Peppermint Meltaway Cookies Recipe
If you’re dreaming of a wintery treat that practically melts in your mouth, Peppermint Meltaway Cookies deliver pure holiday magic in every bite. It’s a shortbread-style cookie, flavored tenderly with peppermint, crowned by a cool, creamy frosting and sparkles of peppermint candy. Every batch brings the perfect blend of buttery richness and minty freshness—making it a must-try for anyone who loves festive, irresistible desserts.
Ingredients You’ll Need
Gathering ingredients for Peppermint Meltaway Cookies is quick and easy—each element plays an important role in making the cookies as soft, light, and flavorful as they are. From plush butter to snowy powdered sugar, these simple pantry staples come together in one glorious, festive bite.
- Unsalted butter (1 cup, softened): The secret to that melt-in-your-mouth texture and buttery richness you crave in every Peppermint Meltaway Cookie.
- Powdered sugar (½ cup for cookie dough): Blends smoothly into the dough, adding sweetness while keeping the crumb ultra-tender.
- Peppermint extract (½ teaspoon for dough, ¼ teaspoon for frosting): Just a splash brings a refreshing pop that defines the cookie’s cool, unmistakable flavor.
- All-purpose flour (1¼ cups): Gives structure to the cookies, ensuring a delicate, just-right bite without being heavy.
- Cornstarch (½ cup): The key to that unique “meltaway” finish, adding extra softness and a fine crumb.
- Powdered sugar (1 cup for frosting): Creates a silky-smooth, spreadable frosting that complements the cool mint.
- Unsalted butter (2 tablespoons, softened for frosting): Ensures your frosting is rich and velvety without overwhelming the peppermint.
- Milk (1–2 tablespoons): Helps achieve that ideal frosting consistency—start slow and add more as needed!
- Crushed peppermint candies (2 tablespoons): Adds lovely sparkle, color, and a satisfying crunch on top of your cookies.
How to Make Peppermint Meltaway Cookies
Step 1: Prep Your Baking Supplies
Preheat your oven to 350°F and line a large baking sheet with parchment paper. This ensures your cookies bake up golden on the bottom and slide off easily for cooling—no sticking, no fuss!
Step 2: Cream the Butter and Sugar
In a spacious mixing bowl, combine your softened butter and ½ cup powdered sugar. Beat together until the mixture is light and fluffy—think pale yellow and cloud-like. This step gives your Peppermint Meltaway Cookies their signature tender bite, so don’t rush it!
Step 3: Add Peppermint and Dry Ingredients
Mix in ½ teaspoon peppermint extract to infuse that cool, minty essence. In another bowl, whisk your flour and cornstarch together. Gradually add the dry ingredients to your wet mixture, blending gently until just incorporated. Don’t overmix—or you’ll lose that soft, delicate crumb.
Step 4: Shape and Flatten the Dough
Roll the dough into small 1-inch balls and arrange them spaced out on your baking sheet. Gently flatten each ball with the bottom of a glass—the cookies will hold their shape but puff ever-so-slightly for the perfect texture.
Step 5: Bake to Perfection
Bake for 10 to 12 minutes. The cookies should look set but not browned—their pale color tells you they’ll be meltingly soft. Carefully transfer them to a rack and let them cool completely before frosting, as they’re quite delicate when fresh from the oven!
Step 6: Whip Up the Peppermint Frosting
In a bowl, beat together 1 cup powdered sugar, 2 tablespoons softened butter, 1 tablespoon milk, and ¼ teaspoon peppermint extract until smooth and creamy. Add another splash of milk if the frosting is too thick—aim for spreadable but not runny.
Step 7: Frost and Decorate
Once your cookies are cool, gently spread each with a dollop of peppermint frosting. Finish by sprinkling the tops with crushed peppermint candies for a pop of color and extra festive flair. Try not to sneaky-taste before they’re done—good luck!
How to Serve Peppermint Meltaway Cookies
Garnishes
The final flourish of crushed peppermint candies isn’t just beautiful—it adds a fresh, minty crunch that pairs perfectly with the cookie’s soft texture. If you’re feeling extra festive, add a tiny dusting of powdered sugar or edible glitter for an elegant, snow-dusted look.
