These little Peppermint Meltaway Cookies are named because they literally melt away in your mouth as you bite into them. Buttery cookies, flavoured with peppermint and topped with a delicious creamy icing and crushed candy canes.

A must-bake holiday cookie like no other with amazing Christmas flavors!

These peppermint cookies are so delicious as the exquisite texture of the crumb in this cookie is so fine that it literally ‘melts’ in your mouth.

Then you get the sweetness and peppermint flavor bursts from the creamy icing with crushed peppermint candy canes, and you can see why these cookies do not stick around on the holiday cookie platter for very long.

As I sit writing this post my willpower is waning as I know there are only 5 of these meltaway cookies left. I had to hide them or they would have been all gone, they disappear as fast as they melt in your mouth!

These peppermint cookies are one of the surprise cookies from our baking list that nobody requested until they tried them. Then they were on repeat for multiple baking encores of them!

Other than the 1 hour chill time, these are really quick and easy to prepare and make little mess in the kitchen. I really like how this recipe makes a relatively small batch of 30.

Why you’ll love this recipe

So quick and easy to make
Minty fresh flavor with melt in your mouth deliciousness
These cookies are a total show off holiday cookies dressed to impress
Easily customized and not just for Christmas but for Halloween and Easter

Ingredients for peppermint cookies recipe

All purpose flour
Cornstarch
Salt
Unsalted butter
Salted butter
Powdered sugar
Peppermint extract
Half and half cream
Crushed peppermint candy canes

NOTE: the original recipe calls for unsalted butter in the cookie dough and salted in the icing. I realize that not everyone has both types on hand and I tested the cookies with salted butter as well and they tasted delicious and NOT salt-flavoured at all. So, don’t be running to the grocery store if you don’t need to.

How to make these delicious peppermint Christmas cookies

STEP ONE – In a medium mixing bowl, combine the flour, cornstarch and salt.

STEP TWO – Using a stand mixer fitted with paddle attachment, or medium bowl with mixer, cream together the butter and powdered sugar until light and fluffy.

STEP THREE – Add in the peppermin extract and mix for 10 seconds, just to combine.

STEP FOUR – Gradualy add in the flour mixture and mix until well combined.

STEP FIVE – Wrap the dough in plastic wrap and chill in refrigerator for 1 hour.

Meanwhile, Make the Peppermint Frosting for Cookies

STEP SIX – In a stand mixer, beat together butter and powdered sugar. Add in the half and half and beat for 1 minutes.

You might need to add a little more of the half and half to reach a spreadable consistency. Add 1 teaspoon at a time.

STEP SEVEN – Once the dough is done chilling, use a cookie scoop to measure out 1 Tablespoon of dough and roll into balls. Place the cookie dough balls 2 inches apart on a parchment-lined baking sheet (or silicone baking mat).

STEP EIGHT – Bake in 350°F oven for 10 – 12 minutes. The bottoms will be very lightly browned.

STEP NINE – Cool the bakes cookies on the cookie sheets for 5 minutes before transferring to wire racks.

STEP TEN – Once cool, frost each cookie with frosting and sprinkle with crushed peppermint candy canes on top of each cookie.

How to make crushed candy cane topping

To crush candy canes, break them up into pieces and place in a zippered plastic bag and seal.

Using a chopping board and a rolling pin, firmly press down to break candy canes into bits continuing until they reach desired size.

Makes 30 cookies.

Variations for peppermint meltaways with candy cane frosting

One of the best thing about these peppermint cookies is that they are so easy to customize to make them the perfect cookie for your holiday theme like Halloween, Easter and even baby or bridal showers.

You could use a cream cheese frosting, buttercream and even chocolate frosting. Use food coloring in the frosting to get your desired color for your holiday theme.

Add in your favorite chopped nuts like pistachio, pecans, hazelnuts or walnuts to the dough or frosting or both. I cannot wait to try a pistachio and chocolate cream frosting in a pistachio meltaway cookie version, yummy!

Changing in your favorite flavor of extract like an orange extract pairing with a chocolate icing for a Halloween meltaway. Or try almond extract using a cherry buttercream icing with crushed cherry candy canes as a Black Forest meltaway cookie! Wow!

How about adding in some some lemon zest or lime zest in the spring for an Easter cookie. I vote for lemon zest in the dough with a lemon buttercream frosting, Easter meltaway cookie. Ok I am making this!

Top tips for making the best Christmas peppermint meltways

Use butter and eggs at room temperature for the best baking results
Using the best quality ingredients always make a big difference in baking cookies
Measure the flour properly using the scoop and level off method
Do not over work the dough
Use a cookie scoop to get nice uniform cookies

Storage & freezing instructions for Christmas peppermint cookies

You can store in an airtight container for 2 days or in the fridge for 5 – 7 days. Use parchment paper to separate the layers of cookies.

Freeze using a freezer-safe container for 2 -3 months, using parchment paper to separate the cookie layers.

Keep in my the consistency of the icing can change in the freezer, but this icing is thicker which can freeze better.

Thaw in the fridge or at room temperature before serving and enjoying.

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Peppermint Meltaway Cookies

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Author: Sandra Flegg
Total Time: 1 hour 30 minutes
Yield: 30 cookies

Print Recipe

Description

These little Peppermint Meltaway Cookies are named because they literally melt away in your mouth as you bite into them.

Buttery cookies, flavoured with peppermint and topped with a delicious creamy icing and crushed candy canes.

Ingredients

1 and 1/4 cups all purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

1 cup unsalted butter, softened at room temperature

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

Frosting:

2 Tablespoon salt butter, softened

2 Tablespoons half & half cream

1 and 1/2 cups powdered sugar

Topping:

1/4 cup finely crushed peppermint bites or candy canes

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Instructions

In a medium mixing bowl, combine the flour, cornstarch and salt.
Using a stand mixer fitted with paddle attachment, or medium bowl with mixer, cream together the butter and powdered sugar until light and fluffy.
Add in the peppermin extract and mix for 10 seconds, just to combine.
Gradualy add in the flour mixture and mix until well combined.
Wrap the dough in plastic wrap and chill in refrigerator for 1 hour.
In a stand mixer, beat together butter and powdered sugar. Add in the half and half and beat for 1 minutes. You might need to add a little more of the half and half to reach a spreadable consistency. Add 1 teaspoon at a time.
Once the dough is done chilling, use a cookie scoop to measure out 1 Tablespoon of dough and roll into balls. Place the cookie dough balls 2 inches apart on a parchment-lined baking sheet (or silicone baking mat).
Bake in 350°F oven for 10 – 12 minutes. The bottoms will be very lightly browned.
Cool the bakes cookies on the cookie sheets for 5 minutes before transferring to wire racks.
Once cool, frost each cookie with frosting and sprinkle with crushed peppermint candy canes on top of each cookie.

Notes

Storage Instructions: You can store in an airtight container for 2 days or in the fridge for 5 – 7 days. Use parchment paper to separate the layers of cookies.