Nothing quite melts in your mouth like these delicate, dreamy treats. The Peppermint Meltaway Cookies Recipe is pure magic—soft, tender cookies infused with that refreshing peppermint twist, then topped with creamy frosting and a sprinkle of crushed candy. It’s like a winter wonderland in every bite!
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Why You'll Love This Recipe
When I first tried making these, I was instantly hooked. There's something about the perfect balance of buttery softness with a bright peppermint flavor that feels both nostalgic and refreshing. Honestly, these cookies disappear faster than I can plate them!
- Delicately Soft Texture: These meltaway cookies truly live up to their name—they practically dissolve when you bite into them.
- Easy to Make: With just a handful of ingredients and a simple method, this recipe is a breeze even on busy days.
- Bright Peppermint Flavor: The refreshing peppermint shines through in both the cookie and frosting, creating a perfect holiday vibe.
- Beautiful and Festive: Topped with crushed peppermint candies, these cookies look as delightful as they taste—perfect for gifting or holiday gatherings.
Ingredients & Why They Work
This cookie recipe is simple but brilliant—the combination of cornstarch and butter creates that signature melt-in-your-mouth texture, while the sweetened condensed milk adds a touch of richness. Each ingredient plays its part to give you cookies that are tender without being crumbly.
- Unsalted Butter: Soft but not melted butter blends beautifully to make these cookies tender and rich without greasiness.
- Sweetened Condensed Milk: Adds sweetness and moisture that helps keep the cookies soft and chewy.
- Peppermint Extract: Gives that unmistakable refreshing flavor—be cautious to add in small amounts to avoid overpowering.
- Cornstarch: Key to the signature meltaway texture, it lightens the dough and ensures tenderness, but measure carefully to avoid dryness.
- Powdered Sugar (for frosting): Provides a smooth, sweet base for creamy frosting that spreads easily.
- Heavy Cream & Melted Butter: These enrich the frosting for a luscious, silky consistency.
- Crushed Peppermint Candies: For the perfect festive crunch and pop of color on top.
Make It Your Way
I love tweaking the peppermint level depending on the season or mood. Some days I dial up the peppermint a little more; other times, I sneak in half the peppermint and add a touch of vanilla for a softer effect. This recipe is a great canvas for your flavor preferences.
- Variation: Once, I tried swapping peppermint extract with almond extract, which was surprisingly delightful—still soft but with a nutty twist that's unique and cozy.
- Dietary Modification: For a dairy-free version, use vegan butter and coconut cream in the frosting—results are still melt-in-your-mouth goodness!
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe
Step 1: Cream the Butter, Condensed Milk, and Peppermint
Start with very soft butter—not melted! I usually leave my butter out while gathering ingredients so it’s easy to press with a finger. Beat it together with the sweetened condensed milk and peppermint extract until the mixture is smooth with no lumps—that's key to a nice, meltaway texture.
Step 2: Mix in Cornstarch Carefully
Add the cornstarch gradually on low speed. The dough should feel soft and a little crumbly but not sticky. If it’s too wet, add a tablespoon or two more of cornstarch—but just enough to handle. If you add too much, the cookies can turn dry and chalky, so go slow here.
Step 3: Scoop and Bake
I use a tablespoon cookie scoop to get perfectly sized cookies. Place them 2 inches apart on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes—just until the edges start to have a hint of gold (not brown!). Let them cool slightly on the sheet before transferring to a wire rack to cool completely. This step helps them set gently without breaking.
Step 4: Whip Up the Peppermint Frosting
While cookies cool, make the frosting by whisking powdered sugar, melted butter, heavy cream, and peppermint extract until smooth and spreadable. Taste and adjust peppermint carefully—it’s easy to get too strong here. Add extra cream (a teaspoon at a time) if it’s too thick, or powdered sugar if it’s too runny.
Step 5: Frost and Decorate
Once cookies are completely cooled, spread about 2 teaspoons of frosting on each one. While the frosting is still soft, sprinkle crushed peppermint candies on top for a festive crunch and color. Let the frosting set a bit before serving.
Top Tip
Through countless batches, I learned small adjustments make all the difference with these peppermint meltaway cookies. Here’s what I’d wish someone told me when I started:
- Butter Softness: Make sure butter is soft but not melted—this ensures smooth mixing with the condensed milk and just the right cookie texture.
- Don’t Overmix: Mixing too much adds air and can flatten the cookies, making them tough instead of tender.
- Frosting Consistency: Aim for frosting that holds shape but spreads easily—adding cream or powdered sugar little by little helps hit this balance perfectly.
- Adjust Peppermint Extract: I always start with less and double-check flavor because too much peppermint can overpower the delicate cookie taste.
How to Serve Peppermint Meltaway Cookies Recipe
Garnishes
My go-to garnish is crushed peppermint candies, which adds a festive, crunchy contrast that I love. For extra flair, I sometimes mix in edible glitter or a light drizzle of white chocolate for an elegant holiday feel.
