There's something downright magical about the light, melt-in-your-mouth texture paired with bright peppermint flavor in this Peppermint Meltaway Cookies Recipe. These little cookies feel like a cozy holiday hug wrapped in sweet, creamy frostings and sprinkled candy.
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Why You'll Love This Recipe
From the first bite, you’ll notice just how tender and delicate these cookies are. I've made them countless times across seasons, and they always bring smiles. You’re in for an easy-to-make treat that feels fancy but is really friendly to bake.
- Light & Tender Texture: These cookies literally melt away in your mouth, no gritty crumbs or heaviness.
- Peppermint Flavor That’s Just Right: Not overpowering but perfectly festive, it’s refreshing and sweet.
- Simple Ingredients You Probably Have: It’s surprisingly uncomplicated, which means less stress baking.
- Customizable Frosting: You control the peppermint intensity, plus crushed candy adds a fun crunch.
Ingredients & Why They Work
I love how just a handful of ingredients come together to make something truly special here. Every item plays a crucial role in achieving the soft, crumbly texture and perfect peppermint punch.
- Unsalted Butter: Room temperature is key for smooth mixing; this gives the cookies their meltaway richness.
- Sweetened Condensed Milk: Adds moisture and sweetness that keeps these cookies soft without drying out.
- Peppermint Extract: The star flavor—start with less and add more to taste for your ideal peppermint hit.
- Cornstarch: Responsible for that silky, tender finish instead of a crumbly or cakey one.
- Powdered Sugar: For frosting sweetness and smooth texture, makes spreading easier and more consistent.
- Heavy Cream: Helps thin the frosting just enough to spread beautifully yet hold shape.
- Crushed Peppermint Candies: Adds festive color, a peppermint crunch, and a delightful contrast.
Make It Your Way
One of my favorite things about the Peppermint Meltaway Cookies Recipe is how easily you can tweak it. I often adjust the peppermint extract in the frosting or swap out crushed candies for chocolate chips when I’m in the mood for a twist.
- Variation: Try swapping peppermint extract with almond or vanilla extract for a completely different but equally lovely cookie experience—trust me, it’s worth exploring!
- Dietary Adjustments: For dairy-free, use vegan butter and coconut condensed milk but expect a slight texture change.
- Seasonal Twists: During summer, I like adding a tiny zest of lemon to brighten the flavor.
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe
Step 1: Cream and Combine the Wet Ingredients
Start by making sure your butter is soft—not melted, just very soft so it blends easily. Use a handheld mixer to beat together the butter, sweetened condensed milk, and peppermint extract until smooth and lump-free. This step sets the stage for smooth dough and a tender cookie, so don’t rush it!
Step 2: Add Cornstarch & Mix Gently
Slowly add 1 cup of cornstarch and mix on low speed. The dough should gently come together, not too sticky or hard. If it feels too soft, sprinkle in 1-2 tablespoons more cornstarch, but be careful—too much and the flavor suffers.
Step 3: Scoop & Bake
Using a tablespoon cookie scoop, place dough balls on a parchment-lined sheet. Leave enough space for spreading, about 2 inches apart. Bake at 350°F for 10–12 minutes or until the edges just start turning golden. Don’t overbake — these cookies are delicate and look almost underdone when perfect.
Step 4: Cool & Frost
Let cookies cool 5 minutes on the tray before transferring them to a rack to cool completely. While waiting, whip up the frosting by blending powdered sugar, melted butter, heavy cream, and peppermint extract. Adjust the consistency with a splash more cream or powdered sugar so it’s spreadable but holds its shape.
Step 5: Decorate
Using a small spoon or offset spatula, spread about 2 teaspoons of frosting on each cookie, then dust with crushed peppermint candies. I love how the candies add color and just that little festive crunch.
Top Tip
I found over time that paying close attention to your butter’s softness and how much cornstarch you add will define your cookie’s success. These little details can make your cookies perfect or frustrating.
- Room Temperature Butter: Press your finger easily into softened butter but don’t let it melt—it blends seamlessly with condensed milk this way.
- Adjust Cornstarch Gradually: After adding 1 cup, pause and test dough consistency—tweak slowly or cookies may spread too much or taste chalky.
- Don't Overmix Dough: Mix just until combined to keep tender softness; too much air makes cookies flat or tough.
- Frost When Completely Cool: Warm cookies melt frosting and make it run, so cooling fully ensures neat, pretty results.
How to Serve Peppermint Meltaway Cookies Recipe
Garnishes
I always top with crushed peppermint candies for both festive flair and a sweet crunch. Sometimes a drizzle of melted dark chocolate makes these cookies even more special during holiday gatherings.
Side Dishes
These cookies pair beautifully with a warm cup of hot cocoa or a peppermint-spiced latte. I love serving them alongside a simple fruit salad or a light whipped cream mousse for contrast and balance.
