Peppermint Meltaway Cookies Recipe

Oh, you’re going to love this Peppermint Meltaway Cookies Recipe! I absolutely love how these cookies practically melt in your mouth with a delicate crumb and just the right hint of peppermint to make things festive without being overpowering. I’ve found that they’re the perfect treat around the holidays but honestly, anytime you want something light, buttery, and refreshingly minty, these cookies hit the spot.

When I first tried this recipe, I was hooked by how easy it is to whip up a batch and the way the crushed peppermint bits add a delightful crunch on top. You’ll find that these cookies are incredibly satisfying because they combine classic buttery flavor with a cool twist, making them a favorite at our family gatherings and a guaranteed crowd-pleaser when you want to impress without fuss.

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Ingredients You’ll Need

The ingredients for this Peppermint Meltaway Cookies Recipe come together to give you that classic delicate cookie with a peppermint punch. Most of these are pantry staples, and the peppermint extract plus crushed candy bits bring out the holiday charm effortlessly.

• All-purpose flour: Scoop and level for accuracy to get that perfect cookie structure without being too dense.
• Cornstarch: This is the secret to making your cookies melt away in your mouth – don’t skip it!
• Salt: Just a small pinch to balance sweetness and enhance flavors.
• Unsalted butter: Softened, not melted – this helps the dough cream properly for lightness.
• Powdered sugar: Using powdered sugar instead of granulated gives the cookie that tender texture.
• Peppermint extract: Adds that unmistakable cool mint flavor – a little goes a long way!
• Salted butter (for frosting): Creates a creamy, balanced frosting that’s not overly sweet.
• Half and half: Adds just enough moisture to the frosting to make it spreadable and fluffy.
• Powdered sugar (for frosting): Gives the frosting a smooth, sweet base without grit.
• Crushed peppermint bits or candy canes: Finely crushed for that festive crunch and visual pop on top.

Variations

I love making this Peppermint Meltaway Cookies Recipe my own depending on the season or my mood. You’re encouraged to experiment—trust me, it’s so fun to personalize it to suit different tastes or make it a bit healthier if you want.

• Chocolate-Dipped Variation: I once dipped half of these cookies in melted dark chocolate for an extra indulgent holiday treat – my family was obsessed!
• Almond Extract Swap: For a twist, replace half the peppermint extract with almond extract for a lovely nutty dimension.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend; I’ve found the cornstarch helps keep the texture just as tender.
• Vegan Version: Use plant-based butter and replace half and half with coconut cream for frosting, adjusting powdered sugar as needed.

How to Make Peppermint Meltaway Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together the flour, cornstarch, and salt in a bowl—this ensures everything’s evenly combined and helps give your cookies that unique melt-away texture. When I do this step, I like to sift the flour and cornstarch to avoid any lumps, which makes a noticeable difference for a smooth, tender cookie.

Step 2: Cream Butter and Sugar

In your stand mixer fitted with a paddle attachment, cream together the softened unsalted butter and powdered sugar until smooth and fluffy. This takes about 2-3 minutes on medium speed. I’ve learned that room temperature butter is key here—it blends right away without lumps or greasy spots, giving your cookies a light start.

Step 3: Add Peppermint and Combine with Dry Mix

Mix in the peppermint extract into your creamed butter and sugar. Then, on low speed, gradually add the flour mixture just until everything comes together. Be careful not to overmix because that can toughen the dough. I like to stop as soon as I see no streaks of flour—this keeps the meltaway effect perfect.

Step 4: Chill the Dough

Cover the bowl with plastic wrap and chill the dough until it’s nearly firm, about 1 hour. I usually start chilling first, then preheat the oven to 350°F during the last 15 minutes so everything is timed perfectly. This step helps the dough set up so the cookies hold their shape without spreading too much.

Step 5: Shape and Bake

Scoop the dough by the tablespoon and roll into balls, placing them 2 inches apart on an ungreased 18×13-inch baking sheet. Keep any dough you’re not using chilled to maintain easy handling. Bake for 10-13 minutes until the cookies are set and the bottoms turn a light golden brown. Let them cool on the sheet for 10 minutes before transferring to a wire rack to cool completely to avoid breakage.

Step 6: Make and Spread Frosting

While cookies cool, cream together the salted butter, half and half, peppermint extract, and powdered sugar until light and fluffy. Spread a generous layer of frosting on each cooled cookie one at a time, then immediately sprinkle crushed peppermint bits before the frosting sets to get that perfect crunch on top. I love doing this step quickly—it keeps the candy bits stuck and looking fantastic!

How to Serve Peppermint Meltaway Cookies Recipe

Garnishes

I usually keep it simple with just the crushed peppermint bits topping the frosting—it’s colorful and adds that fresh, minty crunch I adore. Sometimes, for an extra festive touch, I dust a little powdered sugar over the cookies before serving, making them look like little winter snowballs. A sprinkle of edible glitter or silver dragées can turn these into elegant party treats if you’re feeling fancy.

Side Dishes

These cookies pair beautifully with a hot cup of cocoa or a peppermint mocha for a real treat. I also like serving them alongside a simple fruit salad or a creamy vanilla ice cream to balance their sweetness when hosting a holiday spread. If you’re into tea, a nice black tea with a splash of cream complements the mint without overpowering the cookie flavor.

Creative Ways to Present

One of my favorite ways to present these is stacking them neatly in a rustic wooden box lined with parchment paper, perfect for gifting. For holiday parties, I arrange them in a festive pattern on a large serving platter with sprigs of fresh holly or pine for that cozy vibe. Wrapping individual cookies in clear cellophane tied with red and green ribbons makes them instant grab-and-go favors that everyone appreciates.

Make Ahead and Storage

Storing Leftovers

I keep these cookies fresh by storing them in an airtight container at room temperature. They stay tender for up to a week, but honestly, they rarely last that long in my house! Layering parchment paper between layers helps prevent frosting smudges and keeps them looking as good as when you made them.

Freezing

Freezing these cookies after frosting works surprisingly well. I recommend freezing them in a single layer on a baking sheet first, then transferring to an airtight container or freezer bag with parchment between layers. When you’re ready, just let them thaw in the fridge overnight to avoid melting the frosting.

Reheating

If you want to warm a cookie for that fresh-baked feel, gently heat it in the microwave for about 7-10 seconds—but be careful not to melt the frosting. I usually just enjoy them at room temperature to keep the frosting’s texture intact, but a brief warm-up is lovely when paired with coffee or hot chocolate.

FAQs

Final Thoughts

Honestly, this Peppermint Meltaway Cookies Recipe holds a special place in my heart because it’s become our go-to festive treat that’s always met with oohs and ahhs. I love sharing these with friends and family because they’re so easy to make and look as gorgeous as they taste. If you’re looking for a cookie that’s buttery, light, and bursting with peppermint cheer, I highly recommend giving this recipe a try—you won’t regret it!

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