Peppermint Meltaways Easy Recipe for Melt in Mouth Cookies

Name: Peppermint Meltaways
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: – 1 cup softened butter; – 1/2 cup powdered sugar; – 1 teaspoon peppermint extract; – 1/4 teaspoon vanilla extract; – 1 1/4 cups all-purpose flour; – 3/4 cup cornstarch; – 1 cup powdered sugar for coating; – 1 cup powdered sugar for icing; – 1-2 tablespoons milk; – 1/4 teaspoon peppermint extract for icing; – Crushed peppermint candies

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Why You’ll Love This Peppermint Meltaways

Peppermint meltaways bring a burst of cool mint flavor in a cookie that dissolves on your tongue. These treats stand out for their buttery tenderness and festive appeal. Perfect for holiday baking, they draw crowds at gatherings.

Buttery melt-in-your-mouth texture: High butter and cornstarch create a delicate crumb unlike chewy cookies.
Quick prep time: Ready in under an hour with simple steps.

Festive and giftable: Candy cane topping adds crunch and color for cookie swaps.
Customizable base: Easy swaps keep them fitting for any diet.

Ease of preparation

Whip up peppermint meltaways with basic pantry staples. Cream butter and sugar in minutes, then mix dry ingredients. Chill briefly, roll into balls, and bake. Total active time sits at 45 minutes, ideal for busy schedules. No fancy tools needed, just a mixer and baking sheets.

Health benefits

Peppermint offers digestive aid and a refreshing lift. Cornstarch keeps them light, while options like almond flour boost nutrition. Low in calories per cookie when portioned right. Check out these peppermint candy health benefits for more on mint’s perks.

Versatility

Adapt for vegan, gluten-free, or low-sugar needs. Serve at parties, pack in lunches, or freeze for later. Pairs with coffee or hot cocoa year-round.

Distinctive flavor

Cool peppermint extract shines against sweet powdered sugar. Crunchy candy bits add contrast. Stands apart from plain shortbread with holiday cheer.

Jump To

1. Why You’ll Love This Peppermint Meltaways
2. Essential Ingredients for Peppermint Meltaways
3. How to Prepare the Perfect Peppermint Meltaways: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Peppermint Meltaways
5. Mastering Peppermint Meltaways: Advanced Tips and Variations
6. How to Store Peppermint Meltaways: Best Practices
7. FAQs: Frequently Asked Questions About Peppermint Meltaways
8. Peppermint Meltaways

Essential Ingredients for Peppermint Meltaways

Gather these items for classic peppermint meltaways. Yields about 3 dozen 1-inch cookies.

Main Ingredients:

1 cup softened butter – Provides richness and melt-away texture from high fat content.

1/2 cup powdered sugar – Sweetens dough smoothly without graininess.
1 teaspoon peppermint extract – Delivers signature cool mint flavor.
1/4 teaspoon vanilla extract – Balances mint with subtle warmth.

1 1/4 cups all-purpose flour – Forms structure while keeping cookies tender.
3/4 cup cornstarch – Ensures soft, crumbly bite that melts in mouth.
1 cup powdered sugar (for coating) – Creates snowy finish and extra sweetness.

1 cup powdered sugar (for icing) – Base for drizzle topping.
1-2 tablespoons milk – Thins icing to drizzling consistency.
1/4 teaspoon peppermint extract (for icing) – Intensifies mint in topping.
Crushed peppermint candies – Adds crunch and festive red-green flecks.

Special Dietary Options:

Vegan: Swap butter for plant-based butter; use coconut milk in icing.

Gluten-free: Use almond flour or gluten-free blend instead of all-purpose flour.

Low-calorie: Reduce butter to 3/4 cup; opt for erythritol in place of powdered sugar.

How to Prepare the Perfect Peppermint Meltaways: Step-by-Step Guide

Follow these steps for foolproof peppermint meltaways. Preheat oven to 350°F. Line sheets with parchment.

