Imagine biting into a cookie that just melts on your tongue, leaving a fresh cool peppermint kiss behind — that’s exactly what I get with this Peppermint Meltaway Cookies Recipe. These delicate treats are the perfect holiday magic or anytime you want a cozy, minty indulgence.
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Why You'll Love This Recipe
I have a soft spot for meltaway cookies, but the peppermint twist on this recipe makes it truly standout. I’d be making these year-round if I could! They’re simple to whip up, have a tender crumb, and that frosting with crushed peppermint candies is like a dreamy winter wonderland on a plate.
- Light and Tender Texture: These cookies literally melt in your mouth — not too dense, just perfectly soft.
- Refreshing Peppermint Flavor: The peppermint extract packs a bright, yummy punch without overpowering.
- Easy Frosting Finish: The creamy frosting balances the crumbly cookie with just enough sweetness and peppermint zing.
- Great for Gifting or Parties: They look festive with crushed candy garnish and hold up well on the counter for sharing.
Ingredients & Why They Work
The magic of this Peppermint Meltaway Cookies Recipe is in simple, quality ingredients that come together for a silky, soft dough and a luscious frosting topping. Here’s why each component matters:
- Unsalted Butter: Makes the dough tender and creamy; very soft butter blends best for smooth batter consistency.
- Sweetened Condensed Milk: Adds moisture and sweetness, giving the cookies that meltaway texture.
- Peppermint Extract: The star flavor! Use good quality extract for bright, fresh minty notes.
- Cornstarch: Key to the delicate crumb—acts like a softening agent so cookies aren’t tough.
- Powdered Sugar: Keeps the frosting smooth and sweet without graininess.
- Heavy Cream: Adds richness and helps the frosting reach the perfect spreadable consistency.
- Crushed Peppermint Candies: Gorgeous garnish that adds a little crunch and festive flair.
Make It Your Way
I love how versatile this Peppermint Meltaway Cookies Recipe can be. Sometimes I add a little crushed candy cane inside the dough for extra texture, or play with extracts to switch up the flavor profile. You should definitely make it yours!
- Variation: One of my personal favorites is swapping peppermint extract for almond or lemon extract, especially if you want a less minty, more delicate twist.
- Dietary Adaptation: I’ve experimented with vegan butter substitutes and while the texture changes slightly, the cookies are still delicious and melt-in-your-mouth.
- Seasonal Changes: Around Christmas, I sprinkle red and green nonpareils along with the crushed peppermint for a festive flair.
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe
Step 1: Blend the Butter, Condensed Milk, and Peppermint
Start by making sure your unsalted butter is very soft but not melted — it should feel like a smooth cream when you press with your finger. Beat it together with the sweetened condensed milk and peppermint extract on medium-high speed until it becomes completely smooth with no lumps. This step ensures your cookies have that irresistible silky texture.
Step 2: Gently Fold in the Cornstarch
Add the cornstarch to your wet mixture and mix on low speed until everything is incorporated and the dough feels like thick peanut butter — soft yet able to hold its shape. If it feels too sticky, add a tablespoon or two more cornstarch, but beware of adding too much or the cookie flavor will dull.
Step 3: Scoop and Bake
Using a tablespoon scoop, portion the dough onto a parchment-lined baking sheet, spacing the cookies about 2 inches apart. Bake at 350°F for 10-12 minutes until the edges are just starting to turn golden. Don’t overbake—you want these cookie edges light and delicate, not crunchy.
Step 4: Make the Peppermint Frosting
While the cookies cool, mix your frosting ingredients — powdered sugar, melted butter, heavy cream, and peppermint extract — until thick and smooth. Adjust the cream or sugar to get a spreadable consistency that still holds shape on top of the cookies.
Step 5: Frost and Garnish
Spread about 2 teaspoons of frosting on each cookie and finish with a sprinkle of crushed peppermint candies for that classic festive crunch. Let the frosting set slightly before serving. They look stunning on a plate or in a gift box!
Top Tip
Over the years, I’ve learned a few tricks that really make this Peppermint Meltaway Cookies Recipe shine and keep your cookies tender and lovely.
- Butter Temperature: Make sure your butter is soft but not melted. Too hard and it won’t blend properly; too soft and it’ll ruin the texture.
- Don’t Overmix: Mix just until combined to avoid introducing air, which can make the cookies flat or tough.
- Cornstarch Balance: When adjusting the dough texture, add cornstarch in small increments — too much will make cookies taste chalky.
- Frosting Consistency: Adjust the frosting’s thickness carefully, adding heavy cream or powdered sugar bit by bit, so it’s easy to spread but holds design.
