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Fluffy Peppermint Meltaway Cookies

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These fluffy peppermint meltaway cookies are soft, pillowy, and delicately flavored with peppermint, making them the perfect festive treat for the holidays. Quick and easy to make, they melt in your mouth and are always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (65g) powdered sugar
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon pure peppermint extract
  • 2 tablespoons (28g) unsalted butter, softened (for frosting)
  • 1 cup (130g) powdered sugar (for frosting)
  • 1–2 tablespoons (15-30ml) milk (for frosting, use dairy-free if needed)
  • 1/4 teaspoon peppermint extract (for frosting)
  • Pinch salt (for frosting)
  • Crushed peppermint candies or candy canes (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, beat 1 cup unsalted butter and 1/2 cup powdered sugar together with a hand mixer on medium speed for 2-3 minutes, until fluffy and pale.
  3. Mix in 1/2 teaspoon peppermint extract and 1/4 teaspoon salt. Beat for another 30 seconds.
  4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1/2 cup cornstarch.
  5. Gradually add the dry ingredients to the wet mixture, beating on low until just combined. Do not overmix.
  6. Scoop tablespoon-sized portions (about 20g each) and roll into balls. Place 2 inches apart on the prepared baking sheet. If dough is sticky, chill for 10 minutes.
  7. Bake for 10-12 minutes, or until cookies look set but not browned. The bottoms should be just turning golden.
  8. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting: In a small bowl, beat 2 tablespoons butter until creamy. Add 1 cup powdered sugar, 1-2 tablespoons milk, 1/4 teaspoon peppermint extract, and a pinch of salt. Beat until smooth and spreadable. Add more milk if needed.
  10. Once cookies are cool, spread a thin layer of frosting on each using an offset spatula or butter knife.
  11. Sprinkle crushed peppermint candies or candy canes over the frosting and press lightly so they stick.
  12. Allow frosting to set for 10–15 minutes before serving or storing.

Notes

For gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free blend. Use vegan butter and plant-based milk for dairy-free adaptation. Chill dough if sticky for better shaping. Do not overbake; cookies should remain pale and soft. Frost only after cookies are completely cool. Store in an airtight container for up to 5 days or freeze unfrosted cookies for up to 2 months.

Nutrition

Keywords: peppermint cookies, holiday cookies, meltaway cookies, Christmas dessert, easy cookie recipe, festive baking, fluffy cookies, butter cookies

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