Creative Ways to Present
For holiday parties, I arrange these cookies on a festive platter layered with evergreen sprigs or holly berries—instant seasonal charm. You can also wrap small stacks in clear cellophane and tie with a ribbon for adorable edible gifts that friends really appreciate.
Make Ahead and Storage
Storing Leftovers
Store your peppermint meltaway cookies in a single layer, in an airtight container at room temperature. These stay fresh and tender for up to two days, but I bet they disappear before then!
Freezing
I generally don't freeze these cookies because their delicate texture is best enjoyed fresh. Freezing tends to toughen them, and the frosting doesn't always thaw well.
Reheating
If you want to soften up room-temperature cookies, just let them sit at room temp for a bit or warm them for a few seconds in the microwave—just don't overdo it or the frosting can melt.
Frequently Asked Questions:
Absolutely! You can swap peppermint extract with vanilla, almond, or even lemon extract to change the flavor profile. Just start with small amounts to avoid overpowering the delicate cookie.
Cornstarch gives the cookies their signature meltaway, silky texture that flour can’t provide. It keeps the cookies soft and crumbly rather than cakey or tough. Using too much cornstarch, though, can make the cookies chalky, so balance is key.
Yes! You can make the frosting up to 3 days in advance and store it in an airtight container in the refrigerator. When ready to use, bring it to room temperature and whisk gently to restore its creamy texture.
Make sure your dough isn’t too soft by gradually adding cornstarch if needed. Also, avoid overmixing since that introduces air, which can cause spreading and tougher cookies. Using well-chilled baking sheets can also help keep the shape intact.
Final Thoughts
This Peppermint Meltaway Cookies Recipe feels like a little holiday magic that you can whip up anytime you want. I love how versatile and forgiving it is, yet it always turns out looker-perfect and delicious. I hope you enjoy baking and sharing these as much as I do—it’s like a cozy peppermint-scented moment in every bite.
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Peppermint Meltaway Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peppermint Meltaways are delicate, buttery cookies infused with peppermint extract and coated with a smooth peppermint frosting, perfect for holiday treats or festive gatherings. These melt-in-your-mouth cookies are easy to make and topped with crushed peppermint candies for a refreshing finish.
Ingredients
Cookies
- ⅓ cup unsalted butter, very soft at room temperature
- ⅓ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons if needed)
Frosting
- 1 cup powdered sugar, sifted
- 1 ½ tablespoons unsalted butter, melted and cooled
- 1 ½ tablespoons heavy cream
- ⅛ to ¼ teaspoon peppermint extract (adjust to taste)
- Crushed peppermint candies for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a medium bowl, add the very soft unsalted butter, sweetened condensed milk, and ½ teaspoon peppermint extract. Use a handheld mixer on medium-high speed to beat the mixture until smooth and no lumps remain.
- Add Cornstarch: Lower the mixer speed and gradually add 1 cup cornstarch to the bowl, mixing until fully incorporated and the dough is smooth. If the dough feels too soft or sticky, add 1-2 tablespoons more cornstarch to reach a thick peanut butter-like consistency.
- Scoop Cookies: Using a 1 tablespoon cookie scoop, scoop level amounts of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
- Bake: Bake the cookies for 12 minutes or until they are just lightly golden around the edges, indicating they are done but still tender inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely at room temperature prior to frosting.
- Prepare Frosting: While cookies bake and cool, combine sifted powdered sugar, melted and cooled butter, heavy cream, and ⅛ teaspoon peppermint extract in a medium bowl. Beat until thick, smooth, and spreadable yet able to hold its shape. Adjust thickness by adding heavy cream or powdered sugar as needed.
- Frost Cookies: Spread approximately 2 teaspoons of frosting on each cooled cookie. Garnish the frosted cookies with crushed peppermint candies for a festive touch.
- Serve and Store: Serve the peppermint meltaways immediately or store them in an airtight container at room temperature up to 2 days. Avoid freezing due to their delicate texture.
Notes
- Start with 1 cup cornstarch for the dough and add up to 2 tablespoons more only if dough is too soft to scoop.
- Don't overmix the dough to avoid introducing too much air, which can make cookies flat and tough.
- Use butter that is very soft but not melted for optimal mixing with condensed milk.
- You can double the recipe easily to make a larger batch of cookies and frosting.
- Frosting flavor can be adjusted by starting with less peppermint extract and adding more to taste.
- Alternative flavor options include lemon, vanilla, or almond extract in the frosting.
- If preferred, store-bought vanilla frosting mixed with peppermint extract and crushed candy canes can be used instead.
- Make frosting ahead and store in fridge up to 3 days; bring to room temperature and whisk before use.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
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