First Step: Cream the base

Beat 1 cup softened butter with 1/2 cup powdered sugar until fluffy, about 2-3 minutes. Add 1 teaspoon peppermint extract and 1/4 teaspoon vanilla. Scrape bowl for even mix. Use room-temperature butter; microwave briefly if stiff for smooth dough.

Second Step: Mix dry ingredients

In separate bowl, whisk 1 1/4 cups flour and 3/4 cup cornstarch. Gradually add to wet mix on low speed. Dough forms soft ball. Avoid overmixing to keep tenderness.

Third Step: Chill dough

Wrap dough in plastic; chill 30 minutes. Firms up to prevent spreading. Prep while waiting: crush peppermint candies and line more sheets.

Fourth Step: Shape and bake

Roll into 1-inch balls, place 2 inches apart. Bake 10-12 minutes until edges barely brown. Centers stay pale for softness. Cool on sheet 5 minutes, then wire rack fully.

Fifth Step: Coat cookies

Roll cooled cookies in 1 cup powdered sugar. Shake off excess for even layer.

Sixth Step: Make icing

Whisk 1 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon peppermint extract until smooth. Drizzle over cookies or dip half. Sprinkle crushed candies immediately.

Final Step: Set and serve

Let icing harden 15 minutes. Store airtight. Pairs great with [mint chocolate cheesecake cake](https://recipesisabella.com/mint-chocolate-cheesecake-cake-2/). Total time: 45 minutes active plus chilling. See a [classic peppermint meltaways recipe](https://cookiesfordays.com/peppermint-meltaways/) for visual inspo.

Step	Time	Temp
Creaming	3 min	Room temp
Baking	10-12 min	350°F
Chilling	30 min	Fridge

Dietary Substitutions to Customize Your Peppermint Meltaways

Protein and Main Component Alternatives

Butter swap: Use coconut oil for dairy-free firmness. Flour options: Almond flour for nutty gluten-free version; oat flour adds heartiness. Cornstarch stays key for texture; arrowroot works too.

Yield stays similar; test small batch. Boost protein with 1/4 cup almond meal.

Small changes keep the melt magic intact.

Vegetable, Sauce, and Seasoning Modifications

No veggies here, but add zucchini shreds (1/2 cup, squeezed dry) for moisture in low-fat takes. Icing tweaks: Almond milk for nutty note; yogurt thins lightly. Seasonings: Almond extract instead of peppermint; mix cinnamon for warmth. Low-sugar: Erythritol 1:1 swap. Color icing pink with drops.

Seasonal: Use fresh mint puree (1 tbsp) in summer. Always chill dough.

Mastering Peppermint Meltaways: Advanced Tips and Variations

Take your peppermint meltaways next level with these ideas.

Pro cooking techniques: Sift dry ingredients for airy dough. Double-pan bake to avoid bottoms browning. Use digital scale for precision: 200g butter ideal.

Chill sheets between batches.
Underbake slightly for max softness.

Flavor variations: Add mini chocolate chips; swap extract for coconut. Try [lemon oatmeal cookies](https://recipesisabella.com/lemon-oatmeal-cookies/) style zest twist.

Presentation tips: Stack on tiered platters; tie ribbons for gifts. Dust extra sugar post-thaw.

Make-ahead options: Freeze dough balls up to 1 month. Bake from frozen, add 2 minutes.

How to Store Peppermint Meltaways: Best Practices

Keep peppermint meltaways fresh with right methods.

Refrigeration: Skip it; room temp airtight container up to 1 week. Parchment layers prevent sticking.

Freezing: Freeze single layer first, then bags up to 3 months. Thaw room temp, refresh sugar.

Reheating: Not needed; serve at room temp for best melt.

Meal prep considerations: Batch bake weekends; portion for grabs. Silica packs fight humidity.

FAQs: Frequently Asked Questions About Peppermint Meltaways

What are peppermint meltaways?

