🎄 Peppermint Meltaway Cookies — Soft, Buttery & Melt-in-Your-Mouth

The holiday season isn’t complete without a batch of Peppermint Meltaway Cookies! These delicate little cookies are buttery, tender, and infused with refreshing peppermint flavor, then finished with a creamy peppermint frosting that melts beautifully in your mouth.

Made with sweetened condensed milk, cornstarch, and a few simple ingredients, these cookies have a soft, delicate texture that makes them feel extra special. The pretty frosting and optional crushed candy cane topping give them a festive Christmas look that’s perfect for cookie exchanges, holiday parties, dessert platters, and homemade gifts.

One bite delivers buttery sweetness, cool peppermint, and a soft, delicate crumb that practically melts away. ❤️

Recipe Details

Prep Time: 20 minutes
Chilling Time: 20 minutes
Bake Time: 10–12 minutes per batch
Cooling Time: 20–30 minutes
Total Time: Approximately 1 hour 15 minutes
Yield: 18–24 cookies
Course: Dessert, Cookies
Cuisine: American-inspired
Difficulty: Easy
Method: Oven-baked

Ingredients

For the Peppermint Meltaway Cookies

⅓ cup (75 g) unsalted butter, softened
⅓ cup (approximately 100 g) sweetened condensed milk
½ teaspoon peppermint extract
1 cup (120 g) cornstarch
1 cup (125 g) all-purpose flour (suggested addition to help the cookies hold their shape)

For the Peppermint Frosting

1 cup (120 g) powdered sugar
1½ tablespoons (21 g) unsalted butter, softened
1½ tablespoons heavy cream
⅛–¼ teaspoon peppermint extract, to taste

Optional Christmas Decorations

2–3 tablespoons crushed candy canes
Red and green sprinkles
A tiny drop of red or pink gel food coloring

Extra powdered sugar for dusting

Recipe note: Your original ingredient list appears to be missing flour for the cookie dough, so 1 cup all-purpose flour is a suggested addition for a more manageable dough. The supplied cup of powdered sugar is used for the frosting. The exact texture may vary depending on the ingredients and their measurements.

Instructions

Step 1: Prepare the Baking Sheets

Preheat your oven to 325°F (165°C).

Line two baking sheets with parchment paper or silicone baking mats. Set aside.

A moderate oven temperature helps these delicate cookies bake gently without becoming too brown or dry.

Step 2: Cream the Butter and Condensed Milk

In a medium mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.

Add the sweetened condensed milk and ½ teaspoon peppermint extract. Beat until the mixture is well combined.

The mixture should look smooth and creamy, with a pleasant peppermint aroma.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the cornstarch and all-purpose flour.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.

The dough should be tender and pliable rather than sticky. Avoid overmixing, as these cookies are meant to have a delicate texture.

If the dough feels very sticky, refrigerate it before adding any extra flour. If it remains too sticky to handle after chilling, add a small amount of flour, one tablespoon at a time.

Step 4: Chill the Dough

Cover the dough and refrigerate for approximately 20 minutes.

Chilling helps firm the butter and makes the dough easier to portion. It also helps the cookies maintain their shape while baking.

If the dough becomes too firm after chilling, allow it to stand at room temperature for a few minutes before shaping.

Step 5: Shape the Cookies

Scoop approximately 1 tablespoon of dough per cookie and roll gently into small balls.

Arrange the dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) between them.

Gently flatten each ball just slightly with your fingertips or the bottom of a small glass. Avoid pressing them too thin, as the cookies should remain soft and delicate.

Step 6: Bake Until Set

Bake for 10–12 minutes, checking toward the end of the baking time.

The cookies should look set on top, with lightly firm bottoms. They should remain quite pale rather than becoming deeply golden.

Do not overbake. Their delicate texture is one of the defining features of meltaway cookies.

Remove the baking sheets from the oven and allow the cookies to rest for 5 minutes before carefully transferring them to a wire rack.

Step 7: Cool Completely

Let the cookies cool completely before frosting.

These cookies are delicate while warm and can break easily if handled too soon. Cooling them completely also prevents the peppermint frosting from melting.

Step 8: Make the Peppermint Frosting

In a small mixing bowl, beat the softened butter until smooth.

Add the powdered sugar and 1½ tablespoons heavy cream. Beat on low speed until combined, then increase to medium speed and mix until the frosting becomes creamy and spreadable.

Add ⅛ teaspoon peppermint extract and mix well. Taste and add a little more, up to ¼ teaspoon, if you prefer a stronger mint flavor.

If the frosting is too thick, add a few drops of cream. If it is too thin, add a little more powdered sugar.

Step 9: Frost the Cookies

Once the cookies have cooled completely, spread a small amount of frosting over each one using a butter knife or small offset spatula.

For a decorative finish, pipe the frosting onto the cookies using a piping bag fitted with a small round or star tip.

If you’d like pink peppermint frosting, add a tiny amount of gel food coloring and mix until the color is evenly distributed.

Step 10: Add Festive Decorations

While the frosting is still soft, sprinkle the cookies with crushed candy canes, red and green sprinkles, or a light dusting of powdered sugar.

For a beautiful holiday presentation, decorate half the cookies with crushed candy canes and leave the remaining cookies with simple white frosting.

Allow the frosting to set before arranging or stacking the cookies.

Step 11: Serve and Enjoy

Arrange the finished Peppermint Meltaway Cookies on a festive serving platter.

