These soft, buttery Peppermint Meltaway Cookies practically dissolve on your tongue the second you bite in. Each one gets a swirl of peppermint buttercream and a sprinkle of crushed candy canes on top, and honestly, they look like they came straight from a fancy bakery window. I first made these for a cookie swap three years ago, and they disappeared so fast I barely got to taste one myself. The combination of cornstarch and butter creates that signature melt-in-your-mouth texture that makes these cookies so special.
If you love soft butter cookies with a festive twist, you'll want to keep this recipe close all season long. Speaking of holiday favorites, these pair beautifully with Best Cherry Snowball Cookies Ready in 15 minutes! and Homemade Oreos Recipe | Easy Copycat Cookies in 35 Min for a stunning cookie tray.
What Are Peppermint Meltaway Cookies?
Peppermint meltaway cookies are delicate, tender butter cookies made with cornstarch to give them an ultra-soft, almost crumbly texture. They get their name because they literally melt away in your mouth. The dough is lightly flavored with peppermint extract, then each baked cookie gets topped with creamy peppermint buttercream and a festive sprinkle of crushed candy canes.
Think of them as a cross between shortbread and cake, but lighter and more delicate. The cornstarch replaces some of the flour, which keeps the gluten development low and creates that signature tenderness. They're a holiday baking classic that shows up on Christmas cookie platters year after year.
Jump to:
- What Are Peppermint Meltaway Cookies?
- Peppermint Meltaway Cookies Ingredients
- How to Make Peppermint Meltaway Cookies
- Substitutions and Variations
- Equipment For Peppermint Meltaway Cookies
- Storage and Make-Ahead Tips
- Serving Suggestions
- Expert Tips
- Why You'll Love This Peppermint Meltaway Cookies
- FAQ
- Related
- Pairing
- Peppermint Meltaway Cookies
Peppermint Meltaway Cookies Ingredients
Here's what you'll need to make soft, buttery Peppermint Meltaway Cookies with a sweet, minty finish.
See Recipe Card Below This Post For Ingredient Quantities
For the Cookies
- Unsalted butter: Creamed butter creates the rich, tender base of these cookies. Make sure it's softened to room temperature so it beats up light and fluffy.
- Confectioners' sugar: Powdered sugar dissolves quickly and gives the cookies a delicate sweetness without adding graininess.
- Egg yolk: Adds moisture and richness while keeping the cookies tender. Room temperature works best.
- Vanilla extract: Brings warmth and depth to the flavor.
- Peppermint extract: Gives these cookies their signature minty flavor. A little goes a long way, so measure carefully.
- All-purpose flour: Forms the structure of the cookies. Spoon and level your flour for the most accurate measurement.
- Cornstarch: This is the secret ingredient that makes the cookies melt in your mouth. It lightens the texture and keeps them incredibly soft.
- Baking powder: Helps the cookies puff up slightly and stay tender.
- Salt: Balances the sweetness and enhances all the other flavors.
For the Buttercream
- Unsalted butter: Creates the creamy, smooth base of the frosting.
- Confectioners' sugar: Sweetens and thickens the buttercream to a spreadable consistency.
- Milk: Thins the frosting to the perfect texture. You can use dairy or nondairy milk.
- Vanilla extract: Adds warmth to the frosting.
- Peppermint extract: Reinforces that fresh, minty flavor.
- Food coloring (optional): One tiny drop of red or pink makes the frosting festive and pretty.
- Crushed candy canes: Adds a sweet crunch and that iconic peppermint look. About two to three large candy canes will give you the amount you need.
How to Make Peppermint Meltaway Cookies
Follow these steps to bake soft, delicate Peppermint Meltaway Cookies and top them with creamy peppermint frosting.
Make the cookie dough: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar and beat on low for 30 seconds, then increase to medium-high and beat for 2 full minutes until the mixture looks light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg yolk, vanilla extract, and peppermint extract on high speed until smooth. Add the flour, cornstarch, baking powder, and salt, then beat on low until everything just comes together. The dough will be thick and creamy.
