Peppermint Meltaway Cookies Recipe

Introduction

Peppermint Meltaway Cookies are tender, buttery treats with a refreshing peppermint flavor. Soft and delicate, they melt in your mouth and are perfect for the holiday season or any time you crave a minty sweet.

Ingredients

• 1 1/4 cups (178g) all-purpose flour (scoop and level)
• 1/2 cup (68g) cornstarch (scoop and level)
• 1/4 tsp salt
• 1 cup (226g) unsalted butter, softened
• 1/2 cup (68g) powdered sugar
• 1/2 tsp peppermint extract
• 2 Tbsp (28g) salted butter, softened
• 2 Tbsp half and half
• 1/4 tsp peppermint extract
• 1 1/2 cups (200g) powdered sugar
• 1/4 cup (42g) finely crushed peppermint bits or candy canes

Instructions

1. Step 1: In a mixing bowl, whisk together the flour, cornstarch, and salt. Set aside.
2. Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter and powdered sugar until combined.
3. Step 3: Mix in 1/2 teaspoon peppermint extract. With the mixer on low speed, slowly add the flour mixture and mix just until combined.
4. Step 4: Cover the bowl with plastic wrap and chill until nearly firm, about 1 hour. Begin preheating the oven to 350°F (175°C) during the last 15 minutes of chilling.
5. Step 5: Scoop the dough by level tablespoons, shaping each into a ball. Place the cookies on an ungreased 18 by 13-inch baking sheet, spacing them about 2 inches apart. Keep any dough not being baked chilled.
6. Step 6: Bake in the preheated oven until the cookies are set and the bottoms are lightly golden, about 10 to 13 minutes. Let cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: In the stand mixer bowl, cream together the salted butter, half and half, 1/4 teaspoon peppermint extract, and powdered sugar until light and fluffy.
8. Step 8: Spread frosting over each cooled cookie one at a time. Immediately sprinkle crushed peppermint bits over the frosting before it begins to set. Repeat with all the cookies.
9. Step 9: Store the frosted cookies in an airtight container at room temperature.

Tips & Variations

• For extra peppermint flavor, substitute half the cornstarch with finely crushed peppermint candies mixed into the dough.
• You can swap peppermint extract with vanilla for a classic meltaway cookie version.
• Chilling the dough well helps the cookies hold their shape and improves texture.
• Use cookie scoops for consistent-sized cookies to ensure even baking.

Storage

Store these cookies in an airtight container at room temperature for up to one week. The frosting may soften slightly over time but remains delicious. For longer storage, freeze unfrosted cookies in a sealed bag for up to 3 months and frost after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but the texture may be slightly different due to the cornstarch content.

Why do these cookies use cornstarch?

Cornstarch helps create a tender, melt-in-your-mouth texture by softening the flour’s proteins, resulting in lighter, more delicate cookies.

Peppermint Meltaway Cookies Recipe

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★★★★★

4.8 from 251 reviews

• Author: Elara
• Total Time: 1 hour 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Peppermint Meltaway Cookies are delicate, buttery shortbread treats with a refreshing peppermint flavor. Soft and tender, they are topped with a creamy peppermint frosting and a sprinkle of crushed peppermint bits for a festive, melt-in-your-mouth experience perfect for holiday celebrations.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups (178g) all-purpose flour (scoop and level)
• 1/2 cup (68g) cornstarch (scoop and level)
• 1/4 tsp salt

Cookie Dough

• 1 cup (226g) unsalted butter, softened
• 1/2 cup (68g) powdered sugar
• 1/2 tsp peppermint extract

Frosting

• 2 Tbsp (28g) salted butter, softened
• 2 Tbsp half and half
• 1/4 tsp peppermint extract
• 1 1/2 cups (200g) powdered sugar
• 1/4 cup (42g) finely crushed peppermint bits or candy canes

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Instructions

1. Prepare dry ingredients: In a mixing bowl, whisk together all-purpose flour, cornstarch, and salt. Set this mixture aside for later use.
2. Cream butter and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the unsalted butter and powdered sugar until the mixture is well combined and fluffy.
3. Add peppermint and flour mixture: Mix in peppermint extract. Then, with the mixer on low speed, slowly add the dry flour mixture, mixing just until combined to form the cookie dough.
4. Chill the dough: Cover the bowl with plastic wrap and chill the dough until nearly firm, about 1 hour. During the last 15 minutes of chilling, preheat the oven to 350°F (175°C).
5. Form and bake cookies: Scoop out the dough using a tablespoon measure, shaping each scoop into a ball. Place the dough balls on an ungreased 18 x 13-inch baking sheet, spacing them 2 inches apart. Keep any unused dough chilled. Bake the cookies in the preheated oven for 10 to 13 minutes until they are set and the bottoms turn lightly golden brown. Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
6. Make the frosting: In the stand mixer bowl, cream together salted butter, half and half, peppermint extract, and powdered sugar until the frosting is light and fluffy.
7. Frost and decorate cookies: Spread the frosting over cooled cookies one at a time. Immediately after frosting each cookie, sprinkle crushed peppermint bits on top before the frosting begins to set. Repeat this process with all cookies.
8. Store the cookies: Keep the cookies in an airtight container at room temperature to maintain freshness.

Notes

• Use room temperature butter for easier creaming and better texture.
• Ensure not to overmix the dough once flour is added to keep cookies tender.
• Keep leftover dough chilled to maintain shape and prevent sticking while baking.
• Crushed peppermint bits add a festive look and a refreshing crunch.
• Cookies can be stored at room temperature for up to 5 days in an airtight container.

• Prep Time: 15 minutes
• Cook Time: 10-13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peppermint cookies, Meltaway cookies, Holiday cookies, Shortbread, Peppermint frosting, Christmas cookies