Every year, when the air turns crisp and the holidays draw near, I find myself craving the comforting scent of peppermint wafting through my kitchen. That’s when I know it’s time to bake a batch of my favorite Peppermint Meltaway Cookies. These delicate little treats have a name that says it all — they literally melt in your mouth. With their soft, buttery texture and a refreshing hint of peppermint, they embody the cozy joy of the season in every bite.
I remember the first time I baked these cookies; the aroma alone transported me straight into a festive mood. As a baker, I love recipes that bring both simplicity and elegance to the table, and these cookies do exactly that. They’re incredibly easy to make, yet they look like something straight out of a pastry shop display. Whether I’m preparing them for a holiday party, gifting them to friends, or simply enjoying them with a cup of hot cocoa, these cookies never fail to delight.
You’ll love this recipe for so many reasons. First, it’s effortless – you can whip it up quickly with simple ingredients you probably already have at home. Second, it’s versatile – you can adjust the peppermint flavor to suit your preference or even experiment with different toppings, like crushed candy canes or white chocolate drizzle. Third, it’s affordable – there’s no need for fancy ingredients or complicated tools. Just butter, flour, sugar, and a touch of peppermint extract create pure magic.
Another reason I adore this recipe is its timeless charm. These cookies appeal to both kids and adults alike, making them perfect for family gatherings or cookie exchanges. Their melt-in-your-mouth texture comes from a delicate blend of cornstarch and powdered sugar, giving them that signature lightness that’s impossible to resist.
If you’re looking for a treat that combines simplicity, elegance, and festive flavor, Peppermint Meltaway Cookies are the answer. They’re a wonderful way to spread joy, especially during the holidays, but honestly, they’re delicious enough to enjoy any time of year.
Ingredients for Peppermint Meltaway Cookies:
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1 cup (230 g) unsalted butter, softened
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½ cup (60 g) powdered sugar
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½ teaspoon peppermint extract
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1 ¼ cups (160 g) all-purpose flour
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½ cup (60 g) cornstarch
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¼ teaspoon salt
For the Frosting:
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1 ½ cups (180 g) powdered sugar
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2 tablespoons unsalted butter, softened
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1 ½ tablespoons milk
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¼ teaspoon peppermint extract
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Crushed peppermint candies or candy canes for garnish
How to Prepare Peppermint Meltaway Cookies
Baking Peppermint Meltaway Cookies is a delightful and straightforward process. The key is to follow each step carefully, ensuring your cookies come out tender, buttery, and perfectly melt-in-your-mouth. This recipe is designed to be quick and easy, yet fully customizable, so you can adjust the flavor or decoration to your liking.
Step 1: Preheat the Oven and Prepare Baking Sheets
Start by preheating your oven to 350°F (175°C). While the oven warms, line two baking sheets with parchment paper. This prevents the cookies from sticking and ensures even baking. Using parchment also makes cleanup much easier.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, combine 1 cup of softened unsalted butter with ½ cup powdered sugar. Use an electric mixer on medium speed, beating until the mixture is light and fluffy. This usually takes about 2–3 minutes. Make sure the butter is fully softened, as this will create the silky texture that makes these cookies melt away.
Step 3: Add Peppermint Extract
Next, add ½ teaspoon of peppermint extract to the creamed butter and sugar. Beat briefly to incorporate, ensuring the flavor is evenly distributed. If you prefer a stronger peppermint taste, you can add a few extra drops, but avoid overdoing it, as it can become overpowering.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 ¼ cups all-purpose flour, ½ cup cornstarch, and ¼ teaspoon salt. The cornstarch is essential, as it gives the cookies their delicate, tender texture. Sifting these ingredients together helps prevent lumps and makes it easier to fold into the butter mixture.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture. Using a spatula or low-speed mixer, fold until just combined. Be careful not to overmix, as this can result in denser cookies. The dough should be soft but manageable.
Step 6: Shape the Cookies
Using your hands or a small cookie scoop, roll the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. If desired, gently flatten each ball with the bottom of a glass or the palm of your hand to create a more uniform shape.
Step 7: Bake the Cookies
Bake in the preheated oven for 10–12 minutes. The cookies will appear slightly firm around the edges but should remain soft in the center. Avoid overbaking, as these cookies are meant to be tender and delicate. Once baked, allow them to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Prepare the Peppermint Frosting
While the cookies are cooling, prepare the frosting by combining 1 ½ cups powdered sugar, 2 tablespoons softened butter, 1 ½ tablespoons milk, and ¼ teaspoon peppermint extract in a bowl. Beat until smooth and creamy. Adjust the consistency with a little more milk if needed.
