I still remember the first time I made peppermint meltaways cookies. It was a freezing December afternoon, and my youngest was home sick with the sniffles, curled up on the couch watching old Christmas cartoons. I wanted to make something—anything—that would cheer her up. So I rummaged through the pantry and found a forgotten bottle of peppermint extract and a half-empty bag of powdered sugar. The rest is kind of history (and honestly, a little bit magic).
There’s something about that first bite: soft, buttery, with just the right amount of cool mint and a dusting of snowy icing. These cookies practically dissolve on your tongue. I made a batch that day, and by the next morning, there were only crumbs left and sticky fingerprints on the plate. Now, peppermint meltaways are my must-bake for every holiday season. If you love cookies that taste like winter and nostalgia had a baby, you’re in the right place.
Quick note—these aren’t just for fancy cookie platters. I’ve made them for teachers, neighbors, and, yes, Santa (he left a thank you note). So anyway, let’s get into why you’ll probably fall in love with these peppermint meltaways cookies too.
Why You’ll Love This Peppermint Meltaways Cookies Recipe
Okay, real talk—these cookies are dangerously good. You know those treats that disappear before the party even starts? Yeah, that’s these. Here’s why they’re a holiday favorite in my house:
- So easy, my kids make them: Seriously, this is one of the few recipes I let my kids handle themselves (with a little help measuring flour, because that gets wild).
- Holiday magic in every bite: The peppermint flavor is festive but not toothpaste-y. Just the right coolness, like a fresh snow morning.
- They melt in your mouth—literally: No crunchy edges, no chewy centers. These are pure, soft, powdered-sugar bliss. I dare you to eat just one.
- Perfect for giving: They look gorgeous on a plate, especially if you sprinkle crushed candy canes on top. (Pro tip: wrap a dozen in cellophane and tie with a red ribbon—best edible gift ever!)
- Quick to make, quick to bake: From start to finish, you’ll have warm cookies in less than 30 minutes. I’ve whipped these up between dinner and bedtime more than once.
- Kid-approved and allergy-friendly: No nuts, no fancy ingredients, just pure peppermint cookie goodness. My nephew with nut allergies gobbles these up.
- Customizable: You can make them pink for Valentine’s, green for St. Pat’s, or leave them snowy white for Christmas. Endless possibilities.
If you want a cookie that brings people together (and makes your kitchen smell like a candy shop), these peppermint meltaways cookies are the answer. Honestly, they’re my go-to comfort bake—the ones I make when I want everything to just feel a little brighter.
What Ingredients You’ll Need for Peppermint Meltaways Cookies
Here’s what I love about this ingredient list: you probably have most of it already. And if you don’t, nothing here is hard to find. I’ll break it down, ingredient by ingredient, with all my quirks and swap notes.
- All-purpose flour (1 cup / 120g)
This is your cookie backbone. I use King Arthur for consistency, but any brand works. I’ve tested with gluten-free blends, and they do okay—just a little more crumbly. - Cornstarch (½ cup / 60g)
The secret to the meltaway texture. Do NOT skip this. It’s what keeps the cookies soft and almost sandy (in a good way). - Powdered sugar (⅓ cup / 40g for dough + 1 cup / 120g for icing)
You’ll use this both in the dough and for the icing. I buy the generic store brand; it’s never let me down. - Unsalted butter (¾ cup / 170g, softened)
Room temp is key! I leave it out for an hour before baking. If you only have salted, reduce the added salt by half. - Peppermint extract (½ teaspoon for dough, ¼ teaspoon for icing)
Go easy here—too much and you’re in toothpaste territory. I use McCormick or Nielsen-Massey if I’m feeling fancy. - Pure vanilla extract (¼ teaspoon for dough, optional in icing)
Adds a little warmth behind the mint. I’m a snob for real vanilla; skip the imitation if you can. - Salt (pinch)
Balances the sweetness. My mom always added salt to cookies, so I do too. - Milk (1-2 tablespoons for icing)
Any milk works—dairy, almond, oat. I’ve even used half-and-half; it makes the icing extra creamy. - Crushed candy canes or peppermint candies (for topping, optional but SO festive)
I put them in a ziplock and bash them with a rolling pin. Stress relief and cookie decor in one.
Quick substitutions: Out of cornstarch? Arrowroot powder works, but the meltaway texture isn’t quite the same. No peppermint extract? Try crushed peppermint candies in the dough (but it’s not as smooth).
Ingredient tips from experience: Don’t use margarine. I tried it once. The cookies spread and tasted flat. And if your powdered sugar is lumpy, sift it—trust me, nobody wants icing with weird chunks.