Side Dishes
Peppermint Meltaway Cookies are amazing alongside a mug of hot cocoa, creamy coffee, or wintery teas like peppermint or chamomile. For a full dessert spread, pair them with chocolate truffles, vanilla ice cream, or fresh berries for a burst of contrast.
Creative Ways to Present
Stack them on a vintage cake stand for a holiday party, wrap a handful in cellophane bags with festive ribbon for neighbor gifts, or set out on a cookie platter with other holiday favorites. They also make gorgeous edible place cards when topped with a personalized candy tag!
Make Ahead and Storage
Storing Leftovers
Keep any extra Peppermint Meltaway Cookies in an airtight container at room temperature for up to 5 days. Separate layers with wax paper to protect the frosting and keep them perfectly tender.
Freezing
Want to prep ahead? Freeze the unfrosted cookies for up to 2 months in a well-sealed ziptop bag or container. Thaw at room temp, then frost and add candies just before serving for cookies that taste bakery-fresh!
Reheating
Because Peppermint Meltaway Cookies are delicate, there’s no need to reheat—simply let them come to room temperature after storage. If you want to revive the texture, a few seconds (5-8) in the microwave on low can help, but watch closely!
FAQs
Can I make Peppermint Meltaway Cookies gluten free?
Absolutely! Simply substitute a good-quality gluten-free all-purpose flour blend for the regular flour. Keep an eye on your dough’s consistency, adding a touch more milk if needed; the cookies should still be soft and pillowy.
What if I don’t have peppermint extract?
You can substitute mint extract in a pinch, though the flavor might be slightly less “pepperminty.” If you’re truly in a bind, skip the extract and rely on crushed peppermint candies—they’ll still give a lovely minty hint!
Can I make the dough ahead of time?
Definitely. Prepare the dough and refrigerate, covered, for up to 2 days before shaping and baking. Let the dough sit at room temperature for 15-20 minutes before rolling for easy handling.
Why are my cookies too crumbly?
This can happen if the butter was too cold, or if you added too much flour. Next time, use properly softened butter and spoon and level your flour for the right, tender consistency that Peppermint Meltaway Cookies are known for.
Can I use natural food coloring in the frosting?
Yes! For a beautiful blush, beat in a drop or two of natural red beet juice or a tiny pinch of freeze-dried strawberry powder to tint your frosting pink without artificial dyes—it looks stunning beneath the peppermint candy topping.
Final Thoughts
There’s nothing like sharing a batch of Peppermint Meltaway Cookies with the ones you love. These cheerful, melt-in-your-mouth treats capture the very best of the holiday season—and are easy enough to make anytime you’re craving a little magic. Give them a try, and make your dessert plate unforgettable!
Print
Peppermint Meltaway Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight your taste buds with these Peppermint Meltaway Cookies, perfect for the holiday season. These soft and minty treats are sure to be a hit at any gathering!
Ingredients
Cookies:
- 1 cup unsalted butter (softened)
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1¼ cups all-purpose flour
- ½ cup cornstarch
Frosting:
- 1 cup powdered sugar (for frosting)
- 2 tablespoons unsalted butter (softened)
- 1–2 tablespoons milk
- ¼ teaspoon peppermint extract
- 2 tablespoons crushed peppermint candies (for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large mixing bowl, cream together 1 cup butter and ½ cup powdered sugar until light and fluffy. Mix in ½ teaspoon peppermint extract.
- Combine dry ingredients: In a separate bowl, whisk together flour and cornstarch, then gradually add to the wet ingredients, mixing just until combined.
- Shape and bake: Roll dough into 1-inch balls, flatten slightly, and place on the baking sheet. Bake for 10 to 12 minutes or until edges are set but not browned. Cool completely.
- Make frosting: For the frosting, beat 1 cup powdered sugar with 2 tablespoons butter, 1 tablespoon milk, and ¼ teaspoon peppermint extract until smooth, adding more milk if needed for consistency.
- Decorate: Spread frosting on cooled cookies and sprinkle with crushed peppermint candies.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- You can freeze the unfrosted cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
