Name: Peppermint Meltaway Cookies Recipe
Prep time: 1 h
Cook time: 14 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature; 2/3 cup (80g) confectioners’ sugar; 1 egg yolk, at room temperature; 1 teaspoon pure vanilla extract; 1/2 teaspoon peppermint extract; 2 cups (250g) all-purpose flour (spooned & leveled); 1/4 cup (30g) cornstarch; 1 teaspoon baking powder; 1/4 teaspoon salt; 6 Tablespoons (85g) unsalted butter, softened; 1 and 1/2 cups (180g) confectioners’ sugar; 1–2 Tablespoons milk, at room temperature (dairy or nondairy); 1/2 teaspoon pure vanilla extract; 1/4 teaspoon peppermint extract; Optional: 1 drop red or pink food coloring; 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)

There’s something magically cozy about peppermint-swirl treats on a chilly day, and this Peppermint Meltaway Cookies Recipe is just the thing to bring that festive feel right into your kitchen. These cookies are buttery, soft, and practically melt in your mouth — making them perfect for sharing or sneaking a few whenever you need a sweet pick-me-up.

The image shows a stack of three soft, light beige cookies, each separated by a thick layer of pale pink frosting mixed with small red and white candy pieces. The top cookie has a bite taken out, revealing a soft, crumbly inside. The frosting is creamy and slightly fluffy, with crushed candy bits scattered on top. The stack sits on a white, wavy-edged plate placed on a white marbled surface, with a few crumbs and candy pieces spread around the plate. The background is a plain light tone that softly fades out of focus. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe
Top Tip
How to Serve Peppermint Meltaway Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Meltaway Cookies Recipe

Why You'll Love This Recipe

I’m genuinely excited every holiday season to pull out this Peppermint Meltaway Cookies Recipe. They strike that perfect balance between a tender, buttery bite and a fresh peppermint zing. Plus, they’re surprisingly easy to make, even if you’re new to holiday baking. These cookies have become my go-to for gifting and cozy evenings with a hot drink in hand.

Delicious texture: Soft and buttery with a melt-in-your-mouth quality that feels extra special.
Festive flavor: The peppermint and vanilla combo hits just the right note without being overpowering.
Simple yet impressive: Easy steps that make you look like a baking pro without the stress.
Perfect frosting: A creamy peppermint buttercream that’s light and beautifully soft-sets on the cookies.

Ingredients & Why They Work

Every ingredient in this Peppermint Meltaway Cookies Recipe plays an important role in achieving that perfect tender crumb with a touch of peppermint sparkle. I always suggest picking good-quality butter and fresh extracts — this is where great flavor starts!

Flat lay of a small block of unsalted butter, a small bowl of fine confectioners' sugar, a single whole egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of clear peppermint extract, a small white bowl of smooth milk, a small mound of all-purpose flour, a small mound of cornstarch, a small pile of baking powder, a small pile of fine salt, and a small white bowl filled with crushed red and white candy canes, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: The foundation of buttery flavor and richness; make sure it’s softened to room temp for easy creaming.
Confectioners’ sugar: Adds sweetness while keeping the dough soft and smooth, plus it’s essential in the frosting for that silky texture.
Egg yolk: Adds richness and tenderness to the cookie.
Pure vanilla extract: Balances and deepens the sweet flavor.
Peppermint extract: Key to that festive minty kick — use pure for the best taste.
All-purpose flour: Gives just the right structure without making the cookies tough; spoon and level for accuracy.
Cornstarch: The secret ingredient that keeps these cookies delicate and meltaway — don’t skip this!
Baking powder: Helps with gentle rise and lightness.
Salt: Enhances all the other flavors, especially with sweet baked goods.
Milk (for frosting): Thins the buttercream to the perfect spreading consistency — you can go dairy or nondairy.
Crushed candy canes: Adds crunchy texture and classic holiday flair as a garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Peppermint Meltaway Cookies Recipe is how easy it is to tweak to suit your taste. I’ve played around with extra peppermint for a bolder punch or added a tiny swirl of red food coloring in the frosting to amp up the Christmas vibes.

Variation: Once, I added mini chocolate chips because chocolate and peppermint are a dream team — totally delicious! If you want to keep things dairy-free, swapping the butter in frosting for coconut oil works surprisingly well.
Seasonal twist: Try sprinkling crushed dried cranberries atop the frosting alongside candy canes for a splash of color and tartness.
Dietary mods: You can substitute gluten-free flour blend 1:1 if you want a gluten-free version, just watch the texture, which might be a bit crumblier but still tasty.

Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe

The image shows a white marbled surface with a cooling rack filled with two rows of plain round cookies at the bottom and one row of cookies at the top spread with light pink frosting that has a creamy, smooth texture. Next to the rack, there is a woman's hand holding a small metal spatula that is spreading the same pink frosting from a white bowl with a handle. To the left side, there is a small wooden bowl filled with crushed pink candy and two red-and-white striped candy canes resting on a white towel with thin gray stripes. The whole setup is bright and neat, with soft natural light coming from the top left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugar Until Fluffy

Start by beating your softened butter in a large bowl on medium speed until it looks creamy—about one minute. Then, add the confectioners’ sugar and beat on low for 30 seconds before cranking up to medium-high for 2 minutes. You really want it light and fluffy here; it makes such a difference in texture. If you haven’t creamed butter and sugar before, I recommend checking out a short tutorial online — it’s a game changer.