How to Serve Peppermint Meltaway Cookies Recipe
Garnishes
I’m often drawn to crushed red and white peppermint candies for garnish — they add the perfect little crunch and festive look. Sometimes, I toss a tiny sprinkle of edible glitter or a hint of finely chopped dark chocolate for a grown-up twist.
Side Dishes
These meltaway cookies pair beautifully with a warm cup of cocoa, a minty latte, or even a light herbal tea. For gatherings, I like to set them next to a cheese board with mild cheeses and fresh fruit for a lovely contrast.
Creative Ways to Present
For holidays, I arrange these cookies on a festive tray lined with pine sprigs and place little peppermint sticks around. Gift boxes tied with red ribbons and a sprig of rosemary make them irresistible holiday presents. You can even plate them in little paper snowflake cups for a charming touch.
Make Ahead and Storage
Storing Leftovers
I keep leftover peppermint meltaways in a single layer in an airtight container on the counter for up to two days. Since these cookies are delicate, stacking can cause frosting smudging or breakage, so a single layer is best for keeping them pristine.
Freezing
Because of their tender texture and frosting, I don’t recommend freezing these cookies. They don’t hold up well and can become crumbly or lose flavor after thawing.
Reheating
If you want to warm them slightly, I gently heat them in a 200°F oven for just 3-5 minutes — this softens the cookie and brings out the peppermint aroma without melting the frosting.
Frequently Asked Questions:
Sweetened condensed milk is key to the meltaway texture because it adds both moisture and sweetness. Regular milk won't provide enough sweetness or body, so the cookies may turn out dry or crumbly.
If your cookie dough is too sticky, add cornstarch one tablespoon at a time until it reaches a thick, peanut-butter-like consistency that holds its shape but remains soft. Avoid adding too much or the cookies will taste powdery.
You can prepare the frosting up to three days ahead and keep it refrigerated. Just bring it to room temperature and whisk before using. The cookies are best baked fresh but can be stored on the counter for two days.
Start by adding ⅛ teaspoon peppermint extract and taste your frosting before adding more. This way, you control how minty the cookies become, whether subtle or bold.
Final Thoughts
Honestly, this Peppermint Meltaway Cookies Recipe has become one of my go-to favorites when I want a cozy, impressive treat without fuss. I hope you enjoy making and sharing these cookies just as much as I do — they have that special ability to bring smiles and warm memories every time. Give them a try, and you might find yourself baking these delicate, minty wonders well beyond the holidays!
Print
Peppermint Meltaway Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Peppermint Meltaways Cookies are delicate, buttery treats infused with refreshing peppermint flavor and topped with a creamy peppermint frosting and crushed candies. These melt-in-your-mouth cookies are perfect for holiday celebrations or anytime you want a festive sweet snack.
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 as needed)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (depending on preferred peppermint flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the very soft unsalted butter, sweetened condensed milk, and peppermint extract. Using a handheld mixer on medium-high speed, beat until smooth and no lumps of butter remain.
- Add Cornstarch: Add the cornstarch to the wet ingredients and mix on low speed until fully incorporated and the batter is smooth. If the dough feels too soft or sticky, add 1-2 tablespoons additional cornstarch until the dough has a thick peanut butter-like consistency.
- Scoop Cookies: Use a 1 tablespoon cookie scoop to portion level scoops of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for slight spreading.
- Bake Cookies: Bake the cookies for 12 minutes, or until they are just lightly golden around the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: While cookies are baking and cooling, prepare the frosting by combining powdered sugar, melted and cooled butter, heavy cream, and peppermint extract in a medium bowl. Beat until thick and smooth. Adjust consistency 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 and Garnish: Spread about 2 teaspoons of frosting onto each cooled cookie and sprinkle with crushed peppermint candies for garnish.
- Serve and Store: Serve the frosted cookies immediately. Store any leftovers in an airtight container in a single layer on the counter for up to 2 days. Do not freeze due to their delicate texture.
Notes
- Use very soft room temperature butter, not melted, for best texture. Warm slightly if too firm.
- Adjust cornstarch carefully to achieve a dough consistency like thick peanut butter that holds shape but is still tender.
- Do not overmix dough to avoid flat and tough cookies; the dough should be soft and slightly crumbly.
- This recipe makes about 12 cookies; double the recipe easily for a larger batch.
- Frosting peppermint flavor can be adjusted to taste; start with ⅛ teaspoon and add more as desired.
- You can substitute homemade frosting with store-bought vanilla frosting mixed with peppermint extract and crushed candy canes for convenience.
- Frosting can be made ahead and stored in the refrigerator for up to 3 days; let it come to room temperature and whisk before use.
- Do not freeze the cookies as their delicate texture might be compromised.
- For flavor variations, try lemon, vanilla, or almond extract instead of peppermint in the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 35 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
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