Why You’ll Love This Peppermint Meltaways
Peppermint meltaways bring a burst of cool mint flavor to your holiday baking lineup. These peppermint meltaway cookies stand out with their soft, tender texture that dissolves on your tongue. Perfect for Christmas cookies or any festive gathering, they require just a handful of pantry staples and minimal effort.
- Ease of preparation: Whip up this peppermint meltaways recipe in about 30 minutes of active time, plus a short bake. No fancy equipment needed, just a mixer, bowl, and baking sheet. Busy parents and working professionals appreciate the straightforward steps that fit into tight schedules, much like our simple peach cobbler dump cake for effortless desserts.
- Health benefits: Each cookie clocks in under 100 calories, thanks to a balanced mix of cornstarch and flour that keeps them light. The peppermint extract adds a refreshing note that aids digestion, while natural ingredients provide a guilt-free treat for diet-conscious eaters and seniors seeking softer textures.
- Versatility: Adapt these holiday cookies for vegan, gluten-free, or low-sugar diets with easy swaps. Travelers and college students love their portability, and they pair well with coffee or hot cocoa for any occasion.
- Distinctive flavor: The intense peppermint punch combined with a buttery shortbread base creates an addictive melt-in-your-mouth experience. Crushed candy topping adds crunch, setting these apart from standard shortbread cookies.
Peppermint meltaways capture the joy of the season in every bite, making them a must-try for baking enthusiasts.
Check out this classic peppermint meltaway cookies recipe from Sally’s Baking Addiction for more inspiration on perfecting the glaze.
Jump to:
- Why You’ll Love This Peppermint Meltaways
- Essential Ingredients for Peppermint Meltaways
- Main Ingredients
- Special Dietary Options
- How to Prepare the Perfect Peppermint Meltaways: Step-by-Step Guide
- Prepare Your Mise en Place
- Mix the Dough
- Bake the Cookies
- Make and Apply the Glaze
- Dietary Substitutions to Customize Your Peppermint Meltaways
- Protein and Main Component Alternatives
- Vegetable, Sauce, and Seasoning Modifications
- Mastering Peppermint Meltaways: Advanced Tips and Variations
- How to Store Peppermint Meltaways: Best Practices
- FAQs: Frequently Asked Questions About Peppermint Meltaways
- What are peppermint meltaways?
- How do you make peppermint meltaways at home?
- Why do peppermint meltaways have a melt-in-your-mouth texture?
- How should you store peppermint meltaways?
- Can you freeze peppermint meltaways, and what are some variations?
- Peppermint Meltaways
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
Essential Ingredients for Peppermint Meltaways
Gather these simple items for the best peppermint meltaways recipe. The dough relies on high-fat components for that signature softness, while the glaze delivers glossy minty sweetness.
Main Ingredients
- 1 cup softened butter – Creates the rich, tender base that melts in your mouth by trapping air during creaming.
- 1/2 cup powdered sugar – Adds fine sweetness and contributes to the delicate crumb without graininess.
- 1 teaspoon peppermint extract – Infuses the cool, festive mint flavor throughout the cookie.
- 1 teaspoon vanilla extract – Balances the peppermint with subtle warmth for layered taste.
- 1 1/4 cups all-purpose flour – Provides essential structure while keeping the texture light.
- 3/4 cup cornstarch – Key to the melt-away quality, absorbing moisture for supreme tenderness.
- 1 1/2 cups powdered sugar (for glaze) – Forms the smooth, drizzlable topping.
- 2 tablespoons milk (for glaze) – Thins the glaze to perfect consistency; use plant-based for dairy-free.
- 1/4 teaspoon peppermint extract (for glaze) – Amplifies the mint in the finishing touch.
- Red food coloring (optional, for glaze) – Gives a holiday pop of color.
- Crushed peppermint candies – Adds festive crunch and visual appeal on top.
Special Dietary Options
- Vegan: Swap butter for plant-based butter and milk for almond or oat milk.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Low-calorie: Reduce butter to 3/4 cup and use skim milk; skip some crushed candies.
These tweaks keep your easy peppermint meltaways inclusive for all.
