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Peppermint Meltaways

close up overhead shot of Peppermint Meltaways topped with crushed peppermints on a plate
These peppermint meltaways cookies have a simple frosting and crunch candy pieces for sweetness. They are also a melt in the mouth texture that the whole family will enjoy.
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Table of Contents
  1. PEPPERMINT MELTAWAYS INGREDIENTS
  2. HOW TO MAKE THIS PEPPERMINT MELTAWAYS RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Peppermint is one of those flavors that always seems to make us think of the Christmas season and this simple recipe for peppermint meltaways is full of holiday spirit. You can make your own holiday cookies complete with mint-flavored creamy frosting at any time of the year but they do look pretty special for Christmas Eve!

Mint works perfectly with chocolate so if you want to carry on the mint theme, then try making homemade Mint Chocolate Fudge. Or if you want to have a few cookies available for the holidays, you could make Christmas Pinwheel Cookies too.

PEPPERMINT MELTAWAYS INGREDIENTS

You’ll need:

For the Cookie Dough

  • 1½ cups all purpose flour
  • 1¼ cups unsalted butter, room temperature
  • ¾ cup powdered sugar, sifted
  • ¾ cup cornstarch
  • ¼ teaspoon kosher salt
  • ¾ teaspoon peppermint extract

For the Frosting

  • 4 cups powdered sugar, sifted
  • 4 tablespoons butter, room temperature
  • 4 tablespoons half & half cream
  • 1 teaspoon peppermint extract
  • Crushed peppermint candies for garnish

PRO TIP:

During the winter holiday season, you can find pre-crushed peppermint candies in the sprinkles section of your grocer or where you would find your specialty cookie decorating supplies. This makes making these cookies even easier. You can also crush up a couple of candy canes into very fine pieces. 

SUBSTITUTIONS AND ADDITIONS

FOOD COLORING: If you want to make these peppermint meltaway cookies even prettier, add a few drops of red food coloring into the frosting to turn them into a lovely pink shade. Or even go a bit stronger and have them match the crushed candy canes!

PEPPERMINT: These cookies have a medium level of peppermint flavor so feel free to add, or cut back on, some of the peppermint extract. You can also change up your flavors for these cookies and add lemon extract or vanilla extract in place of the peppermint and these would make a delicious spring or summertime treat.

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HOW TO MAKE THIS PEPPERMINT MELTAWAYS RECIPE

STEP ONE: Line a rimmed baking sheet with parchment paper. Set it aside.

STEP TWO: In a large mixing bowl, using a handheld electric mixer on medium speed, cream butter and powdered sugar together for 1 to 2 minutes or until light and fluffy. Add the peppermint extract and kosher salt. Mix for another 30 seconds until incorporated.

STEP THREE: In a small bowl, whisk flour and cornstarch together to evenly incorporate. Slowly add this to the butter mixture, while mixing at low speed, just until combined.

STEP FOUR: Using a 1½ tablespoon (or 1½-inch) cookie scoop, scoop out cookie dough balls and place them onto a plate. Once all the cookie balls are scooped, place the plate into the refrigerator to chill for a minimum of 2 hours.

STEP FIVE: Preheat oven to 350°F. 

STEP SIX: Once the dough balls are chilled, place them 2 inches apart on the parchment-lined baking sheet.  Bake the cookies for 10 to 12 minutes. Allow the cookies to cool on the tray for 5 minutes then transfer them to a wire rack to cool completely. Repeat until all the cookies are baked and cooled.

PRO TIP:

You are NOT looking for golden brown here. They should be pale but fully set in the center.

STEP SEVEN: While your cookies are cooling you can make your frosting.

PRO TIP:

Remember not to frost your cookies until they are completely cooled.

STEP EIGHT: In a medium-sized mixing bowl, using a handheld mixer at medium-low speed, beat the butter until fluffy. Add the peppermint extract, half & half and 1 cup of the powdered sugar. Beat on low for another 30 seconds then add the remaining powdered sugar one cup at a time until all the powdered sugar is fully incorporated and the frosting is smooth and creamy.

STEP NINE: Using an offset spatula, or a butter knife, frost each cookie making sure to not go all the way to the edge of the cookie. 

PRO TIP:

Be very very careful when handling your cookies to frost them. They are an extremely delicate cookie.

STEP TEN: Garnish each cookie with a little sprinkle of crushed peppermint candies.

HOW TO SERVE

This sweet cookie would be ideal for a cookie exchange along with our gingerbread cookies and snowball cookies. If you want to enjoy them yourself, add a warm cup of whipped hot chocolate to wash them down.