I keep these basics on hand all December. Because you never know when a cookie emergency will strike (snow day, surprise guests, or just a craving at 10pm).
Equipment Needed for Peppermint Meltaways Cookies
You don’t need a fancy kitchen to make these—I’ve done it in my first apartment with a barely-working oven and three mismatched mixing bowls. Here’s the rundown:
- Baking sheet — Mine is ancient and warped, but lined with parchment paper, it works great. If you have a silicone baking mat, even better.
- Mixing bowls — One medium for the dough, one small for the icing. I use glass, but plastic is fine.
- Hand mixer or stand mixer — I’m team hand mixer, mostly because it’s easier to clean. If you only have a whisk, you’ll get an arm workout but it’s doable.
- Measuring cups and spoons — Baking is science. I measure everything (learned the hard way—once doubled the salt by accident).
- Rubber spatula — For scraping every last bit of dough. Silicone is my favorite; it doesn’t hold smells.
- Wire cooling rack — Optional, but makes cooling faster and keeps cookies from getting soggy bottoms.
- Sifter or small strainer — For powdered sugar, if you want icing super smooth. Not strictly necessary, but nice.
Budget tips: Dollar store measuring spoons work fine. And if you don’t have a wire rack, just cool cookies on a plate—no big deal.
The only “fancy” thing I use is parchment paper. It makes cleanup so easy and keeps cookies from sticking. If you don’t have it, just grease your baking sheet really well.
How to Make Peppermint Meltaways Cookies: Step-by-Step
Alright, let’s get baking! I’ll walk you through every step—and if you’ve got a kid helper, let them do the mixing. Seriously, these are almost foolproof.
- Preheat & Prep (5 minutes)
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If you forget, just grease the pan—these cookies play nice. - Cream the Butter & Sugar (2 minutes)
In a medium bowl, beat together ¾ cup (170g) softened unsalted butter and ⅓ cup (40g) powdered sugar until light and fluffy—about 1-2 minutes with a hand mixer. It should look like thick frosting and smell buttery. - Add Flavors (1 minute)
Mix in ½ teaspoon peppermint extract, ¼ teaspoon vanilla extract, and a pinch of salt. Beat until combined. The dough will smell like a candy cane explosion—good sign. - Mix in Dry Ingredients (2 minutes)
Add 1 cup (120g) all-purpose flour and ½ cup (60g) cornstarch. Beat on low just until everything comes together. The dough will be soft and a little crumbly, but should hold together when pressed. Don’t overmix—this is key for the meltaway texture. - Shape the Cookies (5 minutes)
Scoop out teaspoons of dough and roll into 1-inch balls. (I use a small cookie scoop, but hands work fine.) Place about 2 inches apart on the baking sheet. If the dough feels sticky, chill it for 10 minutes. - Bake (10-12 minutes)
Bake at 350°F (175°C) for 10-12 minutes. The cookies won’t brown—look for set edges and a pale, matte finish. They’re delicate, so don’t overbake. - Cool Completely (15 minutes)
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. They’ll firm up as they cool. (I’ve broken a few trying to move them too soon—learn from my impatience.) - Make the Peppermint Icing (2 minutes)
In a small bowl, whisk together 1 cup (120g) powdered sugar, 1-2 tablespoons milk, and ¼ teaspoon peppermint extract. The icing should be thick but pourable. If it’s too runny, add more sugar. - Ice & Decorate (5 minutes)
Drizzle or spread icing over cooled cookies. Sprinkle crushed candy canes on top right away so they stick. Let icing set for 10 minutes (if you can wait that long).
Troubleshooting: If cookies spread too much, the butter was too soft or dough was warm—just chill it next time. If the icing is grainy, sift your powdered sugar. And if the cookies taste too minty, use a little less extract next time (I learned this after a batch that could clear your sinuses).
You’re about 30 minutes in, and your kitchen probably smells like Christmas in a bakery. That’s the best part.
My Best Tips & Techniques for Peppermint Meltaways Cookies
Okay, here’s where I spill all my secrets. I’ve made these cookies more times than I can count—some wins, some fails, all delicious in the end.
- Don’t overmix once you add flour and cornstarch: 10-15 stirs is plenty. Overmixing = tough cookies.
- Room temp butter is everything: If you forget, microwave it for 10 seconds (not more, or you’ll get a greasy mess).
- Chill the dough if it’s sticky: 10 minutes in the fridge helps keep cookies from spreading.
