These Peppermint meltaway cookies are not overly sweet. They’re light and delicate with a tender crumb and pair perfectly with sweet whipped cream cheese frosting. If you’ve tried making meltaways before, you may know that they can be a bit finicky. But I promise if you follow the directions here carefully, you will be delighted by these little bits of peppermint heaven!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Cookies
- Unsalted butter – No substitutions; I’m a fan of salt and I’m also a fan of salted butter, but these cookies are too delicate for salted butter. It takes away from the overall flavor.
- Powdered sugar
- Peppermint extract
- All-purpose flour
- Cornstarch
Frosting
Note: I’m not using cream cheese frosting in my photos, but rather a quick easy drizzle. See details on recipe card.
- Cream cheese – Full fat is best. Avoid fat-free.
- Salted butter
- Powdered sugar
- Peppermint and vanilla extract
How to Make Peppermint Meltaway Cookies
- In a medium mixing bowl, combine the butter and powdered sugar and cream them until light and fluffy. Beat in peppermint extract.
- In a separate bowl, combine flour and cornstarch. Gradually add to creamed mixture and mix well. The dough will be very soft. Refrigerate for at least one hour.
- When the dough has chilled, preheat oven to 350. Line baking sheets with parchment paper. Using a 1 1/2 teaspoon measuring spoon or cookie scoop, shape the chilled dough into 1″ balls. Place 2 inches apart on the prepared baking sheets. Now you have options here- you can leave them in ball shapes for a taller rounder cookie, or flatten them just slightly like I am, which I feel makes a good vehicle for the frosting.
- Bake at 350°F for 10-12 minutes or until the cookies are turning light brown around the edges. Allow to cool for 5 minutes on the pan and then transfer to a wire cooling rack.
- Now…about the frostings. I love me some tangy cream cheese frosting, but other people prefer a milder, more buttercreamy cream cheese frosting like in this carrot cake. They are also delicious with this glace icing spooned on top (don’t try to dip the cookies–they’ll just crumble and so will your soul).
- Whatever you do, when you’re done, be sure to sprinkle them with crushed candy canes (remember that meat mallet you got for your wedding that you almost never use? Yeah, it’s awesome at smashing candy canes). These are actually better the next day. This recipe makes about 40 cookies.
Storing and Other Tips
- Store in an airtight container in the refrigerator (if frosted with cream cheese frosting) or at room temperature (ok for buttercream or glace) and consume within 5-7 days.
- If you’d like, add a little red food coloring to your frosting to give it a nice pink tint.
Frequently Asked Questions
Can I make these without the peppermint?
Absolutely! Use whatever extract you’d like. They are delicious with vanilla and/or almond. Orange or lemon would be great, too.
Peppermint Meltaway Cookies
These Meltaway cookies are light and delicate; a delightful and not-too-sweet treat for the holiday season. Adapted from Taste of Home.
Servings cookies
Equipment
Ingredients
Cookies
- 1 cup unsalted butter softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon peppermint extract
- 1 ¼ cup all-purpose flour lightly spooned into measuring cups and leveled with a knife
- ½ cup cornstarch
Cream Cheese Frosting
- 1 8-ounce package cream cheese
- ¼ cup salted butter at almost room temperature
- 1 cups powdered sugar sifted
- ½ teaspoon vanilla or almond extract or both
Serving
- candy canes crushed
Instructions
Cookies
- In a small bowl, cream butter and powdered sugar until light and fluffy. Beat in peppermint extract.
- In a separate bowl, combine flour and cornstarch; gradually add to creamed mixture and mix well. Refrigerate for at least one hour.
Frosting
- While dough chills, whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Refrigerate in an airtight container. As an alternate option (easy!) and what I've done in my photos is simply mix about 2 cups powdered sugar with 1 tablespoon melted butter, ½ teaspoon peppermint extract and enough milk or water to be able to easily pipe out of a zip top bag with the corner snipped off.
Cookie Assembly
- When the dough has chilled, preheat oven to 350℉. Line baking sheets with parchment paper. Using a 1 ½ teaspoon measuring spoon or cookie scoop, shape the chilled dough into 1-in. balls. Place 2 inches apart on the prepared baking sheets. You can either leave the dough rounded from the cookie scoop for taller rounded cookies, or you can flatten your cookies slightly with a glass like I have for more surface area for frosting.
- Bake at 350℉ for 10-12 minutes or until the cookies are just barely turning light brown around the edges. Allow to cool for 5 minutes on the pan and then transfer to a wire cooling rack.
- Once cookies are completely cooled, decorate with prepared frosting and crushed candy canes.
Notes
- Store in an airtight container in the refrigerator (if frosted with cream cheese frosting) or at room temperature (ok for buttercream or glace) and consume within 5-7 days.
- If you’d like, add a little red food coloring to your frosting to give it a nice pink tint.
- Meltaways can be finicky. Be sure to measure your ingredients carefully and don’t skip steps (like chilling your dough)!
Nutrition
Calories: 89kcal, Carbohydrates: 9g, Protein: 0.5g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 10mg, Potassium: 6mg, Fiber: 0.1g, Sugar: 4g, Vitamin A: 178IU, Calcium: 2mg, Iron: 0.2mg
Calories: 89kcal
Cost: $5
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Questions & Reviews
What size of tip did you use?
Do you have to use unsalted butter or will regular butter suffice?
Do the cookies have to have the peppermint extract??
Nope…you could use any flavor extract you like.
Is there a pure peppermint extract out there that doesn’t have spearmint in it? I bought one and all I can taste is the spearmint, although it lists both. Wish I would’ve looked closer 🙁
Usually, mint extract has both spearmint and peppermnint, but peppermint has just peppermint. Hope that helps!
Hello! I made the carrot cake 1/2 batch of frosting for these cookies. It’s a little too runny and won’t take shape. What is the best way to firm it up. I’ve had it in the fridge for about 2 hours. Thank you!!
HA HA HA! My children are convinced I am trying to poison them on most nights I cook delicious meals. My husband keeps warning them they will be sad when they are older and realize they missed out when they are eating cup o’soup on a daily basis. LOL, I’m so glad even your kids give you the business, it makes me fell better somehow…
These are pretty much identical to the recipe I got from my Mom that I grew up having! The one difference is no peppermint extract, I’ll have to try it that way for the holidays. I’ve also made them where you put in the zest of an orange or lemon and they are also fabulous that way too! Brightens up the flavor a little and cuts through the butter taste nicely.
Made them this weekend. YUM!!! I went ahead and used 1/2 tsp almond instead of the peppermint and they were perfect! Thanks!
Those look so good! Can’t wait to try them:)
I am going to make these for my cookie exchange this weekend. Do you think they would freeze well?