Peppermint Meltaways

Table of Contents

1. Peppermint Meltaway Ingredients
2. Peppermint Meltaways Substitutions and Additions
3. How To Make Peppermint Meltaways
4. Troubleshooting This Peppermint Meltaway Recipe
5. How To Serve Peppermint Meltaways
6. How To Store Peppermint Meltaways
7. Why We Love This Peppermint Meltaways Recipe
8. Peppermint Meltaway Frequently Asked Questions
9. More Peppermint Recipes You’ll Love
10. JUMP TO RECIPE

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.

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

• Chocolate Peppermint Cookies
• Peppermint Cheesecakes
• Peppermint Brownies
• Peppermint Bark