Peppermint meltaways are soft, tender shortbread-style cookies that literally melt in your mouth, thanks to a high butter content and powdered sugar coating. They’re flavored with peppermint extract for a cool, minty taste and often topped with crushed candy canes for crunch and festive color. Popular during holidays, these cookies have a delicate crumb that dissolves on your tongue, unlike denser sugar cookies. A standard recipe yields about 3 dozen 1-inch cookies using simple ingredients like butter, powdered sugar, flour, cornstarch, peppermint extract, and vanilla. They’re naturally gluten-free adaptable with almond flour swaps and low-carb friendly when using sugar alternatives. Bake at 350°F for 10-12 minutes until edges barely brown—no need for golden tops to keep them soft. Perfect for cookie exchanges or gifting in tins.

How do you make peppermint meltaways at home?

Start by creaming 1 cup softened butter with 1/2 cup powdered sugar until fluffy (2-3 minutes). Mix in 1 teaspoon peppermint extract, 1/4 teaspoon vanilla, then blend 1 1/4 cups flour and 3/4 cup cornstarch. Chill dough 30 minutes, roll into 1-inch balls, and bake at 350°F for 10-12 minutes on parchment-lined sheets. Cool completely, then roll in powdered sugar. For icing, whisk 1 cup powdered sugar, 1-2 tablespoons milk, and 1/4 teaspoon peppermint extract; drizzle or dip cookies and sprinkle with crushed peppermint candies. Total time: 45 minutes active plus chilling. Tip: Use room-temperature butter for smooth dough—microwave briefly if needed. Store airtight to maintain melt-away texture. This foolproof method prevents spreading for uniform, professional results every time.

How should you store peppermint meltaways?

Store peppermint meltaways in an airtight container at room temperature for up to 1 week—they stay soft due to cornstarch. Layer with parchment paper to avoid sticking from powdered sugar coating. For longer storage, freeze in a single layer first, then transfer to freezer bags for up to 3 months; thaw at room temp for 30 minutes before serving, re-rolling in sugar if needed. Avoid refrigeration, as it can make them overly firm from moisture. In humid climates, add silica packets to containers to prevent sogginess. Pro tip: If stacking for shipping, use wax paper dividers. Properly stored, they retain their signature melt-in-your-mouth feel without drying out or losing peppermint flavor, making them ideal for holiday prep ahead.

Can you freeze peppermint meltaways?

Yes, peppermint meltaways freeze beautifully for up to 3 months, preserving their soft texture and minty flavor. After cooling completely and coating in powdered sugar, freeze uncoated cookies on a tray for 1-2 hours to firm up, then bag in freezer-safe zip-tops with air squeezed out. Label with date. Thaw in the original bag at room temperature for 1 hour, then dust with fresh powdered sugar to refresh appearance. You can also freeze dough balls unbaked—thaw overnight in fridge, then bake as directed (add 1-2 extra minutes). Avoid refreezing thawed cookies. This method saves time for holiday baking marathons; one batch dough makes 36 cookies, perfect for stocking up. No flavor loss reported—test by baking a few first.

What variations can I try with peppermint meltaways?

Customize peppermint meltaways easily: Swap peppermint extract for almond or coconut for non-mint versions; add 1/4 cup mini chocolate chips to dough for chocolate-peppermint bliss. For color, tint icing pink with gel food coloring or mix in green sprinkles. Make vegan by using plant-based butter and coconut milk in icing. Low-sugar option: Replace powdered sugar with erythritol (1:1 ratio) and Swerve for coating. Boost texture with 1/4 cup finely chopped pecans or Andes mints. For larger cookies, use 1.5-inch balls and bake 12-14 minutes. Always chill dough 30+ minutes to prevent spreading. These tweaks keep the melt-away magic while suiting dietary needs—experiment in small batches. Pair with hot cocoa for the best enjoyment.

Peppermint Meltaways Recipe Easy Melt in Mouth Cookies