Peppermint Meltaways

Peppermint meltaways are soft, buttery cookies with a light peppermint flavor, made from simple ingredients and ready in just 20 minutes. These easy-to-make treats are perfect for any occasion, with a melt-in-your-mouth texture that everyone will love.

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Prep Time10

Total Time22

Servings

Table of Contents

Peppermint Meltaway Ingredients
Peppermint Meltaways Substitutions and Additions
How To Make Peppermint Meltaways
Troubleshooting This Peppermint Meltaway Recipe
How To Serve Peppermint Meltaways
How To Store Peppermint Meltaways
Why We Love This Peppermint Meltaways Recipe
Peppermint Meltaway Frequently Asked Questions
More Peppermint Recipes You'll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

Peppermint meltaways are the ultimate holiday treat, delivering a delicate, melt-in-your-mouth texture that feels like pure magic. The soft cookie base, flavored with just the right amount of peppermint, is topped with a creamy frosting and a sprinkle of crushed peppermint candies for a festive finish. Whether for gifting or a cozy night in, these cookies are guaranteed to impress.

What You Need To Know

MAIN INGREDIENTS: unsalted butter, sweetened condensed milk, peppermint extract, cornstarch, powdered sugar, heavy cream, crushed peppermint candies
QUICK STEPS: cream butter, milk, and extract; add cornstarch; shape cookie dough, bake, make frosting, frost cookies, garnish with crushed peppermint
TOTAL TIME AND YIELD: 22 minutes, 1 dozen cookies

Why This Recipe

Our team of recipe developers worked hard to fine-tune the ratio of cornstarch to butter, ensuring the cookies have that ideal melt-in-your-mouth texture without crumbling.
The frosting for these peppermint meltaways is simple but perfectly spreadable. We’ve tested the exact amount of heavy cream and powdered sugar to achieve a creamy frosting that holds its shape without being too thick or runny.

Peppermint Meltaway Ingredients

Get ready to make the most delicate peppermint meltaways you’ve ever tasted. With a short list of ingredients and simple steps, these cookies are a breeze to whip up.

Here are the exact ingredients:

⅓ cup unsalted butter
⅓ cup sweetened condensed milk
½ teaspoon peppermint extract
1 cup (plus 1-2 tablespoons) cornstarch

Frosting:

1 cup powdered sugar
1 ½ tablespoons unsalted butter
1 ½ tablespoons heavy cream
⅛ – ¼ teaspoon peppermint extract
Crushed peppermint candies

Peppermint Meltaways Substitutions and Additions

Peppermint Extract: If you’re not a fan of peppermint, you can substitute vanilla extract or almond extract. This will give the cookies a completely different flavor, but they’ll still have the same meltaway quality.

If you choose vanilla, use the same amount; if using almond, use only ¼ teaspoon since it’s stronger.

Cornstarch: If you don’t have cornstarch, you can try arrowroot powder as a 1:1 substitute. It will maintain the light, soft texture of the cookies, though they may not be quite as melt-in-your-mouth as with cornstarch.

Heavy Cream: If heavy cream is unavailable, you can substitute with whole milk, though the frosting may be a bit thinner.

Crushed Peppermint Candies: If you don’t have peppermint candies, try using crushed candy canes or even small chocolate morsels to add a different texture and taste. Chocolate will add richness, while the candy canes will keep the peppermint flavor but offer a more festive crunch.

How To Make Peppermint Meltaways

Making peppermint meltaways is a straightforward process, but to get that perfect melt-in-your-mouth texture and perfect peppermint goodness, there are a few tips that will help. From preparing the ingredients to getting the frosting just right, these step-by-step directions will guide you to flawless cookies every time.

STEP ONE: Start by preheating your oven to 350°F. While it’s heating, line a large baking sheet with parchment paper to prevent sticking.

PRO TIP: Make sure the parchment paper covers the entire surface of the sheet. This simple step keeps the cookies from spreading too much and helps them bake evenly.

STEP TWO: In a medium bowl, combine the unsalted butter, sweetened condensed milk, and peppermint extract. The butter should be very soft but not melted.

Using a handheld electric mixer on medium speed, beat the mixture until it’s smooth and no lumps of butter remain. This step is crucial to achieving the right consistency for the cookie dough.

