Real Recipes From Real Home Cooks ®

pink peppermint melt-a-ways

Recipe by
Cindi Marie Bauer
Marshfield, WI

I love these cookies! They are a pepperminty tasting cookie. I like how they look displayed in the center of the cookie platter.

yield 3 dozen cookies
method Bake

Ingredients For pink peppermint melt-a-ways

  • 1-1/4 cups
    all-purpose flour
  • 1/2 cup
  • 1 cup
    butter, softened
  • 1/2 cup
    powdered sugar
  • 1 teaspoon
    peppermint extract
  • 15 drops
    red food coloring
  • 1-1/2 cups
    powdered sugar, for coating the cookies

How To Make pink peppermint melt-a-ways

  • 1
    In a medium size bowl, combine the flour and cornstarch, then set the bowl aside.
  • 2
    In a large bowl cream together until light and fluffy, the butter and the 1/2 cup of powdered sugar.
  • 3
    Mix in the peppermint extract.
  • 4
    Gradually add the dry ingredients into the creamed mixture, and mix well.
  • 5
    Thoroughly mix the food coloring into the cookie dough.
  • 6
    At this point, I refrigerate the cookie dough (in a bowl covered with aluminum foil), so the dough firms up enough to shape into dough balls. This may take anywhere from 1-2 hours. (I let mine set overnight in the refrigerator, and bake mine the next day when I have the time.) I then let the dough sit on the counter (in the bowl covered with foil) for about an hour, before making the cookies.
  • 7
    When ready to bake the cookies, heat your oven to 350º F. And in a shallow bowl, add the 1-1/2 cups powdered sugar. Set the bowl aside. (Use more powdered sugar if need be.)
  • 8
    Line baking sheets with parchment paper.
  • 9
    Shape the cookie dough into 1-inch balls. (I used a small cookie scoop which is equivalent to 1 tablespoon to make each cookie, then shape the cookie dough into 1" balls.)
  • 10
    Place the dough balls 2-inches apart on the parchment lined baking sheets.
  • 11
    Place baking sheets in the oven, and bake for about 13 minutes (until the bottoms of cookies are lightly brown) then remove from oven, and let cookies set 2 minutes on baking sheet before removing them to a wire rack.
  • 12
    Gently roll the warm cookies in the powdered sugar, then place the powdered coated cookies back on the wire racks.
  • 13
    Once the cookies have cooled slightly, gently roll them again in the powdered sugar, and place them back on the wire racks to finish cooling.
  • 14
    Note: I had noticed after baking 2 sheets of cookies, the cookie dough was becoming soft, so I place the remaining cookie dough back in the refrigerator, so it could firm up a bit, then finished baking the cookies. Also, once these cookies had cooled, I then place them in a container (such as Tupperware or Rubbermaid) and in the freezer, as these cookies do keep well if stored in the freezer. I then only take out a few cookies at a time when I want to serve them.