How to Prepare the Perfect Peppermint Meltaways: Step-by-Step Guide
Prepare Your Mise en Place
First Step: Gather all ingredients and preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking. Soften the butter at room temperature for about 30 minutes; it should dent when pressed but hold its shape. Measure out the dry ingredients in separate bowls for smooth assembly. This setup takes 10 minutes and sets you up for success in this peppermint shortbread meltaways recipe.
Mix the Dough
Second Step: In a large bowl, beat the 1 cup softened butter and 1/2 cup powdered sugar with an electric mixer on medium speed until creamy and light, about 2 minutes. Scrape down the sides to incorporate everything evenly. Add 1 teaspoon peppermint extract and 1 teaspoon vanilla extract, beating for 30 seconds more. The mixture should look fluffy, incorporating air for tenderness.
Third Step: In a separate bowl, whisk together 1 1/4 cups flour and 3/4 cup cornstarch. Gradually add the dry mix to the wet ingredients on low speed, mixing just until a soft dough forms, about 1-2 minutes. Avoid overmixing to prevent toughness. If the dough feels sticky, chill it in the fridge for 30 minutes. Scoop tablespoon-sized portions (about 1 inch balls) and roll gently between palms for uniformity.
Bake the Cookies
Fourth Step: Place the dough balls on prepared baking sheets, spacing them 2 inches apart to allow slight spreading. Flatten each ball slightly with the bottom of a glass dipped in powdered sugar for clean edges. Bake one sheet at a time in the center rack for 9-11 minutes. Watch closely; edges should set but centers remain pale no browning desired for that soft peppermint meltaways feel. Rotate the sheet halfway for even heat if your oven runs hot.
Fifth Step: Remove from the oven and let cookies cool on the baking sheet for 5 minutes. This stabilizes them before transfer. Move to a wire rack to cool completely, about 30 minutes. Total bake time per batch is quick, yielding 36 cookies from one dough.
Make and Apply the Glaze
Sixth Step: While cookies cool, prepare the glaze. In a small bowl, stir 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and a drop of red food coloring until smooth and pourable. Adjust milk by 1/2 teaspoon if too thick. Drizzle over cooled cookies using a spoon or fork for artistic lines.
Final Step: Immediately sprinkle crushed peppermint candies over the wet glaze before it sets. Let glaze harden for 15-20 minutes at room temperature. Serve on a platter for gifting or enjoying fresh. Store as noted below. These meltaway cookies shine at parties with their glossy tops and minty aroma.
| Step | Time | Key Tip |
|---|---|---|
| Mixing | 5 min | Cream until pale |
| Baking | 10 min | Pale centers |
| Glazing | 10 min | Cool fully first |
This process ensures foolproof results every time.
Dietary Substitutions to Customize Your Peppermint Meltaways
Protein and Main Component Alternatives
Though cookies lack traditional protein, boost nutrition by adding finely chopped nuts like 1/4 cup almonds to the dough for crunch and healthy fats. For main butter swap, use coconut oil (solid) for tropical notes or margarine for softer results. Almond flour can replace 1/2 cup of the all-purpose flour for nutty depth and lower carbs, ideal for keto-friendly peppermint cookies.
Vegetable, Sauce, and Seasoning Modifications
Incorporate finely grated zucchini (1/2 cup, squeezed dry) for moisture without altering flavor, perfect for sneaking veggies. For glaze sauce, use coconut cream instead of milk for dairy-free creaminess. Seasoning tweaks include adding 1/4 teaspoon cinnamon for warmth or almond extract for variety. In summer, fresh mint leaves minced into the glaze offer a garden twist. These changes suit seasonal produce and restrictions while preserving the melt texture.
Experiment confidently with these options.
Mastering Peppermint Meltaways: Advanced Tips and Variations
- Pro cooking techniques: Chill dough balls for 15 minutes before baking to hold shape better. Use a cookie scoop for uniform size, ensuring even bake times. Test doneness by gentle press; centers should feel soft.
- Flavor variations: Mix in 1/2 cup mini chocolate chips for chocolate-peppermint bliss, or swap extract for almond. Try cinnamon for spiced Christmas cookies. Dairy-free? Plant butter and glaze shine. See peppermint meltaways from Pure Love Chocolate for gourmet ideas.
