Name: Peppermint Meltaways
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1/2 teaspoon peppermint extract; 1 1/4 cups all-purpose flour; 1/2 cup cornstarch; 2 tablespoons unsalted butter, softened (for frosting); 2 tablespoons milk; 1/4 teaspoon peppermint extract (for frosting); 1 1/2 cups powdered sugar (for frosting); 2 tablespoons crushed peppermint candies or candy canes

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Delicate, buttery, and with just the right touch of peppermint, these Peppermint Meltaways are a classic holiday cookie that quite literally melts in the mouth. The smooth peppermint frosting topped with crushed candy canes adds a festive crunch, making these cookies as pretty as they are irresistible. I like to include them in my holiday cookie trays or wrap them in cellophane bags for easy, homemade gifts.

Peppermint Meltaways

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened

½ cup powdered sugar

½ teaspoon peppermint extract

1 ¼ cups all-purpose flour

½ cup cornstarch

For the Frosting:

2 tablespoons unsalted butter, softened

2 tablespoons milk

¼ teaspoon peppermint extract

1 ½ cups powdered sugar

2 tablespoons crushed peppermint candies or candy canes

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a large bowl, I cream together the softened butter and powdered sugar until the mixture turns light and fluffy.

I mix in the peppermint extract next.

Gradually, I add the flour and cornstarch, stirring until the dough is soft and well blended.

I roll the dough into 1-inch balls and arrange them on the prepared sheet, keeping them about 2 inches apart.

I bake the cookies for 10–12 minutes, just until the edges begin to turn lightly golden.

After letting them cool on the pan for 5 minutes, I transfer them to a wire rack.

For the frosting, I beat together the butter, milk, peppermint extract, and powdered sugar until the mixture becomes smooth and spreadable.

Once the cookies are fully cooled, I frost each one and top it with crushed peppermint candies.

I let the frosting set completely before storing the cookies.

Servings and timing

Servings: 30 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Calories: 110 kcal per cookie

Variations

I like experimenting with these cookies by swapping out the peppermint extract for vanilla or almond extract if I’m looking for something more subtle. For a colorful twist, I sometimes add a drop of red or green food coloring to the frosting. And when I want an extra decorative finish, I drizzle melted white chocolate over the top after frosting.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze the unfrosted cookies and thaw them before adding the frosting. If the frosting firms up too much in the fridge, I let the cookies sit at room temperature until they're soft enough to enjoy again—no reheating needed.

FAQs

What makes these cookies "meltaway"?

It’s the combination of butter and cornstarch that creates that signature melt-in-the-mouth texture. I always use softened butter to get that tender, delicate crumb.

Can I freeze Peppermint Meltaways?

Yes, I freeze the baked (but unfrosted) cookies in a sealed container for up to 2 months. When I’m ready to serve, I let them thaw at room temperature, then frost and decorate.

Can I use peppermint oil instead of extract?

I recommend sticking with peppermint extract, as peppermint oil is much more concentrated. If I do use oil, I use just a tiny amount—less than ⅛ teaspoon.

How do I crush peppermint candies neatly?

I place the candies in a zip-top bag and crush them with a rolling pin. I try not to pulverize them too much—I like a mix of fine dust and crunchy bits for topping.

Can I make these cookies gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free flour blend in place of regular flour. I make sure the cornstarch and other ingredients are gluten-free, too.

Conclusion

These Peppermint Meltaways have become one of my favorite cookies to bake during the holiday season. Their delicate texture, refreshing flavor, and charming appearance make them a standout on any dessert table. Whether I’m sharing them with guests or gifting them to friends, I can always count on these cookies to spread some cheer.

📖 Recipe:

Peppermint Meltaways

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Author: Cheryl
Total Time: 27 minutes
Yield: 30 cookies
Diet: Vegetarian

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Description

Delicate, buttery holiday cookies with a cool peppermint flavor and a melt-in-your-mouth texture. Topped with peppermint frosting and crushed candy canes, these Peppermint Meltaways are perfect for festive gatherings or gifting.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together the softened butter and powdered sugar until light and fluffy.
Mix in the peppermint extract.
Gradually stir in the flour and cornstarch until a soft dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat together butter, milk, peppermint extract, and powdered sugar until smooth and spreadable.
Frost the cooled cookies and top with crushed peppermint candies.
Allow the frosting to set completely before storing the cookies.