Nothing says Christmas like peppermint flavored treats, and peppermint meltaways are the perfect holiday baking item. After one bite you will see where they get their name!

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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.

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, softend to room temperature
Powdered sugar
Cornstarch
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.

How to Make Peppermint Meltaways

Prepare Cookie Dough: Whisk together all-purpose flour and cornstarch. In a separate bowl, beat softened butter, sifted powdered sugar, and peppermint extract until light and fluffy. Combine with the flour mixture, cover, and refrigerate for 1 hour.
Scoop: Line baking sheets with parchment paper. Using a 1-inch cookie scoop, roll the dough into balls and place them 2 inches apart on the sheets.
Bake: Bake for 9-11 minutes until the centers are set but not browned. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
Make Frosting: In a bowl, beat sifted powdered sugar, softened butter, half & half, and peppermint extract until smooth and fluffy.
Frost Cookies: Carefully spread 2-3 teaspoons of frosting on each cookie using an offset spatula. Avoid frosting to the edges.
Garnish: Sprinkle crushed peppermint candies on top of the frosted cookies.

IMPORTANT NOTES:

Make sure your ingredients are fresh and not expired. This could result in a flat cookie.
Do not overmix your 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 rolled into balls but still have a tender, almost silky feel to it.
Your butter should just be at room temperature. If it is overly soft or melted it can cause your cookies to spread too much.

cookie dough lined up in baking sheet. baked cookie dough on top of cooling rack. adding frosting on top of the cookies. adding crushed candy canes on top of the frosting.

Pro Tip!

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 are best within the first 2- 3 days of making them. You can store them at a cool room temperature in an airtight container. You can freeze the rolled, unbaked, cookie dough balls in an airtight container, for up to 2 months. Be sure to thaw them completely in the refrigerator before baking and frosting.

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.