Common Mistakes to Avoid
One mistake I made early on was using too much peppermint extract. Peppermint extract is deceivingly strong, and one extra drop can overpower everything. When I made that mistake, the cookies tasted medicinal instead of festive. Now I measure peppermint slowly and carefully.
Another mistake is skipping the cornstarch. I once thought I could replace it with more flour, thinking it wouldn’t matter much. It mattered. The cookies turned out dry and crumbly instead of soft and melt-in-your-mouth wonderful. Cornstarch is absolutely key to the tender texture.
Overhandling the dough is another common issue. This dough is very soft, and the warmth of your hands can make it even softer, causing the cookies to lose their shape. I learned to scoop the dough quickly and lightly without pressing or squeezing too hard. A brief chill makes handling easier.
Finally, don’t frost the cookies while they’re still warm. I made this mistake when I was in a hurry. The frosting melted into the cookies, making them messy and overly sweet. Waiting until they’re completely cool ensures the frosting stays light, smooth, and picture-perfect.
Serving Suggestions
I love serving PEPPERMINT MELTAWAYS on a pretty tiered dessert tray during the holidays. Their pale color, bright frosting, and peppermint sprinkles make them look like little snow-topped ornaments. They’re delicate, elegant, and absolutely perfect for Christmas parties or cookie swaps.
Pairing them with hot chocolate is another favorite of mine. The cool peppermint flavor contrasts beautifully with warm cocoa, and the cookies practically dissolve on your tongue. I especially love offering them alongside a peppermint hot chocolate for a festive flavor match.
These cookies also make wonderful edible gifts. I place them in small bakery boxes lined with parchment and tie them with ribbon. Because they’re so light and soft, they feel extra luxurious and thoughtful. Friends always comment on how they seem fancy despite being incredibly simple to make.
When I want to create a full holiday dessert spread, I pair these meltaways with chocolate crinkle cookies, sugar cookies, and gingerbread. The peppermint meltaways add a bright, refreshing note among the richer desserts and complete the table beautifully.
Variations & Customizations
One variation I love is adding a tiny drop of red food coloring to the dough for a soft pastel pink cookie. It looks adorable and still tastes the same. I’ve done this for Valentine’s Day or winter-themed parties, and they always get compliments.
You can also switch up the frosting by coloring it pastel green or leaving it white and piping little stripes for a candy cane look. I once added a swirl of pink and white frosting together, and it created a beautiful marbled effect that made the cookies look extra fancy.
For a chocolate-peppermint version, I’ve added a tablespoon of cocoa powder to the dough and dipped the tops of the baked cookies in melted white chocolate instead of frosting. The combination of chocolate and peppermint feels especially indulgent and festive.
Finally, you can substitute the peppermint extract in the cookie dough with almond extract for a totally different but equally delicious cookie. Keep the peppermint in the frosting, and the combination becomes subtly layered and incredibly unique.
How to Store, Freeze & Reheat
I always store PEPPERMINT MELTAWAYS in an airtight container at room temperature. The cookies stay soft for several days, and the peppermint topping remains crisp. If your home is warm, you can store them in the fridge, but I prefer room temperature for the best texture.
Freezing these cookies works beautifully. I freeze them unfrosted on a baking sheet, then transfer them to a freezer bag. When I want to serve them, I thaw them at room temperature and frost them fresh. This keeps the cookies delicate and prevents the peppermint topping from getting sticky.
If you need to freeze fully finished cookies, you can—but wrap them carefully between layers of parchment. The frosting freezes well but may sweat slightly when thawing. I’ve done this when prepping holiday cookies ahead of time, and they still tasted wonderful.
These cookies do not require reheating, but if they become too cold from refrigeration, letting them rest at room temperature for a few minutes brings back their meltaway softness. Avoid microwaving them—they’re too delicate and will fall apart.
Nutrition Information
These cookies are definitely more of a treat than a health food, but their small size makes them easy to enjoy in moderation. Each one is buttery, sweet, and lightly pepperminty, offering just the right amount of indulgence without being overly heavy.
Butter provides most of the richness, while cornstarch gives that delicate, airy consistency that sets these cookies apart from typical sugar cookies. The frosting adds extra sweetness, but it also brings balance by adding a fresh peppermint flavor that keeps the cookies from feeling too rich.
The crushed peppermint candies contribute a fun texture and a festive look, and they add just enough crunch without overwhelming the softness of the cookie. This combination of creamy, cool, and crisp elements is part of what makes these meltaways so delightful.
Overall, these cookies offer a beautiful mix of textures and flavors. They’re not overly sweet, surprisingly light, and absolutely perfect for enjoying with a warm holiday drink or sharing with loved ones.
FAQ Section
1. Can I use peppermint oil instead of peppermint extract?
You can, but be extremely careful—peppermint oil is much stronger. I only use a drop or two when substituting.
2. Why is my dough too crumbly?
It might need a few more seconds of mixing. This dough looks crumbly before it comes together. If needed, add a tiny splash of milk.
3. Can I skip the frosting?
Yes, but the frosting adds flavor and helps the peppermint topping stick. I prefer them with frosting.
4. Can I make the dough ahead of time?
Absolutely! I often chill the dough overnight. Just let it soften slightly before rolling.
5. Why did my cookies spread too much?
Your butter was probably too warm. Chill the dough for 10–15 minutes before baking next time.
Conclusion
PEPPERMINT MELTAWAYS have become one of my favorite festive cookies because they’re soft, delicate, refreshing, and truly melt in your mouth—and every time I bake them, I’m reminded how magical simple holiday baking can be when done with love and a little peppermint charm.