These peppermint meltaway cookies are tender, egg-free shortbread cookies made with butter, confectioners’ sugar, flour, and cornstarch. Fluffy peppermint buttercream and crushed candies finish each bite with a cool mint flavor and a little crunch.
Buttery and airy, these cookies crumble delicately before dissolving on your tongue. Their peppermint flavor runs through both the dough and frosting, so the candy topping adds contrast rather than carrying all the mint.
They’re a festive choice for Christmas cookie trays, with pale cookies tucked beneath pink or white frosting. The dough needs chilling, and the baked cookies need complete cooling before decorating. That delicate crumb is worth the pause.
Start with butter that yields to gentle finger pressure but still holds its shape, not butter that looks shiny or melted.
Why You Will Love These Peppermint Meltaway Cookies
The appeal is the contrast: a delicate cookie, creamy frosting, and a crisp peppermint finish. Cornstarch softens the flour’s structure, while confectioners’ sugar gives the dough a finer texture than granulated sugar would.
If you enjoy classic shortbread cookies, these offer a particularly tender variation on that buttery, egg-free style. They lean toward a fine, crumbly bite rather than the springier texture of cookies made with eggs and cake flour.
Their size suits Christmas cookie exchanges, and the optional food coloring lets you choose snowy white or softly pink frosting. Soft peppermint puffs can also replace hard candy for a gentler crunch.
Key Ingredients and Their Roles
Butter brings richness, flour gives the cookies structure, and cornstarch softens the crumb. Confectioners’ sugar adds sweetness and a fine texture, while peppermint extract, creamy frosting, and crushed candies provide the cool flavor and contrasting finish.
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
FROSTING
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 2 to 3 drops red food coloring, optional
- 1-1/2 cups confectioners’ sugar
- 1/2 cup crushed peppermint candies
Cookie Dough Ingredients
Cornstarch supplies starch without adding the gluten-forming proteins found in wheat flour. Combined with all-purpose flour, it creates a more fragile structure that breaks apart easily when you bite. Confectioners’ sugar dissolves readily and contributes to that fine, smooth crumb.
Neither ingredient replaces careful mixing or chilling. Once the dry ingredients enter the bowl, mix only until the flour disappears. Extended beating can make the cookies tougher, even with cornstarch in the dough.
Softened butter matters because it can hold air during creaming. Butter that’s too cold stays lumpy; butter that’s nearly melted won’t hold that fluffy structure well. Spoon flour into the measuring cup and level it rather than packing it down, which can leave the dough dry and difficult to roll.
I measure peppermint extract into a spoon away from the mixing bowl so an accidental splash doesn’t overpower the dough.
Peppermint Buttercream and Topping Ingredients
Choose peppermint extract for the clean, cool flavor intended here. Spearmint has a different character and isn’t an interchangeable substitute; it can make the frosting taste closer to mint toothpaste.
Milk loosens the buttercream, while confectioners’ sugar gives it body. The red coloring is optional and changes appearance, not flavor.
- Hard candy canes: Give a sharp crunch and bright flecks, but crush them finely enough to avoid large, hard shards.
- Soft peppermint puffs: Offer a lighter, easier bite that complements the delicate cookie.
- Moisture control: Neither topping is humidity-proof, so keep crushed candy dry and add it close to serving when crispness matters.
How to Make Peppermint Meltaway Cookies Step by Step
This batch makes about 2-1/2 dozen cookies. Allow 30 minutes for prep, about 10 minutes for baking, about 30 minutes for chilling, and additional time for complete cooling.
- Beat the dough butter and confectioners’ sugar in a small bowl with a hand mixer or stand mixer for 3 to 4 minutes.
Look for a pale, billowy mixture with no dense butter lumps, which shows that the creaming has incorporated air. - Mix the peppermint extract into the butter mixture, then whisk the flour and cornstarch together in a separate bowl and add that mixture gradually.
Stop beating when the last dry streaks disappear so the dough stays tender rather than becoming overworked. - Cover the bowl with storage wrap, refrigerate the dough for about 30 minutes, and preheat the oven to 350°F.
The chilled dough should feel firm enough to roll without leaving a sticky coating on your palms. - Roll the dough into 1-inch balls and arrange them on ungreased baking sheets with 2 inches between them.
Keep the balls similar in size so their centers and edges bake at the same pace. - Bake for 9 to 11 minutes, checking the undersides near the end of the baking window.
The bottoms should look lightly golden while the tops remain pale and matte. - Transfer the cookies from the baking sheets to wire racks and let them cool completely to room temperature.
