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 downright magical about a cookie that just melts away the moment you bite into it. That’s exactly why I’m excited to share this Peppermint Meltaway Cookies Recipe with you—it’s soft, buttery, and tinged with just the right hint of cool peppermint that feels like a little holiday hug.

The image shows a stack of three round, soft cookies with a light beige color. Between each cookie is a thick layer of light pink frosting with small pieces of red and white candy sprinkled inside. The top cookie has a bit taken from it, revealing a soft, crumbly inside. The cookies and frosting rest on a white plate with a wavy edge, placed on a white marbled surface. The background is soft and blurred with more cookies 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’ve made a lot of cookies over the years, but the Peppermint Meltaway Cookies Recipe always stands out, especially when the holidays roll around. They’re not your typical crunchy or chewy cookie; they practically dissolve on your tongue, delivering peppermint flavor without overpowering. Plus, they’re fun to frost and decorate, which I always enjoy doing with friends or family.

Unique Texture: These cookies have a perfect soft, melt-in-your-mouth feel that’s a cross between shortbread and cakey goodness.
Perfect Peppermint Flavor: Just enough peppermint extract and crushed candy canes add a festive freshness without being too strong.
Easy Frosting: The creamy peppermint buttercream frosting complements the cookie’s softness and adds a beautiful touch.
Chilling Is Key: Taking the time to chill the dough really helps these cookies hold their delicate structure and texture.

Ingredients & Why They Work

The magic behind these cookies starts with a few thoughtfully chosen ingredients that create that dreamy meltaway texture. The balance of butter, confectioners’ sugar, and cornstarch is what gives the cookie its silky smooth crumb and soft bite—plus a hint of peppermint to set the festive mood.

Flat lay of a few large cubes of unsalted butter, a small white ceramic bowl filled with fine white confectioners' sugar, one whole clean egg with an uncracked shell, a small white ceramic bowl containing clear vanilla extract, a small white ceramic bowl holding clear peppermint extract, a simple mound of all-purpose flour, a neat pile of fine white cornstarch, a small heap of light beige baking powder powder, a small pinch of fine salt on the white ceramic surface, a small white ceramic bowl filled with pale milk, and a small white ceramic bowl with crushed red and white candy canes, all arranged symmetrically and balanced, placed 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: Using room temperature butter helps it cream perfectly with sugar for that fluffy base texture.
Confectioners’ sugar: This adds sweetness and lightness, unlike granulated sugar, which would make the cookies tougher.
Egg yolk: Adds richness and helps bind the dough without making it cakey.
Pure vanilla extract: A classic flavor enhancer that balances peppermint’s zing.
Peppermint extract: Provides that unmistakable festive freshness—just the right amount to keep it subtle.
All-purpose flour: The main structure-builder; spooned and leveled for accuracy.
Cornstarch: The secret ingredient for a tender, melt-in-your-mouth crumb.
Baking powder: Gives a gentle lift without making the cookies puff up too much.
Salt: Balances sweetness and enhances all the other flavors.
Milk: Just a touch in the frosting to get that creamy spreadable consistency.
Crushed candy canes: For sprinkling on top, giving texture, color, and peppermint bursts with every bite.

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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 the things I love about this Peppermint Meltaway Cookies Recipe is how easily you can make it your own. Whether you’re swapping out extracts or sprinkling with different toppings, the basic dough holds up beautifully to tweaks.

Variation: I like to swap half the peppermint extract for almond extract sometimes—it adds a warm note that surprises guests and adds depth.
Dietary tweak: For a dairy-free option, substitute the butter with a plant-based butter and use non-dairy milk in the frosting.
Seasonal switch: Try orange extract instead of peppermint for a sunny twist when it’s not the holidays.

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

A white marbled surface holds a black cooling rack with two rows of round, light tan cookies. The top row shows seven cookies, each with a smooth layer of pale pink frosting that has a creamy texture and some small red sprinkles on top. Above the rack, a small white bowl holds more of the pink frosting with a black-handled spatula resting inside it. To the left of the rack, a woman's hand is spreading the pink frosting onto one of the cookies. Nearby, a small white bowl with pink crushed candy sits on a white cloth that has two red and white striped candy canes resting on it. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar Until Fluffy

Start by beating the butter in a large bowl with your mixer on medium speed until it’s creamy—about a minute. Then add the confectioners’ sugar and beat on low for 30 seconds before cranking the speed back up to medium-high for 2 minutes. This step is critical because properly creamed butter and sugar create the light texture that makes these cookies melt away. Don’t forget to scrape down the bowl to catch all the buttery goodness, and if you want a little refresher on creaming, I’ve found some great tutorials that make it foolproof.

Step 2: Add Egg Yolk, Vanilla, and Peppermint Extracts

Once your butter and sugar are fluffy, add the egg yolk, vanilla, and peppermint extracts. Beat on high speed until everything comes together smoothly. The egg yolk brings richness, and these extracts are what give the cookie its warm and minty aroma.

