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 truly magical about these melt-in-your-mouth treats that instantly lift my spirits. This Peppermint Meltaway Cookies Recipe combines soft buttery goodness with a hint of fresh peppermint, making every bite feel like a cozy holiday hug.

The image shows a stack of three soft, light beige cookies, each separated by a thick layer of pale pink frosting mixed with small red and white candy pieces. The top cookie has a bite taken out, revealing a soft, crumbly inside. The frosting is creamy and slightly fluffy, with crushed candy bits scattered on top. The stack sits on a white, wavy-edged plate placed on a white marbled surface, with a few crumbs and candy pieces spread around the plate. The background is a plain light tone that softly fades 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 remember the first time I baked these peppermint meltaway cookies — the aroma filled my kitchen with such a festive vibe that it instantly became a new favorite tradition. They’re a beautiful balance of buttery softness and refreshing peppermint that’s not overpowering, just right.

Soft, but not crumbly: Thanks to the cornstarch and confectioners’ sugar, these cookies have that tender “melt away” texture you want in a special holiday treat.
Perfect peppermint flavor: A touch of peppermint extract adds freshness without being too intense — just enough to brighten every bite.
Simple to make: You don’t need fancy tools or exotic ingredients, and chilling the dough is a gamechanger for the texture.
Beautiful presentation: Topped with crushed candy canes, they look festive and taste like a winter wonderland in cookie form.

Ingredients & Why They Work

This recipe nails the meltaway effect by blending soft butter, cornstarch, and confectioners’ sugar — all working together to create that pillowy, tender crumb. Using room temperature ingredients and quality peppermint extract really takes these cookies over the top.

Flat lay of a small block of unsalted butter, a small bowl of fine confectioners' sugar, a single whole egg with a clean shell, a small white bowl of clear vanilla extract, a small white bowl of clear peppermint extract, a small white bowl of smooth milk, a small mound of all-purpose flour, a small mound of cornstarch, a small pile of baking powder, a small pile of fine salt, and a small white bowl filled with crushed red and white candy canes, all arranged symmetrically 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 unsalted butter gives you full control over the salt level, and softening it to room temperature is key for smooth creaming.
Confectioners’ Sugar: It adds sweetness and helps create the delicate texture instead of granulated sugar which can be more gritty.
Egg Yolk: Adds richness and binds the dough without weighing down the cookies.
Pure Vanilla Extract: A subtle background sweetness that complements the peppermint wonderfully.
Peppermint Extract: Use sparingly to avoid overpowering the cookies; it brightens the overall flavor.
All-Purpose Flour: Provides the structure for the cookies; spooning and leveling avoids adding too much flour, which can dry them out.
Cornstarch: The secret weapon for tenderness — it softens the flour’s protein and gives that lovely "meltaway" texture.
Baking Powder: Adds just enough lift to keep the cookies light.
Salt: Enhances all the flavors and balances the sweetness.
Milk (for frosting): Controls the frosting’s consistency — add a little at a time for perfect spreadability.
Crushed Candy Canes: Not just for garnish; they add a crunchy peppermint pop that contrasts beautifully with the soft cookie.

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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 my favorite things about this Peppermint Meltaway Cookies Recipe is how easy it is to tailor. Whether you want to dial up the peppermint or soften the sweetness, it’s kind of foolproof to tweak to your liking.

Variation: I sometimes add a bit of finely chopped dark chocolate to the frosting for a peppermint-chocolate combo – a personal favorite after a few trial runs.
Dairy-Free Version: Swapping regular butter for good-quality vegan butter and using a plant-based milk in the frosting works beautifully with no loss in texture or flavor.
Add a Color Pop: A drop of red or pink food coloring in the frosting gives that classic holiday cheer without changing the taste.

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

The image shows a white marbled surface with a cooling rack filled with two rows of plain round cookies at the bottom and one row of cookies at the top spread with light pink frosting that has a creamy, smooth texture. Next to the rack, there is a woman's hand holding a small metal spatula that is spreading the same pink frosting from a white bowl with a handle. To the left side, there is a small wooden bowl filled with crushed pink candy and two red-and-white striped candy canes resting on a white towel with thin gray stripes. The whole setup is bright and neat, with soft natural light coming from the top left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream the Butter and Sugar to Fluffy Perfection

Start by beating your softened butter on medium speed for about a minute until it’s nice and creamy. Then add the confectioners’ sugar, mixing on low briefly before cranking it up to medium-high for 2 full minutes. This light and fluffy base is what makes the cookies wonderfully tender, so don’t rush this part. Scrape down the bowl sides to make sure everything’s evenly blended.

Step 2: Mix in the Flavors and Egg Yolk

Next, beat in the egg yolk, vanilla, and peppermint extracts on high speed until smooth and combined. The colors will turn silky and beautiful — this is when you start smelling that signature peppermint scent that gets you excited.

