There’s something so delightfully delicate about these melt-in-your-mouth cookies, and I’m excited to share my favorite version with you — the Peppermint Meltaway Cookies Recipe. They’re wonderfully soft, subtly minty, and topped with a sweet peppermint frosting that just sings holiday cheer.
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Why You'll Love This Recipe
I first tried these cookies on a chilly winter afternoon, and they instantly became a favorite for their unique texture and fresh peppermint flavor. What really makes this Peppermint Meltaway Cookies Recipe special is how effortlessly they blend soft, buttery crumbs with just the right hint of mint — perfect with a cup of hot cocoa.
- Light & Tender Texture: These cookies literally melt in your mouth, unlike any other peppermint cookie I've tried.
- Simple Ingredients: You probably have most of these pantry staples, saving you a trip to the store.
- Easy to Customize: Adjust the peppermint extract to match your taste or swap in different flavors with ease.
- Festive & Gorgeous: The crushed peppermint candy garnish adds the perfect touch of holiday sparkle and crunch.
Ingredients & Why They Work
The magic behind the Peppermint Meltaway Cookies Recipe lies in its simple but deliberate ingredients. Each component plays a key role in texture, flavor, and that meltaway sensation you want in these cookies.
- Unsalted Butter: Using very soft, room temperature butter helps create that tender, crumbly base without greasiness.
- Sweetened Condensed Milk: Adds just the right amount of sweetness and moisture for a soft bite without needing granulated sugar.
- Peppermint Extract: This is your star flavor, so use good quality and adjust to your preference for subtle or punchy mintiness.
- Cornstarch: Provides that signature meltaway crumb texture by keeping the cookies ultra-tender; I recommend starting with 1 cup and adding a touch more only if needed.
- Powdered Sugar: Essential for the frosting's smooth sweetness and classic soft texture.
- Heavy Cream: Slightly thins the frosting for perfect spreadability while keeping it rich.
- Crushed Peppermint Candies: For garnish—they add a pleasant crunch and festive vibe.
Make It Your Way
I often like to tweak this Peppermint Meltaway Cookies Recipe depending on the occasion—sometimes adding a pinch of cocoa for a chocolate-mint combo or swapping peppermint for almond extract for a nutty twist. You’ll find it’s a wonderfully forgiving base.
- Variation: One winter, I swapped peppermint for lemon extract, and suddenly these meltaways transformed into a bright, sunny treat perfect for a non-holiday celebration.
- Dietary modifications: Want an egg-free version? You're in luck—this recipe doesn't need eggs, making it simpler for many diets.
- Seasonal tweaks: For a festive look, try mixing red and green crushed candies or even edible glitter on top.
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe
Step 1: Cream Together Butter, Condensed Milk & Peppermint
Start by making sure your butter is very soft but not melted. I find letting it sit on the counter for about an hour does the trick. Use a handheld mixer to beat the butter, sweetened condensed milk, and peppermint extract on medium-high speed until smooth and lump-free. This mixture should be silky; any lumps of butter mean it’s not soft enough—don’t rush this step!
Step 2: Slowly Incorporate Cornstarch
Add 1 cup of cornstarch and mix on low speed until just combined. The dough should have a soft, slightly crumbly texture—not sticky but not dry either. If yours feels too loose, sprinkle in 1-2 tablespoons more cornstarch carefully, but don’t overdo it or your cookies might get dry.
Step 3: Scoop & Bake
Use a tablespoon cookie scoop for even sizing and place each scoop onto a parchment-lined baking sheet, leaving about 2 inches apart. Bake at 350°F for 10–12 minutes, just as the edges start to show a hint of golden. Avoid overbaking—these are meant to be tender, not crispy.
Step 4: Cool & Prepare Frosting
Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely. While that’s happening, whip up your frosting by mixing powdered sugar, melted butter, heavy cream, and peppermint extract. Adjust thickness by adding more cream or sugar—aim for something spreadable but able to hold its shape.
Step 5: Frost & Garnish
Once cooled, spread about 2 teaspoons of frosting on each cookie, then sprinkle generously with crushed peppermint candies for that gorgeous festive crunch. I like to be generous here—it’s really what completes the flavor and gives a perfect texture contrast.
Top Tip
I’ve learned a few tricks over the years making these peppermint meltaway cookies that really elevate the final results and help avoid common pitfalls.
- Soft Butter Matters: Don’t skip on letting your butter get very soft—it blends better with the condensed milk and creates that silky dough.
- Cornstarch Adjustment: If your dough feels sticky, add cornstarch a tablespoon at a time—too much will dry out the cookies, so be cautious.
- Don’t Overmix: Keep mixing to a minimum once the cornstarch is in to avoid tough cookies. You want just enough to combine.
- Frosting Balance: Start with less peppermint extract in the frosting; the flavor concentrates with time, so it’s easier to add than fix if it’s too strong.
How to Serve Peppermint Meltaway Cookies Recipe
Garnishes
I love finishing these cookies with crushed peppermint candies—they add a festive look and a little crunch that contrasts beautifully with the soft cookie and creamy frosting. If I want to get fancy, I’ll mix in some finely chopped dark chocolate or even a tiny edible silver sprinkle for extra sparkle.
