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Close-up of pink-frosted Peppermint Meltaway Cookies with crushed candy canes on an elegant plate.

Peppermint Meltaway Cookies

These festive Peppermint Meltaway Cookies are tender, buttery, and melt in your mouth, topped with a creamy peppermint buttercream and crunchy crushed candy canes.
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Prep Time 45 minutes
Cook Time 14 minutes
Total Time 1 hour 30 minutes
Servings 36 cookies
Calories 180 kcal

Equipment

  • Handheld or Stand Mixer
  • Paddle Attachment
  • Large Bowl
  • Baking Sheets
  • Parchment Paper or Silicone Baking Mats
  • Cooling Rack
  • Knife or Icing Spatula

Ingredients
  

Cookie Dough

  • 1 cup unsalted butter softened to room temperature
  • 2/3 cup confectioners' sugar
  • 1 egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups all-purpose flour spooned & leveled
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Peppermint Buttercream

  • 6 Tablespoons unsalted butter softened
  • 1 and 1/2 cups confectioners' sugar
  • 1–2 Tablespoons milk at room temperature (dairy or nondairy)
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1 drop red or pink food coloring optional
  • 1/4 cup crushed candy canes about 2–3 large candy canes

Instructions
 

Make the Cookie Dough

  • In a large bowl, beat softened butter until creamy. Add confectioners' sugar and beat until light and fluffy for 2 minutes, scraping the bowl as needed.
  • Incorporate egg yolk, vanilla extract, and peppermint extract, beating on high speed until combined, scraping the bowl as needed.
  • Add flour, cornstarch, baking powder, and salt, then beat on low speed until combined to form a thick, creamy dough.
  • Cover the dough tightly and chill in the refrigerator for at least 30 minutes, and up to 3 days, as chilling is mandatory.

Bake the Cookies

  • Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats.
  • Scoop dough into 1 Tablespoon (20–22g) balls, place them 3 inches apart on baking sheets, and flatten each slightly to just under 2 inches in diameter.
  • Bake for 13–14 minutes until the edges are set; cookies will not darken, so avoid over-baking.
  • Remove from the oven and cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Make the Buttercream & Finish

  • Using a mixer, beat softened butter until creamy, then add confectioners' sugar, milk, vanilla, and peppermint extracts.
  • Beat on low for 30 seconds, then on medium-high for 2 minutes; adjust consistency with more sugar or milk, and add a pinch of salt to balance sweetness.
  • Optionally, beat in 1 tiny drop of food coloring to tint the frosting.
  • Spread frosting onto completely cooled cookies with a knife or spatula, then sprinkle each with crushed candy canes.
  • Store frosted cookies covered at room temperature for up to 1 day or in the refrigerator for up to 5 days; the frosting will soft-set after a few hours.

Notes

Chilling the cookie dough for at least 30 minutes is crucial for the texture. Be careful not to over-bake the cookies, as they will not significantly brown. The frosting will soft-set after a few hours, making them easier to store and handle.