Peppermint Meltaway Cookies Recipe – Soft, Cool, and Comforting Holiday Bites

Introduction
The moment these Peppermint Meltaway Cookies slide into the oven, the kitchen fills with a sweet, minty warmth that always tugs at my heart. Within the first 100 words I must tell you: Peppermint Meltaway Cookies smell like cozy afternoons by the window, and they pair perfectly with a steaming mug of cocoa. I remember making them with my grandmother — we would laugh as powdered sugar dusted our sleeves — and I hope this recipe brings you that same cozy comfort. If you love peppermint desserts, you might also enjoy this playful twist on peppermint patties in the kitchen: Peppermint Patty Stuffed Chocolate Cookies.

Why You’ll Love It

• Quick and easy to make, even on a busy afternoon.
• Comforting homemade flavor with a crisp peppermint finish.
• Made with simple pantry ingredients you probably already have.
• Great for holiday plates, cookie swaps, or a quiet night by the fire.
• Always a crowd-pleaser because they’re soft, cool, and slightly crunchy on top.

Ingredients You’ll Need

• 1 C salted butter (at room temperature) — makes the cookie tender; use room-temp butter for easy creaming.
• 1/2 C powdered sugar — gives that melt-in-your-mouth texture.
• 1 tsp peppermint extract — start light and add more to taste.
• 1 & 1/2 C all purpose flour (spooned and levelled*) — measure gently so the dough stays soft.
• 1/2 C cornstarch — this is the secret for the meltaway texture.
• 2 tbsp salted butter (at room temperature) — for the glaze; room-temp again helps it whip smooth.
• 2 tbsp milk — thins the glaze to the perfect coating.
• 1 & 1/2 C powdered sugar — for the glaze; sift if lumpy.
• 1/2 tsp peppermint extract — subtle boost for the glaze.
• 3 tbsp crushed candy canes — for that festive crunch and color.

Chef note: spoon and level your flour for accuracy. Also, if you prefer less salt, swap in unsalted butter and add a pinch of salt to taste.

How to Make It
Preheat oven to 350F and line baking sheets with parchment paper. This helps the bottoms cook evenly, and it makes cleanup faster.

Cookie Base

1. In a large bowl, cream 1 C room-temperature salted butter with 1/2 C powdered sugar until light and fluffy, about 2–3 minutes. You’ll smell the butter sweeten, and the mixture will look pale and airy.
2. Beat in 1 tsp peppermint extract so the mint scent lifts up and teases your nose.
3. Sift together 1 & 1/2 C all purpose flour (spooned and levelled*) and 1/2 C cornstarch, then fold them gently into the butter mixture. The dough will feel soft and just slightly crumbly, but it should hold when pressed.
4. Roll dough into 1-inch balls with lightly floured hands. Place them on the prepared baking sheet, spacing about 2 inches apart. They won’t spread much, so you can fit a few per tray.
5. Bake at 350F for 10–12 minutes, or until the edges set and the bottoms turn just a shade golden. You’ll smell sweet mint and warm butter when they’re ready. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack.

Decorating the Cookies

1. While the cookies cool, make the glaze: beat 2 tbsp room-temperature salted butter with 2 tbsp milk until smooth. Then, gradually whisk in 1 & 1/2 C powdered sugar until the glaze thickens and becomes glossy. Stir in 1/2 tsp peppermint extract. If the glaze is too thick, add a teaspoon of milk at a time.
2. Dip the top of each cooled cookie into the glaze, or spoon a small pool onto each cookie and spread gently. The glaze should set but stay soft.
3. Immediately sprinkle 3 tbsp crushed candy canes over the glaze so they stick and create a pretty, crunchy finish. The crushed candy melts slightly into the glaze, giving a little sparkle and that signature peppermint snap.
4. Let the cookies rest until the glaze firms up, about 20–30 minutes. Then, enjoy the sweet, minty crumble.

Kitchen Tips

• Save time: chill the dough for 15 minutes to make rolling easier, and bake multiple trays while one cools.
• Fix for crumbly dough: if your dough feels too dry, add 1 tsp milk at a time until it holds together.
• Flavor twist: fold a handful of mini chocolate chips into the dough for a Peppermint Meltaway Cookies and chocolate mash-up, inspired by other festive treats like Triple Chocolate Peppermint Cookies.

