Peppermint Meltaway cookies mean Christmas is around the corner. Let the holiday baking begin with a batch of soft and fluffy frosted cookies that literally melt in your mouth!

a couple of peppermint meltaways on the table topped with frosting and crushed peppermint.

Our Peppermint Meltaways cookie recipe bakes the best holiday treat on the Christmas cookie tray! Each bite is filled with a mouthwatering minty flavor and light and tender texture that melts away like magic! They’re topped with creamy frosting and crushed candy canes for a shortbread-type cookie with festive flair.

Thanks to the generous cup of cornstarch in this recipe for peppermint meltaways, the base of these Christmas cookies bakes up fluffy and never flat! Cover them with minty frosting and a sprinkle of crunchy candy, and you’ve made the perfect peppermint cookies from top to bottom.

Christmas comes around once a year, but a peppermint meltaways cookie recipe will last a lifetime – so easy to whip up any season when the family won’t wait for December!

Ingredients Notes

Unsalted butter: Butter provides fat, which contributes to the cookies’ tender, melt-in-your-mouth texture. It also helps to create a smooth and spreadable frosting consistency.
Sweetened condensed milk: Adds sweetness and moisture to the dough, which helps in achieving a balanced taste and soft and tender crumb.
Peppermint extract: Gives the cookies a refreshing taste and a festive flavor.
Cornstarch: Cornstarch is crucial for the meltaway texture. It helps to create a light, delicate cookie crumb.
Powdered sugar: Powdered sugar gives the frosting its smooth, creamy consistency.
Heavy cream: Makes the frosting more spreadable and helps to achieve a smooth, creamy texture.

See the recipe card for full information on ingredients and quantities.

How to Make Peppermint Meltaways

Make The Meltaway Mixture: Beat together the butter, sweetened condensed milk and peppermint extract until smooth and no lumps remain. Mix in the cornstarch until the batter is smooth.
Bake The Cookie Batter: Scoop the batter onto the cookie sheet, 2 inches between each cookie. Bake at 350 degrees Fahrenheit until lightly golden around the edges.
Form The Frosting: Beat together the powdered sugar, butter, heavy cream, and peppermint extract until thick and smooth.
Spread, Sprinkle, And Serve: Spread frosting over cooled cookies and sprinkle with the crushed peppermint candy. Serve and enjoy!

make the butter and scoop into cookie sheet. bake. add frosting on top and sprinkle the crushed peppermint candy.

Serving Suggestions

These peppermint meltaway cookies are best served within 24 hours of baking for the freshest texture. Serve them alongside your other holiday cookies, candy, or favorite Christmas treats and recipes.

If you’re not a fan of mint-flavored frosting, feel free to decorate your cookies with a drizzle of melted chocolate or sugar cookie icing. You can also swap the crushed peppermint candy for sprinkles or sanding sugar.

peppermint cookies on top of baking sheet.

Tips & Variations

Take Control Of The Cornstarch: When making this cookie dough, start with 1 cup of cornstarch. If the dough is too soft and sticky, you can add 1-2 tablespoons of additional cornstarch to get your dough to a consistency (like thick peanut butter) that can be scooped and hold its shape but not too thick. If you add too much cornstarch, your cookies will not taste very good; too little and the cookies will spread too much when baked.
Don’t Overmix The Dough: This introduces too much air and could cause your cookie to be too flat and tough. The dough should have a soft, slightly crumbly texture that’s easy to handle. It shouldn’t be too sticky or too dry. The dough should hold its shape when scooped into balls but still have a tender, almost silky feel to it.
Make More: This recipe only makes a single dozen cookies and just enough frosting for a small batch of cookies. You can easily double both the cookie batter and the frosting recipe if desired.
Before You Begin: Make sure your butter is very soft at room temperature but not melted. You should be able to push your finger through it easily. If your butter is too firm, you can microwave it for 5-8 seconds just to warm it slightly. This makes it blend well with the sweetened condensed milk.
Flavor The Frosting: When making your frosting, start with ⅛ teaspoon of peppermint, then taste it for your preferred flavor before adding an additional ⅛ teaspoon. You can also change the flavors for these cookies by adding lemon extract (like my lemon meltaway cookies), vanilla extract, or almond extract.
Form The Frosting: The frosting should be spreadable but should hold its shape when added to the cookies. You can add a little extra heavy cream, 1 teaspoon at a time, if it’s too thick, or extra powdered sugar, 1-2 tablespoons at a time, if it’s too thin.

Skip A Step

If you prefer, you can use a store-bought frosting instead of making your own. You can use a regular vanilla frosting and mix in some peppermint extract and crushed candy canes to get the same effect. Otherwise, you can just use a plain vanilla frosting and add some red food coloring for a holiday feel.

Proper Storage

To Store: These peppermint meltaways can be stored in an airtight container, in a single layer, on the counter for up to 2 days.
To Freeze: I do not suggest freezing these cookies due to their delicate nature.
Make Ahead: You can make your frosting ahead of time and store it in an airtight container for up to 3 days in the refrigerator. When you are ready to use it, let it come to room temperature. You may need to give it a quick whisk to make sure it is smooth and creamy for use.

Please note: this recipe was tested and perfected on 9/17/2024. Comments prior to then should be disregarded.

3.63 from 29 votes