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!
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!
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.
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.
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.
More Christmas Cookie Recipes
- Grinch Cake Mix Cookies
- Peanut Butter Penguins
- Peppermint Thumbprint Cookies
- Eggnog Cookies
- Rum Balls
Please note: this recipe was tested and perfected on 9/17/2024. Comments prior to then should be disregarded.
Peppermint Meltaways Cookies
Serves — 12
Nothing screams Christmas like Peppermint Meltaway cookies! The perfect holiday treat with a melt-in-your-mouth texture.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
Cookies
- ⅓ cup unsalted butter very soft room temperature
- ⅓ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons – see tips)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (amount depends of preferred peppermint flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat oven to 350* F. Line a large baking sheet with parchment paper. Set aside.
- To a medium bowl add the unsalted butter, sweetened condensed milk and peppermint extract. Using a handheld mixer on medium-high speed, beat together until smooth and no lumps of butter remain.⅓ cup unsalted butter, ⅓ cup sweetened condensed milk, ½ teaspoon peppermint extract
- To the bowl add the cornstarch and mix on low speed until fully incorporated and the batter is smooth.1 cup cornstarch
- Using a 1 tablespoon cookie scoop, scoop out a level scoop and place onto the prepared baking sheet. Be sure to leave 2 inches between each cookie.
- Bake the peppermint meltaway cookies for 10 -12 minutes or just until lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely on the counter before frosting them.
- While the cookies are baking and cooling you can make the frosting by adding to a medium bowl the powdered sugar, melted butter, heavy cream and peppermint extract.1 cup powdered sugar, 1½ tablespoons unsalted butter, 1½ tablespoons heavy cream, ⅛ – ¼ teaspoon peppermint extract
- Beat the mixture until thick and smooth. 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 too thick, or extra powdered sugar (1-2 tablespoons at a time) if too thin.
- Frost each cookie with approximately 2 teaspoons of frosting and sprinkle with the crushed peppermint candy for garnish before plating and serving.crushed peppermint candies
Jenn’s Notes
Please note: this recipe was tested and perfected on 9/17/2024. Comments prior to then should be disregarded.
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.
- When making this cookie dough, start with 1 cup of the 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 a 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.
- 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.
- Make sure your butter is at a very soft 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.
- 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.
- 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.
- 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.
Nutrition Info
Calories: 172kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 13mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 252IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg
Please note: this recipe was tested and perfected on 9/17/2024. Comments prior to then should be disregarded.
I am so glad I gave this recipe a shot. The reviews are intimidating. But it was so easy! Make sure you sift your powder sugar prior to measuring. Use a scale. 1 cup of powder sugar sifted is about 4oz
Wish I could up load a photo they are cute!
I saw comments about the cookies were terrible, they were flat like a pancake, they crumbled… well mine turned out perfect! they were not flat and they did not crumble. you must have done something different.
I so wish I would have read the comments before making. I was totally going off of the picture. Luckily I didn’t make the frosting yet. These do not look like the picture. Flat and not pretty. I think a little more flour is necessary. The picture on Facebook is what first caught my eye and those are even thicker than these pictured.
Something is missing from this recipe.
The dough was just a pile of crumbs, impossible to form into balls.
Don’t waste your time or ingredients!
I tried these out with some success. I left the dough in the fridge overnight instead of just one hour since I didn’t have time to make them right away. When I did get the dough out, it was rock hard and I worked quickly, making tiny 1 inch balls. I put dough back in fridge between baking batches. They did not spread out too thi except at edges. When I took them out of the oven, I did squish the edges back in before they cooled. They looked cute and round although perhaps a little fragile looking. It seems like a lot of work for these. They tasted okay but I haven’t tried them with the frosting yet, which is what grabbed my interest with these. I think next time I’ll try adding peppermint and peppermint frosting to a diff recipe. Lots of butter! no egg? But they did work. Fun to try.
OMG, don’t waste your time or money on the ingredients. I followed the recipe very carefully because I saw the comments. I even chilled the balls after I rolled them on the second batch but it didn’t help. The cookies were still flat. Don’t be lured by the cute photo posted. I think there is too much butter in this recipe. What a shame!
Hi Everyone!! Please note the tips and notes when making this recipe. Some have had difficulty with it, but we have tested it multiple times and we know it works great! Some things to note:
– 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.
they tasted good, they looked terrible. they completely melted and didn’t keep a shape at all. I couldn’t even frost them because they were flattened pancakes that broke when you tried to touch them. I let the dough chill for an hour and cook after baking.
DO NOT waste your time & money! I made these today in hopes of sharing with neighbors and they are flat pancakes. Nor do they taste any good! I wish i saw the previous review before i got started.. so disappointed!
I am so sorry these didn’t work out for you. We have tested this recipe numerous times and based on the feedback, we are going to test them again. I am so sorry that they were a fail. We pride ourselves on putting tried and tested recipes, so please know we are working hard to see where the issues are.
look elsewhere. these came out like other comments. flat and not cookie like at all. I followed the recipe. it’s the recipe, not the baker.
I am so sorry these didn’t work out for you. We have tested this recipe numerous times and based on the feedback, we are going to test them again. I am so sorry that they were a fail. We pride ourselves on putting tried and tested recipes, so please know we are working hard to see where the issues are.