelles by Girl Abroad
- Peppermint Thins by Palatable Pastime
- Pistachio Cranberry Macaron by Yumgoggle
- Sour Cream Decorated Cookies by The Freshman Cook
- Spiced Chocolate Molasses Cookies by Karen’s Kitchen Stories
- Vegan Frosted Sugar Cookie Bars by The Baking Fairy
- Chocolate Dipped Gingerbread Shortbread by Kate’s Recipe Box
- White Chocolate Gingerbread Blondies by The Redhead Baker
- Whoville Cookies by Strawberry Blondie Kitchen