The first time I made PEPPERMINT MELTAWAYS, my entire kitchen smelled like a cozy winter candy shop, and I instantly understood why people become obsessed with these delicate little cookies. As I mixed the buttery dough, the peppermint aroma floated up and wrapped around me like a festive hug, and I remember thinking, “These feel like a holiday memory in the making.” When the cookies baked, they stayed so pale and soft that I wondered if they’d even hold together—but the first bite proved they were absolute perfection. They literally melted on my tongue, cool and sweet, with that gentle peppermint finish that makes you close your eyes in pure happiness.
Why You’ll Love This Recipe
You’ll love this recipe because these cookies are unbelievably soft, melt-in-your-mouth tender, and bursting with peppermint flavor—and after making them many times, I can tell you that they’re the kind of treat that makes you feel festive the moment you take your first bite.
Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1 ¼ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup powdered sugar (for frosting)
- 2 tablespoons softened butter (for frosting)
- 1–2 tablespoons milk (for frosting)
- ¼ teaspoon peppermint extract (for frosting)
- Crushed peppermint candies (for topping)
Using softened butter is essential because it creates the creamy base that gives these cookies their delicate texture. The cornstarch might seem unusual, but trust me, it’s the secret to the melt-in-your-mouth consistency—don’t skip it. Peppermint extract can be strong, so measure carefully; I’ve learned the hard way that a little too much can overpower the entire batch. Crushed peppermint candies or candy canes add both crunch and festive flair, making each cookie look holiday-ready without much effort.
Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Small bowl for frosting
- Spoon or piping bag for topping
A hand mixer works perfectly for creaming the butter and powdered sugar—you want the mixture fluffy, and it’s hard to achieve that by hand. Parchment paper makes baking easier and prevents these delicate cookies from sticking or browning too much on the bottom. A cooling rack helps the cookies firm up without becoming too soft. And while I usually just spoon on the frosting, a piping bag makes the cookies look beautifully polished if you’re making them for a party or gift box.
Step-by-Step Instructions
Whenever I make PEPPERMINT MELTAWAYS, I start by creaming the softened butter and powdered sugar together. The mixture should look pale and airy—if it still looks dense, keep mixing. Once it’s fluffy, I add the peppermint extract. The moment it hits the bowl, the aroma blooms, and the dough suddenly feels festive and bright. I always take a second to inhale the scent because it’s honestly one of my favorite parts.
Next, I whisk the flour, cornstarch, and salt together in a separate bowl before adding them to the butter mixture. The dough looks crumbly at first, and I used to panic, thinking I did something wrong. But if you keep mixing—slowly at first—it comes together into a soft, pliable dough. It’s very delicate, so I handle it gently. If the dough feels too sticky, I let it chill for 10–15 minutes to firm up slightly.
I scoop small portions of dough and roll them into smooth, tiny balls—about an inch wide—then place them on a parchment-lined baking sheet. These cookies don’t spread much, so I place them relatively close together. When they bake, they stay pale and soft, which might make you think they’re underdone. But that softness is exactly what creates the meltaway magic. I always remove them as soon as the bottoms are barely golden.
While the cookies cool, I whisk together the frosting ingredients. I make it slightly thicker than typical icing so it sits prettily on top rather than dripping down the sides. A touch of peppermint extract brings a second layer of minty flavor without overwhelming the cookie. Once the cookies are fully cool, I spoon or pipe the frosting on and immediately sprinkle crushed peppermint on top—it sticks beautifully to the fresh frosting.
Pro Tips for Best Results
One of the biggest tips I can share is to avoid overbaking. These cookies are meant to stay soft and pale. The first time I made them, I baked until they looked “done,” which for most cookies means lightly golden on top. But for meltaways, golden tops mean dryness. Pull them from the oven the moment the bottoms begin to color.
Another tip is to measure the peppermint extract with a light hand. Peppermint extract is incredibly strong. I tested this recipe three different ways—too much, too little, and just right—and trust me, going even a little over the recommended amount can make your cookies taste like toothpaste. Stick to the measurement, and your cookies will have the perfect cool, refreshing finish.
I’ve also learned to chill the dough briefly if the butter makes it too soft. Warm dough leads to flattening, and you lose that adorable round shape these cookies are known for. Fifteen minutes in the fridge helps the butter firm up and keeps the cookies perfectly domed.
Finally, crush your peppermint candies small but not powdery. The best topping texture comes from small shards of peppermint. I once crushed them too finely, and the topping turned sticky instead of crunchy after a few hours. Leaving some texture keeps them fresh and festive-looking. (See the next page below to continue…)