If you are on the hunt for a delicate, melt-in-your-mouth treat that perfectly balances cool peppermint with a buttery, soft crumb, then you must try this Peppermint Meltaway Cookies Recipe. These cookies are the epitome of holiday cheer and comfort, blending a tender, crumbly base with a light peppermint frosting that will make your taste buds sing. Whether you’re baking for a festive gathering or simply craving a sweet, refreshing snack, these meltaway cookies are sure to become your go-to delight.
Ingredients You’ll Need
Gathering your ingredients is the first joyful step. Each component plays a key role, from creating a buttery foundation to infusing that unmistakable peppermint essence. It’s amazing how simple ingredients come together to create such magic on the palate.
- 1 cup unsalted butter, softened: Provides the rich, tender texture fundamental to meltaway cookies.
- 1/2 cup powdered sugar: Sweetens and helps create a delicate crumb without graininess.
- 1/2 tsp peppermint extract: Adds a refreshing, cool flavor that’s the star of this recipe.
- 1 1/4 cups all-purpose flour: The structural base that holds everything together perfectly.
- 1/2 cup cornstarch: Gives the cookies that signature melt-in-your-mouth softness.
- 1/4 cup unsalted butter, softened: Used in the frosting to add creamy richness.
- 1 cup powdered sugar: For the frosting, ensuring it’s smooth and sweet.
- 1-2 tbsp milk (adjust for consistency): Helps create the perfect frosting texture—thick but spreadable.
- 1/4 tsp peppermint extract: To intensify the frosting’s peppermint punch.
- Optional: Few drops of pink or red food coloring: Adds a festive touch to your frosting.
- Crushed peppermint candies or candy canes: For a crunchy, colorful garnish that screams holiday spirit.
How to Make Peppermint Meltaway Cookies Recipe
Step 1: Prepare the Cookie Dough
Begin by creaming together 1 cup of softened unsalted butter with 1/2 cup powdered sugar until the mixture is smooth and light. This step is essential to achieving that melt-in-your-mouth softness. Add 1/2 teaspoon peppermint extract next, stirring gently to infuse the dough with that refreshing minty aroma.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together 1 1/4 cups all-purpose flour and 1/2 cup cornstarch. Cornstarch is a secret ingredient here, helping make the cookies tender and crumbly rather than tough or dense.
Step 3: Form the Dough
Gradually add the dry ingredients into the butter mixture, mixing just until fully combined. Overmixing can lead to chewy cookies, which we want to avoid for this delicate recipe. Once combined, chill the dough for about 20 minutes—it will be easier to handle and the flavors get even better.
Step 4: Shape and Bake
Preheat your oven to 350°F (175°C). Roll the chilled dough into small balls about one inch in diameter and place them spaced evenly on a parchment-lined baking sheet. Gently flatten each ball with the palm of your hand or the bottom of a glass. Bake for 12-15 minutes or until the edges are just starting to turn a very light golden color. The cookies may seem underbaked, but this ensures their signature meltaway texture.
Step 5: Prepare the Frosting
While the cookies cool, whip together 1/4 cup softened unsalted butter and 1 cup powdered sugar until creamy. Add 1/4 teaspoon peppermint extract and 1-2 tablespoons of milk, adjusting to get a smooth, spreadable frosting. If you want that holiday pop, add a few drops of pink or red food coloring now.
Step 6: Frost and Garnish
Once completely cooled, spread a generous layer of the peppermint frosting onto each cookie. Immediately sprinkle crushed peppermint candies or candy canes on top for a delightful crunch and a festive look. Let the frosting set before serving.
How to Serve Peppermint Meltaway Cookies Recipe
Garnishes
The crushed peppermint candies are not just decorative—they add a wonderful contrast in texture and amplify the mint flavor. You can also dust the cookies lightly with powdered sugar for an elegant snowy effect perfect for winter celebrations.
Side Dishes
These cookies pair beautifully with a warm cup of cocoa or a creamy peppermint mocha. They also complement sharp cheeses and fresh fruit during a festive dessert spread, offering a sweet counterpoint to savory bites.
Creative Ways to Present
Try stacking the cookies with a layer of frosting between, creating petite sandwich cookies. Or serve them on a platter lined with evergreen sprigs and cinnamon sticks for a beautiful holiday centerpiece. Wrapping them in cellophane tied with a festive ribbon also makes them charming gifts for friends and family.