The centers and undersides should have no lingering warmth before frosting, or the buttercream may soften and slide. - Whip the frosting butter in a small bowl with a hand mixer or stand mixer, blend in the milk, peppermint extract, and optional coloring, then gradually beat in the confectioners’ sugar.
The finished frosting should look smooth and hold a soft mound rather than run off the beaters. - Spread frosting across each cooled cookie and immediately scatter crushed peppermint candies over the top.
The fresh frosting should catch the candy pieces before its surface begins to set.
Expert Baking Tips and Troubleshooting
Temperature and mixing have the biggest influence on these cookies. Protect the dough’s structure before baking rather than trying to correct the texture afterward.
Essential Tips for Melt-in-Your-Mouth Texture
Use a small cookie scoop to portion the dough, then roll each portion into a 1-inch ball. The scoop helps keep portions consistent, but check the actual ball size rather than relying on the scoop’s label.
Set the dough on cool, ungreased baking sheets. A sheet that’s still hot from another batch starts melting the butter before the cookies reach the oven, encouraging spread.
Judge doneness from the bottoms, not a browned top. Waiting for golden tops can dry out this pale shortbread-style cookie. Lift an edge gently to check underneath without pressing down on the delicate center.
Troubleshooting Common Cookie Issues
- Flat or spreading cookies: Warm dough or hot baking sheets can soften the butter too quickly. Chill the dough until firm again and switch to a cool sheet.
- Tough or dense crumb: Excess mixing after adding flour can strengthen the dough. For the next batch, stop as soon as everything comes together and cream the butter thoroughly beforehand.
- Dough cracks while rolling: Very cold dough may resist shaping. Let it soften slightly, then press a portion gently between your palms before rolling; don’t immediately add liquid.
- Runny frosting: Warm butter or excess liquid may be responsible. Let warm frosting firm up slightly, then beat in confectioners’ sugar one tablespoon at a time as needed.
- Stiff frosting: Add milk a few drops at a time, beating between additions, until it spreads without dragging across the cookie.
Delicious Variations and Frosting Options
Keep these changes optional and separate from the dough and frosting above. Each offers a different finish without replacing the classic peppermint version.
- Vanilla holiday meltaways: Use vanilla in place of peppermint and finish with holiday sprinkles for a softer flavor.
- Almond holiday meltaways: Choose almond extract for a different aromatic direction, adding it cautiously because extract strengths vary.
- A separate non-mint option: Add festive sprinkle cookies to the tray when you want to keep this peppermint batch unchanged.
Quick Dipped Glaze vs. Whipped Buttercream
- Whipped buttercream: Gives the cookies a richer, creamier topping with enough body for a visible swirl.
- Thin glaze: Combine confectioners’ sugar with milk and vanilla or peppermint flavoring until fluid enough to dip or drizzle over cooled cookies.
- For stacking: A thin glaze can develop a firmer surface, but let it set fully and use parchment between layers to protect the finish.
Gluten-Free Peppermint Meltaways
For a gluten-free variation, replace the all-purpose flour with an equal measure of a 1-to-1 gluten-free baking flour blend containing xanthan gum. Keep the cornstarch amount unchanged and check ingredient labels for your needs. Blends vary, so expect some difference in texture and judge chilling by how cleanly the dough rolls.
Chocolate-Stuffed or Chocolate-Dipped Meltaways
For a chocolate center, enclose a mini chocolate morsel in each dough portion before rolling, sealing the dough around it. A full-size chocolate kiss can overwhelm a 1-inch cookie, so favor a small center.
Alternatively, dip half of each completely cooled cookie into melted chocolate instead of adding buttercream. Handle gently and let the chocolate set before moving or packing the cookies.
Storage and Candy Topping Care
Keep moisture away from the candy topping, and avoid packing cookies while they’re still warm. Trapped warmth creates condensation that can soften the topping and spoil its crisp texture.
Place completely cooled cookies in a tightly closed container. Because the frosting contains butter and milk, keep frosted cookies chilled as a precaution rather than treating a gift tin as long-term room-temperature storage.
Protect the frosting from pressure. A single layer works best; if layering is necessary, use parchment and avoid resting upper cookies directly on soft frosting. Pack gift tins snugly enough to limit movement without squeezing the cookies together.
Crushed peppermint attracts moisture, which can make the pieces sticky or cause their color to bleed into the frosting. Keep the candy separate until decorating whenever humidity is a concern. To retain both adhesion and crunch, frost and garnish close to serving, adding the candy while the frosting is still soft.