Serve them with hot cocoa, coffee, tea, or a glass of cold milk. Their delicate buttery texture and refreshing peppermint flavor make them a lovely addition to any Christmas dessert table! 🎄

Tips for the Best Peppermint Meltaway Cookies

Use softened butter, not melted butter. Softened butter helps the dough form properly and produces a tender cookie.
Measure the cornstarch carefully. Too much can make the cookies overly dry or powdery.
Chill the dough before shaping. This makes handling easier and helps reduce spreading.

Don’t overbake. Meltaway cookies should remain pale and delicate.
Cool completely before frosting. Warm cookies can cause the buttercream to slide or melt.
Use peppermint extract sparingly. Peppermint can quickly overpower the buttery flavor, so add it gradually.
Decorate while the frosting is soft. Candy cane pieces and sprinkles adhere best before the icing sets.

Handle gently. These cookies are softer and more fragile than conventional sugar cookies.
Let the frosting set before storing. This helps preserve the decorative finish.

Delicious Variations

🍫 Chocolate Peppermint Meltaways

Drizzle the frosted cookies with melted dark chocolate or dip one edge in chocolate for a festive chocolate-mint combination.

🎄 Candy Cane Meltaway Cookies

Sprinkle crushed candy canes over the frosting for extra peppermint flavor and a delicate crunchy texture.

💗 Pink Peppermint Cookies

Tint the frosting pastel pink and finish with white chocolate shavings for a pretty holiday look.

🤍 White Chocolate Peppermint Cookies

Add a small drizzle of melted white chocolate over the frosting and sprinkle with finely crushed peppermint candies.

🍪 Chocolate Cookie Version

Replace a small portion of the flour with unsweetened cocoa powder, adjusting the dry ingredients carefully. The result will be a more chocolate-forward cookie with a refreshing peppermint finish.

🌿 Vanilla Mint Meltaways

Replace part of the peppermint extract with vanilla extract for a softer, more subtle mint flavor.

✨ Snowy Christmas Cookies

Leave the frosting white and dust the finished cookies lightly with powdered sugar for an elegant winter-inspired appearance.

What to Serve with Peppermint Meltaway Cookies

These festive cookies pair beautifully with:

Hot chocolate: Especially delicious with a little whipped cream.
Coffee or cappuccino: Balances the sweetness of the frosting.
Peppermint mocha: Creates a wonderful double-peppermint holiday treat.
Black tea: Offers a simple, refreshing accompaniment.
Vanilla ice cream: Serve the cookies alongside a scoop for an easy dessert.
Chocolate truffles and brownies: Create a beautiful Christmas dessert platter with a variety of textures.

For holiday gifting, place the completely cooled and decorated cookies in paper candy cups inside a decorative tin. Separate layers with parchment paper to protect the frosting.

Make-Ahead and Storage

Make ahead: Prepare the dough up to 24 hours in advance and refrigerate it in a tightly covered container. Let it soften slightly if needed before shaping and baking.

Refrigeration: Because the frosting contains cream, store the finished cookies in an airtight container in the refrigerator for up to 4 days for best quality.

Freezing the cookies: Freeze unfrosted cookies in an airtight freezer-safe container for up to 2 months for best quality. Thaw at room temperature, then frost and decorate.

Freezing the dough: Shape the dough into balls and freeze them on a tray until firm. Transfer to a freezer-safe container. Thaw in the refrigerator before baking and check for doneness as usual.

Serving: Allow chilled cookies to stand at room temperature for approximately 10 minutes before serving for a softer texture.

Food safety: Keep cookies containing dairy-based frosting refrigerated at 40°F (4°C) or below. Avoid leaving them at room temperature for extended periods, especially in warm conditions.

Frequently Asked Questions

Why are my meltaway cookies crumbly?

The dough may contain too much cornstarch or flour, or the cookies may have been overbaked. Measure the dry ingredients accurately and remove the cookies as soon as they’re set.

Why did my cookies spread too much?

The butter may have been too warm, or the dough may not have chilled long enough. Refrigerate the dough before baking and place the shaped cookies on cool baking sheets.

Can I make these cookies without the flour addition?

Your original ingredient list does not include flour, but a small cornstarch-only cookie dough can be more fragile and difficult to handle. The suggested flour addition gives the cookies more structure. If following a specific original recipe, use its full ingredient list for the intended texture.

Can I use milk instead of heavy cream in the frosting?

Yes. Add milk a few drops at a time, since it is thinner than heavy cream. You may need slightly less liquid to achieve a spreadable consistency.

How do I keep the peppermint flavor from becoming too strong?

Start with the lower amount of peppermint extract in the frosting and taste before adding more. Extracts vary by brand, so use only enough to achieve a pleasant, refreshing mint flavor.

Can I decorate these cookies with royal icing?

Yes, although the supplied frosting creates a softer, creamier finish. Royal icing is a good alternative if you want a firmer decorative surface that dries more completely.

Can I make these cookies without food coloring?

Absolutely. White peppermint frosting looks beautiful on its own and gives the cookies an elegant snowy appearance.

Can I make smaller cookies?

Yes. Use approximately 1–2 teaspoons of dough for each cookie and begin checking the oven after about 7–9 minutes. Smaller cookies will bake more quickly.

❤️ A Sweet Taste of Christmas

These Peppermint Meltaway Cookies are buttery, tender, delicately sweet, and filled with refreshing peppermint flavor. Topped with creamy peppermint frosting and festive decorations, they’re a wonderful addition to Christmas cookie trays, holiday parties, and homemade edible gifts.

Make a batch, let the frosting set, and share these delicate little treats with family and friends. With their soft texture and cool minty finish, they’re a delicious way to welcome the holiday season! 🎄🍬