Peppermint Meltaway Cookies Recipe: Light, Buttery Holiday Treat

These peppermint meltaway cookies literally melt in your mouth. Soft, tender peppermint cookies are finished with a fluffy peppermint buttercream and a sprinkle of crushed candy cane for a festive crunch.

This easy, egg-free recipe is perfect for holiday baking and cookie exchanges.

WHY YOU’LL LOVE THESE COOKIES

No chilling required. The dough comes together quickly and can be baked right away—no refrigeration needed.

Melt-in-your-mouth texture. These cookies are delicate and tender, like an after-dinner mint transformed into cookie form.

Perfect for the holidays. They taste wonderful and look beautifully festive for Christmas trays and gifts.

Great for cookie exchanges. Their simple elegance and crowd-pleasing flavor make them ideal for exchanging with friends and family.

INGREDIENTS

Butter – I use salted butter at room temperature.
Powdered sugar – Use powdered (confectioners’) sugar for the right texture.
Flour – All-purpose flour, spooned and leveled for accuracy.
Cornstarch – Helps create the tender, meltaway crumb.
Peppermint extract – For that cool mint flavor.
Milk – Any milk or cream will work in the frosting.
Candy canes – Crushed candy canes or peppermint candies for garnish.

STEP BY STEP INSTRUCTIONS

Preheat the oven to 350°F and line baking sheets with parchment paper.

Cookie Base

In a large bowl, cream the butter and powdered sugar until light and fluffy, about 5 minutes. Add the peppermint extract and mix to combine.

In a separate medium bowl, whisk together the all-purpose flour and cornstarch, then add the dry ingredients to the butter mixture and mix until just combined.

Scoop dough using about 1.5 tablespoons per cookie. Roll into balls and place on the prepared baking sheets about 1 inch apart. Gently press each ball to slightly flatten.

Bake for 10–11 minutes, or until the bottoms are lightly golden. Remove from the oven and allow the cookies to cool completely on the baking sheets—these cookies are fragile until fully cooled.

Decorating the Cookies

In a stand mixer or using an electric mixer, beat together the butter, milk, powdered sugar, and peppermint extract until light and fluffy. Start on low to incorporate the powdered sugar, then increase speed until smooth.

Once the cookies are fully cooled, spread a thin layer of frosting on each cookie and immediately top with crushed candy canes so the pieces adhere. Repeat until all cookies are decorated.

FREQUENTLY ASKED QUESTIONS

STORING THE COOKIES

Store cookies in an airtight container at room temperature. They stay fresh for up to four days.

CAN I FREEZE THEM?

Yes. You can freeze the shaped dough. Press each portion into a puck shape before freezing. If baking from frozen, add a few extra minutes to the bake time.

WHAT DOES SPOONED AND LEVELED FLOUR MEAN?

Spoon the flour into the measuring cup and level it off with a knife rather than scooping the cup directly into the flour. Scooping can compact the flour and result in using more than the recipe calls for.

If you make these peppermint meltaway cookies, please leave a star rating and a comment below!