Serving Ideas
These cookies shine at family dinners, Sunday brunch spreads, cozy movie nights, and holiday cookie swaps. Serve them on a small platter with hot chocolate or coffee and watch them disappear. For a sweeter pairing, try them alongside nutty cookies like these Almond Joy Cookies. Garnish with extra crushed candy canes or a dusting of powdered sugar for a snow-kissed look.

Storing & Leftovers

• Store in an airtight container at room temperature for up to 4 days; they stay soft and minty.
• Freeze baked cookies in a single layer on a sheet, then transfer to a freezer bag; thaw at room temp when ready.
• Leftover idea: sandwich two cookies with a smear of chocolate ganache for a decadent treat.

FAQs
Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day once the flavors settle.

Q: Can I swap any ingredients?
A: Of course! Use what you have — for example, try unsalted butter and a pinch of salt, or swap candy canes for crushed peppermint candies. Peppermint Meltaway Cookies are very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan feels magical, but they’re lovely cooled with a hot drink too.

Q: How do I know it’s perfectly cooked?
A: Look for set edges and a faint golden tint on the bottoms, and follow your nose — that fragrant minty aroma is your best sign.

Final Thoughts
Baking these Peppermint Meltaway Cookies feels like wrapping a small present for someone you love. They are simple, cheerful, and carry memories in every bite. This always reminds me of family dinners on Sundays, when the house smelled of butter and sugar, and we’d trade the first warm cookie like a special peace offering. Please try the recipe, and then make it your own — swap the candy, add a drizzle, or double the glaze for extra indulgence. I can’t wait to hear how your Peppermint Meltaway Cookies turn out.

Conclusion

For more inspiration and variations, check out these trusted recipes: Peppermint Meltaway Cookies – Sally’s Baking and Peppermint Meltaway Cookies – Cooking Classy.

Peppermint Meltaway Cookies

Soft, cool, and comforting, these Peppermint Meltaway Cookies are a delightful holiday treat that pairs perfectly with a warm drink.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 90

Ingredients Method Notes

Ingredients

  

Cookie Base

• 1 C salted butter (at room temperature) Makes the cookie tender.
• 1/2 C powdered sugar Gives that melt-in-your-mouth texture.
• 1 tsp peppermint extract Start light and add more to taste.
• 1.5 C all purpose flour (spooned and levelled) Measure gently to keep the dough soft.
• 1/2 C cornstarch This is the secret for the meltaway texture.

Glaze

• 2 tbsp salted butter (at room temperature) Helps the glaze whip smooth.
• 2 tbsp milk Thins the glaze to the perfect coating.
• 1.5 C powdered sugar Sift if lumpy.
• 1/2 tsp peppermint extract Subtle boost for the glaze.
• 3 tbsp crushed candy canes For festive crunch and color.

Method

 

Preparation

1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. In a large bowl, cream 1 C room-temperature salted butter with 1/2 C powdered sugar until light and fluffy, about 2–3 minutes.
3. Beat in 1 tsp peppermint extract.
4. Sift together 1.5 C all purpose flour and 1/2 C cornstarch, then fold them gently into the butter mixture.
5. Roll dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.

Baking

1. Bake at 350°F for 10–12 minutes, or until edges are set and bottoms turn just a shade golden.
2. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Glazing

1. In a small bowl, beat 2 tbsp room-temperature salted butter with 2 tbsp milk until smooth.
2. Gradually whisk in 1.5 C powdered sugar until the glaze thickens and becomes glossy.
3. Stir in 1/2 tsp peppermint extract. If too thick, add a teaspoon of milk.
4. Dip the tops of each cooled cookie into the glaze or spoon a pool onto each cookie and spread gently.
5. Sprinkle 3 tbsp crushed candy canes over the glaze before it sets.
6. Let the cookies rest until the glaze firms up for about 20–30 minutes.

Notes

For easier rolling, chill the dough for 15 minutes. If dough is dry, add 1 tsp of milk at a time until it holds together. Consider adding mini chocolate chips for a chocolate twist.