Peppermint Meltaway Cookies

Introduction

These Peppermint Meltaway Cookies are a dream for busy bakers. Buttery, soft, and lightly sweet, they melt in your mouth with every bite. They bring festive charm to holiday trays and gatherings, thanks to their delicate texture and peppermint kiss. The magic lies in the meltaway quality, built with cornstarch and confectioners’ sugar. A creamy peppermint buttercream frosting finishes each cookie with a peppermint-forward note that doesn’t overwhelm. Simple, cozy, and quick to assemble for chefs of any level.

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Why You’ll Love These Peppermint Meltaway Cookies

Melt-in-Your-Mouth Texture: A soft, tender bite that dissolves rather than chewy.
Perfect Peppermint Flavor: Peppermint notes in both cookie and frosting for balanced brightness.
Easy to Make: One-bowl dough and straightforward buttercream keep it beginner-friendly.
Quick Chill Time: Just 30 minutes of chilling keeps dough workable.
Festive & Customizable: Ideal for holidays and easy to tailor with colors or garnishes.

Ingredients + Notes/Substitutions

For the Cookies and the Buttercream, you’ll keep this simple, breezy, and beginner-friendly.

For the Cookies:
- Unsalted butter, softened
- Confectioners’ sugar
- Egg yolk, room temperature
- Pure vanilla extract
- Peppermint extract
- All-purpose flour, spooned & leveled
- Cornstarch
- Baking powder
- Salt
For the Buttercream:
- Unsalted butter, softened
- Confectioners’ sugar
- Milk, room temperature (dairy or nondairy)
- Pure vanilla extract
- Peppermint extract
- Optional: Red or pink food coloring
- Crushed candy canes, for garnish

Notes & Substitutions

Cornstarch is the secret to that light, meltaway texture. According to Bob’s Red Mill, cornstarch helps soften the rigid proteins in flour, creating a tender crumb that isn’t crumbly.
The egg yolk adds binding and a bit of richness without weighing the cookie down.
Keep butter and milk at room temperature for a smoother dough and creamier frosting.
Gel food coloring yields vibrant, candy-like hues without thinning the frosting.
If you don’t have candy canes, Andes mints or a fine crushed candy also work for garnishing.

Instructions

Make the cookie dough

In a large bowl, beat the butter on medium until creamy, about 1 minute.
Add confectioners’ sugar; beat on low for 30 seconds, then on medium-high for 2 minutes, until light and fluffy.
Scrape as needed. Add egg yolk, vanilla, and peppermint extract; beat on high until combined.
Add flour, cornstarch, baking powder, and salt; beat on low until the dough is thick and creamy.
Cover and chill in the fridge for at least 30 minutes, up to 3 days. Chilling is mandatory for this creamy dough.

Prepare to bake

Preheat oven to 350°F (177°C). Line large baking sheets with parchment or mats.
Scoop dough into balls about 1 tablespoon (20–22 g). Place 3 inches apart; flatten slightly so each is just under 2 inches in diameter.

Bake the cookies

Bake 13–14 minutes, until the edges appear set. The cookies won’t darken, so avoid over-baking.
Remove from oven; cool on the sheet for 10 minutes, then transfer to a cooling rack to cool completely before frosting.

Make the buttercream

In a mixer, beat butter on medium until creamy, about 1 minute.
Add confectioners’ sugar, milk, vanilla, and peppermint extract; beat on low 30 seconds, then on medium-high for 2 minutes.
Taste and adjust: thicken with more sugar, thin with more milk, or balance with a pinch of salt.

Tint and frost

If desired, tint frosting with a tiny drop of red or pink coloring.
Spread frosting onto cooled cookies with an icing spatula. Lightly sprinkle with crushed candy canes.

Storage

Frosted cookies stay best at room temperature for about 1 day; refrigerate up to 5 days. Frosting will set after a few hours.

Pro Tips & Troubleshooting

Room temperature ingredients ensure smooth dough and frosting.
Do not overbake; pale cookies stay tender and melt away easier.
Chill the dough properly to control spread and ensure a delicate texture.
Flatten the dough balls to provide a stable surface for frosting.
If frosting is too thick, add a splash of milk; if too thin, add a bit more confectioners’ sugar.
Gel coloring keeps frosting vibrant without altering consistency.

Serving, Storage, & Variations

Serving: Pair with hot cocoa or coffee for a festive treat.
Storage: Frosted cookies keep at room temperature for 1 day, refrigerate up to 5 days.
Make ahead: Chill unbaked dough up to 3 days.
Freezing: Freeze unbaked dough balls up to 3 months.
Variations:
- Mint Chocolate: Drizzle melted chocolate or add chopped Andes mints.
- Citrus Meltaways: Use lemon or orange extract instead of peppermint.
- Plain Vanilla: Omit peppermint for a classic vanilla version.
- Sprinkle Top: Swap candy canes for sprinkles or crushed candy toppings.

Nutrition

A general calorie estimate per cookie is provided as a guideline; with variations in size and frosting, values will differ. For precise numbers, use an online nutrition calculator.

Item per Cookie	Calories	Fat (g)	Carbs (g)	Protein (g)
Peppermint Meltaway Cookie with Frosting	~120–130	6–8	16–18	1–2

Note: These figures are estimates and can vary by ingredient brands and cookie size.

FAQ

Why are they called “meltaway” cookies?

he high confectioners’ sugar and cornstarch create a delicate texture that dissolves as you bite into it.

Can I make these without peppermint?

Yes, omit the peppermint extract for a vanilla-mint-free version or use another flavor extract.

Is chilling the dough really necessary?

Yes, mandatory for texture and to prevent spreading too much during baking.

Conclusion

Peppermint Meltaway Cookies deliver a unique, meltable bite and festive flavor that makes holiday baking uncomplicated and fun. The cookies’ light crumb and peppermint buttercream frosting come together with minimal effort, making them ideal for busy parents and beginners alike. Give them a try this season, then share your sweet creations in the comments or with friends and family. Your next baking moment just got brighter and easier.