- Use a small cookie scoop: Makes uniform cookies, which bake evenly. Plus, kids love using it.
- For extra meltaway magic: Add an extra tablespoon of cornstarch. I picked this up from a bakery trick.
- Let cookies cool before icing: Warm cookies = icing slides right off. I learned this the messy way.
- Sift powdered sugar for icing: Makes it silky smooth. If you don’t have a sifter, a fine mesh strainer works.
- Crush candy canes in a ziplock: Less mess, more fun. Plus, you get little peppermint dust that looks so pretty.
- Test your oven temp: My old oven ran hot, so I always set a timer for 10 minutes and check. Every oven’s a little different.
- If cookies are crumbly: Add a teaspoon of milk to the dough. Humidity changes everything in baking.
I prep all my ingredients before I start (mise en place, as the pros say). It saves stress and keeps things moving. And I always clean as I go—because who wants a mountain of dishes after baking?
And my final tip? Make a double batch. These go fast, and you’ll wish you had more for snacking, gifting, or just sneaking with a cup of tea after bedtime.
Ways to Mix It Up: Peppermint Meltaways Cookies Recipe Variations
Once you’ve nailed the classic version, here’s where you can really have fun. I’ve tried all these twists, and each one brings a little something special.
- Chocolate Peppermint Meltaways: Add 2 tablespoons unsweetened cocoa powder to the dry ingredients, and use mini chocolate chips in the dough. Tastes like Thin Mints met a cloud.
- Color Burst Cookies: Add a drop of pink or green food coloring to the icing for extra holiday cheer. My kids love this—they call them “elf cookies.”
- Lemon Meltaways: Swap peppermint extract for lemon, and add a teaspoon of lemon zest to the dough. Bright, tangy, and perfect for spring.
- Gluten-Free Version: Use a 1:1 gluten-free baking mix instead of all-purpose flour. Bob’s Red Mill works well. Texture will be a bit more delicate, but still melts in your mouth.
- Dairy-Free Swap: Use vegan butter (Earth Balance is my pick) and almond milk for the icing. No one notices the difference!
- Nutty Crunch: Fold in ½ cup finely chopped pecans or walnuts for a little texture. I do this for grown-up parties.
- Extra Minty: Stir in crushed peppermint candies right into the dough for bursts of crunch.
Flavor Add-ins I’ve tested: Sometimes I add a dash of almond extract. Or swap the icing for white chocolate drizzle. Or sprinkle with festive sprinkles for the kids. Basically, once you’ve got the base down, the sky’s the limit.
Let your creativity shine—this is where the best cookie memories happen.
Serving Ideas & Storage for Peppermint Meltaways Cookies
How to Serve
I love these fresh out of the oven—still a little warm, with the icing just set. But honestly, they’re just as good at room temp. I usually stack them on a pretty plate and sprinkle extra crushed candy canes on top for sparkle.
- Breakfast treat: With coffee or hot cocoa—instant holiday vibes.
- After-school snack: My kids grab them with a glass of milk before homework.
- Party platter: Arrange with other holiday cookies and some fresh berries for color.
- Edible gifts: Package in a cookie tin or cellophane bag tied with ribbon. Teachers and neighbors love these.
- Dessert: Serve with vanilla ice cream and a drizzle of chocolate sauce. Trust me, it’s dreamy.
Storage Tips
- Room Temperature: Store in an airtight container up to 4 days. They get even softer after a day—day two is peak meltaway, in my opinion.
- Refrigerator: Lasts up to a week. I let them come to room temp before serving, or zap for 10 seconds in the microwave.
- Freezer: Freeze in layers with parchment between. Lasts 2 months. I honestly make a double batch just to freeze some for surprise guests or late-night cravings.
Reheating: 10 seconds in the microwave for a single cookie, or warm in a 300°F (150°C) oven for 5 minutes for a small batch. They’re even better slightly warm.
If you ever have leftovers that go stale (rare, but it happens if you hide them too well), crumble them over ice cream or use for a quick cookie trifle. Waste not, want not!
Nutritional Info & Health Benefits of Peppermint Meltaways Cookies
I’m not a nutritionist, but I can tell you why I don’t feel bad about eating these (or letting my kids have one after school).
| Per Cookie | Calories | Protein | Carbs | Fat | Fiber |
|---|---|---|---|---|---|
| Peppermint Meltaway | ~110 | 1g | 13g | 6g | 0.5g |
- Lower sugar than most holiday cookies—thanks to powdered sugar instead of granulated.
- Butter gives satiety—so you’re less likely to inhale the whole batch (unless you’re me, in which case, oops).
