When the holidays roll around, there’s nothing more satisfying than baking a tray of cookies that disappear just as fast as you made them. Peppermint Meltaways are everything their name suggests—soft, buttery cookies that quite literally melt in your mouth, topped with a cool peppermint frosting and crushed candy cane sparkle. They’re delicate, beautiful, and packed with festive flavor.

Peppermint Meltaways – Soft, Minty, and Irresistibly Festive

Why You’ll Love This Recipe

Melt-in-your-mouth texture: Thanks to cornstarch and butter, these cookies are tender, soft, and almost airy.
Peppermint bliss: Subtle mint in both cookie and frosting gives a refreshing holiday flavor that’s not overpowering.
Perfect for gifting: Their festive look and delicate texture make them an ideal treat for cookie exchanges or Christmas tins.
Easy and quick: Minimal effort and ingredients with maximum results.

Ingredients

Tip: you can find full ingredients and measurements list in the recipe card below

For the Cookies:

1 cup unsalted butter, softened
½ cup confectioners’ sugar
½ teaspoon peppermint extract
1¼ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

For the Frosting:

2 tablespoons unsalted butter, softened
1½ cups confectioners’ sugar
2 tablespoons milk
¼ teaspoon peppermint extract
2–3 drops red food coloring (optional)
Crushed peppermint candies, for garnish

Instructions

1. Cream the Butter and Sugar

In a large bowl, cream together the softened butter and confectioners’ sugar until light and fluffy. Mix in the peppermint extract until fully incorporated.

2. Combine Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the creamed butter mixture, mixing until just combined.

3. Chill the Dough

Cover the dough with plastic wrap and chill for at least 30 minutes. This prevents spreading and keeps the cookies soft and round.

4. Shape and Bake

Preheat the oven to 350°F (180°C). Roll dough into 1-inch balls and place on ungreased baking sheets about 2 inches apart.
Bake for 9–11 minutes or until bottoms are lightly golden. Let cool on wire racks.

5. Make the Frosting

In a small bowl, beat softened butter until smooth. Add in the confectioners’ sugar, milk, peppermint extract, and red food coloring (if using). Mix until smooth and spreadable.

6. Frost and Garnish

Frost the cooled cookies generously and sprinkle with crushed peppermint candies. Let them sit at room temperature until the frosting sets.

Variations

Chocolate peppermint: Add mini chocolate chips to the dough or drizzle with melted chocolate.
Vegan version: Use plant-based butter and non-dairy milk.
Lemon meltaways: Swap peppermint extract for lemon extract and zest for a fresh twist.
Almond peppermint: Add a drop of almond extract along with the peppermint for a nutty undertone.

Storage & Freezing

Storage: Store in an airtight container at room temperature for up to 5 days. Stack with parchment between layers.
Freezing: Freeze unfrosted cookies for up to 2 months. Thaw and frost just before serving.

Frequently Asked Questions

What makes these cookies melt in your mouth?

The combination of cornstarch and butter creates a super tender texture that crumbles and melts as you bite.

Can I use peppermint oil instead of extract?

Yes, but use it sparingly—peppermint oil is much more concentrated. A few drops are enough.

Do I need to chill the dough?

Yes. Chilling keeps the cookies from spreading and helps maintain their soft, rounded shape.

Can I freeze the cookie dough?

Absolutely. Roll into balls and freeze on a tray before baking. Bake straight from frozen, adding 1–2 extra minutes.

Can I make these gluten-free?

Yes. Use a 1:1 gluten-free flour blend and check that your cornstarch is certified gluten-free.

What type of peppermint candies work best?

Crushed candy canes or peppermint disks both work well—just make sure they’re finely crushed for best texture.

Can I use food coloring alternatives?

Yes, beet juice or raspberry powder can give a pink hue naturally.

Why is my frosting too runny or thick?

Add more sugar to thicken or a splash more milk to thin. Adjust in small amounts for perfect spreadability.

Can I make them ahead?

Yes! They stay fresh for several days and even improve in flavor and texture overnight.

What’s the best way to crush peppermint candies?

Place them in a sealed ziplock bag and crush with a rolling pin or heavy pan for even pieces.

Conclusion

Peppermint Meltaways are the perfect winter treat: nostalgic, buttery, and festive. With a light crumb and refreshing mint flavor, they’re ideal for Christmas parties, dessert platters, or holiday gifting. Whether you’re an expert baker or a holiday cookie rookie, these will be your new seasonal staple

Peppermint Meltaways – Soft, Minty, and Irresistibly Festive

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Author: Chef sara
Total Time: 55 minutes
Yield: 30 cookies
Diet: Vegetarian

Print Recipe

Description

These peppermint meltaway cookies are buttery soft with a light crumb and topped with a creamy peppermint frosting. A holiday favorite perfect for Christmas cookie trays or festive gifts.

Instructions

In a large bowl, cream butter and sugar until fluffy. Beat in peppermint extract.
In a separate bowl, whisk flour, cornstarch, and salt. Gradually add to butter mixture and mix until combined.
Chill dough for 30 minutes.
Preheat oven to 350°F (180°C). Shape dough into 1-inch balls and place on baking sheets.
Bake 9–11 minutes until lightly browned. Cool on wire racks.
Make frosting: Beat butter until smooth. Add sugar, milk, extract, and coloring; mix until spreadable.
Frost cooled cookies and sprinkle with crushed peppermint. Let set before serving.