These peppermint meltaway cookies are pure magic.
Soft, buttery, and they literally melt in your mouth with every bite.
They’ve got that refreshing peppermint flavor and a creamy peppermint frosting that takes them over the top.
I love making these during the holidays, but honestly—they’re perfect any time of year.
The dough is super easy to work with, and the cookies bake up so pretty.
Why I Love This Recipe
This recipe is one I make every winter season like clockwork. It reminds me of the little peppermint candies my grandma used to keep in a dish by the door. We’d grab a few after baking together and laugh while decorating cookies. These are the kind of cookies that make people pause after the first bite.
- They really do melt in your mouth
- Super simple dough, no chilling required
- They look fancy but take no time at all
- They make great gifts or party treats
- You can make them ahead and freeze them
Makes: 24 cookies
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Cooling + Frosting Time: 5–10 minutes
What You’ll Need
For the Cookies:
- 1 cup (2 sticks) 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
- 2–3 drops pink food coloring (optional)
- 2 tablespoons crushed peppermint candies
Why This Recipe Works (Quick Science)
- Cornstarch softens the texture – It breaks down the structure of flour, making the cookies tender.
- No eggs = pure meltaway – These cookies hold together with butter and cornstarch instead of eggs, giving them that signature melt-in-your-mouth feel.
- Powdered sugar over granulated – Dissolves more easily into the dough and frosting, keeping everything smooth.
Common Mistakes
- Using cold butter – Your butter must be softened to get that fluffy texture when creamed.
- Overbaking – These cookies shouldn’t brown; they should stay pale and soft.
- Skipping the peppermint – Don’t sub with vanilla; peppermint is what makes these special.
What to Serve With
- A warm mug of hot chocolate
- Peppermint tea or vanilla latte
- A side of chocolate-dipped strawberries for a holiday tray
Substitutions and Variations
- No peppermint extract? Use spearmint for a twist, or orange extract for a fruity version.
- Want natural color? Skip food coloring or use beet powder for a pink tint.
- Dairy-free? Use plant-based butter and almond milk.
Make Ahead Tips
- The cookies (unfrosted) can be frozen for up to 2 months in an airtight container.
- You can make the frosting 2 days ahead and store it in the fridge. Let it soften before spreading.
Tools Required
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
How to Make Peppermint Meltaway Cookies
Step 1: Cream the Butter and Powdered Sugar
In a large bowl, cream 1 cup softened unsalted butter with ½ cup powdered sugar until light and fluffy, about 2 minutes using a hand mixer.
Step 2: Add Peppermint Extract
Mix in ½ teaspoon peppermint extract until fully combined.
Step 3: Add Dry Ingredients
Add 1 ¼ cups all-purpose flour and ½ cup cornstarch. Mix until just combined. The dough will be soft but not sticky.
Step 4: Scoop and Shape
Scoop out 1 tablespoon of dough, roll into a ball, and place on a parchment-lined baking sheet. Repeat for all dough, spacing 1 inch apart.
Step 5: Bake
Bake at 350°F (175°C) for 10–12 minutes until set but not browned. Cool completely on a wire rack.
Step 6: Make the Frosting
In a bowl, mix 2 tablespoons softened butter, 2 tablespoons milk, ¼ teaspoon peppermint extract, and 1 ½ cups powdered sugar until smooth. Add 2–3 drops pink food coloring if using.
Step 7: Frost the Cookies
Once cookies are cool, spread a teaspoon of frosting on each cookie. Top with crushed peppermint candies.
Step 8: Serve
Place cookies on a round white serving plate and enjoy!
Leftovers & Storage
- Store in an airtight container at room temp for 3–4 days.
- For longer storage, freeze unfrosted cookies up to 2 months. Frost after thawing.
FAQ
Can I double the recipe?
Yes! This dough doubles beautifully.
Do I need to chill the dough?
Nope, it’s ready to go right after mixing.
Can I make them without the frosting?
Sure! They’re still delicious plain, but the frosting adds a creamy touch.
Do these spread?
Not much at all, so you can fit quite a few per tray.
Wrap-Up
These peppermint meltaway cookies are the kind of treat that feel special with every bite. They’re soft, sweet, and the peppermint flavor is just right. Whether you’re gifting them or keeping them all for yourself, I hope you love them as much as I do. If you make them, drop a comment below and let me know how it went or if you have any questions!
