Introduction

Peppermint Meltaways are delicate, buttery cookies with a cooling peppermint flavor, perfect for the holiday season or any time you crave a festive treat. Topped with creamy peppermint frosting and a sprinkle of crushed candies, these cookies melt in your mouth and bring a cheerful burst of flavor.

The image shows small square treats arranged closely on a white plate placed over a white marbled surface. Each treat has two clear layers: a bottom light brown crumbly base and a thick smooth creamy white top layer. The top layer is decorated with small crushed pieces of red and white candy scattered evenly across each piece. The treats have rounded edges, giving a soft look, and the light reflects softly on the smooth creamy layer, highlighting their fresh texture. photo taken with an iphone --ar 4:5 --v 7

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
1/4 teaspoon salt
2 tablespoons butter, softened (for frosting)
1 1/2 cups confectioners’ sugar (for frosting)
2 tablespoons milk
1/4 teaspoon peppermint extract (for frosting)
2-3 drops red food coloring (optional)
Crushed peppermint candies, for garnish

Instructions

Step 1: In a large mixing bowl, cream together the butter and 1/2 cup confectioners’ sugar until light and fluffy. Beat in 1/2 teaspoon peppermint extract for a festive aroma.
Step 2: In a separate bowl, whisk together the flour, cornstarch, and salt. Gradually add this dry mixture to the creamed butter mixture, blending until a soft dough forms.
Step 3: Cover and refrigerate the dough for at least 30 minutes to ensure the cookies hold their shape during baking.
Step 4: Preheat the oven to 350°F (180°C). Roll the chilled dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets.
Step 5: Bake for 9 to 11 minutes, or until the bottoms are lightly browned. Transfer the cookies to wire racks to cool completely.
Step 6: To make the frosting, beat 2 tablespoons softened butter in a small bowl until creamy. Gradually add 1 1/2 cups confectioners’ sugar, milk, 1/4 teaspoon peppermint extract, and red food coloring if using. Mix until smooth and spreadable.
Step 7: Spread the frosting over the cooled cookies and sprinkle with crushed peppermint candies. Allow the frosting to set before serving.

Tips & Variations

For extra peppermint flavor, add a few drops of peppermint extract to the dough before chilling.
Substitute crushed candy canes for peppermint candies to add a crunchy texture.
If you prefer a softer frosting, add a little more milk, one teaspoon at a time.

Storage

Store the peppermint meltaways in an airtight container at room temperature for up to 5 days. To keep the frosting fresh, avoid stacking the cookies. If needed, gently warm cookies before serving to soften the frosting slightly.

How to Serve

The image shows several small square pieces of a creamy white dessert arranged closely together on a white marbled surface. Each piece has two layers: a smooth, pale base layer with a slightly crumbly texture and a thicker, soft white top layer that looks like frosting or white chocolate. The top layer is sprinkled with small red and white bits, likely crushed peppermint candy, adding texture and color contrast. One piece near the front has a small bite taken out of it, revealing the two layers clearly. The overall look is clean, festive, and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before shaping and baking. This can help develop the flavors even more.

Can I freeze these cookies?

You can freeze the baked cookies without frosting in an airtight container for up to 3 months. Thaw at room temperature before applying the frosting and garnishing.