Make Ahead and Storage
Storing Leftovers
These cookies hold up well in an airtight container at room temperature for up to a week. Keeping them properly sealed ensures the meltaway texture stays intact and the frosting remains fresh without becoming sticky or dry.
Freezing
You can freeze the unfrosted cookies once baked and cooled by placing them in a single layer on a baking sheet until frozen, then transferring to a freezer bag. Thaw at room temperature before frosting. If you want to freeze frosted cookies, flash freeze them first, then wrap individually to prevent sticking, but consume within a month for best flavor.
Reheating
These cookies are best enjoyed fresh or at room temperature. If desired, warm gently in a microwave for 5-10 seconds to soften before eating but avoid overheating, as it can melt the frosting or dry out the cookie texture.
FAQs
Can I substitute peppermint extract with another flavor?
Absolutely! While peppermint is signature to this recipe, you can try vanilla or almond extract for a different twist. Just keep in mind it will change the overall refreshing character of the cookies.
What if I don’t have cornstarch? Can I leave it out?
Cornstarch is crucial for that soft, meltaway texture. Omitting it will make the cookies more firm and less delicate. If necessary, you can substitute with an equal amount of potato starch or tapioca starch.
How do I make the frosting thicker or thinner?
Add milk one teaspoon at a time to thin the frosting, making it easier to spread. To thicken it, add a little more powdered sugar gradually until you reach the desired consistency.
Can I make the dough in advance?
Yes! The dough can be made up to 2 days ahead and stored tightly wrapped in the refrigerator. Let it sit at room temperature for about 10 minutes before shaping for easier handling.
Why do my cookies spread too much while baking?
Make sure your butter is softened but not melted, and that your dough is well chilled before baking. Also, avoid overmixing as this can cause the cookies to spread too thin during baking.
Final Thoughts
There’s something undeniably charming about the Peppermint Meltaway Cookies Recipe: it’s a perfect blend of simple ingredients and joyful flavors that come together to create magic in your kitchen. Once you try these, they’ll become a cherished tradition for every festive season or whenever you crave a special, melt-in-your-mouth treat. So go ahead, bake a batch and spread the peppermint cheer!
Print
Peppermint Meltaway Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 35 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Meltaway Cookies are delicate, buttery, and melt in your mouth with a refreshing peppermint flavor. Perfect for holiday gatherings or any time you crave a light, festive treat, these cookies combine a tender shortbread base with a creamy peppermint frosting and a sprinkle of crushed peppermint candies.
Ingredients
Cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 tsp peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
Frosting
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1–2 tbsp milk (adjust for consistency)
- 1/4 tsp peppermint extract
- Optional: Few drops of pink or red food coloring
Topping
- Crushed peppermint candies or candy canes
Instructions
- Prepare the cookie dough: In a large mixing bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar until light and fluffy. Stir in 1/2 teaspoon peppermint extract. Gradually add 1 1/4 cups all-purpose flour and 1/2 cup cornstarch to the mixture, blending until a soft dough forms.
- Shape and chill dough: Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Preheat oven and prepare baking sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Form the cookies: Roll the dough into small 1-inch balls and place them spaced apart on the prepared baking sheet. Slightly flatten each ball with the bottom of a glass or your palm.
- Bake the cookies: Bake in the preheated oven for 15-18 minutes or until the edges are set but not browned. The cookies will look pale and soft.
- Cool the cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a mixing bowl, beat 1/4 cup softened unsalted butter until creamy. Gradually add 1 cup powdered sugar, then add 1/4 teaspoon peppermint extract and 1 to 2 tablespoons of milk to reach desired consistency. Optionally, add a few drops of pink or red food coloring for a festive touch and mix until smooth.
- Frost the cookies: Once cookies are completely cooled, spread or pipe the peppermint frosting on each cookie.
- Add the toppings: Immediately after frosting, sprinkle crushed peppermint candies or candy canes over the cookies to garnish and add a refreshing crunch.
- Set and serve: Allow frosting to set slightly before serving. Store cookies in an airtight container at room temperature for up to one week.
Notes
- For best results, chill the dough well before baking to help maintain the shape of the cookies.
- You can substitute peppermint extract with vanilla extract if preferred, but peppermint is key to the classic flavor.
- If you don’t have cornstarch, you can use more all-purpose flour but the texture might be less tender.
- Adjust milk slowly in the frosting to avoid it being too runny.
- Store baked and frosted cookies in a cool, dry place and avoid stacking to keep frosting intact.
