Peppermint Meltaways

These Peppermint Meltaways are rich, buttery cookies that literally melt in your mouth, topped with a sweet peppermint cream cheese frosting and crushed candy canes. These festive cookies are perfect to share for any holiday gift or gathering!

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – You’re on it!
Day 9 – Red Velvet Crinkle Cookies
Day 10 – Gingerbread Truffles
Day 11 – Peppermint Bark Cookies
Day 12 – Thumbprint Cookies

Today we are featuring a cookie made with my favorite holiday flavor: peppermint! These meltaway cookies are easy to make and only take a few simple ingredients! They are a kind of soft, tender shortbread-like cookie that look great on a holiday cookie platter!

While these classic Christmas cookies are often dusted with confectioner’s sugar, I chose to top mine with a smooth cream cheese frosting for extra sweetness! I also use crushed candy canes for a crunchy topping, but you could use peppermint candies or even Andes peppermint chips on these delicious holiday treats.

Ingredients for Soft Peppermint Meltaway Cookies

Here’s what you need to make these velvety cookies:

• Butter (room temperature) (you can use either salted or unsalted butter)
• Corn starch
• Powdered sugar
• All-purpose flour (cake flour or bread flour will not produce the correct texture!)

Frosting Ingredients

• Cream cheese (room temperature)
• Powdered sugar
• Pure peppermint extract- use more or less as desired to enhance that peppermint flavor
• Crushed candy canes or peppermint candies

Note: I like pure white icing on these cookies but you could use a drop or two of red food coloring for pink peppermint frosting.

Please check out the recipe card below for all the exact amounts of each ingredient!

How to make this easy Peppermint Meltaways Recipe

These holiday treats are so easy to make! Here’s how:

1. Heat oven to 350°. Line two baking sheets with parchment paper.
2. Using a large bowl and a hand mixer (or the bowl of a stand mixer fitted with the paddle attachment), cream the softened butter on medium speed until fluffy, about 3 minutes. Then mix in the cornstarch and sugar.
3. Next, add the flour and mix until well combined.
4. Drop cookie dough by small spoonfuls onto a prepared baking sheet. Using the bottom of a heavy glass dipped in powdered sugar to prevent sticking, gently press down to flatten each dough ball.
5. Bake for 10-12 minutes.
6. Let the cookies sit for about a minute before transferring them to a wire rack to cool completely before frosting.

Cream Cheese Frosting

In a medium mixing bowl, beat the cream cheese until smooth. Then add the powdered sugar and peppermint extract and mix until thoroughly combined.

Frost the top of the cookie with a knife or offset spatula. Finally, sprinkle the top of each cookie with some of the crushed peppermint candies. Enjoy!

FAQs

How big are these cookies?

These are small, bite-sized cookies made with about 1 teaspoon of dough each.
They’re little so that means you can eat more of them! 😉

Can I use margarine instead of butter in this recipe?

No, you really need butter for that melt-in-your-mouth texture. The butter combined with cornstarch is what makes that happen.

How do I store Peppermint Meltaways?

Store any leftover cookies in an airtight container in a single layer in the fridge. The cream cheese frosting requires refrigeration for safety and best results.

Can I freeze these Meltaway Cookies?

Peppermint meltaways freeze wonderfully baked or unbaked, but I wouldn’t freeze them once they are frosted.

Unbaked: Measure out the cookie dough as instructed, then flash freeze until the dough is firm, about 30 minutes. Then transfer the cookie dough balls to a freezer bag and store them for up to a month.

Bake from frozen by placing them on a cookie sheet in a 325-degree oven for 12-15 minutes, watching carefully to make sure they don’t brown. Cooking a little longer at a lower temperature ensures the cookies thaw and bake evenly.

Baked: Transfer cooled cookies to a freezer bag or airtight container and store in the freezer for 2-3 months.

My cookies are too crumbly- help!

These meltaways are delicate cookies, but they shouldn’t crumble apart! Crumbly cookies usually mean your ratio of ingredients is off. Make sure you are spooning and leveling your dry ingredients, not packing them in the measuring cups.

Your cookies may also crumble if you didn’t fully incorporate the ingredients. Generally, we say “Don’t overmix your cookie dough”, but in this case, you really want the butter to meld well with the dry ingredients.

Peppermint Desserts You’ll Love

If you’re all about the peppermint at Christmas time like me, try one of these dessert recipes next time!

• Double Chocolate Peppermint Cookies– make these for your cookie exchange or Christmas cookie tray! These Double Chocolate Peppermint Cookies are rich and fudge-like with extra soft centers and chewy edges, frosted with a velvety buttercream frosting, and sprinkled with crushed candy canes.
• Oreo Peppermint Rice Krispie Treats– a pepperminty holiday version of the classic treat that kids of any age will be pleased with.
• Peppermint Cheesecake Bars– This sweet recipe features a chocolate Oreo cookie crust topped with a creamy cheesecake filling, flavored with just the right amount of peppermint. 
• Peppermint Dream Dessert Bars– Peppermint extract, baking chips, cheesecake pudding, and an Oreo crust make this Peppermint Dream Dessert a delectable treat that family and friends will love.
• Peppermint Mocha– The perfect balance of mint and chocolate, this 4-ingredient Homemade Peppermint Mocha is ready in 5 minutes or less.