Side Dishes
These cookies pair wonderfully with a warm cup of hot cocoa or peppermint tea—makes the whole experience cozy. For parties, I like serving alongside a fruit platter or simple cheese board for a balanced treat.
Creative Ways to Present
For holiday gifting, I arrange these peppermint meltaway cookies in clear cellophane bags tied with festive ribbons. Layering them on pretty platters with sprigs of fresh mint or pine adds a cheerful, inviting touch for guests.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in a single layer inside an airtight container on the counter. They stay fresh and melt-in-your-mouth soft for up to two days. Avoid stacking to keep the frosting intact.
Freezing
Because these cookies are so delicate, I don’t recommend freezing—they tend to lose their signature soft texture. If you want to prep ahead, freeze the cookie dough balls before baking and bake fresh when ready.
Reheating
If you want to warm the cookies slightly, I give them about 10 seconds in the microwave. This gently softens the cookie without melting the frosting. Enjoy warm with a cold glass of milk—it’s pure comfort!
Frequently Asked Questions:
Powdered sugar is key for a smooth frosting that spreads easily and holds its shape. Regular granulated sugar won’t dissolve properly and will make the frosting gritty, so I recommend sticking with powdered sugar for the best texture.
Look for cookies that are just beginning to turn lightly golden around the edges while the centers still look pale. Overbaking will dry them out, so stick to the 10-12 minute range and check early to get the soft meltaway texture.
Definitely! You can experiment with vanilla, almond, or even lemon extract. Each brings a unique twist while keeping the tender meltaway texture that makes these cookies special.
You can prepare the frosting up to three days ahead and store it in an airtight container in the fridge. Bring it back to room temperature and give it a quick whisk before spreading to restore its creamy texture.
Final Thoughts
These Peppermint Meltaway Cookies Recipe hold a special place in my kitchen and heart. Soft, lightly sweet, and bursting with peppermint charm, they’re the kind of cookies that make you pause and savor the moment. Honestly, once you try them, they'll become your go-to for cozy winter days or anytime you want a truly comforting treat. I can’t wait for you to share them with friends and family—they’re always a crowd-pleaser and a little magic in cookie form!
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Peppermint Meltaway Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peppermint Meltaways Cookies are delicate, melt-in-your-mouth treats infused with peppermint flavor and topped with a creamy peppermint frosting and crushed candy canes. Perfect for the holiday season or anytime you crave a light, buttery cookie with a refreshing twist.
Ingredients
Cookies
- ⅓ cup unsalted butter very soft room temperature
- ⅓ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons if needed)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (to taste)
- crushed peppermint candies for garnish
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Set it aside for later.
- Mix butter, condensed milk, and peppermint: In a medium bowl, combine the very soft unsalted butter, sweetened condensed milk, and peppermint extract. Using a handheld mixer on medium-high speed, beat the mixture until smooth and no lumps of butter remain.
- Add cornstarch: Add the cornstarch to the wet mixture and mix on low speed until fully incorporated and the batter is smooth and holds together like thick peanut butter.
- Scoop cookies: Use a 1 tablespoon cookie scoop to portion out level scoops of dough, placing them onto the prepared baking sheet. Leave about 2 inches of space between each cookie to allow for slight spreading.
- Bake cookies: Bake the cookies for 12 minutes or until they are just lightly golden around the edges.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Prepare frosting: While the cookies bake and cool, mix the powdered sugar, melted butter, heavy cream, and peppermint extract in a medium bowl until thick, smooth, and spreadable. Adjust consistency with more heavy cream or powdered sugar as needed.
- Frost cookies: Frost each cooled cookie with about 2 teaspoons of frosting and garnish with crushed peppermint candies.
- Serve and enjoy: Arrange the decorated cookies on a plate for serving or store as directed.
Notes
- Store cookies in an airtight container in a single layer at room temperature for up to 2 days.
- Freezing is not suggested due to the delicate texture of the cookies.
- The frosting can be made ahead and kept refrigerated for up to 3 days; bring to room temperature and whisk before using.
- If dough is too soft and sticky, add 1-2 tablespoons of extra cornstarch for proper consistency; avoid adding too much to prevent dry, flavorless cookies.
- Do not overmix dough to prevent tough or flat cookies; dough should be soft, slightly crumbly, and hold shape well.
- Use very soft room temperature butter (not melted) to ensure smooth mixing with condensed milk.
- Adjust peppermint extract in frosting gradually to your preferred flavor, or substitute with lemon, vanilla, or almond extract for different variations.
- Frosting should be thick but spreadable; add heavy cream or powdered sugar one teaspoon or tablespoon at a time to adjust.
- Store-bought vanilla frosting can be used with added peppermint extract and crushed candies as an alternative.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 40 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
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