Pin it
Every holiday season these Peppermint Meltaways bring magic to my kitchen. Their delicate texture literally melts on your tongue while that sweet peppermint frosting and crushed candy topping create the perfect festive bite. When I make these the minty aroma fills my home reminding me of candy canes and Christmas memories.
Everything You Need
- Butter: I use unsalted letting me control the flavor perfectly.
- Confectioners' Sugar: Makes these cookies incredibly tender.
- Peppermint Extract: Just enough for that perfect minty taste.
- Flour: Sifted for the lightest texture.
- Cornstarch: My secret for that melt-in-your-mouth quality.
- More Butter: Creates that fluffy cloud-like topping.
- Milk: Just a splash for perfect spreading consistency.
- More Peppermint: Doubles down on that holiday flavor.
- Confectioners' Sugar: Makes the frosting silky smooth.
- Crushed Peppermints: Add sparkle and crunch.
Let's Start Baking
- Mix the Dough
- Cream butter and sugar until light and airy for about 3 to 4 minutes. Add a touch of peppermint extract for that signature flavor.
- Combine Dry Ingredients
- Whisk together flour and cornstarch, then gently incorporate them into the wet mixture to form a soft dough.
- Chill and Shape
- Chill the dough briefly in the fridge, then roll into one-inch balls ready for baking.
Into the Oven
- Bake the Cookies
- Preheat the oven to 350°F and bake chilled dough balls for 9 to 11 minutes until the bottoms are lightly golden.
- Cooling Time
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Creating the Topping
- Make the Frosting
- Whip butter until fluffy, then slowly add milk, peppermint extract, and confectioners' sugar until smooth. Add a tiny drop of pink food coloring for a festive touch if desired.
- Frost and Decorate
- Spread frosting generously over each cooled cookie and top with crushed peppermint for sparkle and crunch.
Make Them Your Own
Sometimes I swap the frosting for a simple glaze or try different extracts for variety. During the holidays I've been known to cut them into festive shapes but those classic rounds hold a special place in my heart. The crushed peppermint on top isn't just pretty it adds such wonderful texture and extra minty sweetness.
Keeping Them Fresh
These cookies stay wonderful in an airtight container for several days. I often make the cookies ahead then frost them closer to serving time. If you're planning way ahead the unfrosted cookies freeze beautifully for up to three months just add your frosting after they thaw.
My Best Tips
- Adjust the frosting with sugar or milk slowly for the perfect spreading consistency.
- Chill the dough briefly for better shape and texture.
- Plan ahead by making cookies a couple of days in advance to allow flavors to develop.
- Always make extra they disappear quickly!
Pin it
Frequently Asked Questions
- → Why are they called meltaways?
The high butter content and cornstarch make these cookies incredibly tender and literally melt in your mouth. Handle the dough gently to maintain this texture.
- → Can I make these ahead?
You can make and freeze unfrosted cookies for up to 3 months. Add the frosting and candy pieces just before serving for best results.
- → Why do I need to chill the dough?
Chilling helps firm up the butter, making the dough easier to handle and preventing cookies from spreading too much while baking.
- → Can I use different extracts?
You can substitute other flavors like vanilla or almond extract, but peppermint gives these their signature holiday taste.
- → How do I store these cookies?
Store in an airtight container. They'll stay fresh for about 5 days at room temperature, but the candy topping may soften over time.