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–+ servings
Peppermint Meltaway Cookies with pink frosting and crushed candy canes, one cookie bitten to show soft center

Peppermint Meltaway Cookies

5 from 1 vote
These tender, mint-kissed cookies dissolve on your tongue and feel like a little holiday miracle in every bite.
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Prep Time 1 hour
Cook Time 13 minutes
Chill Time 30 minutes
Total Time 1 hour 43 minutes
Servings: 30 Cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 165
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature for easy creaming
  • ⅔ cup confectioners’ sugar sifted to avoid lumps
  • 1 large egg yolk brought to room temperature
  • 1 teaspoon vanilla extract pure for best flavor
  • ½ teaspoon peppermint extract use food-grade not candy oil
  • 2 cups all-purpose flour spooned into the cup and leveled
  • ¼ cup cornstarch for the signature tender texture
  • 1 teaspoon baking powder to keep the cookies light
  • ¼ teaspoon salt fine salt to balance sweetness
  • 6 tablespoons unsalted butter softened for smooth frosting
  • 1 ½ cups confectioners’ sugar sifted for a silky finish
  • 1–2 tablespoons milk room temperature any kind works
  • ½ teaspoon vanilla extract pure for clean flavor
  • ¼ teaspoon peppermint extract adjust to taste
  • 1 drop red or pink food coloring optional gel preferred
  • ¼ cup crushed candy canes finely crushed for topping

Method
 

  1. Beat the softened butter in a large bowl until smooth and creamy using a mixer.
  2. Add the confectioners’ sugar and mix slowly at first, then beat on higher speed until the mixture looks pale and fluffy.
  3. Blend in the egg yolk, vanilla, and peppermint extract, mixing until everything is fully incorporated.
  4. Scrape down the bowl, then add the flour, cornstarch, baking powder, and salt and mix on low speed until a thick, smooth dough forms.
  5. Cover the bowl tightly and refrigerate the dough for at least 30 minutes to firm it up.
  6. Heat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
  7. Portion the dough into tablespoon-sized balls, place them well spaced on the sheets, and gently press each one down slightly with your palm.
  8. Bake until the edges look set but the tops stay pale, about 13–14 minutes.
  9. Let the cookies rest on the baking sheet briefly, then move them to a rack to cool completely before decorating.
  10. For the frosting, beat the butter until smooth, then add the confectioners’ sugar, milk, vanilla, and peppermint and whip until light and fluffy.
  11. If using, blend in a tiny drop of food coloring until the shade looks right.
  12. Spread the frosting over the cooled cookies and sprinkle the tops with crushed candy canes.
  13. Allow the frosting to set slightly before storing or serving.

Nutrition

Serving: 35gCalories: 165kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 70mgPotassium: 40mgFiber: 0.5gSugar: 10gVitamin A: 260IUCalcium: 12mgIron: 0.5mg

Notes

These cookies are all about that soft, delicate crumb and cool peppermint finish. They’re the kind of treat that disappears from the plate faster than you expect and leaves everyone asking for one more.

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