Chill the dough: Cover the bowl tightly and refrigerate for at least 30 minutes and up to 3 days. Chilling is required to firm up the dough and help the cookies hold their shape.
Preheat and prep: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
Shape the cookies: Scoop the chilled dough into balls, about 1 tablespoon or 20 to 22 grams each. Place them 3 inches apart on the prepared baking sheets. Gently flatten each ball with the palm of your hand until it's just under 2 inches in diameter.
Bake: Bake for 13 to 14 minutes, or until the edges look set. The cookies won't brown, and that's normal. They should stay pale and soft.
Cool: Remove the baking sheets from the oven and let the cookies sit on the pan for 10 minutes. This helps them firm up without breaking. Then transfer them to a cooling rack to cool completely before frosting.
Make the buttercream: Using a mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add the confectioners' sugar, milk, vanilla extract, and peppermint extract. Beat on low for 30 seconds, then increase to medium-high and beat for 2 full minutes until smooth and fluffy. Taste and adjust: add more sugar if you want it thicker, more milk to thin it out, or a pinch of salt to cut the sweetness. If you want pink frosting, beat in 1 tiny drop of food coloring.
Decorate: Spread the buttercream onto each cooled cookie using a small icing spatula or knife. Sprinkle lightly with crushed candy canes while the frosting is still soft.
Store: Cover and keep frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. The frosting will soft-set after a few hours.
Substitutions and Variations
Use salted butter: If that's all you have, just skip the added salt in the dough and frosting.
Try different extracts: Almond extract or even a tiny bit of orange extract would be lovely in place of peppermint.
Make them gluten-free: Swap the all-purpose flour with a 1-to-1 gluten-free baking blend. The cornstarch is already gluten-free.
Skip the frosting: These Peppermint Meltaway Cookies are delicious plain. You can dust them with extra confectioners' sugar instead.
Add sprinkles: Use holiday sprinkles instead of candy canes for a different look.
Make ahead: Freeze the shaped, unbaked dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 extra minutes.
Equipment For Peppermint Meltaway Cookies
- Handheld or stand mixer with paddle attachment: Makes creaming the butter and sugar easy and ensures a light, fluffy texture.
- Large mixing bowls: You'll need at least two, one for the dough and one for the frosting.
- Measuring cups and spoons: Accurate measurements are key for meltaway cookies.
- Baking sheets: Use at least two so you can bake multiple batches.
- Parchment paper or silicone baking mats: Prevents sticking and makes cleanup a breeze.
- Cooling rack: Lets air circulate around the cookies so they cool evenly.
- Small icing spatula or knife: Perfect for spreading the buttercream smoothly.
Storage and Make-Ahead Tips
Store unfrosted Peppermint Meltaway Cookies in an airtight container at room temperature for up to 5 days. They'll stay soft and tender.
Once frosted, keep the cookies in a single layer in an airtight container. Store at room temperature for up to 1 day, or refrigerate for up to 5 days. The buttercream will firm up slightly in the fridge but still taste great.
You can freeze unfrosted cookies for up to 3 months. Let them cool completely, then layer them between sheets of parchment in a freezer-safe container. Thaw at room temperature before frosting.
The cookie dough can be made up to 3 days ahead and kept in the fridge, or frozen for up to 2 months. Thaw overnight in the refrigerator before scooping and baking.
Serving Suggestions
Serve these Peppermint Meltaway Cookies on a pretty platter alongside hot cocoa or peppermint tea. The minty flavor pairs beautifully with warm drinks.
Arrange them with other holiday favorites like Homemade Ice Cream Cake Recipe | 6 Ingredients, No Bake for a festive dessert spread.
Pack them in a decorative tin and give them as gifts to teachers, coworkers, or neighbors. They travel well and look gorgeous.
Set out a plate of these Peppermint Meltaway Cookies after a cozy winter dinner. Their light, melt-in-your-mouth texture is the perfect way to end a meal without feeling too heavy.
Expert Tips
Don't skip the chilling step. It's mandatory. Chilled dough holds its shape better and gives you that perfect tender texture.
