Festive Peppermint Meltaway Cookies

These meltaway cookies are a Christmas classic in my home, with their delicate texture and refreshing peppermint flavor that perfectly captures the holiday spirit. The buttery cookies quite literally melt in your mouth, while the peppermint frosting and candy topping add a festive touch that makes them irresistible for holiday gatherings.

I first made these cookies for my daughter's school Christmas party, and they were such a hit that they've become our signature holiday treat. Even my husband, who usually avoids sweets, can't resist grabbing a few whenever I bake a batch.

• Butter Use real butter not margarine for that rich meltaway texture and clean flavor
• Confectioners' sugar Creates a more delicate crumb than granulated sugar would
• Peppermint extract Pure extract gives the best flavor look for one without artificial ingredients
• All-purpose flour The foundation of our cookie provides structure while staying tender
• Cornstarch The secret ingredient that creates that signature meltaway texture
• Salt Enhances all the flavors even in sweet cookies a little salt makes a big difference
• Milk Use whole milk for the creamiest frosting
• Red food coloring Optional but adds that festive touch to make them visually appealing
• Crushed peppermint candies Use candy canes or starlight mints for the prettiest topping

Step-by-Step Instructions

Cream Butter and Sugar

Beat the softened butter and confectioners' sugar until the mixture becomes noticeably lighter in both color and texture usually about 3 minutes with an electric mixer. The butter should look almost white and feel fluffy. Add the peppermint extract during the final 30 seconds of beating. This initial creaming process incorporates air that helps create the tender texture.

Create the Dry Mixture

Whisk the flour cornstarch and salt in a separate bowl until completely combined with no visible streaks of any single ingredient. This ensures the cornstarch is evenly distributed which is crucial for the meltaway texture. Sifting these ingredients together would be even better if you have a sifter handy.

Combine Wet and Dry Ingredients

Add the dry ingredients to your butter mixture about 1/3 at a time mixing on low speed just until incorporated after each addition. Overmixing at this stage will develop gluten and make your cookies tough instead of tender. The dough will be somewhat soft but should hold together when pressed.

Chill Properly

Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes though 1 hour is better. This firms up the butter making the dough easier to handle and helps prevent spreading during baking. The chilled dough should feel firm but still pliable enough to shape.

Shape With Precision

Roll the chilled dough into 1inch balls using the palms of your hands. Try to make them as uniform as possible so they bake evenly. If the dough becomes too soft while youre working with it return it to the refrigerator for 10 minutes to firm up again.

Bake Carefully

Watch the cookies closely as they bake. You want the bottoms to just barely turn golden while the tops remain pale. This takes about 911 minutes in most ovens. The cookies will still be quite soft when you remove them but will firm up as they cool.

Perfect Your Frosting

Beat the butter for the frosting until its extremely smooth before adding any other ingredients. Gradually add the confectioners' sugar in small amounts to prevent a powdery mess. The milk should be added just a little at a time until you achieve a spreadable consistency that wont run off the cookies.

Garnish With Finesse

Apply the frosting only after the cookies have completely cooled. Sprinkle the crushed peppermint candies immediately after frosting each cookie so they adhere properly. Press them in very gently to secure them in the frosting without breaking the delicate cookie beneath.

Bookmark

The cornstarch in this recipe is what truly makes these cookies special. I discovered this secret from my grandmother's recipe box, and it transforms what would be a simple shortbread into something ethereal. The first time I served these at our holiday gathering, my brother-in-law ate seven in one sitting—they're that addictive!

Storage Tips

These cookies keep beautifully in an airtight container at room temperature for up to one week. To maintain their perfect texture, place parchment paper between layers to prevent the frosting from sticking. For longer storage, you can freeze the unfrosted cookies for up to three months. The frosted cookies can also be frozen, but the peppermint topping might lose some of its visual appeal when thawed.

Make-Ahead Options

The cookie dough can be prepared and refrigerated for up to three days before baking, making this perfect for busy holiday schedules. You can also shape the dough balls and freeze them on a baking sheet, then transfer to a freezer bag once solid. Bake directly from frozen, just adding 1-2 minutes to the baking time. The frosting can be made a day ahead and stored in the refrigerator—just bring to room temperature and whisk briefly before using.

Flavor Variations

While the classic peppermint version is perfect for Christmas, these meltaways are adaptable to other flavors throughout the year. Try almond extract with a drop of almond extract in the frosting and topped with sliced almonds for spring. Lemon extract with lemon zest in both the cookie and frosting makes a refreshing summer version. For fall, consider maple extract with a sprinkle of cinnamon sugar on top. The basic cookie base works beautifully with many flavor profiles.

Recipe Q&A

→ How long do peppermint meltaways stay fresh?

When stored in an airtight container at room temperature, peppermint meltaways stay fresh for up to 5 days. For longer storage, you can refrigerate them for up to 2 weeks or freeze unfrosted cookies for up to 3 months.

→ Can I make the dough ahead of time?

Yes! The dough can be prepared and refrigerated for up to 3 days before baking. You can also freeze the shaped dough balls for up to a month - just add an extra minute or two to the baking time when cooking from frozen.

→ Why are my cookies spreading too much during baking?

If your cookies are spreading too much, your dough might be too warm. Make sure to chill the dough for at least 30 minutes before baking. Also, check that your butter wasn't too soft when making the dough, and that your baking sheets are cool between batches.

→ Can I use peppermint oil instead of extract?

Yes, but with caution. Peppermint oil is much more concentrated than extract. If substituting, start with just a few drops and taste test before adding more. Generally, you'll need about 1/4 the amount of oil compared to extract.

→ What makes these cookies 'meltaways'?

The high proportion of butter combined with cornstarch gives these cookies their signature melt-in-your-mouth texture. Cornstarch tenderizes the dough by preventing some gluten formation, resulting in an exceptionally delicate cookie that seems to dissolve on your tongue.

→ Can I make these without food coloring?

Absolutely! The red food coloring in the frosting is purely decorative and optional. You can leave it out completely for a white frosting, or use natural food coloring alternatives like beet powder if you still want a pink hue.