Side Dishes
These meltaways pair absolutely perfectly with warm drinks. My go-to combo is a mug of hot cocoa or a peppermint mocha latte. If you’re serving at a party, a simple cheese board with mild cheeses and fruit is a lovely contrast to the sweets without clash.
Creative Ways to Present
For holiday gatherings, I arrange these cookies on a pretty tiered tray mixed with pine sprigs and cinnamon sticks for that seasonal vibe. Wrapping a few in cellophane tied with a ribbon also makes for charming edible gifts that friends adore.
Make Ahead and Storage
Storing Leftovers
I store leftover peppermint meltaways in a single layer in an airtight container at room temperature. They stay fresh for about 2 days. Because they’re so delicate, stacking them isn’t ideal unless you've frosted and fully dried them.
Freezing
Personally, I avoid freezing these cookies since they’re delicate and their texture can suffer. If you do wish to freeze, I recommend only freezing the un-frosted cookies wrapped tightly, then frosting them fresh after thawing.
Reheating
If your cookies get a little firm after sitting, warming them in the microwave for 5-8 seconds brings back that soft meltaway feel. Don’t overheat though—it’s easy to dry them out.
Frequently Asked Questions:
Cornstarch is essential in this recipe because it gives the cookies their unique meltaway texture. Without it, the cookies won’t have that delicate, crumbly softness you’re looking for. I recommend not skipping it or substituting lightly.
The peppermint flavor is adjustable! In the cookie dough, it’s subtle and fresh; the frosting adds a stronger mint hit. You can always start with less peppermint extract and add more to your taste, especially in the frosting.
Yes! This Peppermint Meltaway Cookies Recipe uses cornstarch instead of flour, making it naturally gluten-free. Just make sure your cornstarch is labeled gluten-free if you’re baking for gluten-sensitive folks.
The key is the right dough consistency—soft but firm enough to hold shape. Adding a little extra cornstarch if needed helps prevent spreading. Also, don’t overmix the dough, which can introduce too much air and cause flatter cookies.
Final Thoughts
These peppermint meltaway cookies hold a special place in my kitchen because they combine simplicity, elegance, and that cozy holiday spirit all in one bite. I hope you enjoy making and sharing this Peppermint Meltaway Cookies Recipe as much as I do. It’s the kind of recipe that warms hearts—as well as appetites—and I’d happily recommend it to any friend looking for a sweet, festive treat.
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Peppermint Meltaway Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peppermint Meltaways Cookies are delicate, buttery cookies infused with refreshing peppermint flavor and topped with a smooth peppermint frosting and crushed candy canes. These melt-in-your-mouth treats are perfect for the holiday season or any time you crave a festive, minty cookie.
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 for dough consistency)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (adjust for preferred flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- Mix Butter, Condensed Milk and Peppermint Extract: In a medium bowl, combine the very soft unsalted butter, sweetened condensed milk, and ½ teaspoon peppermint extract. Using a handheld mixer on medium-high speed, beat until smooth with no lumps remaining.
- Add Cornstarch and Mix: Add 1 cup of cornstarch to the bowl and mix on low speed until fully incorporated and the batter is smooth. If the dough is too soft or sticky, add 1-2 tablespoons more cornstarch to reach a thick peanut butter-like consistency that can be scooped and hold shape.
- Scoop Dough onto Baking Sheet: Using a 1 tablespoon cookie scoop, scoop level portions of dough and place them onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 12 minutes or just until cookies are lightly golden around the edges.
- Cool Cookies: Remove the baking sheet and allow cookies to cool on it for 5 minutes before transferring them to a wire cooling rack to cool completely at room temperature.
- Make Frosting: While cookies bake and cool, prepare the frosting by mixing together 1 cup sifted powdered sugar, 1½ tablespoons melted and cooled unsalted butter, 1½ tablespoons heavy cream, and ⅛ to ¼ teaspoon peppermint extract in a medium bowl. Beat until thick, smooth, and spreadable but able to hold its shape. Adjust thickness by adding extra heavy cream (1 teaspoon at a time) if too thick or powdered sugar (1-2 tablespoons at a time) if too thin.
- Frost Cookies and Garnish: Spread approximately 2 teaspoons of frosting on each cooled cookie. Garnish each cookie with crushed peppermint candies before serving.
Notes
- This recipe yields about 12 cookies and can be easily doubled for larger batches.
- Use very soft, not melted, butter for best mixing results. Slightly warming the butter in the microwave for 5-8 seconds can help soften it.
- Do not overmix the dough to avoid tough or flat cookies.
- If the dough is too sticky, add 1-2 tablespoons cornstarch gradually to reach the right consistency.
- You can substitute peppermint extract in the frosting with lemon, vanilla, or almond extract for different flavors.
- Store cookies in an airtight container in a single layer at room temperature for up to 2 days; freezing is not recommended due to the delicate texture.
- Frosting can be made ahead and stored in an airtight container refrigerated for up to 3 days; bring to room temperature and whisk before use.
- For convenience, you may use store-bought vanilla frosting mixed with peppermint extract and crushed candy canes as a frosting alternative.
- Adjust peppermint extract amount in frosting to taste, starting with less to avoid overpowering flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 40 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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