Peppermint Meltaway Cookies
About This Peppermint Meltaway Cookie Recipe
Peppermint Meltaway Cookies are a classic holiday cookie known for their delicate, tender texture. Made with butter, powdered sugar, and cornstarch, these cookies bake into light, soft rounds that truly melt the moment you take a bite. A fluffy peppermint-vanilla frosting and crushed candy canes on top bring the perfect festive finish. They feel elegant, nostalgic, and bakery-quality but come together with simple pantry ingredients. These make an amazing addition to gift boxes, cookie exchanges, and Christmas dessert tables.
Why You’ll Love This Recipe
Melt-in-your-mouth texture – cornstarch + powdered sugar = unbelievably soft cookies.
Festive flavor – peppermint frosting and candy cane crunch give that classic holiday vibe.
Quick & easy – no chilling required unless your dough is very soft.
Beautiful presentation – white frosting and crushed peppermint look clean and wintry.
Perfect make-ahead cookie – bake now, frost later; freezes well.
Crowd-pleasing – these disappear fast and feel nostalgic for everyone.
Ingredients You’ll Need
Salted butter
Powdered sugar
Peppermint extract
Vanilla extract
All-purpose flour
Cornstarch
Salt
Heavy cream
Crushed candy canes
How to Make It
Cream the salted butter and powdered sugar until fluffy, then mix in the peppermint and vanilla. Add the flour and cornstarch and stir until the dough comes together. Roll into small balls and bake until the bottoms are slightly golden but the tops stay pale. Once the cookies are completely cooled, whip together the frosting with salted butter, powdered sugar, peppermint, and vanilla, adding cream until smooth and fluffy. Frost each cookie and finish with crushed candy canes.
Tips for Success
Measure flour correctly to avoid dry cookies — spoon and level for accuracy.
Don’t overbake — the bottoms should just begin to turn golden.
Cool completely before frosting; meltaways are fragile when warm.
Crushed candy canes melt over time — add right before serving for the prettiest presentation.
If dough feels too soft, chill for 10–15 minutes to make rolling easier.
Use finely crushed candy cane for a more delicate topping.
Frost lightly — this is a rich cookie; a thin layer is perfect.
Frequently Asked Questions
Can I make these ahead of time?
Yes. Bake the cookies up to 2 days in advance and frost the day you serve them. You can also freeze the baked, unfrosted cookies for up to 2 months.
Do these cookies spread?
Only slightly. They keep a soft, rounded shape, so 2 inches of spacing on the baking sheet is enough.
Can I freeze them once frosted?
You can, but the crushed candy canes may melt or bleed. For best results, freeze the cookies unfrosted and decorate before serving.
Can I double this recipe?
Yes, the recipe doubles easily with no adjustments.
Can I use unsalted butter instead of salted?
Yes. Add a small pinch of salt to both the dough and the frosting to keep the flavor balanced.
What to Serve With
Hot cocoa or peppermint hot chocolate
Coffee or espresso
Eggnog
A holiday cookie board with gingerbread, sugar cookies, or shortbread
Vanilla or peppermint ice cream for a festive dessert platter
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Peppermint Meltaway Cookies
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- Pinch of extra salt only if needed
- 5 tablespoons salted butter, softened
- 1 1/2 cups powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Crushed candy canes, for topping
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Cream salted butter + powdered sugar together for 1–2 minutes until fluffy.
- Mix in peppermint + vanilla.
- Add flour + cornstarch, mixing just until a soft dough forms.
- Scoop into 1-tbsp balls and place 2 inches apart.
- Bake 10–12 minutes until the bottoms are lightly golden but the tops stay pale.
- Let cool completely — they’re very delicate when warm.
- Beat the 5 tbsp salted butter until creamy.
- Add powdered sugar, 1 tbsp cream, peppermint, vanilla, and a pinch of salt.
- Mix until fluffy, adding more cream as needed to make it smooth and spreadable.
- Frost cooled cookies and top with crushed candy canes.
