This small, fragrant cookie has been a December staple in my house for as long as I can remember. These Peppermint Meltaways are the kind of cookie that disappears the moment you turn your back: tender, buttery rounds that literally melt on the tongue, finished with a whisper of peppermint in the frosting and a crackle of crushed candy. I discovered this variation when I wanted a lighter, more delicate holiday cookie that contrasted with heavier fudgy bars and chewy drop cookies; the result quickly replaced a few recipes I used to make every year.

They are special because of texture and timing: a short, sandy dough made with cornstarch yields a fine, almost powdery crumb, while a quick, bright peppermint frosting gives a cool lift that keeps every bite from feeling too sweet. I first baked a tray of these for a neighborhood cookie swap and came home with an empty platter and a list of requests. They are ideal for gifting, tea-time plates, or a dessert table that needs something elegant but easy to produce in batches.

Ingredients

• Butter (1 cup, softened): Use unsalted butter at room temperature so you control the salt level. I prefer plugrá or a European-style butter for richness; soften to the point where a finger leaves an impression.
• Confectioners' sugar (1/2 cup): Also known as powdered sugar—this is creamed into the butter for a light, aerated base. Sift if it’s lumpy to avoid grainy texture.
• Peppermint extract (1/2 teaspoon): Adds a cool, clean mint flavor. Use pure extract rather than artificial peppermint oil; it’s less harsh and mixes more evenly.
• All-purpose flour (1 1/4 cups): Provides structure while remaining tender. Spoon into the cup and level off for accuracy.
• Cornstarch (1/2 cup): The unsung hero of meltaways: it tenderizes the dough and creates that short, delicate crumb.
• Salt (1/4 teaspoon): Balances the sweetness and brings out butter flavor; slightly less if you use salted butter.
• Frosting: 2 tablespoons butter (softened), 1 1/2 cups confectioners' sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and 2–3 drops red food coloring (optional) to create a pale pink peppermint finish.
• Garnish: Crushed peppermint candies for a crunchy, festive top and a burst of color.

Instructions

Step 1 — Preheat & Prepare: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or a silicone mat. This prevents spreading and creates an even bottom crust. Position racks in the upper-middle and lower-middle of the oven for even baking if you’ve got two pans. Step 2 — Cream Butter and Sugar: In a large bowl, beat 1 cup softened butter with 1/2 cup confectioners' sugar until the mixture is pale and fluffy, about 2–3 minutes with an electric mixer on medium speed. The air incorporated here contributes to the light texture. Scrape the bowl so everything blends evenly. Step 3 — Add Flavoring: Mix in 1/2 teaspoon peppermint extract until just combined. Avoid overmixing at this stage as you don’t want to develop gluten yet. Step 4 — Combine Dry Ingredients: Whisk together 1 1/4 cups all-purpose flour, 1/2 cup cornstarch, and 1/4 teaspoon salt in a separate bowl. Sift if needed to remove lumps from the cornstarch. Slowly add the dry mix to the creamed butter and sugar on low speed until a soft, cohesive dough forms. Step 5 — Shape the Dough: Scoop tablespoon-sized portions and roll into smooth balls (about 24). Place them on the prepared baking sheets about 1 1/2 inches apart. For a classic meltaway look, lightly flatten each ball with the palm of your hand or the bottom of a glass. Step 6 — Bake: Bake for 10–12 minutes, or until the edges are just set and the bottoms are very lightly golden. They should not brown much; watch closely during the final minutes. The cookies will look delicate but will firm up as they cool. Step 7 — Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Cooling on the rack prevents steam from making them soggy underneath. Step 8 — Make Frosting & Garnish: Beat 2 tablespoons softened butter with 1 1/2 cups confectioners' sugar, adding 2 tablespoons milk a little at a time to reach spreadable consistency. Stir in 1/4 teaspoon peppermint extract and, if desired, 2–3 drops red food coloring to tint. Spread a thin layer on each cooled cookie and immediately sprinkle with crushed peppermint candies so they adhere to the frosting.

Storage Tips

Store unfrosted cookies in an airtight container at room temperature for up to 5 days. If frosted, place a single layer or separate layers with parchment to prevent sticking; they keep well for 3–4 days. For longer storage, freeze baked cookies un-frosted in a single layer on a sheet tray, then transfer to a freezer-safe container or bag for up to 3 months. Thaw overnight in the fridge or at room temperature and then frost just before serving to retain the best texture and appearance.

Ingredient Substitutions

If you need a dairy-free version, use a plant-based stick butter in a 1:1 substitution and swap the milk in the frosting for unsweetened almond or oat milk. For gluten-free, replace the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; note that texture will be slightly different but still tender. If you prefer a chocolate accent, reduce powdered sugar slightly and fold 1/3 cup unsweetened cocoa into the dry mix, or dip half of each cookie in melted semi-sweet chocolate after frosting.

Serving Suggestions

Serve these on a simple white platter dusted with powdered sugar or alongside dark chocolate truffles for contrast. They pair beautifully with hot tea, peppermint mocha, or a glass of cold milk. For a holiday spread, alternate peppermint meltaways with gingerbread and buttery spritz cookies for a colorful, textural mix. For gift tins, wrap stacks of five with parchment and tie with twine for an elegant touch.

Seasonal Adaptations

While peppermint feels quintessentially wintery, this base is adaptable: in summer, swap peppermint extract for lemon or orange zest and top with finely chopped candied citrus for a bright variation. For Valentine’s Day, add a few drops of red food coloring to the frosting and use heart-shaped sprinkles. You can also make mini versions by rolling smaller balls and reducing bake time by 2–3 minutes for delicate bite-sized treats.

Meal Prep Tips

Make the dough the day before and keep it refrigerated in an airtight container; it will be firmer and easier to roll the next day. Bake in batches and freeze un-frosted cookies in layers separated by parchment. On the day you plan to serve, thaw and frost—this keeps presentation crisp and prevents the crushed candy from bleeding into the frosting. For parties, pre-assemble cookie boxes with six to eight cookies per box and add a small packet of extra crushed candy for topping at the moment of serving.

There’s something quietly indulgent about a cookie that feels both simple and refined. These peppermint meltaways are easy enough for a weeknight baking session but pretty enough for holiday hosting; I hope they take a regular place on your baking rotation and become as fondly remembered in your house as they are in mine.