Serving Ideas for Holiday Cookie Trays
Pair these cool mint cookies with dark chocolate bark, gingerbread, or spiced eggnog cookies for a holiday tray with contrasting flavors. Leave enough space around the frosted tops that neighboring treats don’t scrape off the candy.
For neighbor or hostess gifts, line a sturdy tin with parchment and arrange the cookies carefully rather than piling them loosely. Include a reminder to keep the frosted cookies chilled.
At home, serve a small plate with hot cocoa or espresso after dinner. The warm drinks contrast nicely with the cool peppermint finish, and the bite-size cookies feel right alongside a rich holiday meal.
Conclusion
These buttery cookies get their delicate character from cornstarch, confectioners’ sugar, and careful handling. Cream the butter until fluffy, stop mixing when the dry ingredients disappear, and chill the dough before shaping.
Let the cookies cool completely before adding buttercream, then choose finely crushed candy canes or softer peppermint puffs for the finish. A little patience keeps that tender cookie and creamy topping working together beautifully.
Frequently Asked Questions
Do I Need to Chill the Dough for Peppermint Meltaway Cookies?
Yes. Refrigerate it for about 30 minutes, until firm enough to roll cleanly into 1-inch balls. Chilling firms the butter and helps limit spreading; if the dough still feels sticky, use firmness rather than the clock as your final cue.
Can You Make Peppermint Meltaways Ahead of Time?
Plan the decorating around serving rather than packing fully garnished cookies too early. Let the baked cookies cool completely, keep them covered, and reserve the crushed candy until decorating. Keep frosted cookies chilled, with their tops protected from pressure.
How Can You Adjust the Thickness of the Frosting for Peppermint Meltaways?
Beat in confectioners’ sugar one tablespoon at a time to thicken loose frosting. For frosting that’s too stiff, add milk a few drops at a time. Check the consistency after each addition so you don’t swing from one extreme to the other.
Can I Make Peppermint Meltaway Cookies Gluten-Free?
Yes, use an equal measure of a 1-to-1 gluten-free baking flour blend containing xanthan gum in place of the all-purpose flour. Leave the cornstarch amount unchanged and check labels. The finished crumb may differ depending on the blend.
How Do I Keep the Crushed Peppermint Candy From Melting or Getting Sticky?
Cool the cookies completely before frosting and keep crushed candy away from moisture. For the crispest finish, frost and garnish close to serving, especially in humid conditions. Sprinkle the candy onto fresh frosting so it adheres without needing to press hard.
Peppermint Meltaway Cookies
Equipment
- Hand mixer
- Stand mixer
- Baking Sheets
- Wire Racks
- Cookie Scoop
Ingredients
- 1 cup butter softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
FROSTING
- 2 tablespoons butter softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 2 to 3 drops red food coloring optional
- 1-1/2 cups confectioners’ sugar
- 1/2 cup crushed peppermint candies
Instructions
- Beat the dough butter and confectioners’ sugar in a small bowl with a hand mixer or stand mixer for 3 to 4 minutes. Look for a pale, billowy mixture with no dense butter lumps, which shows that the creaming has incorporated air.
- Mix the peppermint extract into the butter mixture, then whisk the flour and cornstarch together in a separate bowl and add that mixture gradually. Stop beating when the last dry streaks disappear so the dough stays tender rather than becoming overworked.
- Cover the bowl with storage wrap, refrigerate the dough for about 30 minutes, and preheat the oven to 350°F. The chilled dough should feel firm enough to roll without leaving a sticky coating on your palms.
- Roll the dough into 1-inch balls and arrange them on ungreased baking sheets with 2 inches between them. Keep the balls similar in size so their centers and edges bake at the same pace.
- Bake for 9 to 11 minutes, checking the undersides near the end of the baking window. The bottoms should look lightly golden while the tops remain pale and matte.
- Transfer the cookies from the baking sheets to wire racks and let them cool completely to room temperature. The centers and undersides should have no lingering warmth before frosting, or the buttercream may soften and slide.
- Whip the frosting butter in a small bowl with a hand mixer or stand mixer, blend in the milk, peppermint extract, and optional coloring, then gradually beat in the confectioners’ sugar. The finished frosting should look smooth and hold a soft mound rather than run off the beaters.
- Spread frosting across each cooled cookie and immediately scatter crushed peppermint candies over the top. The fresh frosting should catch the candy pieces before its surface begins to set.
