Peppermint meltaway cookies are delicate, buttery, and infused with the refreshing flavor of peppermint. These festive little bites practically dissolve in your mouth and are finished with a creamy peppermint glaze that’s as stunning as it is delicious. Perfect for the holidays or whenever you’re craving a wintery treat!
Why You’ll Love This Recipe?
- Melt-in-your-mouth texture: These cookies are incredibly soft and tender, living up to their name.
- Festive flair: The combination of peppermint flavor and optional crushed candy cane topping screams holiday cheer.
- Simple yet elegant: Minimal ingredients create cookies that look bakery-worthy and taste divine.
Ingredients
Here’s a sneak peek at what you’ll need to whip up these dreamy cookies. For the full list and detailed measurements, check the recipe card below.
- All-purpose flour for structure
- Cornstarch to create that delicate, melt-in-your-mouth texture
- Unsalted butter for richness
- Powdered sugar for sweetness and softness
- Peppermint extract for that signature flavor
You’ll find the complete ingredient list in the recipe card below.
Directions
- Cream the butter and powdered sugar until smooth and creamy.
- Add peppermint extract and mix until well combined.
- Sift together the flour and cornstarch, then gradually add to the butter mixture until a dough forms.
- Roll dough into small balls and place on a lined baking sheet.
- Bake in a preheated oven until the edges are just set but not browned.
- Once cooled, top with peppermint glaze and crushed candy canes if desired.
Expert Tips and Tricks
- Chill the dough for about 30 minutes if it feels too soft to handle.
- For uniform cookies, use a small cookie scoop to portion the dough.
- Don’t overbake! These cookies should remain pale for the best meltaway texture.
Recipe Variations and Possible Substitutions
- Use vanilla extract instead of peppermint for a classic shortbread flavor.
- Add a touch of red or green food coloring to the glaze for a festive pop of color.
- Sprinkle crushed chocolate mints instead of candy canes for a twist.
Serving and Pairing Suggestions
Serve these cookies with a mug of peppermint hot chocolate or alongside a holiday charcuterie dessert board featuring truffles, chocolate-dipped pretzels, and sugar cookies. They’re perfect for cookie exchanges or as part of a holiday gift box.
Storage and Reheating Tips
- Store in an airtight container at room temperature for up to 1 week.
- Freeze unglazed cookies for up to 2 months, then thaw and glaze before serving.
FAQs
Can I use salted butter?
Yes, just omit the added salt in the recipe.
Why cornstarch in the recipe?
Cornstarch contributes to the delicate, crumbly texture that makes these cookies so special.
Can I skip the glaze?
You can, but the glaze adds a lovely sweetness and enhances the peppermint flavor.
Can I double the recipe?
Absolutely! These cookies are a hit, so doubling is a great idea for larger gatherings.
Conclusion
Peppermint meltaway cookies are a delightful addition to your holiday baking repertoire. They’re light, flavorful, and irresistibly festive. Whip up a batch, share them with loved ones, or savor them with a cozy drink by the fire—you won’t regret it!
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Peppermint Meltaway Cookies
- Prep Time: Active: 20 minutes Inactive (chilling): 30 minutes
- Cook Time: 11-13 minutes
- Total Time: Approximately 1 hour
- Yield: Approximately 30–32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These irresistibly soft, buttery, and sweet peppermint meltaway cookies are a festive favorite during the holiday season. Their unique texture, a cross between shortbread and cakey cookies, ensures they melt in your mouth. Topped with a pretty pink candy cane buttercream, they add a delightful touch to any holiday gathering.
Ingredients
For the Cookies:
- 1 cup (226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (30g) cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1 3/4 cups (210g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 2 tablespoons (30ml) milk or heavy cream
- Optional: 1-2 drops red or pink food coloring
- Crushed candy canes, for garnish
Instructions
- Prepare the Dough:
In a large bowl, beat the softened butter and confectioners’ sugar together on high speed until creamy and combined, about 2 minutes. Add the egg yolk, vanilla extract, and peppermint extract, and beat on high speed until combined. - Combine Dry Ingredients:
In a separate bowl, whisk the flour, cornstarch, baking powder, and salt together until combined. On low speed, add the dry ingredients to the wet ingredients and mix until combined. The dough will be very soft and slightly sticky. - Chill the Dough:
Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 2 days. Chilling is imperative. - Preheat Oven:
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. - Shape Cookies:
Roll chilled dough into balls, about 1 teaspoon of dough per cookie, and place on the prepared baking sheets. Slightly flatten each ball to ensure the cookies spread evenly. - Bake:
Bake the cookies for 11-13 minutes or until the edges are set. The cookies will still look very soft in the centers. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. - Prepare the Frosting:
In a medium bowl, beat the softened butter on high speed until creamy, about 1 minute. Add the confectioners’ sugar, vanilla extract, peppermint extract, and 1 tablespoon of milk or heavy cream. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 full minutes. Add 1 more tablespoon of milk or heavy cream to thin out if necessary. If desired, tint the frosting with 1-2 drops of red or pink food coloring. - Frost and Garnish:
Once the cookies have cooled completely, frost each cookie and sprinkle with crushed candy canes.
Notes
- Make Ahead & Freezing Instructions: You can prepare the cookie dough and chill it in the refrigerator for up to 2 days. Baked cookies, with or without frosting, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
- Cornstarch: Cornstarch helps create the melt-in-your-mouth texture. Do not leave it out.
- Peppermint Extract: Make sure you use peppermint extract, not mint extract. Mint extract tastes like spearmint or toothpaste.
- Crushed Candy Canes: For best results, sprinkle crushed candy canes on the frosting just before serving to prevent them from melting or becoming sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Protein: 1g
- Cholesterol: 25mg