Peppermint Meltaways Cookies

3.63 from 29 votes

Nothing screams Christmas like Peppermint Meltaway cookies! The perfect holiday treat with a melt-in-your-mouth texture.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 172kcal

Author: Jennifer Fishkind

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

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.

Tips:

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.