Step 3: Add the Dry Ingredients and Chill

Lower the mixer speed and gently blend in the flour, cornstarch, baking powder, and salt. The dough will be thick and creamy — perfect! Now, don’t skip chilling. Cover the dough tightly and refrigerate for at least 30 minutes. This crucial step firms up the butter and helps the cookies keep their shape while baking.

Step 4: Shape and Bake the Cookies

Preheat your oven to 350°F (177°C) and line your baking sheets. Scoop out tablespoon-sized portions of dough, roll them into balls, and place them 3 inches apart. Flatten each gently to just under 2 inches across with your palm – they won’t spread much otherwise. Bake for 13–14 minutes until the edges look set, but be careful not to color them. The subtle look keeps their delicate nature intact.

Step 5: Prepare the Peppermint Buttercream Frosting

While the cookies cool, whip up that dreamy frosting. Beat softened butter until creamy, then add confectioners’ sugar, milk, vanilla, and peppermint extracts. Beat on high until smooth and fluffy. You can adjust the frosting thickness by adding a bit more sugar or milk. A tiny drop of red or pink food coloring adds cheer if you want. Frost the cooled cookies using a knife or spatula.

Step 6: Add Crushed Candy Cane Garnish and Enjoy!

Sprinkle crushed candy canes on the frosted cookies as soon as you spread the frosting so they stick well. Now let them sit for a few hours to “soft-set” the frosting — it’ll get just slightly firm on top but still delightfully creamy underneath. Then all that’s left is to savor every meltaway bite!

Top Tip

My experience with this Peppermint Meltaway Cookies Recipe taught me that patience really pays off. The dough chilling step is non-negotiable for the best texture. Rushing it leads to cookies that lose their characteristic tender “meltaway” quality.

Perfect Butter Temperature: Make sure your butter is softened but not melting — too soft butter makes the dough greasy and sticky.
Don’t Skip Chilling: Chilling firms the dough so the cookies don’t spread too much and keeps the crumb tender.
Flatten Dough Balls Gently: This helps the cookies bake evenly without puffing up too thick or cracking on top.
Watch Baking Time Closely: Because these cookies don’t brown much, rely on edges looking set rather than color to avoid overbaking.

How to Serve Peppermint Meltaway Cookies Recipe

peppermint meltaway cookies - Serving Suggestion

Garnishes

I always go for crushed candy canes as a garnish because they add just the perfect crunch and peppermint burst that contrasts with the soft cookie and creamy frosting. Sometimes I sprinkle a tiny pinch of edible glitter for extra holiday sparkle when it’s gift-giving season.

Side Dishes

When sharing with friends, I like to serve these cookies alongside a cup of hot cocoa or peppermint tea — the warmth complements the minty cookie flavor perfectly. They’re also fantastic with coffee for a festive afternoon treat.

Creative Ways to Present

For special occasions, I arrange the cookies on a holiday-themed platter layered with fresh pine sprigs and cranberries, creating an inviting centerpiece. Wrapping boxes with clear lids and adding a sprig of candy cane on top makes a beautiful homemade gift everyone loves.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store the cookies in an airtight container at room temperature and eat them within a day for best freshness. The frosting soft-sets nicely and keeps the cookies tender but beware that after longer storage they can lose that special meltaway texture.

Freezing

If you want to freeze, I recommend freezing the plain baked cookies (without frosting) in a single layer on a tray first. Once solid, transfer them to a freezer bag. This keeps them fresh for a couple of months. You can frost them after thawing.

Reheating

For thawed cookies, I like to warm them gently in a low oven (about 275°F for 5 minutes) — this revives that fresh-baked softness. If they’re frosted, let them come to room temp first so frosting softens beautifully.

Frequently Asked Questions:

Can I skip the peppermint extract?

Yes, you can omit the peppermint extract if you prefer a basic meltaway cookie flavor. However, the peppermint is what gives this recipe its festive and refreshing character. You might consider substituting with vanilla or almond extract if you want a different twist.

Why is it important to chill the dough?

Chilling the dough solidifies the butter, which helps the cookies hold their shape and develop their tender, meltaway texture. It also allows the flavors to meld together better. Skipping this step often results in cookies that spread too much or become crumbly.

What makes these cookies 'meltaway'?

The use of cornstarch and confectioners’ sugar instead of granulated sugar helps create a tender crumb that dissolves easily on your tongue, giving that signature meltaway sensation. The creaming technique and chilling also contribute to the soft texture.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour for a gluten-free flour blend that behaves like regular flour, such as one containing xanthan gum. I recommend checking your blend’s recommendations for 1:1 substitution, but keep in mind the texture may vary slightly, so testing is advised.

Final Thoughts

These peppermint meltaway cookies hold a special place in my holiday baking lineup. The softness, the gentle peppermint, and the sweet candy cane crunch make them stand out from everyday cookies. I promise when you try this Peppermint Meltaway Cookies Recipe, you’ll find it hard to stop at just one — a true sign of a keeper!