STEP THREE: Once the butter mixture is smooth, gradually add in the cornstarch. Set your mixer to low speed to avoid overmixing. Keep mixing until everything is fully incorporated and the dough is smooth.

It will have a thick, almost dough-like consistency at this point. Be patient, as it may take a minute for the cornstarch to fully mix in.

PRO TIP: If the dough feels too sticky, you can add an extra tablespoon of cornstarch. This will help keep the dough from spreading too much when baking.

STEP FOUR: Using a 1-tablespoon cookie scoop, scoop level portions of the dough and place them onto the prepared baking sheet. Make sure to leave about two inches of space between each cookie dough ball to allow them to spread as they bake.

PRO TIP: If you don’t have a cookie scoop, you can use a tablespoon and roll the dough into balls with your hands.

STEP FIVE: Place the peppermint meltaway cookies into the oven and bake for ten to twelve minutes. You’ll know they’re done when the edges are just lightly golden. Avoid overbaking, as this can affect the delicate texture.

PRO TIP: Rotate the cookie sheet halfway through baking to make sure the cookies bake evenly.

STEP SIX: Once baked, remove the cookies from the oven and let them cool on the baking sheet for five minutes. This allows them to set up before transferring. Then, carefully move them to a wire rack to cool completely before adding the frosting.

STEP SEVEN: While the cookies cool, it’s time to make the frosting. In a separate mixing bowl, combine the powdered sugar, melted unsalted butter, heavy cream, and peppermint extract. Using your electric mixer, beat the frosting until it’s smooth and thick enough to spread.

PRO TIP: If the frosting seems too thick, add extra heavy cream, one teaspoon at a time, until you reach the desired consistency. If it’s too thin, add more confectioners’ sugar in small increments.

STEP EIGHT: Once the cookies are completely cool, it’s time to frost them. Spread about two teaspoons of frosting onto the top of each cookie. The frosting should hold its shape but still be easy to spread.

STEP NINE: Before the frosting sets, sprinkle crushed peppermint candies over each cookie. This adds a crunchy texture and a pop of color. Be generous with the candy, as it really enhances the peppermint flavor of the cookies.

Troubleshooting This Peppermint Meltaway Recipe

The dough is too sticky to handle.
Add an extra tablespoon of cornstarch to the dough if it feels too sticky. This will help firm it up without affecting the texture.

Cookies spread too much while baking.
Make sure the butter is at soft room temperature, not melted, and don’t skip the step of chilling the dough for a few minutes before baking if the kitchen is warm.

The frosting is too runny.
Gradually add more powdered sugar, one to two tablespoons at a time, until the frosting reaches a spreadable consistency that holds its shape.

Cookies are overbaked and dry.
Bake for ten to twelve minutes, but keep an eye on them. Pull them from the oven when the edges are lightly golden, not fully browned.

Frosting is too thick to spread.
If your frosting is too thick, add more heavy cream, one teaspoon at a time, until it’s smooth and spreadable.

Cookies crumble when moved to the cooling rack.
Let the cookies cool on the baking sheet for five minutes before transferring to the wire rack. Moving them too soon can cause them to break.

The peppermint flavor is too strong or too weak.
Adjust the amount of peppermint extract in both the cookies and the frosting to suit your taste. Start with the lower amount and add more if needed.

The cookies are sticking to the baking sheet.
Use parchment paper on the cookie sheets to prevent sticking and make cleanup easier.

Crushed peppermint candies fall off the cookies.
Sprinkle the crushed peppermint candies immediately after frosting the cookies to help them stick before the frosting sets.

Cookies are too soft to handle.
Let the cookies cool completely on the wire rack before attempting to frost or move them. This helps them firm up and hold their shape.

How To Serve Peppermint Meltaways

Once your peppermint meltaways are frosted and topped with crushed peppermint candies, you’ve got a batch of cookies that are ready to enjoy. But why stop at just one way to serve them? These delicate, minty cookies are versatile enough to fit into different occasions and meals.

Classic Cookie Tray: Serve your peppermint meltaway cookies as part of a traditional cookie tray. Their bright peppermint flavor and soft texture will stand out among shortbread cookies, sugar cookies, and other more familiar choices.