Step 9: Frost the Cookies
Once the cookies have fully cooled, spread a thin layer of peppermint frosting on top of each one. Sprinkle crushed peppermint candies or candy canes over the frosting for a festive touch. This not only adds flavor but also creates a beautiful, seasonal presentation.
Step 10: Serve or Store
These cookies are best enjoyed the same day but can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze the unfrosted cookies in a single layer, then frost after thawing.
Tips and Customizations:
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Flavor Variations: You can replace peppermint extract with vanilla or almond extract for a different twist.
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Decorations: Drizzle melted white chocolate over the cookies for added elegance.
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Texture Adjustments: For a slightly crunchier cookie, chill the dough for 30 minutes before baking.
Why These Cookies Are Popular:
The combination of buttery texture, delicate cornstarch tenderness, and refreshing peppermint flavor makes these cookies universally loved. They’re perfect for parties, gifts, or just cozy afternoons at home. Their simplicity and versatility allow both novice and experienced bakers to achieve impressive results.
Soft Christmas Peppermints Recipe
Peppermint Meltaway Cookies are delicate, buttery treats that literally melt in your mouth. Infused with refreshing peppermint flavor and topped with a creamy frosting and crushed candy, these cookies are perfect for holidays, parties, or gifting. Their tender texture comes from a careful balance of butter, powdered sugar, and cornstarch, making them both elegant and easy to bake.
- Prep Time: 20
- Cook Time: 12
- Total Time: 32 minutes
- Yield: 24 1x
Ingredients
For the Cookies:
- 1 cup (230 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar
- ½ teaspoon peppermint extract
- 1 ¼ cups (160 g) all-purpose flour
- ½ cup (60 g) cornstarch
- ¼ teaspoon salt
For the Frosting:
- 1 ½ cups (180 g) powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 ½ tablespoons milk
- ¼ teaspoon peppermint extract
- Crushed peppermint candies or candy canes for garnish
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream 1 cup softened butter with ½ cup powdered sugar until light and fluffy (2–3 minutes).
- Mix in ½ teaspoon peppermint extract.
- Whisk together 1 ¼ cups flour, ½ cup cornstarch, and ¼ teaspoon salt in a separate bowl.
- Gradually fold dry ingredients into butter mixture until just combined.
- Shape dough into 1-inch balls and place 2 inches apart on baking sheets. Optionally flatten slightly.
- Bake for 10–12 minutes until edges are slightly firm but centers remain soft. Cool on sheets 5 minutes, then transfer to wire rack.
- For frosting, beat 1 ½ cups powdered sugar, 2 tablespoons butter, 1 ½ tablespoons milk, and ¼ teaspoon peppermint extract until smooth.
- Frost cooled cookies and sprinkle crushed peppermint candies on top.
- Serve immediately or store unfrosted for later.
Notes
Chill dough for 20–30 minutes before baking for less spreading.
Cookies can be frozen unbaked for up to 3 months. Frost after thawing.
Adjust peppermint extract to taste; a few extra drops intensify flavor.
FAQs – Peppermint Meltaway Cookies
Q1: Can I make these cookies ahead of time?
Yes, you can prepare the dough in advance. Store it in an airtight container in the refrigerator for up to 2 days. When ready to bake, let the dough sit at room temperature for 10–15 minutes before shaping and baking.
Q2: Can I freeze the cookies?
Absolutely. Freeze the unbaked dough balls in a single layer on a tray, then transfer them to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding an extra 1–2 minutes to the baking time.
Q3: Can I use regular sugar instead of powdered sugar?
Powdered sugar is essential for the delicate, melt-in-your-mouth texture. Using regular granulated sugar will result in a firmer, less tender cookie.
Q4: Can I substitute peppermint extract with other flavors?
Yes, you can use vanilla, almond, or even citrus extracts. However, peppermint pairs best with the buttery, tender base of these cookies for a classic holiday flavor.
Q5: How should I store frosted cookies?
Store frosted cookies in a single layer in an airtight container at room temperature for up to 5 days. Avoid stacking them to prevent smudging the frosting.
Q6: How do I prevent cookies from spreading too much?
Chill the dough for 20–30 minutes before baking and avoid over-creaming the butter and sugar. This keeps the cookies soft but properly shaped.