Flatten gently. If you press too hard, the cookies will spread too thin and lose that soft, thick bite.
Watch the baking time closely. These Peppermint Meltaway Cookies don't brown, so it's easy to overbake them. Look for set edges and slightly soft centers.
Let them cool on the pan. Peppermint Meltaway Cookies are fragile when hot. Those 10 minutes on the baking sheet help them firm up without breaking.
Beat the buttercream well. The full 2 minutes of beating makes the frosting light, fluffy, and easier to spread.
Crush candy canes in a sealed bag. It contains the mess and gives you the perfect size pieces.
Adjust the peppermint to taste. If you're not a huge mint fan, cut the peppermint extract in half. If you love it strong, add an extra ¼ teaspoon.
Why You'll Love This Peppermint Meltaway Cookies
You're going to make these Peppermint Meltaway Cookies over and over once you see how easy they are. The dough comes together in one bowl, chills while you clean up, and bakes in under 15 minutes. No rolling, no cutting, just scoop and flatten.
The peppermint buttercream is creamy, not too sweet, and takes about five minutes to whip up. You can tint it pink if you want them extra festive, or leave it white for a classic look. Either way, that little bit of crushed candy cane on top adds the perfect crunch.
These Peppermint Meltaway Cookies also hold up beautifully for gifting. They stay soft for days, and the frosting sets just enough that you can stack them in a tin without worrying. If you're looking for more crowd-pleasers, try The Best Oatmeal Fudge Bars Recipe or Easy Peach Streusel Muffins | Fresh Peach Recipe next.
FAQ
Can you freeze peppermint meltaway cookies?
Yes, you can freeze these Peppermint Meltaway Cookies either frosted or unfrosted. For best results, freeze them unfrosted in an airtight container for up to 3 months. Thaw at room temperature, then frost before serving. If freezing frosted cookies, place them in a single layer and freeze until firm, then stack with parchment between layers.
Can meltaway cookies be frozen?
Absolutely. Meltaway cookies freeze beautifully. Store them in an airtight container with parchment paper between layers to keep them from sticking. They'll stay fresh for up to 3 months. You can also freeze the dough, either in a log or pre-scooped into balls, and bake them straight from the freezer whenever you need fresh cookies.
Can you add peppermint extract to chocolate chip cookies?
Yes, peppermint extract works wonderfully in chocolate chip cookies. Start with ½ teaspoon and adjust to taste. It pairs especially well with dark or semi-sweet chocolate chips. Just be careful not to add too much, since peppermint extract is potent and can overpower the other flavors if you go overboard.
How many calories are in peppermint cookies?
The calorie count depends on the size and recipe, but most peppermint cookies with buttercream frosting contain around 120 to 150 calories each. If you're making smaller cookies or skipping the frosting, the count will be lower. These meltaway cookies are rich and buttery, so a little goes a long way in terms of satisfying your sweet tooth.
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Peppermint Meltaway Cookies
Ingredients
Method
- Beat the softened butter in a large bowl until smooth and creamy using a mixer.
- Add the confectioners' sugar and mix slowly at first, then beat on higher speed until the mixture looks pale and fluffy.
- Blend in the egg yolk, vanilla, and peppermint extract, mixing until everything is fully incorporated.
- Scrape down the bowl, then add the flour, cornstarch, baking powder, and salt and mix on low speed until a thick, smooth dough forms.
- Cover the bowl tightly and refrigerate the dough for at least 30 minutes to firm it up.
- Heat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- Portion the dough into tablespoon-sized balls, place them well spaced on the sheets, and gently press each one down slightly with your palm.
- Bake until the edges look set but the tops stay pale, about 13-14 minutes.
- Let the cookies rest on the baking sheet briefly, then move them to a rack to cool completely before decorating.
- For the frosting, beat the butter until smooth, then add the confectioners' sugar, milk, vanilla, and peppermint and whip until light and fluffy.
- If using, blend in a tiny drop of food coloring until the shade looks right.
- Spread the frosting over the cooled cookies and sprinkle the tops with crushed candy canes.
- Allow the frosting to set slightly before storing or serving.
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