STORAGE

ON THE COUNTER: These peppermint cookies will keep on the counter, in a sealed container, for up to 3 days. I do not recommend stacking these buttery cookies while storing them because of their delicate nature they will crumble very easily.

IN THE FREEZER: If you want to make these cookies ahead of time you will freeze the uncooked, fully chilled, dough balls in a freezer-safe Ziploc bag for up to 6 months. When you are ready to bake them you will place them on a prepared baking sheet and let them slightly thaw while your oven is preheating. You may need to add an extra 1 to 2 minutes to your bake time.

MAKE-AHEAD: You can make your frosting ahead of time. You will need to store it in an airtight container for up to 3 days in the refrigerator. When you are ready to use it, make sure to let it come to room temperature and you may need to give it a quick whisk to make sure it is smooth and creamy for use.

These peppermint meltaway Christmas cookies melt in your mouth when you eat them. Plus they look brilliant on the table on Christmas Eve for Santa Claus to eat. Or for everyone else to finish off the next morning!

FREQUENTLY ASKED QUESTIONS

How do I store these cookies?

This cookie recipe can be stored at room temperature for up to three days.

Can I change the flavor of these cookies?

Instead of peppermint extract, try orange, lemon, almond, or vanilla extract to add a different spin on these cookies.

Can I make these cookies ahead of time?

You could make the cookie dough ahead of time and freeze the dough balls for up to six months until you are ready to bake. When it’s time to bake them, you will place them on a prepared baking sheet and let them slightly thaw while your oven is preheating. You may need to add an extra 1-2 minutes to your bake time.

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close up overhead shot of Peppermint Meltaways topped with crushed peppermints on a plate

Peppermint Meltaways

5 from 1 vote
These peppermint meltaways cookies have a simple frosting and crunch candy pieces for sweetness. They are also a melt in the mouth texture that the whole family will enjoy.
Prep Time 2 hours 10 minutes
Cook Time 12 minutes
Total Time 2 hours 22 minutes
Servings 24 cookies

Ingredients
  

Cookie Dough

  • 1 ½ cups all-purpose flour softened
  • 1 ¼ cups unsalted butter room temperature
  • ¾ cup powdered sugar sifted
  • ¾ cup cornstarch
  • ¼ teaspoon kosher salt
  • ¾ teaspoon peppermint extract

Frosting

  • 4 cups powdered sugar sifted
  • 4 tablespoons unsalted butter room temperature
  • 4 tablespoons half & half cream
  • 1 teaspoon peppermint extract
  • crushed peppermint candies for garnish

Instructions
 

  • Line a rimmed baking sheet with parchment paper. Set aside.
  • In a large mixing bowl, using a handheld mixer on medium speed, cream together the butter and powdered sugar for 1 to 2 minutes or until light and fluffy. Add the peppermint extract and kosher salt. Mix for another 30 seconds until incorporated.
  • In a small bowl add the cornstarch and all-purpose flour and whisk together to evenly incorporate. Slowly add this to the butter mixture, while mixing on low speed, just until combined.
  • Using a 1½ tablespoon (or 1½-inch) cookie scoop, scoop out dough balls and place them onto a plate. Once all the cookie balls are scooped, place the plate into the refrigerator to chill for a minimum of 2 hours.
  • Preheat oven to 350°F.
  • Once the dough balls are chilled, place them 2 inches apart on the parchment lined baking sheet. Bake the cookies for 10 to 12 minutes. Allow the cookies to cool on the tray for 5 minutes then transfer them to a wire rack to cool completely.  Repeat until all the cookies are baked and cooled.
  • While your cookies are cooling you can make your frosting.
  • In a medium-sized mixing bowl, using a handheld mixer on medium-low speed, beat the butter until fluffy. Add the peppermint extract, half & half and 1 cup of the sifted powdered sugar. Beat on low for another 30 seconds then add the remaining powdered sugar one cup at a time until all the powdered sugar is fully incorporated and the frosting is smooth and creamy.
  • Using an offset spatula, or a butter knife, frost each cookie making sure to not go all the way to the edge of the cookie.
  • Garnish each cookie with a little sprinkle of crushed peppermint candies.

Notes

TIP: You are NOT looking for golden brown here. They should be pale but fully set in the center.
TIP: Remember not to frost your cookies until they are completely cooled.
TIP: Be very very careful when handling your cookies to frost them. They are an extremely delicate cookie. 
TIP: During the winter holiday season you can find pre-crushed peppermint candies in the sprinkles section of your grocer or where you would find your specialty cookie decorating supplies. This makes making these cookies even easier. You can also crush up a couple of candy canes into very fine pieces. 

Nutrition

Calories: 242kcal | Carbohydrates: 33g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 28mg | Potassium: 16mg | Fiber: 1g | Sugar: 23g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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