Introduction

These Peppermint Meltaway Cookies are soft, buttery treats that practically dissolve in your mouth. Brightened with refreshing peppermint and topped with a creamy frosting and crushed peppermint bits, they’re perfect for holiday gatherings or any time you crave a festive sweet.

The image shows a plate of soft cookies with white frosting swirled on top in a thick layer, each cookie topped with small crushed red and white peppermint pieces. The cookies are light golden and look soft and fluffy, arranged closely on a white plate. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cups (178g) all-purpose flour (scoop and level)
1/2 cup (68g) cornstarch (scoop and level)
1/4 tsp salt
1 cup (226g) unsalted butter, softened
1/2 cup (68g) powdered sugar
1/2 tsp peppermint extract
2 Tbsp (28g) salted butter, softened
2 Tbsp half and half
1/4 tsp peppermint extract
1 1/2 cups (200g) powdered sugar
1/4 cup (42g) finely crushed peppermint bits or candy canes

Instructions

Step 1: In a mixing bowl, whisk together the flour, cornstarch, and salt. Set aside.
Step 2: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together unsalted butter and powdered sugar until combined.
Step 3: Mix in the peppermint extract, then with the mixer on low speed, slowly add the flour mixture and mix just until combined.
Step 4: Cover the bowl with plastic wrap and chill the dough until nearly firm, about 1 hour. Preheat the oven to 350°F (175°C) during the last 15 minutes of chilling.
Step 5: Scoop out 1 tablespoon of dough at a time and shape into balls. Place them on an ungreased 18 by 13-inch baking sheet, spacing cookies 2 inches apart. Keep dough not being baked chilled.
Step 6: Bake for 10 to 13 minutes until cookies are set and the bottoms are lightly golden. Let cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the frosting, cream together the salted butter, half and half, peppermint extract, and powdered sugar in the mixer until light and fluffy.
Step 8: Spread frosting over each cooled cookie, then immediately sprinkle with crushed peppermint bits before the frosting begins to set. Repeat with all cookies.

Tips & Variations

Chill the dough well to achieve the perfect meltaway texture and avoid spreading during baking.
Use finely crushed peppermint bits or candy canes for a festive crunch and pretty decoration.
For a chocolate twist, add 1/4 cup cocoa powder to the dry ingredients, and adjust sugar slightly if desired.
If you prefer a stronger peppermint flavor, increase the peppermint extract in the dough or frosting by 1/4 tsp.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the frosting fresh, avoid stacking cookies or separate layers with parchment paper. Reheat slightly in the microwave for a few seconds if you want a soft, just-baked feel.

How to Serve

A white plate holds a group of soft, round cookies, each topped with a thick swirl of white frosting that looks creamy and smooth. The frosting is sprinkled with small pink and white candy pieces, adding a bit of color and texture on top. The cookies themselves are light golden, slightly fluffy, and look soft to touch. The plate is placed on a white marbled surface, giving the scene a clean and bright feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just keep it well covered to prevent drying out.

What can I use if I don’t have peppermint extract?

You can substitute with vanilla extract for a more classic butter cookie flavor, or try almond extract for a different but pleasant twist. The cookies will be less minty without peppermint extract.