Nothing quite says cozy like soft, buttery cookies with a hint of refreshing peppermint. This Peppermint Meltaway Cookies Recipe brings together that perfect melt-in-your-mouth texture and festive flavor that makes every bite a little celebration. Trust me, once you try these, they'll become your holiday staple!
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Why You'll Love This Recipe
This recipe feels like a warm hug from your kitchen. What makes these cookies stand out is their delicate balance: buttery and tender like shortbread, yet with a slight cakey lift that makes them irresistibly light. Preparing and baking them is straightforward, plus the peppermint frosting adds just the right festive kick.
- Unmatched Texture: The cornstarch in the dough creates a soft, meltaway effect you’ll crave.
- Perfect Peppermint Flavor: Real peppermint extract in both dough and frosting gives an authentic festive taste without overpowering.
- Simple But Elegant: Minimal ingredients combine for a classy cookie that looks and tastes like you worked harder.
- Frosting with a Twist: The buttercream frosting is silky smooth, easily customizable with color, and topped with crushed candy canes for crunch.
Ingredients & Why They Work
Each ingredient plays a crucial role here to achieve those tender, buttery cookies. I always recommend using quality butter and confectioners’ sugar for a light texture and pure flavor. Plus, peppermint extract is a must-have to capture that classic holiday vibe.

- Unsalted butter: Using unsalted butter allows you to control the salt level perfectly, resulting in a buttery, creamy texture.
- Confectioners’ sugar: Essential for that soft crumb—it dissolves smoothly, unlike granulated sugar, helping the meltaway effect.
- Egg yolk: It enriches the dough, keeping cookies tender and moist without making them cakey.
- Vanilla extract: Adds a subtle warmth and depth that complements peppermint beautifully.
- Peppermint extract: This gives the signature mint flavor; don’t substitute with mint oil to avoid bitterness.
- All-purpose flour: The base of the dough, spooned and leveled for accuracy to keep cookies light.
- Cornstarch: The secret weapon! It keeps the cookies soft and crumbly, contributing to that delicate meltaway texture.
- Baking powder: Just enough leavening to gently lift the cookies without making them cakey.
- Salt: Balances the sweetness and enhances flavor.
- Milk (for frosting): Helps achieve buttery frosting texture and smooth spreading consistency.
- Crushed candy canes (optional): Adds festive crunch and bright pops of flavor on top.
Make It Your Way
I love tweaking recipes a bit, and this Peppermint Meltaway Cookies Recipe is no exception. Whether you want to dial back the peppermint for a subtle hint or spice up the frosting color for an event, it’s all about making this recipe your own.
- Less Peppermint: When I first made these, I found the peppermint extract quite bold, so I tone it down halfway through frosting—feel free to adjust to your taste!
- Frosting Color Play: For Christmas, I add a tiny drop of red food coloring to the frosting for a pretty pink tint; turquoise or green would be great for other occasions.
- Gluten-Free Version: I once swapped in a gluten-free flour blend and cornstarch combination, and the cookies came out just as tender—just be mindful of your blend’s absorption.
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe

Step 1: Cream Your Butter and Sugar Like a Pro
Start by beating the softened butter until it’s creamy—this usually takes about a minute on medium speed. Then add the confectioners’ sugar, start low to avoid a sugar cloud, and gradually beat on medium-high for 2 minutes until fluffy and pale. Scrape the bowl sides as you go to ensure everything mixes evenly.
Step 2: Add Your Egg Yolk and Extracts
Pop in the egg yolk along with vanilla and peppermint extracts, then whip it up on high speed until just combined. This step is key for that smooth, flavorful base, so take your time—scrape down the bowl to catch all that goodness.
Step 3: Blend in the Dry Ingredients Gently
Sift together your flour, cornstarch, baking powder, and salt. Add them slowly to your creamed mixture and beat on low speed just until combined. The dough should look thick and soft, almost like a creamy paste. Don’t skip chilling the dough—you want it cold to keep the cookie shape and texture intact.
Step 4: Shape and Bake
Preheat your oven to 350°F (177°C) and line your baking sheets. Scoop out the dough into 1-tablespoon-sized balls and place them about 3 inches apart. Flatten each gently; I usually press with my palm to get them just shy of 2 inches wide. Bake 13–14 minutes—watch carefully because these cookies don't brown much but should look set around the edges.
Step 5: Prepare the Peppermint Buttercream
Beat softened butter until creamy again, then add confectioners’ sugar, milk, vanilla, and peppermint extracts. Mix low then increase speed for two minutes until light and fluffy. Taste test here—if you want thicker frosting, add more sugar; thinner? A splash more milk. For a festive look, stir in a tiny drop of food coloring.
Step 6: Frost and Garnish
Once your cookies have cooled completely (this is crucial), spread a generous layer of frosting on top using a small spatula or knife. Then sprinkle with crushed candy canes for crunch and that classic look. Let the frosting 'soft-set' for a few hours—meaning it gets slightly firm on top but remains creamy inside.
Top Tip
Through making this Peppermint Meltaway Cookies Recipe several times, I discovered that chilling the dough is non-negotiable—it really transforms the texture and makes shaping manageable. Plus, watching the cookies closely during baking saves them from drying out since they don’t brown much.
- Chill Dough Thoroughly: This step firms up the dough so the cookies bake evenly and melt perfectly in your mouth.
- Don’t Over-Bake: These cookies stay pale—if they brown, they're overdone and lose that meltaway texture.
- Crushed Candy Canes for Texture: Adding the candy on top provides a satisfying crunch that contrasts the soft cookie.
- Use Room Temperature Ingredients: This helps the buttercream come together silky smooth and the dough blend evenly.
How to Serve Peppermint Meltaway Cookies Recipe

