Introduction

Peppermint Meltaway Cookies are your new holiday favorite for a melt-in-your-mouth experience. These delicate treats combine soft, buttery cookies with a refreshing peppermint frosting topped with crushed candy canes. Perfect for festive gatherings or cozy winter afternoons.

A white plate holds five soft, round cookies stacked slightly on each other. Each cookie has one thick layer of smooth, creamy white frosting on top, sprinkled generously with crushed red and white peppermint candy pieces, adding a splash of red color and crunchy texture. The plate sits on a white marbled surface, with a blurry festive red cloth and a white mug with red zigzag lines visible in the background. The scene suggests a cozy holiday setting. 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 the unsalted butter and powdered sugar until combined.
Step 3: Mix in 1/2 teaspoon peppermint extract. 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. During the last 15 minutes of chilling, preheat the oven to 350°F (175°C).
Step 5: Scoop dough by 1 tablespoon at a time and shape into balls. Place on an ungreased 18 by 13-inch baking sheet, spacing them 2 inches apart. Keep any extra dough chilled.
Step 6: Bake the cookies in the preheated oven until set and the bottoms are lightly golden, about 10–13 minutes. Let cool on the baking sheet for at least 10 minutes, then transfer to a wire rack to cool completely.
Step 7: In a clean mixing bowl, cream together the salted butter, half and half, 1/4 teaspoon peppermint extract, and powdered sugar until light and fluffy.
Step 8: Spread the frosting over each cooled cookie one at a time. Immediately sprinkle crushed peppermint bits over the frosting before it sets. Repeat with all cookies.

Tips & Variations

Chilling the dough is essential to help the cookies hold their shape and prevent spreading during baking.
Use finely crushed peppermint bits or candy canes for a pleasant texture and festive look on top of the frosting.
For a more intense peppermint flavor, you can add an extra 1/4 teaspoon of peppermint extract to the frosting.
To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend, keeping measurement equal.

Storage

Store the Peppermint Meltaway Cookies in an airtight container at room temperature for up to 5 days. If you need to keep them longer, refrigerate for up to one week or freeze for up to 3 months. To enjoy after freezing, thaw at room temperature, then gently refresh the frosting if needed before serving.

How to Serve

A stack of five soft, round cookies sits on a white plate with subtle lines around the edge. Each cookie has a smooth, thick layer of creamy white frosting on top that spreads nearly to the edge. Crushed red and white peppermint candy pieces are scattered evenly over the frosting, adding a festive look. The cookies have a light golden color and a slightly bumpy texture around the edges. The plate rests on a white marbled surface, with red fabric and a candy cane blurred in the background, along with a white mug that has a red zigzag pattern. 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 keep it chilled for up to 24 hours before baking. Just make sure to keep it well wrapped to prevent drying out.

What can I substitute for half and half in the frosting?

You can use whole milk or heavy cream as a substitute for half and half. Adjust the amount slightly to achieve a smooth, spreadable frosting consistency.