introduction
Peppermint Meltaway Cookies are soft, light, and minty cookies with a smooth peppermint buttercream and crushed candy canes on top. They melt in your mouth and taste fresh. These cookies work well for holiday plates, cookie swaps, or a small treat with coffee. If you like minty treats, you can also serve them alongside a rich chocolate option like peppermint brownie cookies for a nice mix of textures and flavors.
Why You’ll Love This Peppermint Meltaway Cookies
You will love these cookies because they are soft and light. The cookie itself is tender because of cornstarch and a short mixing method. The peppermint buttercream adds a bright mint flavor that is not too strong. Crushed candy canes on top give a little crunch and a pretty look. These cookies slice easily and do not spread much, so they keep a neat shape. They also store well, so you can make them ahead for a party.
Why Make This Recipe
Make this recipe when you want an easy but bright mint cookie. The steps are clear and the dough chills in the fridge, which makes prep easy to break into parts. The cookie does not brown, so you watch for the edges to set and not worry about color. The buttercream is simple to mix and you can tint it if you want pink or light red for the holidays. This recipe gives a soft cookie with a crisp top from the candy canes — it feels special but is not hard to make.
What You Need for Peppermint Meltaway Cookies
You only need common baking tools and a few pantry items. Use a mixer with a paddle or a hand mixer for best results, but you can mix by hand if needed. A flat cookie scoop and baking sheet lined with parchment or a silicone mat make baking neat and simple. A small spatula or butter knife works well for spreading the frosting. For the topping, crushed candy canes are easy to make by putting candy canes into a bag and tapping with a rolling pin.
How to Make Peppermint Meltaway Cookies
Follow these steps to make the dough, bake the cookies, and make the buttercream. Chill the dough as directed — this step is important for the right texture.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
- Add the egg yolk, vanilla extract, and peppermint extract and beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the flour, cornstarch, baking powder, and salt. Beat on low speed until combined. The cookie dough will be thick and creamy. Cover dough tightly and chill in the refrigerator for at least 30 minutes and up to 3 days. Chilling is mandatory for this creamy cookie dough.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll dough into balls, about 1 Tablespoon or 20–22g each. Place dough balls 3 inches apart on the baking sheets, and then flatten each slightly with the palm of your hand; they should be just under 2 inches in diameter.
- Bake the cookies for 13–14 minutes or until the edges appear set. The cookies won’t darken/brown, so be careful not to over-bake them.
- Remove from the oven and allow cookies to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before frosting.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. To thicken the buttercream, beat in more confectioners’ sugar. To thin out the buttercream, beat in more milk. To help offset more sweetness, beat in a pinch of salt.
- If you’d like to tint the frosting, beat in 1 tiny drop of food coloring. Add more to deepen the color, if desired. Using a knife or icing spatula, spread frosting onto the cooled cookies. Sprinkle each lightly with crushed candy canes.
- Cover and store frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Frosting “soft-sets” on the cookies after a few hours, meaning it will slightly dry on top.
Ingredients:
1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature, 2/3 cup (80g) confectioners’ sugar, 1 egg yolk, at room temperature, 1 teaspoon pure vanilla extract, 1/2 teaspoon peppermint extract, 2 cups (250g) all-purpose flour (spooned & leveled), 1/4 cup (30g) cornstarch, 1 teaspoon baking powder, 1/4 teaspoon salt, 6 Tablespoons (85g) unsalted butter, softened, 1 and 1/2 cups (180g) confectioners’ sugar, 1–2 Tablespoons milk, at room temperature (dairy or nondairy), 1/2 teaspoon pure vanilla extract, 1/4 teaspoon peppermint extract , optional: 1 drop red or pink food coloring, 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Best Ways to Serve Peppermint Meltaway Cookies
Serve these cookies on a platter with other holiday cookies for a pretty tray. They pair well with hot chocolate, coffee, or milk. For a party, place them in small paper cups or stack them in layers with parchment between. If you want a dessert plate, add a small scoop of vanilla ice cream and a drizzle of chocolate sauce to balance the mint. These cookies are also a good swap item at cookie exchanges because they travel well when stored in a box with parchment between layers.
How to Store Peppermint Meltaway Cookies
Store frosted cookies in an airtight container at room temperature for up to 1 day. For longer storage, keep them in the refrigerator for up to 5 days. If you need to freeze, put unfrosted cookies in a single layer on a tray to freeze, then move them to a sealed freezer bag for up to 3 months. Thaw at room temperature and then frost. If you freeze frosted cookies, wrap each one in plastic wrap and place in a tight container; freeze up to 1 month. Thaw slowly in the fridge to avoid condensation on the frosting.
