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Soft and buttery peppermint meltaways are a delicious holiday cookie topped with a peppermint glaze and crushed candy canes!
All Things Peppermint!
Christmas means a lot of different things to different people. To us, amongst many other things, it means PEPPERMINT everything.
Our peppermint meltaways are the perfect way to start this special time of year. They’re super soft and are full of peppermint flavor (similar to a shortbread-butter cookie). And true to its title, they magically melt away in your mouth – just like cotton candy!!
For more peppermint cookies to love, try our Peppermint Sugar Cookies and Double Peppermint Crunch Cookies.
WHY WE LOVE IT:
- Adorable! Bite-size and topped with pink frosting and crushed candy cane, these cookies are just so cute!
- A simple frosting. The pink glaze is the PERFECT addition (and it’s peppermint flavored too)!
- Peppermint. Add peppermint to any dessert recipe, and we promise, it’ll feel like Christmas time to you too!
Ingredients
PREP TIME: 20 minutes
CHILL TIME: 1 hour
BAKE TIME: 15 minutes
Dough
- 14 tablespoons unsalted butter– How to Soften Butter Quickly
- 4 tablespoons cream cheese, room temperature
- ½ cup powdered sugar – sifted
- ½ teaspoon peppermint extract – or other flavors such as vanilla or almond extract
- 1 ½ cups all-purpose flour – see How to Measure Flour
- ¼ cup cornstarch (4 tablespoons)
- ¼ teaspoon salt
Frosting
- 2 ¼ cups powdered sugar – sifted
- 2 tablespoons butter, softened
- 3-4 tablespoons milk
- ½ teaspoon peppermint extract – or match the flavor used in the dough
- red food coloring, if desired
- crushed peppermint pieces – or hard peppermint candies, candy canes, or chopped Peppermint Andes
How To Make Peppermint Meltaways
- DOUGH. In a large mixing bowl, beat 14 tablespoons butter and 4 tablespoons cream cheese until creamy and smooth. Add ½ cup powdered sugar and ½ teaspoon peppermint extract and beat until fluffy.
- In a small mixing bowl, mix 1½ cups flour, ¼ cup cornstarch, and ¼ teaspoon salt. Add dry ingredients to wet ingredients and blend until incorporated. Cover and chill for 1 hour.
- BAKE. Preheat oven to 350°F. Scoop dough with cookie scoop into 1-inch balls. Roll and place on a baking sheet. Use the bottom of a cup to flatten cookies, and bake for 10-12 minutes or lightly browned on the edges.
- DECORATE. Make frosting by mixing 2 tablespoons butter, 2 ¼ cups powdered sugar, 3-4 tablespoons milk, ½ teaspoon vanilla extract, and food coloring with a hand mixer in a medium bowl. Add more milk until it’s the desired consistency.
- Frost cookies and sprinkle with crushed peppermint pieces. Let set up before packaging or storing.
Pro Tip: Flatten or keep rounded
These cookies keep their shape well and don’t spread very much in the oven. If you don’t want such a rounded top, simply press down the dough balls a bit more before putting them in the oven.
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Peppermint Meltaways Recipe
Equipment
Ingredients
Cookie Dough
- 14 tablespoons unsalted butter, room temperature
- 4 tablespoons cream cheese, room temperature
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1½ cups all-purpose flour
- ¼ cup cornstarch, (4 tablespoons)
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter, softened
- 2¼ cups powdered sugar
- 3-4 tablespoons milk
- ½ teaspoon vanilla extract
- food coloring
- crushed peppermint pieces
Instructions
- In a large mixing bowl, beat 14 tablespoons butter and 4 tablespoons cream cheese until creamy and smooth. Add ½ cup powdered sugar and peppermint extract and beat until fluffy.
- In a small mixing bowl, mix together flour, cornstarch, and salt. Add dry ingredients to wet ingredients and blend until incorporated. Cover and chill for 1 hour.
- Preheat oven to 350 degrees F.
- Scoop dough with cookie scoop into 1-inch balls. Roll and place on baking sheet. Use the bottom of a cup to flatten cookies, and bake for 10 – 12 minutes or lightly browned on edges.
- Make frosting by mixing butter, powdered sugar, milk, vanilla extract, and food coloring with a hand mixer in a medium bowl. Add more milk until it’s the desired consistency.
- Frost cookies and sprinkle with crushed peppermint pieces. Let set up before packaging or storing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wrap the dough with plastic wrap and refrigerate for 1-2 days, or wrap again with foil and freeze for up to 3 months before baking. See How to Freeze Cookie Dough for tips.
Once the glaze has set, store it in an airtight container for 3-4 days or freeze it for 2-3 months.
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