Name: Peppermint Meltaway Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1 cup (16 Tbsp; 226g) unsalted butter, softened; ⅔ cup (80g) confectioners’ sugar; 1 egg yolk, at room temperature; 1 teaspoon vanilla extract; ½ teaspoon peppermint extract; 2 cups (250g) all-purpose flour; ¼ cup (30g) cornstarch; 1 teaspoon baking powder; ¼ teaspoon salt; 6 tablespoons (85g) unsalted butter, softened; 1½ cups (180g) confectioners’ sugar; 1–2 tablespoons milk (dairy or nondairy); ½ teaspoon vanilla extract; ¼ teaspoon peppermint extract; Optional: 1 drop red or pink food coloring; ¼ cup (40g) crushed candy canes

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Peppermint Meltaway Cookies are the kind of holiday treat that feels magical from the very first bite. Light, tender, buttery, and delicately flavored with cool peppermint, these cookies live up to their name—they practically dissolve on your tongue. If you’ve ever dreamed of a cookie that combines the melt-in-your-mouth texture of shortbread with the festive flair of peppermint and creamy buttercream, this is the recipe that will win your heart (and everyone else’s). These cookies are perfect for cookie trays, Christmas parties, holiday gift boxes, or cozy winter nights with a mug of hot cocoa.

Why You’ll Love This Recipe

There are plenty of holiday cookies out there, but these stand out for so many reasons:

They’re incredibly soft and delicate. The combination of butter, confectioners’ sugar, cornstarch, and flour creates a meltaway texture that’s unlike typical cookies.
Perfect peppermint flavor. Not too strong, not too faint—just the right balance.
No complicated decorating required. A swirl of peppermint buttercream and a pinch of crushed candy canes makes them look beautifully festive with minimal effort.
Ready for gifting. These cookies hold their shape well and pack beautifully into tins and boxes.
Beginner-friendly. The dough comes together quickly and is easy to shape.
Customizable. Change the color of the buttercream, adjust the peppermint intensity, or experiment with fun holiday toppings.

If you want a cookie that absolutely screams “Christmas,” Peppermint Meltaway Cookies are it.

Ingredients You’ll Need

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Here’s everything you need for these festive cookies:

For the Cookies

1 cup (16 Tbsp; 226g) unsalted butter, softened
⅔ cup (80g) confectioners’ sugar
1 egg yolk, at room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract
2 cups (250g) all-purpose flour
¼ cup (30g) cornstarch
1 teaspoon baking powder
¼ teaspoon salt

For the Buttercream Frosting

6 tablespoons (85g) unsalted butter, softened
1½ cups (180g) confectioners’ sugar
1–2 tablespoons milk (dairy or nondairy)
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
Optional: 1 drop red or pink food coloring
¼ cup (40g) crushed candy canes

This recipe uses everyday pantry ingredients, but when they come together, they create a cookie that feels extra special.

Let’s Get Started

Here’s how to make these peppermint meltaways using completely original, copyright-free instructions.

1. Make the Cookie Dough

Cream the softened butter and confectioners’ sugar together with a hand mixer or stand mixer until the mixture looks smooth, light, and creamy. Add the egg yolk, vanilla extract, and peppermint extract, and continue mixing until everything is fully combined.

2. Add the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the dry mixture to the butter mixture, mixing on low speed until a soft dough forms. The dough will be tender and slightly sticky—this is what creates the meltaway texture.

3. Chill the Dough

Cover the bowl and refrigerate the dough for 30–45 minutes. Chilling helps the cookies hold their shape and prevents spreading during baking.

4. Shape the Cookies

Scoop out small portions of dough (about 1 tablespoon each) and roll them gently between your hands. Place them on a baking sheet lined with parchment paper. Use your fingertips or the bottom of a glass to lightly flatten each cookie.

5. Bake

Bake at 350°F (177°C) for 10–12 minutes. The cookies should look set around the edges but remain pale. Allow them to cool completely on the baking sheet before frosting—these cookies are delicate!

6. Make the Peppermint Buttercream

In a clean bowl, beat the softened butter until creamy. Add the confectioners’ sugar and mix until smooth. Add milk a little at a time until the frosting is silky and spreadable. Mix in vanilla, peppermint extract, and food coloring if you want a holiday pop of color.

7. Frost and Decorate

Once the cookies are fully cooled, spread or pipe the peppermint frosting onto each one. Top with crushed candy canes for that perfect festive crunch.

Servings and Pairing

This recipe makes about 24 cookies, depending on size.

These cookies pair wonderfully with:

Hot chocolate
Peppermint mocha
Black tea
Milk
Eggnog
Coffee or lattes

They also look beautiful on Christmas cookie platters alongside sugar cookies, gingerbread men, and chocolate treats.

Variations

Colorful Frosting – Tint the frosting red, green, or both for a fun holiday swirl.
Chocolate Drizzle – Add a thin drizzle of melted chocolate over the frosting.
Almond Twist – Add ⅛ teaspoon almond extract for a bakery-style flavor.
Mint Chocolate Meltaways – Add mini chocolate chips to the dough.
Gluten-Free Version – Substitute with a reliable 1:1 gluten-free flour blend.

Storage Tips

Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps well for up to 7 days.
Freezer: Freeze unfrosted cookies for up to 2 months. Frost after thawing for best texture.
Avoid humidity: Crushed candy canes can soften if stored in a humid environment.

FAQs

How do I keep the cookies from crumbling?

Make sure they cool completely before handling or frosting—they’re extremely tender when warm.

Can I make these without peppermint?

Absolutely! Replace the peppermint extract with more vanilla or almond extract.

Why did my cookies spread?

The dough likely wasn’t chilled long enough. Pop the formed dough balls in the fridge for 10 minutes before baking.

Can I freeze them already frosted?

It’s better to freeze the cookies unfrosted. Add the buttercream once thawed.

Can I double the recipe?

Yes! These cookies scale easily and are perfect for large batches around the holidays.

Final Thoughts

Peppermint Meltaway Cookies deliver everything you want in a holiday dessert—beauty, simplicity, and unforgettable flavor. The combination of buttery cookie, cool peppermint frosting, and crunchy candy canes makes every bite feel like a winter celebration. They’re show-stoppers on cookie trays and are guaranteed to earn compliments wherever they go. Whether you’re hosting, gifting, or baking just for fun, these meltaways deserve a spot in your holiday baking lineup every year.