Garnishes
While crushed candy canes are my classic go-to for garnish, I’ve also sprinkled finely chopped white chocolate or even a light dusting of edible glitter for a subtle sparkle. These toppings not only brighten the cookie but also add that extra festive touch I adore.
Side Dishes
Pair these cookies with a hot cup of peppermint tea, classic eggnog, or rich hot chocolate for the ultimate cozy combo. A cheese plate with mild cheeses and fresh fruit can be a surprising, elegant match for those who want something savory alongside sweet.
Creative Ways to Present
For holiday gatherings, I like to arrange these cookies on a tiered glass platter with sprigs of fresh pine and holly. Wrapping a few in cellophane tied with a red ribbon also makes for delightful homemade gifts your friends will rave about.
Make Ahead and Storage
Storing Leftovers
I store leftover frosted cookies in an airtight container at room temperature for up to a day. After that, I move them to the fridge to keep the frosting fresh for up to 5 days. Remember: letting refrigerated cookies come to room temp before eating is key to enjoying that meltaway texture again.
Freezing
Freeze unfrosted dough balls tightly wrapped on a baking sheet, then transfer to a freezer bag for up to 3 months. When you’re ready, thaw overnight in the fridge and bake as usual. You can also freeze baked, unfrosted cookies and frost once defrosted.
Reheating
If you want that freshly-baked feeling later, pop dough balls in a warm oven for 3–4 minutes before frosting, or gently microwave frozen baked cookies for 10 seconds. This softens them beautifully without drying out.
Frequently Asked Questions:
Peppermint oil is much more concentrated than extract and can easily overpower the cookies, sometimes giving a bitter aftertaste. I recommend sticking with pure peppermint extract for a balanced flavor.
Chilling firms up the butter in the dough, which helps the cookies keep their shape. It also enhances texture, giving you that signature meltaway softness instead of spreading too thin or becoming tough.
Yes! Substitute the unsalted butter and milk with plant-based alternatives like vegan butter and almond or oat milk. Just ensure they’re at room temperature for best results.
Store frosted cookies in an airtight container. At room temperature, consume within 24 hours to enjoy optimal freshness. For longer storage, refrigerate up to 5 days and allow them to come to room temp before serving.
Final Thoughts
There’s a reason I keep coming back to this Peppermint Meltaway Cookies Recipe every holiday season — it’s pure comfort wrapped in a little festive flavor. Soft, sweet, with that delightful peppermint finish, these cookies are the kind of treat you want to share (and secretly keep a few for yourself). Give them a shot; I promise they’ll become a favorite in your cookie rotation too!
Print
Peppermint Meltaway Cookies Recipe
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Total Time: 1 hour 30 minutes
- Yield: 32 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Meltaway Cookies are irresistibly soft, buttery, and sweet with a unique texture that melts in your mouth. Combining the delicate crumb of shortbread with the lightness of cakey cookies, they are infused with refreshing peppermint and topped with crushed candy canes for a festive holiday treat.
Ingredients
Cookie Dough
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- ⅔ cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- ¼ cup (30g) cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
Buttercream Frosting
- 6 Tablespoons (85g) unsalted butter, softened
- 1 and ½ cups (180g) confectioners’ sugar
- 1–2 Tablespoons milk, at room temperature (dairy or nondairy)
- ½ teaspoon pure vanilla extract
- ¼ teaspoon peppermint extract
- 1 drop red or pink food coloring (optional)
- ¼ cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add Wet Ingredients: Add the egg yolk, vanilla extract, and peppermint extract to the creamed butter mixture. Beat on high speed until fully combined, scraping down the sides and bottom of the bowl as needed.
- Incorporate Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the bowl. Beat on low speed until just combined. The dough will be thick and creamy.
- Chill Dough: Cover the dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. This step is mandatory for the dough’s texture and ease of handling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Shape Cookies: Scoop and roll the chilled dough into balls about 1 tablespoon or 20–22 grams each. Place the dough balls 3 inches apart on the prepared baking sheets. Flatten each slightly with the palm of your hand to just under 2 inches in diameter.
- Bake Cookies: Bake for 14 minutes or until the edges appear set but the cookies do not brown. Take care not to overbake as these cookies remain pale.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool completely before frosting.
- Make Frosting: Using a handheld or stand mixer with a paddle attachment, beat the softened butter on medium speed until creamy, about 1 minute. Add confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high and beat for 2 minutes. Adjust thickness by adding more sugar or milk. For less sweetness, add a pinch of salt.
- Color Frosting (Optional): If desired, add 1 drop of red or pink food coloring to the frosting and beat until evenly tinted.
- Frost Cookies and Garnish: Spread the frosting onto the cooled cookies with a knife or icing spatula. Lightly sprinkle each cookie with crushed candy canes.
- Store: Cover and store frosted cookies at room temperature for up to 1 day, or refrigerate for up to 5 days. The frosting soft-sets after a few hours, creating a slightly dry top layer.
Notes
- Chilling the dough for at least 30 minutes is essential for a soft, meltaway texture.
- Slightly flatten the dough balls before baking to ensure even cooking and the right shape.
- The cornstarch and confectioners’ sugar are key ingredients that contribute to the cookie’s unique texture.
- Use crushed candy canes fresh for the best peppermint crunch and flavor.
- Adjust frosting consistency by adding more confectioners’ sugar to thicken or milk to thin.
- These cookies do not brown much during baking, so watch carefully to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg


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