- Presentation tips: Arrange on a tiered stand with greenery. Dust extra powdered sugar for snowy effect. Package in tins lined with wax paper for gifts.
- Make-ahead options: Dough freezes up to 2 months; thaw overnight. Bake-ahead unglazed cookies save time for holidays.
Small tweaks turn good cookies into great ones.
How to Store Peppermint Meltaways: Best Practices
- Refrigeration: Skip the fridge; room temperature in airtight container keeps them soft up to 1 week. Use parchment layers to avoid glaze sticking.
- Freezing: Flash-freeze unglazed cookies on a tray 1-2 hours, then bag for 3 months. Thaw at room temp before glazing.
- Reheating: No need; enjoy at room temp. If frozen, thaw fully to maintain texture.
- Meal prep considerations: Bake batches weekly for grab-and-go treats. Label freezer bags with dates.
Proper storage preserves the fresh mint kick.
FAQs: Frequently Asked Questions About Peppermint Meltaways
What are peppermint meltaways?
Peppermint meltaways are soft, tender cookies that literally melt in your mouth, thanks to a high ratio of butter, powdered sugar, and cornstarch in the dough. They’re flavored with peppermint extract for a cool, minty taste and often topped with a peppermint glaze and crushed candy canes. Popular during holidays, these bite-sized treats have a shortbread-like texture without being crumbly. A basic batch makes about 36 cookies and requires simple ingredients like 1 cup butter, 1/2 cup powdered sugar, 1 teaspoon peppermint extract, 1 1/4 cups flour, and 3/4 cup cornstarch. Bake at 350°F for 9-11 minutes until edges are set but centers are pale. Cool completely before glazing for the signature melt-away feel. They’re naturally gluten-friendly if using cornstarch properly and store well in airtight containers.
How do you make peppermint meltaways at home?
Start by beating 1 cup softened butter and 1/2 cup powdered sugar until creamy, about 2 minutes. Mix in 1 teaspoon peppermint extract and 1 teaspoon vanilla. In a separate bowl, whisk 1 1/4 cups flour and 3/4 cup cornstarch, then gradually add to the butter mixture until a soft dough forms. Scoop tablespoon-sized balls onto parchment-lined baking sheets, 2 inches apart. Bake at 350°F for 9-11 minutes—no browning needed. Cool on sheets for 5 minutes, then transfer to racks. For glaze, stir 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and red food coloring until smooth; drizzle over cooled cookies and sprinkle with crushed peppermint candies. Total time: 30 minutes prep + 10 minutes bake + cooling. Yields 36 cookies perfect for gifting.
Why do peppermint meltaways have a melt-in-your-mouth texture?
The signature melt-away texture comes from cornstarch, which replaces some flour to create tenderness without chewiness—use 3/4 cup cornstarch to 1 1/4 cups flour for the ideal ratio. Powdered sugar adds extra fat and fineness, preventing toughness, while creaming butter and sugar traps air for lightness. Avoid overmixing or overbaking; cookies should look underdone in the center. Chill dough 30 minutes if too soft for clean scoops. This combo yields a cookie that’s 80% fat by weight, dissolving quickly on the tongue. Pro tip: Room-temperature butter (not melted) ensures even distribution. Test with a small batch to perfect your oven’s timing—most bakers report 10 minutes at 350°F works best for pale, soft results that firm up upon cooling.
How should you store peppermint meltaways?
Store peppermint meltaways in an airtight container at room temperature for up to 1 week—they stay soft due to high butter content. Layer with parchment paper to prevent sticking from the glaze. For longer storage, freeze unglazed cookies in a single layer on a tray until solid (1-2 hours), then transfer to freezer bags for up to 3 months. Thaw at room temp and glaze fresh for best taste. Avoid refrigeration, as it can make them dry or alter the melt-away texture from condensation. In humid climates, add a silica packet to the container. Labeled bags make them easy to pull out for holiday parties. Properly stored, they retain minty flavor without sogginess, making them ideal make-ahead treats.
Can you freeze peppermint meltaways, and what are some variations?