Warm Beverages: These cookies pair beautifully with a hot cup of peppermint tea or even a creamy hot cocoa. Their meltaway texture and light peppermint flavor provide a perfect balance with warm drinks, making them a great choice for a relaxed afternoon tea.

How To Store Peppermint Meltaways

Once you’ve made a batch of peppermint meltaways, you’ll want to store them properly to maintain their soft texture and refreshing flavor. Whether you’re preparing them ahead of time or planning to enjoy them later, these storage tips will help keep your cookies fresh and ready to serve.

MAKE AHEAD: These peppermint meltaways can be made ahead of time if you’re preparing for a special event or simply want to get ahead on your baking. After baking, let the cookies cool completely before frosting and storing them.

You can make the cookies up to two days in advance and store them in an airtight container at room temperature until you’re ready to frost and serve.

IN THE FRIDGE: Once frosted, the cookies can be stored in the fridge to maintain freshness. Place the peppermint meltaways in an airtight container with layers separated by parchment paper to avoid sticking.

They will last in the fridge for up to five days. For best results, allow them to come to room temperature before serving.

IN THE FREEZER: To freeze these cookies, place them in a single layer on a baking sheet to freeze them solid before transferring them to freezer bags or an airtight container. This will prevent them from sticking together.

The cookies will last for up to three months in the freezer. To serve, let them thaw at room temperature for about 30 minutes, or until they’re soft enough to enjoy.

REHEATING: These cookies do not require reheating, but if you’d like to refresh their softness after storage, you can let them sit at room temperature for 15-20 minutes.

Reheating them in the microwave isn’t recommended, as it can alter the delicate texture. Instead, enjoy them as they are once thawed or brought to room temperature.

Why We Love This Peppermint Meltaways Recipe

There’s a lot to love about these peppermint meltaways, and it’s not just their delicious taste. From their soft texture to how easy they are to whip up, this recipe checks all the boxes for a crowd-pleasing treat.

Melt-in-your-mouth texture: These cookies are so soft, they practically dissolve with each bite.

Quick to make: With only 20 minutes from prep to bake, they’re perfect for last-minute treats.

Perfect for sharing: They’re an easy addition to a cookie exchange or family get-together.

Peppermint Meltaway Frequently Asked Questions

Can I make these peppermint meltaways without peppermint extract?

Yes, you can make peppermint meltaways without peppermint extract. Substitute with vanilla extract or almond extract for a different flavor profile, but the cookies won’t have that signature peppermint taste.

Do I need to chill the dough before baking?

No, chilling the dough is not required for peppermint meltaways, but if your kitchen is warm, chilling for 10-15 minutes can help the cookies hold their shape better during baking.

Why are my cookies spreading too much in the oven?

If your peppermint meltaways are spreading too much, the butter may be too warm. Make sure the butter is soft but not melted, and consider adding a little extra cornstarch to firm up the dough.

What is the best way to crush peppermint candies for topping?

The best way to crush peppermint candies is by placing them in a Ziploc bag and using a rolling pin or meat mallet. This keeps the mess contained while breaking them into small pieces.

Can I add food coloring to the frosting?

Yes, you can add red food coloring to the frosting if you want to give the peppermint meltaways a festive look. Just be careful not to add too much, as it can affect the frosting’s texture.

These peppermint meltaways are simple to make and deliver a soft, buttery cookie with a refreshing peppermint finish. Whether for a special occasion or just a sweet treat, they’re an easy and crowd-pleasing option.

More Peppermint Recipes You’ll Love

Peppermint Meltaways

5 from 2 votes

Prep Time 10

Total Time 22

Servings

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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

Frosting

1 cup powdered sugar sifted
1 ½ tablespoons unsalted butter melted and cooled
1 ½ tablespoons heavy cream
⅛ – ¼ teaspoon peppermint extract amount depends of preferred peppermint flavor

Garnish

Crushed peppermint candies

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.
To the bowl add the cornstarch and mix on low speed until fully incorporated and the batter is smooth.
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.
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.

Notes

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.
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.
You can crush up candy canes for the garnish or peppermint star candies if making these during a season that you can not find candy canes.
You want your butter to be 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 then taste for preferred flavor before adding an additional ⅛ teaspoon.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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