Peppermint Meltaway Cookies Recipe – Soft, Minty, and Oh-So Cozy

There’s something about the smell of peppermint and warm butter that turns my kitchen into a hug. Right away, these Peppermint Meltaway Cookies fill the air with a bright, cool aroma that makes you smile, and then keeps you coming back for another bite. I often make a batch while the kids wrap gifts, and meanwhile they sneak one or two as they pass through the kitchen. If you love soft, tender cookies with a light peppermint kiss, you’ll feel right at home here. (PS — if you adore peppermint desserts, check out this fun twist on chocolate-peppermint crinkles while you wait.)

Why You’ll Love It

• Quick and easy to make, so you can bake between errands.
• Comforting homemade flavor with a crisp peppermint finish.
• Made with simple, pantry-friendly ingredients that almost always sit in my fridge.
• Great for gifting, cookie swaps, or a cozy night in.
• Always a crowd-pleaser that melts gently on your tongue.

Ingredients You’ll Need

• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch — gives the cookies that tender, melt-in-your-mouth texture.
• 1/4 tsp salt
• 1 cup unsalted butter (softened) — use unsalted butter so you can control the salt.
• 1/2 cup powdered sugar
• 1/2 tsp peppermint extract
• 2 Tbsp salted butter (softened) — a touch of salted butter brightens the frosting.
• 2 Tbsp half and half — adds creaminess to the frosting.
• 1/4 tsp peppermint extract
• 1 1/2 cups powdered sugar — for a silky, smooth frosting.
• 1/4 cup finely crushed peppermint bits or candy canes — for crunch and sparkle.

(If you want another peppermint-chocolate mashup later, try this peppermint-patty-stuffed chocolate cookie recipe for inspiration.)

How to Make It

1. First, whisk together the flour, cornstarch, and salt in a bowl; set it aside. The dry mix smells faintly sweet and soft.
2. Next, in a stand mixer, cream the softened unsalted butter with 1/2 cup powdered sugar until the mixture is light and fluffy. You’ll see it turn pale and feel airy between your fingers.
3. Then add 1/2 teaspoon peppermint extract, and beat briefly so the mint scent brightens the butter.
4. After that, gradually mix in the dry ingredients until just combined. The dough should hold together but stay soft. If it feels sticky, chill it a touch longer. (For extra peppermint treats, try topping these with a chocolate drizzle like in this triple-chocolate-peppermint cookies idea.)
5. Cover and chill the dough for one hour. Meanwhile, preheat the oven to 350°F during the last 15 minutes of chilling so everything finishes at the same cozy time.
6. Shape tablespoon-sized balls of dough and place them on an ungreased baking sheet, spacing them apart so they don’t touch. They’ll flatten just slightly while baking.
7. Bake for 10–13 minutes until set and the edges look faintly golden; you’ll smell that sweet-menthol perfume in the air. Let them cool on a wire rack so they firm up just right.
8. For the frosting, cream together 2 Tbsp salted butter, half and half, 1/4 tsp peppermint extract, and 1 1/2 cups powdered sugar until the frosting is light and silky. It should spread easily without sliding off.
9. Finally, frost cooled cookies and top with finely crushed peppermint bits. The peppermint pieces add a lovely crunch against the soft cookie.

Kitchen Tips

• Time-saver: Make the dough a day ahead and keep it chilled; then bake fresh the next day for warm cookies in minutes.
• Common fix: If your dough spreads too much, add a tablespoon more flour and chill it longer; this keeps cookies round and tender.
• Flavor twist: Swap half the peppermint extract in the frosting for a teaspoon of vanilla for a softer mint note, or add a little melted dark chocolate on half the cookies for a striped look.

(Also, if you ever want a nutty contrast on your dessert table, these almond-joy-cookies are a lovely companion.)

Serving Ideas

• Serve warm with a mug of hot cocoa, or bring them to a holiday cookie exchange for instant smiles.
• For a pretty platter, dust a few cookies with extra powdered sugar and scatter mint sprigs around the plate.
• Make mini cookie sandwiches with frosting in the middle for a fun party treat.

Storing & Leftovers

• Store in an airtight container at room temperature for up to 3 days, and then refrigerate if you keep them longer.
• Freeze unfrosted dough balls for up to 3 months; thaw and bake when you want fresh cookies.
• Leftover idea: Turn two cookies into a little sandwich and press extra crushed peppermint inside for an extra festive bite.

FAQs

Q: Can I make this ahead of time?
A: Definitely! The dough chills well, and frosting keeps separately for a day or two.

Q: Can I swap any ingredients?
A: Of course — you can swap half and half for milk, and the cookies still taste great; Peppermint Meltaway Cookies are forgiving.

Q: What’s the best way to serve it?
A: Serve them slightly warm so the frosting softens and the mint scent blooms.

Q: How do I know it’s perfectly cooked?
A: Look for set tops and faintly golden edges, and smell that minty, buttery aroma — that’s your cue!

(If you like playful swaps, check out this brown-sugar-cookies-with-maple-glaze for more cozy flavors.)

Final Thoughts

I make Peppermint Meltaway Cookies every winter because they remind me of quiet evenings with holiday lights on and soft music in the background. They are simple to pull together, yet they feel special, and everyone always asks for the recipe. So, bake a batch, breathe in that minty warmth, and share them with someone you love — those little moments are what cooking is all about. Enjoy your Peppermint Meltaway Cookies.

Conclusion

If you want a few more technique notes or a slightly different take, I like this version from Peppermint Meltaway Cookies – Sally’s Baking for texture tips. Also, for another frosting idea and pretty photos, see Peppermint Meltaway Cookies – Cooking Classy.

Peppermint Meltaway Cookies

These soft and tender cookies are infused with peppermint, perfect for holiday gifting and cozy nights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 1 hour hr 13 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 90

Ingredients Method Notes

Ingredients

  

Cookie Dough Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch Gives the cookies that tender, melt-in-your-mouth texture.
• 1/4 tsp salt
• 1 cup unsalted butter (softened) Use unsalted butter so you can control the salt.
• 1/2 cup powdered sugar
• 1/2 tsp peppermint extract

Frosting Ingredients

• 2 Tbsp salted butter (softened) A touch of salted butter brightens the frosting.
• 2 Tbsp half and half Adds creaminess to the frosting.
• 1/4 tsp peppermint extract
• 1 1/2 cups powdered sugar For a silky, smooth frosting.
• 1/4 cup finely crushed peppermint bits or candy canes Adds crunch and sparkle.

Method

 

Preparation

1. Whisk together the flour, cornstarch, and salt in a bowl; set it aside.
2. In a stand mixer, cream the softened unsalted butter with 1/2 cup powdered sugar until light and fluffy.
3. Add 1/2 teaspoon peppermint extract and beat briefly.
4. Gradually mix in the dry ingredients until just combined.
5. Cover and chill the dough for one hour.
6. Preheat the oven to 350°F during the last 15 minutes of chilling.

Baking

1. Shape tablespoon-sized balls of dough and place them on an ungreased baking sheet.
2. Bake for 10–13 minutes until set and edges are faintly golden.
3. Let them cool on a wire rack.

Frosting

1. Cream together 2 Tbsp salted butter, half and half, 1/4 tsp peppermint extract, and 1 1/2 cups powdered sugar until light and silky.
2. Frost the cooled cookies and top with finely crushed peppermint bits.

Notes

Make the dough a day ahead and keep it chilled; bake fresh the next day. If your dough spreads too much, add a tablespoon more flour and chill it longer.