- Cornstarch keeps them light—less flour means less gluten, and they’re easier to digest.
- Peppermint extract—some say it aids digestion. I just love the flavor.
Dietary notes: Contains gluten and dairy, but can be made gluten-free and dairy-free (see above). No nuts, unless you add them. Moderate sugar, so treat them like any other cookie—an occasional holiday treat, not a meal.
Look, these are cookies. But compared to store-bought treats or frosted cupcakes, they’re a lighter, homemade option—and you know exactly what’s in them.
Final Thoughts: Peppermint Meltaways Cookies for the Holidays
So that’s my irresistible peppermint meltaways cookies recipe! I know I’ve talked it up a lot, but honestly, when you find a cookie that’s this easy, this delicious, and this festive, you just want to share it with everyone.
This is my go-to for everything from cookie swaps to teacher gifts. It never lets me down. The joy on my kids’ faces when they help bake (and eat) these is seriously the highlight of my holiday season.
Make it your own! Try the lemon twist, add chocolate, decorate with sprinkles—whatever makes you smile. The best recipes are the ones you tweak to fit your family, your traditions, your cravings.
If you make these peppermint meltaways cookies, let me know how it goes! Drop a comment below, or tag me on Instagram @[your handle]—I seriously love seeing your creations. Got a question or need help troubleshooting? Ask away. I check my comments daily and love chatting cookies!
Happy baking! Hope your kitchen smells as magical as mine does right now.
Peppermint Meltaways Cookies Recipe FAQs
Q: Can I use regular mint extract instead of peppermint?
A: Yes, but the flavor will be a little different—more “spearminty” than “candy cane.” I prefer peppermint extract for that classic holiday vibe.
Q: Why did my cookies spread too much?
A: Usually, the butter was too soft or the dough was too warm. Try chilling the dough for 10 minutes before baking. Also, make sure you measure the flour and cornstarch accurately—baking is picky!
Q: Can I make these ahead and freeze?
A: Absolutely! Bake, cool, and freeze in layers with parchment between. Thaw at room temp or microwave for 10 seconds. I always stash some for those “I need cookies NOW” emergencies.
Q: What’s the best way to crush candy canes?
A: Toss them in a ziplock bag and bash with a rolling pin or the bottom of a pan. Fun for stress relief, too! Don’t crush too fine—you want some pretty pieces for topping.
Q: Can I double the recipe?
A: Yes! Just double all the ingredients and use two baking sheets. Baking time stays the same. I do this for parties and gifting. Fair warning: you’ll have a LOT of cookies, and they’ll disappear quick.
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Peppermint Meltaways Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
Description
Peppermint Meltaways Cookies are soft, buttery holiday treats with a cool mint flavor and a snowy powdered sugar icing. They melt in your mouth and are quick and easy to make, perfect for gifting or sharing with family.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/3 cup powdered sugar (for dough)
- 3/4 cup unsalted butter, softened
- 1/2 teaspoon peppermint extract (for dough)
- 1/4 teaspoon pure vanilla extract (for dough)
- Pinch of salt
- 1 cup powdered sugar (for icing)
- 1–2 tablespoons milk (for icing)
- 1/4 teaspoon peppermint extract (for icing)
- Crushed candy canes or peppermint candies (for topping, optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat together softened butter and powdered sugar until light and fluffy (about 1-2 minutes).
- Mix in peppermint extract, vanilla extract, and a pinch of salt. Beat until combined.
- Add flour and cornstarch. Beat on low just until everything comes together. The dough will be soft and a little crumbly.
- Scoop out teaspoons of dough and roll into 1-inch balls. Place about 2 inches apart on the baking sheet. If sticky, chill dough for 10 minutes.
- Bake for 10-12 minutes. Cookies should have set edges and a pale, matte finish. Do not overbake.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, milk, and peppermint extract for the icing. The icing should be thick but pourable.
- Drizzle or spread icing over cooled cookies. Immediately sprinkle crushed candy canes on top. Let icing set for 10 minutes.
Notes
Do not overmix once flour and cornstarch are added to keep cookies tender. Room temperature butter is key for texture. Chill dough if sticky to prevent spreading. Sift powdered sugar for smooth icing. Cookies can be made gluten-free or dairy-free with substitutions. Store in an airtight container for up to 4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6
- Sodium: 30
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 13
- Fiber: 0.5
- Protein: 1
Keywords: peppermint meltaways, holiday cookies, Christmas cookies, easy cookies, kid-friendly, edible gifts, powdered sugar cookies, mint cookies