Step 2: Add Egg Yolk and Extracts

Mix in your egg yolk, vanilla, and peppermint extract on high speed until just combined. Scrape down the bowl as needed — making sure every bit is mixed well is key to an even, tender dough.

Step 3: Incorporate Dry Ingredients and Chill

Slowly add the flour, cornstarch, baking powder, and salt over low speed. The dough will look thick and creamy — don’t panic! Cover this dough tightly and let it chill for at least 30 minutes (I’ve even done it overnight). This chill time is mandatory for that meltaway texture and makes the dough easier to handle.

Step 4: Shape and Bake the Cookies

Preheat your oven to 350°F (177°C) and line baking sheets with parchment or silicone mats. Scoop tablespoon-sized dough balls and space them about 3 inches apart. Flatten each ball gently with your palm to just under two inches wide — this helps them bake evenly without puffing up too much. Bake for 13 to 14 minutes until the edges look set but the cookies don’t brown much. They’re delicate, so watch closely to prevent over-baking.

Step 5: Cool Completely Before Frosting

Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack to cool completely. Frosting warm cookies will turn it runny, and nobody wants that!

Step 6: Prepare the Peppermint Buttercream

Beat softened butter for about a minute until creamy. Add confectioners’ sugar, milk, vanilla, and peppermint extracts, mixing on low for 30 seconds, then high for 2 minutes. Taste it and add more sugar or milk until you get the perfect spreadability and flavor. Feel free to add a drop of red or pink food coloring to make it festive. The frosting should be sweet but light and fluffy.

Step 7: Frost and Garnish

Spread the frosting evenly on each cooled cookie with a small knife or spatula, then sprinkle crushed candy canes on top. It adds just the right crunch and festive look.

Top Tip

I’ve made this Peppermint Meltaway Cookies Recipe countless times, and a few tips have really helped me nail the texture and flavor every time. These tiny things might seem small, but trust me—they make all the difference between a so-so cookie and a meltaway moment!

Chill that dough: Even if you’re eager to bake, don’t skip chilling. It keeps the dough firm and prevents spreading, plus really builds that signature melt-in-your-mouth softness.
Don’t over-bake: The cookies won’t brown much, so watch the edges for that “set” look. Pull them out a minute or two early rather than too late—you want tender, not crisp.
Crush candy canes finely: This gives a pretty sprinkle without big chunks that overpower the cookie.
Adjust frosting texture: If your buttercream feels too stiff, add a touch more milk, but go slow — a little milk goes a long way.

How to Serve Peppermint Meltaway Cookies Recipe

peppermint meltaway cookies - Serving Suggestion

Garnishes

I tend to keep garnishes simple with just crushed candy canes because they add both color and crunch without competing with the peppermint buttercream. Sometimes, I toss on a tiny edible silver bead for a little holiday sparkle—perfect for a cookie platter!

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa (extra marshmallows highly encouraged) or a peppermint tea for double the minty goodness. During parties, I like to serve them alongside a cheese board—sounds unexpected, but the contrast is delightful.

Creative Ways to Present

I’ve wrapped batches in clear cellophane bags tied with red and white striped twine for gifting—it looks charming and keeps cookies fresh. For gatherings, arranging them on pretty tiered trays layered with peppermint sticks creates a festive centerpiece that guests always admire.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to a day, though they usually don’t last that long! If you keep them in the fridge, they hold up well for about 5 days but bring them back to room temp before serving so the frosting softens nicely.

Freezing

These cookies freeze wonderfully — just frost un-frosted cookies first and freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge and add frosting fresh before serving.

Reheating

If you want to freshen up cookies that have been stored in the fridge or freezer, let them come to room temperature naturally. Avoid microwaving, which can melt the frosting unevenly. The texture of the cookie regains its tender meltaway magic as it warms slightly.

Frequently Asked Questions:

Can I make Peppermint Meltaway Cookies Recipe without peppermint extract?

While peppermint extract gives these cookies their signature minty flavor, you can swap it for vanilla extract if you prefer a milder taste. Or, try adding orange zest for a citrus twist, but keep in mind the unique holiday vibe comes from peppermint.

Why do I have to chill the cookie dough?

Chilling the dough is crucial to prevent the cookies from spreading too much during baking and helps develop that soft, melt-in-your-mouth texture. Skipping this step often leads to flatter and less tender cookies.

How do I know when the cookies are done baking?

These cookies don’t brown like traditional cookies, so look for set edges—they should look firm but not browned. Typically, 13-14 minutes at 350°F is perfect. Overbaking makes them dry, so err on the side of caution.

Can I prepare the frosting ahead of time?

Yes! You can make the peppermint buttercream frosting a day ahead and keep it refrigerated in an airtight container. Before using, bring it to room temperature and beat briefly to restore its creamy texture.

Final Thoughts

I cherish this Peppermint Meltaway Cookies Recipe because it’s more than just a cookie — it’s a little tradition that makes holidays sweeter and cozier. From the first creamy bite to the peppermint-kissed frosting, every moment of making these cookies has become a happy ritual for me. I hope you find the same joy in baking (and eating!) them. Trust me, once you make these, they’ll be a beloved staple in your cookie jar for many seasons to come.