This post may contain affiliate links. Read my disclosure policy here.
These Peppermint Meltaway cookies literally melt in your mouth. After one bite, you will see where they get their name, they are the perfect holiday cookie. Topped off with creamy frosting and crunchy candy cane bits, these little treats are packed with big deliciousness.
Peppermint Meltaways – A Classic Christmas Cookie Recipe
While there are always loads of treats and desserts around during the holiday season, I can typically maintain my self-control decently well. But not with these Peppermint Meltaway cookies!
These bite-sized, melt-in-your-mouth, minty, sweet treats are just too good. Once you have one, you will want another! What’s more, they are as easy to make as they are to eat! There are only 5 ingredients in the cookies themselves and just 10 simple steps from start to finish.
You are going to love these perfect Christmas treats. They are so delicious and easy to make. Just make sure to hide a few for yourself, because they are sure to be gone in no time!
Ingredients
- All purpose flour
- Unsalted butter
- Powdered sugar
- Cornstarch
- Kosher salt
- Peppermint extract
- Half & half
- Crushed peppermint candies
Substitutions & Additions
- Frosting: 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 whatever you like to the top as decoration.
- Candy Canes: You can leave the candy canes out of the frosting if you do not like them and simply just have plain frosting on your meltaways. If you plan to leave out the candy canes but still want a crunch on your cookies you can add sprinkles. Red and green would add a festive look! You could also add sanding sugar for a pretty final touch.
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Peppermint Meltaways
- In a large mixing bowl, cream together the butter and powdered sugar until light and fluffy. Add the peppermint extract and kosher salt. Mix until incorporated.
- In a small bowl add the cornstarch and all-purpose flour and whisk together.
- Slowly add the cornstarch mixture to the butter mixture and mix just until combined.
- Using a 1 ½ tablespoon cookie scoop, scoop out dough balls and place them onto a plate. Place the plate into the refrigerator to chill for a minimum of 2 hours.
- Preheat oven to 350* F.
- Once the dough balls are chilled, place them on the parchment lined baking sheet. Bake the cookies for 10-12 minutes then transfer them to a wire rack to cool completely.
Pro-Tip: You are NOT looking for golden brown here. They should be pale but fully set in the center. - While your cookies are cooling you can make your frosting.
Pro-Tip: Remember not to frost your cookies until they are completely cooled - In a medium sized mixing bowl, beat the butter until fluffy. Add the peppermint extract, half & half and 1 cup of the sifted powdered sugar. Add the remaining powdered sugar one cup at a time until all the powdered sugar is fully incorporated and the frosting is smooth and creamy.
- Using an offset spatula, or a butter knife, frost each cookie making sure to not go all the way to the edge of the cookie.
Pro-Tip: Be very very careful when handling your cookies to frost them. They are extremely delicate - Garnish each cookie with a little sprinkle of crushed peppermint candies.
Tips:
- If you want to make these cookies ahead of time you will freeze the uncooked, fully chilled, dough balls in a freezer safe zip top bag for up to 6 months. When you are ready to bake them you will place them on a prepared baking sheet and let them slightly thaw while your oven is preheating. You may need to add an extra 1-2 minutes to your bake time.
- These cookies have a medium level of peppermint flavor so feel free to add, or cut back on, some of the peppermint extract. You can also change up your flavors for these cookies and add lemon extract in place of the peppermint and these would make a delicious spring or summertime treat.
- You can make your frosting ahead of time. You will need to store it in an airtight container for up to 3 days in the refrigerator. When you are ready to use it, make sure to let it some to room temperature and you may need to give it a quick whisk to make sure it is smooth and creamy for use.
- During the winter holiday season you can find pre-crushed peppermint candies in the sprinkles section of your grocer or where you would find your specialty cookie decorating supplies. This makes making these cookies even easier. You can also crush up a couple candy canes into very fine pieces.
Storing Your Peppermint Meltaways
These peppermint meltaway cookies will keep on the counter, in a sealed container, for up to 3 days. I do not recommend stacking these cookies while storing them because of their delicate nature they will crumble very easily.