Easy Tips to Make Peppermint Meltaway Cookies
- Soften butter to room temperature, not melted. This gives the best texture.
- Measure flour using the spoon-and-level method to avoid dense cookies.
- Chill the dough. It helps the cookies hold their shape and gives the right texture.
- Do not overbake. The cookies will not brown, so watch for set edges and a soft center.
- Use a small ice cream scoop or tablespoon for even sizes so they bake at the same time.
- Crush candy canes in a plastic bag with a rolling pin to avoid a mess.
- If your buttercream is too thick, add milk one teaspoon at a time. If too thin, add more confectioners’ sugar.
Try These Variations of Peppermint Meltaway Cookies
- Chocolate-dipped: Dip half the cookie in melted dark chocolate and let it set. Add crushed candy cane on top of the chocolate.
- Chocolate cookie base: Add 2 tablespoons cocoa powder to the dough for a chocolate variation. Reduce flour by 2 tablespoons to keep the balance.
- Almond peppermint: Replace the vanilla extract with almond extract for a nutty twist. Use a light hand; almond extract is strong.
- Mini cookie sandwich: Pipe peppermint buttercream between two small cookies for a sandwich. Roll the edges in crushed candy canes.
- Colored frosting: Tint the frosting red or pink for a festive look, or keep it white for a simple, classic look.
Common Questions About Peppermint Meltaway Cookies
Q: Can I make the dough ahead of time?
A: Yes. You can chill the dough for up to 3 days in the fridge. Keep it tightly wrapped. For longer storage, freeze the dough balls on a tray, then move to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
Q: Can I use margarine or plant-based butter?
A: Yes, you can use a firm plant-based butter, but flavor and texture may change slightly. Choose a brand meant for baking and keep the same weight and temperature instructions.
Q: Why is cornstarch in the dough?
A: Cornstarch makes the cookie tender and gives a melt-in-your-mouth texture. It keeps the cookie soft and light.
Q: My frosting is too sweet. What can I do?
A: Add a pinch of salt or a tiny bit more milk to balance sweetness. A small squeeze of lemon is another option, but use it sparingly so you do not change the peppermint flavor.
Q: How do I crush candy canes without a lot of mess?
A: Put candy canes in a sealed plastic bag and tap gently with a rolling pin. Use short taps to control the size of the pieces.
Final Thoughts
Peppermint Meltaway Cookies are a simple and lovely mint cookie that looks nice on a holiday plate. The soft cookie and light peppermint buttercream give a clean mint flavor with a bit of crunch from candy canes. They are easy to make in batches and store well. Follow the tips for chilling and measuring, and you will have a consistent, tender cookie every time.
Ready to Give It a Try?
Make a batch for your next gathering or to share with friends. The steps are clear, and the result is a soft, minty cookie that many people enjoy. Keep the recipe handy, plan a little time for chilling, and enjoy the bright and tender Peppermint Meltaway Cookies.
Print
Peppermint Meltaway Cookies
- Total Time: 44 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Soft and light minty cookies topped with smooth peppermint buttercream and crushed candy canes, perfect for holiday plates.
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1/4 cup (30g) cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 6 Tablespoons (85g) unsalted butter, softened
- 1 and 1/2 cups (180g) confectioners’ sugar
- 1–2 Tablespoons milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Optional: 1 drop red or pink food coloring
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
- Add the confectioners’ sugar and beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes, until light and fluffy.
- Add the egg yolk, vanilla extract, and peppermint extract and beat on high speed until combined.
- Add the flour, cornstarch, baking powder, and salt and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°F (177°C) and line large baking sheets with parchment paper.
- Scoop and roll dough into balls, about 1 Tablespoon each, and flatten slightly.
- Bake for 13–14 minutes or until edges appear set, then cool on baking sheets for 10 minutes before transferring to a cooling rack.
- For the buttercream, beat the butter on medium speed until creamy, then add confectioners’ sugar, milk, vanilla extract, and peppermint extract; beat until light and fluffy.
- Spread frosting onto cooled cookies and sprinkle with crushed candy canes.
Notes
Chill the dough for best texture. Store frosted cookies in an airtight container for up to 1 day, or refrigerate for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg