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Peppermint Melting Moments ~ these are simple buttery shortbread cookies with a snow cap of vanilla frosting and a dusting of crushed candy canes.


18-20 cookies

Total time

0 minutes




  • 1 cup (2 sticks) unsalted butter,
  • heaping 1/3 cup confectioner's sugar, sifted
  • ¼ tsp peppermint extract
  • ¾ cup cornstarch
  • 1 cup all purpose flour
  • frosting
  • 1⅓ cups confectioner's sugar,
  • ¼ tsp peppermint extract
  • milk or cream to thin
  • garnish
  • 2 candy canes (about 1/4 cup crushed peppermint)


  1. Beat softened butter and sugar together until fluffy. Beat in the extract.
  2. Add the cornstarch and flour and mix until everything is well combined and the dough comes together without any dry crumbles. Put a layer of plastic wrap over the dough and chill for at least 2 hours.
  3. Preheat the oven to 350F Line a baking sheet with parchment paper or a silicone mat.
  4. Use a small 1 inch scoop to scoop out the dough and place 2 inches apart on the cookie sheet. Bake for 12 minutes. They will still look pale. Cool on the pan for 10 minutes, then transfer to a rack, carefully, they are delicate!
  5. Whisk the sugar and extract with enough milk or cream to make a spreadable frosting. Keep whisking until all the sugar lumps are gone and the frosting is smooth.
  6. When the cookies are completely cool, top each with a dab of frosting and a sprinkle of crushed peppermint.
  7. View the recipe instructions at The View From the Great Island

Contains allergens
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