The holidays are the perfect time to indulge in something sweet, and these Peppermint Meltaway Cookies are just the thing to spread cheer. Buttery, soft, and delightfully pepperminty, these cookies truly melt in your mouth. Topped with a creamy peppermint buttercream and crushed candy canes, they’re as festive as they are delicious. Whether you’re baking for a party, gifting cookies, or simply treating yourself, this recipe will make your holiday season even sweeter.
Ingredients
For the Cookies:
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups (250g) all-purpose flour, spooned & leveled
- 1/4 cup (30g) cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Buttercream Frosting:
- 6 tablespoons (85g) unsalted butter, softened
- 1 1/2 cups (180g) confectioners’ sugar
- 1–2 tablespoons milk, at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Optional: 1 drop red or pink food coloring
- 1/4 cup (40g) crushed candy canes (about 2–3 large candy canes)
Instructions
- Make the Cookie Dough : In a large bowl, use a handheld or stand mixer to cream the softened butter and confectioners’ sugar together until light and fluffy, about 2–3 minutes. Add the egg yolk, vanilla extract, and peppermint extract. Beat until well combined. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Cover the dough and refrigerate for at least 30 minutes. This helps the dough hold its shape while baking.
- Bake the Cookies : Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the cookies remain pale. Avoid overbaking to maintain the meltaway texture. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Buttercream : In a medium bowl, beat the softened butter until creamy. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat until smooth and fluffy. If desired, add a drop of red or pink food coloring and mix until evenly incorporated.
- Frost and Decorate : Once the cookies are completely cool, spread a small amount of buttercream on the top of each cookie using a knife or piping bag. Sprinkle crushed candy canes over the frosting for a festive finish.
- Serve and Enjoy : Allow the frosting to set for about 15 minutes before serving or storing. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Conclusion
These Peppermint Meltaway Cookies are the ultimate holiday indulgence. The buttery cookie base and creamy peppermint buttercream are perfectly balanced by the crunch of crushed candy canes. They’re easy to make, festive to look at, and absolutely delicious. Whether you’re creating a holiday cookie platter or just want to treat yourself, these cookies will bring holiday joy with every bite!
Irresistible Peppermint Meltaway Cookies with Buttercream Frosting
Peppermint Meltaway Cookies are tender, butterycookies infused with peppermint and topped with a creamy peppermint buttercreamand crushed candy canes. They’re a festive and indulgent holiday treat!
Ingredients
For the Cookies:
- 1 cup 16 Tbsp; 226g unsalted butter, softened to room temperature
- 2/3 cup 80g confectioners’ sugar
- 1 egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups 250g all-purpose flour, spooned & leveled
- 1/4 cup 30g cornstarch
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Buttercream Frosting:
- 6 tablespoons 85g unsalted butter, softened
- 1 1/2 cups 180g confectioners’ sugar
- 1 –2 tablespoons milk at room temperature (dairy or nondairy)
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- Optional: 1 drop red or pink food coloring
- 1/4 cup 40g crushed candy canes (about 2–3 large candy canes)
Instructions
- Make the Cookie Dough : In a large bowl, use a handheld or stand mixer to cream the softened butter and confectioners’ sugar together until light and fluffy, about 2–3 minutes. Add the egg yolk, vanilla extract, and peppermint extract. Beat until well combined. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. Cover the dough and refrigerate for at least 30 minutes. This helps the dough hold its shape while baking.
- Bake the Cookies : Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart. Bake for 10–12 minutes, or until the edges are set but the cookies remain pale. Avoid overbaking to maintain the meltaway texture. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Buttercream : In a medium bowl, beat the softened butter until creamy. Add the confectioners’ sugar, milk, vanilla extract, and peppermint extract. Beat until smooth and fluffy. If desired, add a drop of red or pink food coloring and mix until evenly incorporated.
- Frost and Decorate : Once the cookies are completely cool, spread a small amount of buttercream on the top of each cookie using a knife or piping bag. Sprinkle crushed candy canes over the frosting for a festive finish.
- Serve and Enjoy : Allow the frosting to set for about 15 minutes before serving or storing. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.