There’s something wonderfully tender and festive about this melt-in-your-mouth treat that I just can’t resist. This Peppermint Meltaway Cookies Recipe delivers that delicate, buttery texture paired with a refreshing peppermint kiss — perfect for cozy afternoons or holiday gatherings.
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Why You'll Love This Recipe
I can’t express enough how much joy these peppermint meltaway cookies bring to my kitchen. They’re not just cookies; they’re a cozy tradition that’s easy to whip up and impossible not to share. What’s cooler? They’re surprisingly simple but have that “wow” factor in every bite.
- Buttery, Silky Texture: The combination of sweetened condensed milk and cornstarch gives these cookies that tender meltaway feel you’ll adore.
- Perfect Peppermint Punch: Peppermint extract in both cookie and frosting layers creates a refreshing, layered flavor experience.
- Easy to Customize: From changing extracts to adjusting frosting thickness, this recipe invites creativity.
- Small Batch Magic: Yields just enough cookies to share without overwhelming your kitchen or leaving you with endless leftovers.
Ingredients & Why They Work
These cookies are a lesson in simplicity — each ingredient has a clear purpose that builds on the peppermint theme and buttery softness. A quick shop, and you're ready to bake!
- Unsalted Butter: Very soft but not melted butter blends beautifully with condensed milk, providing richness and tenderness.
- Sweetened Condensed Milk: Adds moisture and sweetness, helping to create that meltaway texture everyone's talking about.
- Peppermint Extract: The star flavor — this gives the cookies and frosting their refreshing holiday zing.
- Cornstarch: Key to that silky-smooth, delicate crumb; adding extra by tablespoons if needed helps you get the perfect dough consistency.
- Powdered Sugar: For the frosting, making it smooth and sweet without grittiness.
- Heavy Cream: Balances the frosting texture, allowing you to adjust thickness easily.
- Crushed Peppermint Candies: Adds a festive crunch and extra peppermint flavor in your presentation.
Make It Your Way
I enjoy switching up the peppermint intensity depending on the season — a little more for winter holidays, a bit less for casual treats. Personalizing the frosting is my favorite, too, especially when I swap peppermint extract for lemon for a bright twist.
- Variation: Once, I replaced peppermint extract with almond and topped the frosting with slivered almonds — an unexpected but delicious change my family loved.
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe
Step 1: Soften Butter Just Right
Start with butter that’s super soft but not melted — I like to press a finger into it gently. If it’s too firm, zap it in the microwave for just 5-8 seconds. This makes the mixing with condensed milk smooth without lumps, which is the key to your cookie’s tender texture.
Step 2: Whip Together Butter, Condensed Milk & Peppermint
In a medium bowl, beat the butter, sweetened condensed milk, and peppermint extract with a hand mixer until completely smooth. No lumps, no streaks. This step sets the stage for soft, silky cookies — take your time here.
Step 3: Add Cornstarch and Create Dough
Gradually add your cornstarch and mix on low speed until you get a dough that feels like thick peanut butter. If too sticky, add 1–2 tablespoons more cornstarch, but be careful — too much will dry them out. The dough should be soft, hold its shape when scooped, but not runny or crumbly.
Step 4: Scoop and Bake
Use a tablespoon cookie scoop to portion the dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart. Pop them in a 350°F oven for 10–12 minutes — watch for just a hint of gold around the edges. Don’t overbake or they’ll lose that meltaway magic!
Step 5: Cool Before Frosting
Let the cookies cool on the baking sheet for 5 minutes (this helps them set), then transfer to a wire rack to cool fully before frosting. This step is crucial so the frosting doesn't melt off your delicate cookies.
Step 6: Whip Up Peppermint Frosting
Combine powdered sugar, melted butter, heavy cream, and peppermint extract in a medium bowl and beat until thick and spreadable but still firm. Adjust with extra cream or sugar until you get the perfect consistency — think creamy pillow topping.
Step 7: Frost and Garnish
Spread about 2 teaspoons of frosting on each cookie, then sprinkle crushed peppermint candies over the top for that classic festive crunch. Let the frosting set a bit before serving, or enjoy immediately for a softer finish.
Top Tip
From years of making peppermint meltaway cookies, I’ve learned small things make a world of difference. These tips can help you perfect your batch and avoid pitfalls.
- Consistent Butter Softness: Always check butter softness before starting; too firm messes with mixing, too melted changes cookie texture.
- Don’t Overmix Dough: Just combine ingredients until smooth — too much air can flatten cookies and make them tough.
- Adjust Cornstarch Carefully: The dough texture is key! Add extra cornstarch by tablespoons only if the dough feels too sticky to scoop and hold shape.
- Frost After Cooling Completely: Frosting melts if cookies aren’t cool, so patience pays off for that perfect finish.
How to Serve Peppermint Meltaway Cookies Recipe
Garnishes
I personally love topping these cookies with extra crushed peppermint candies — they add just the right pop of color and festive crunch. For special occasions, a light dusting of edible glitter or a drizzle of dark chocolate pairs beautifully.