More Holiday Cookie Recipes
Hot Chocolate Cookie Cups | Chocolate Christmas Tree Pretzels | Christmas Peanut Butter Blossom Cookies | Chocolate Covered Oreo Reindeer Cookie | Christmas Truffles | Old Fashioned Christmas Sugar Cookies | Candy Cane Cookies | Candy Cane Kiss Cookies | Thumbprint Cookies | Christmas Light Cookies
Peppermint Meltaways Cookies
Ingredients
Dough
- 1½ cups all purpose flour
- 1¼ cups unsalted butter room temperature
- ¾ cup powdered sugar sifted
- ¾ cup cornstarch
- ¼ tsp kosher salt
- ¾ tsp peppermint extract
Frosting
- 4 cups powdered sugar sifted
- 4 tbsp unsalted butter room temperature
- 4 tbsp half & half
- 1 tsp peppermint extract
- Crushed peppermint candies for garnish
Instructions
- Line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, using a handheld mixer on medium speed, cream together the butter and powdered sugar for 1-2 minutes or until light and fluffy. Add the peppermint extract and kosher salt. Mix for another 30 seconds until incorporated.
- In a small bowl add the cornstarch and all-purpose flour and whisk together to evenly incorporate. Slowly add this to the butter mixture, while mixing on low speed, just until combined.
- Using a 1 ½ tablespoon (or 1 ½ inch) cookie scoop, scoop out dough balls and place them onto a plate. Once all the cookie balls are scooped, place the plate into the refrigerator to chill for a minimum of 2 hours.
- Preheat oven to 350* F.
- Once the dough balls are chilled, place them 2 inches apart on the parchment lined baking sheet. Bake the cookies for 10-12 minutes. **You are NOT looking for golden brown here. They should be pale but fully set in the center** Allow the cookies to cool on the tray for 5 minutes then transfer them to a wire rack to cool completely. Repeat until all the cookies are baked and cooled.
- While your cookies are cooling you can make your frosting. **Remember not to frost your cookies until they are completely cooled**
- In a medium sized mixing bowl, using a handheld mixer on medium-low speed, beat the butter until fluffy. Add the peppermint extract, half & half and 1 cup of the sifted powdered sugar. Beat on low for another 30 seconds then add the remaining powdered sugar one cup at a time until all the powdered sugar is fully incorporated and the frosting is smooth and creamy.
- Using an offset spatula, or a butter knife, frost each cookie making sure to not go all the way to the edge of the cookie. **Be very very careful when handling your cookies to frost them. They are extremely delicate**
- Garnish each cookie with a little sprinkle of crushed peppermint candies.
Notes
- If you want to make these cookies ahead of time you will freeze the uncooked, fully chilled, dough balls in a freezer safe zip top bag for up to 6 months. When you are ready to bake them you will place them on a prepared baking sheet and let them slightly thaw while your oven is preheating. You may need to add an extra 1-2 minutes to your bake time.
- These cookies have a medium level of peppermint flavor so feel free to add, or cut back on, some of the peppermint extract. You can also change up your flavors for these cookies and add lemon extract in place of the peppermint and these would make a delicious spring or summertime treat.
- You can make your frosting ahead of time. You will need to store it in an airtight container for up to 3 days in the refrigerator. When you are ready to use it, make sure to let it some to room temperature and you may need to give it a quick whisk to make sure it is smooth and creamy for use.
- During the winter holiday season you can find pre-crushed peppermint candies in the sprinkles section of your grocer or where you would find your specialty cookie decorating supplies. This makes making these cookies even easier. You can also crush up a couple candy canes into very fine pieces.
Nutrition
These irresistible little peppermint cookies are the perfect Christmas treat. The cookies themselves melt in your mouth, while the homemade frosting is sweet and delicious, with the added crunch of crushed candy canes. The flavor simply screams: Christmas! Your friends and family won’t be able to get enough of these.
Sign up for the Princess Pinky Girl Newsletter and automatically receive our latest & greatest delivered right to your inbox! Follow Princess Pinky Girl on Facebook, Twitter, Pinterest and Instagram for all of the newest recipes, crafts, travels and updates!
If you make a Princess Pinky Girl creation make sure you take a picture and share it on Instagram with @princesspinkygirl ! I love seeing your masterpieces!
Leave a Comment