Yes, freeze peppermint meltaways easily: bake and cool unglazed cookies, flash-freeze on a tray, then bag for up to 3 months. Thaw, glaze, and candy-top as needed. For variations, swap peppermint extract for almond or add 1/2 cup mini chocolate chips to dough for chocolate-peppermint meltaways. Make dairy-free with plant-based butter and coconut milk glaze. For spice, mix in 1/4 teaspoon cinnamon. Gluten-free? Use 1:1 gluten-free flour blend. Reduce sugar by 2 tablespoons and add a pinch of salt for balance. Each tweak keeps the 9-11 minute bake time. These adapt well for diets while staying under 100 calories per cookie—great for sharing recipes on your site.
Peppermint Meltaways
🎄 Delicate, powdery melt-in-mouth magic with refreshing peppermint zing—effortless holiday cookie that wows guests.
🍭 No-fuss dough yields dozens; snowy glaze and candy crunch make stunning platters or cookie exchanges.
- Total Time: 1 hour
- Yield: 36 cookies
Ingredients
– 1 cup softened butter
– 1/2 cup powdered sugar
– 1 teaspoon peppermint extract
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 3/4 cup cornstarch
– 1 1/2 cups powdered sugar for glaze
– 2 tablespoons milk for glaze
– 1/4 teaspoon peppermint extract for glaze
– Red food coloring (optional) for glaze
– Crushed peppermint candies
Instructions
1-First Step: Gather all ingredients and preheat your oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking. Soften the butter at room temperature for about 30 minutes; it should dent when pressed but hold its shape. Measure out the dry ingredients in separate bowls for smooth assembly. This setup takes 10 minutes and sets you up for success in this peppermint shortbread meltaways recipe.
2-Second Step: In a large bowl, beat the 1 cup softened butter and 1/2 cup powdered sugar with an electric mixer on medium speed until creamy and light, about 2 minutes. Scrape down the sides to incorporate everything evenly. Add 1 teaspoon peppermint extract and 1 teaspoon vanilla extract, beating for 30 seconds more. The mixture should look fluffy, incorporating air for tenderness.
3-Third Step: In a separate bowl, whisk together 1 1/4 cups flour and 3/4 cup cornstarch. Gradually add the dry mix to the wet ingredients on low speed, mixing just until a soft dough forms, about 1-2 minutes. Avoid overmixing to prevent toughness. If the dough feels sticky, chill it in the fridge for 30 minutes. Scoop tablespoon-sized portions (about 1 inch balls) and roll gently between palms for uniformity.
4-Fourth Step: Place the dough balls on prepared baking sheets, spacing them 2 inches apart to allow slight spreading. Flatten each ball slightly with the bottom of a glass dipped in powdered sugar for clean edges. Bake one sheet at a time in the center rack for 9-11 minutes. Watch closely; edges should set but centers remain pale no browning desired for that soft peppermint meltaways feel. Rotate the sheet halfway for even heat if your oven runs hot.
5-Fifth Step: Remove from the oven and let cookies cool on the baking sheet for 5 minutes. This stabilizes them before transfer. Move to a wire rack to cool completely, about 30 minutes. Total bake time per batch is quick, yielding 36 cookies from one dough.
6-Sixth Step: While cookies cool, prepare the glaze. In a small bowl, stir 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and a drop of red food coloring until smooth and pourable. Adjust milk by 1/2 teaspoon if too thick. Drizzle over cooled cookies using a spoon or fork for artistic lines.
7-Final Step: Immediately sprinkle crushed peppermint candies over the wet glaze before it sets. Let glaze harden for 15-20 minutes at room temperature. Serve on a platter for gifting or enjoying fresh. Store as noted below. These meltaway cookies shine at parties with their glossy tops and minty aroma.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Butter fully softened ensures tender crumb—cold butter leads to tough texture.
⏱️ Underbake slightly for signature melt-away softness; edges barely brown.
❄️ Freeze unglazed cookies up to 1 month; glaze after thawing for fresh look.
- Prep Time: 15 minutes
- Set: 30 minutes
- Cook Time: 11 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 8g
- Sodium: 5mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