Side Dishes
These cookies go wonderfully with a hot cup of rich cocoa, peppermint tea, or even a creamy eggnog in the holidays. I like to serve them alongside a simple cheese plate for a charming party spread.
Creative Ways to Present
For a party, I like arranging these cookies in a circular wreath shape on a festive platter. Adding sprigs of fresh pine or holly around the edge amps up the visual appeal and seasonal spirit. Wrapping small batches in clear cellophane bags tied with red and white twine makes for easy, beautiful gift-giving.
Make Ahead and Storage
Storing Leftovers
I keep leftover peppermint meltaway cookies in an airtight container in a single layer on the counter. This keeps them fresh and tender for up to 2 days — longer storage tends to dry them out.
Freezing
Because of their delicate texture, I don’t recommend freezing these cookies. They tend to lose that signature meltaway quality once frozen and thawed.
Reheating
If you want to reheat, a very gentle 5-10 second warm-up in the microwave can soften the frosting slightly, but I usually prefer eating them chilled or at room temperature to keep the texture intact.
Frequently Asked Questions:
Absolutely! The dough can be made and stored covered in the fridge for up to 24 hours. Just make sure to bring it back to room temperature before scooping to keep that perfect tender texture.
You can substitute peppermint extract with vanilla or almond extract for a different but delicious flavor twist. Or experiment with lemon extract for a fresh citrus take, much like my lemon meltaway cookies.
Bake until you see just a slight golden edge around each cookie, usually about 10-12 minutes. They’ll feel firm but soft to the touch — overbaking can dry them out, so keep an eye on the timer!
Yes! This recipe yields about a dozen cookies, but you can easily double the ingredients for larger batches. Just keep frosting quantities proportional to keep the perfect flavor balance.
Final Thoughts
This Peppermint Meltaway Cookies Recipe holds a special place in my heart — it’s my go-to for a cozy, sweet peppermint treat with just the right balance of buttery comfort and festive flair. I’m excited for you to try it and make it your own little tradition too. Trust me, once you experience that tender bite with the creamy peppermint frosting, you’ll want to keep this recipe close for every holiday and beyond.
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Peppermint Meltaway Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Peppermint Meltaways Cookies are delicate, melt-in-your-mouth cookies infused with refreshing peppermint flavor. Made with simple ingredients like unsalted butter, sweetened condensed milk, and cornstarch, they offer a soft, tender texture. Finished with a smooth peppermint frosting and a sprinkle of crushed peppermint candies, these festive treats are perfect for holiday gatherings or any time you crave a light, sweet cookie with a cool peppermint twist.
Ingredients
Cookies
- ⅓ cup unsalted butter very soft room temperature
- ⅓ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch (plus 1-2 tablespoons – see tips)
Frosting
- 1 cup powdered sugar sifted
- 1½ tablespoons unsalted butter melted and cooled
- 1½ tablespoons heavy cream
- ⅛ – ¼ teaspoon peppermint extract (amount depends on preferred peppermint flavor)
- crushed peppermint candies for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside for easy cleanup.
- Mix Butter, Condensed Milk, and Peppermint Extract: In a medium bowl, combine the very soft unsalted butter, sweetened condensed milk, and peppermint extract. Use a handheld mixer on medium-high speed to beat the mixture until smooth and free of any butter lumps.
- Add Cornstarch to Form Dough: Gradually add the cornstarch to the bowl and mix on low speed until fully incorporated, resulting in a smooth cookie dough.
- Scoop Cookies onto Baking Sheet: Using a 1 tablespoon cookie scoop, scoop level portions of dough and place them 2 inches apart on the prepared baking sheet to allow space for spreading.
- Bake Cookies: Bake for 12 minutes or until the edges are just lightly golden, ensuring the cookies remain tender and delicate.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely at room temperature before frosting.
- Make Frosting: While the cookies bake and cool, prepare the frosting by combining powdered sugar, melted and cooled butter, heavy cream, and peppermint extract in a medium bowl. Beat the mixture until thick and smooth, adjusting consistency with extra heavy cream or powdered sugar as needed.
- Frost and Garnish Cookies: Spread approximately 2 teaspoons of frosting onto each cooled cookie. Sprinkle crushed peppermint candies on top for a festive garnish before serving.
Notes
- Use very soft room temperature butter, not melted, to ensure smooth mixing.
- If cookie dough is too sticky, add 1-2 tablespoons more cornstarch but avoid too much to prevent dry, flavorless cookies.
- Don’t overmix the dough to maintain a tender texture and avoid flat, tough cookies.
- This recipe yields about a dozen cookies; double the ingredients for a larger batch.
- You can make the frosting ahead and store it in the fridge for up to 3 days; bring to room temperature and whisk before use.
- For flavor variations, try lemon, vanilla, or almond extract instead of peppermint.
- If you prefer, substitute homemade frosting with store-bought vanilla frosting mixed with peppermint extract and crushed candy canes.
- Store cookies in an airtight container at room temperature for up to 2 days; freezing is not recommended due to their delicate texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 30 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
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