Step 3: Mix in Dry Ingredients

Next, lower your mixer speed and gradually add the flour, cornstarch, baking powder, and salt. Mix until just combined—don’t overdo it here, or the cookies might turn out tough. The dough will be thick and creamy, which is perfect. Cover it tightly and chill for at least 30 minutes, or up to 3 days. Chilling is mandatory here—it helps the dough firm up so your cookies keep their shape and get that tender texture.

Step 4: Prep and Bake the Cookies

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment or silicone mats. Scoop the dough into about 1 tablespoon-sized balls (I use a small cookie scoop) and place them 3 inches apart. Press each ball down slightly with your palm until it's just under 2 inches across. This flattening helps the cookies bake evenly and melt perfectly. Bake for 13–14 minutes until the edges are set but before any browning occurs. These cookies don’t turn golden, so watch closely to avoid overbaking.

Step 5: Cool and Frost

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Meanwhile, whip up the buttery peppermint frosting by beating the softened butter with confectioners’ sugar, milk, vanilla, and peppermint extract until fluffy. I always taste-test here and adjust sweetness or thickness as needed. For a pop of holiday color, a tiny drop of red food coloring does wonders. Spread frosting on the cooled cookies and sprinkle with crushed candy canes for crunch and sparkle.

Top Tip

From my experience making these cookies multiple times, a few little tips can really take your Peppermint Meltaway Cookies Recipe to the next level. They helped me avoid common pitfalls and ensure fluffy, soft cookies every time.

Don’t Skip Chilling: The dough needs that 30-minute rest to prevent spreading and promote the meltaway texture—it’s a game-changer.
Flatten Dough Balls Gently: I learned the hard way that if you don’t press them just right, the cookies can bake unevenly. Just a light, even flattening works best.
Watch the Baking Time Closely: These cookies won't brown, so set a timer, keep an eye on the edges, and pull them out before they overbake for that perfect tender finish.
Adjust Frosting Consistency: Depending on your kitchen’s humidity, you might need to add a splash more milk or powdered sugar to get the perfect spreadable texture.

How to Serve Peppermint Meltaway Cookies Recipe

Peppermint Meltaway Cookies - Serving Suggestion

Garnishes

I always go for the classic crushed candy canes for a festive crunch and a pretty pop of color. Sometimes I drizzle a bit of melted white chocolate on top for an extra-special touch. If you’re feeling fancy, a tiny sprinkle of edible glitter or silver sugar pearls really dazzles.

Side Dishes

These cookies pair beautifully with a warm cup of peppermint hot chocolate or a simple mug of spiced tea. For holiday parties, I like to serve them alongside a cheese platter to balance the sweetness.

Creative Ways to Present

One year, I arranged these cookies on a platter layered with fresh pine sprigs and cranberries—and it instantly elevated the whole table. They also make adorable cookie gift boxes wrapped in parchment with a little twine and a candy cane tucked inside for guests or teachers.

Make Ahead and Storage

Storing Leftovers

I store the frosted Peppermint Meltaway Cookies at room temperature in a single layer, covered loosely with plastic wrap, for up to a day. Beyond that, I pop them in an airtight container in the fridge, where they stay fresh for 4-5 days. Just bring them back to room temp before serving—you’ll want that soft meltaway texture!

Freezing

These cookies freeze wonderfully either before or after frosting. I freeze the dough balls on a tray, then transfer them to a freezer bag. When you’re ready, bake them straight from frozen (add an extra minute or two). Frosted cookies freeze best layered with parchment between and sealed in a container to prevent frosting smudges.

Reheating

To enjoy frozen or refrigerated cookies, I let them thaw at room temperature for about 30 minutes. If you want that just-baked warmth, a quick 10-second zap in the microwave brings back softness without melting the frosting.

Frequently Asked Questions:

Can I use a different extract if I don't like peppermint?

Absolutely! You can swap the peppermint extract for almond, vanilla, or even orange extract to change up the flavor profile. Just stick to the same amount for balanced flavor.

Why is chilling the dough so important?

Chilling the dough firms it up, which prevents the cookies from spreading too much when baking and helps achieve that tender, melt-in-your-mouth texture this recipe is famous for.

Can I make these cookies vegan or dairy-free?

Yes! Substitute plant-based butter for regular butter and use a non-dairy milk for the frosting. The texture might vary slightly but they’ll still be delicious and soft.

How long do the cookies stay fresh?

Stored properly, frosted cookies keep at room temperature for about a day and up to 5 days in the fridge. Keep them covered to prevent drying out.

Final Thoughts

This Peppermint Meltaway Cookies Recipe has become one of my favorite seasonal go-tos because it hits all the right notes—softness, buttery richness, and just the right touch of peppermint without being overwhelming. Making these cookies feels like wrapping myself in a warm, festive blanket, and I hope you’ll enjoy baking and sharing them just as much as I do. So grab your mixer, get cozy, and treat yourself to these little meltaway delights—they might just become your new holiday tradition.