Name: Peppermint Meltaways
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1/2 cup powdered sugar; 1/2 teaspoon peppermint extract; 1 1/4 cups all-purpose flour; 1/2 cup cornstarch; 1/4 teaspoon salt; 1 1/2 cups powdered sugar (for glaze); 2 tablespoons milk (or dairy-free milk); 1/4 teaspoon peppermint extract (for glaze); Crushed peppermint candies or candy canes, for topping

These peppermint meltaways are a holiday favorite in my kitchen. With a buttery, melt-in-your-mouth texture and a touch of refreshing peppermint, these cookies feel like a bite-sized bit of festive cheer. Finished with a smooth glaze and a sprinkle of crushed peppermint candies, they’re as pretty as they are irresistible.

Why You’ll Love This Recipe

I make these every year because they check all the boxes: easy to prepare, beautiful on a cookie tray, and full of nostalgic holiday flavor. The dough is simple to mix and doesn’t require any complicated techniques. They also store well and make perfect gifts. Plus, that creamy peppermint glaze is a game-changer—cool, sweet, and festive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

1 cup (2 sticks) unsalted butter, softened

1/2 cup powdered sugar

1/2 teaspoon peppermint extract

1 1/4 cups all-purpose flour

1/2 cup cornstarch

1/4 teaspoon salt

For the peppermint glaze:

1 1/2 cups powdered sugar

2 tablespoons milk (or dairy-free milk)

1/4 teaspoon peppermint extract

Crushed peppermint candies or candy canes, for topping

Directions

I start by creaming the softened butter and powdered sugar together in a large bowl until it’s light and fluffy.

Then, I mix in the peppermint extract.

In a separate bowl, I whisk the flour, cornstarch, and salt together before gradually adding it to the butter mixture. I mix until everything is fully incorporated.

I cover the dough and refrigerate it for 30 minutes to make it easier to handle.

Meanwhile, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I roll the chilled dough into 1-inch balls and space them about 2 inches apart on the sheet.

These bake for 10–12 minutes—just until the edges start to turn golden.

Once out of the oven, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

For the glaze, I whisk the powdered sugar, milk, and peppermint extract until smooth, then spoon it over each cooled cookie.

I finish them with a sprinkle of crushed peppermint and let the glaze set before serving.

Servings and timing

Servings: 24 cookies

Prep Time: 15 minutes

Chill Time: 30 minutes

Bake Time: 10–12 minutes

Total Time: About 57 minutes

Calories: 145 kcal per cookie

Variations

Gluten-Free: I swap the all-purpose flour with a gluten-free 1:1 baking blend to make these suitable for gluten-sensitive friends.

Dairy-Free: Using dairy-free butter and milk keeps these cookies vegan-friendly.

Chocolate Drizzle: Sometimes I add a drizzle of melted white or dark chocolate over the glaze for a twist.

Colorful Candies: I’ve used red and green peppermint candies for an extra festive look.

Almond Peppermint: A few drops of almond extract alongside the peppermint adds complexity to the flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them longer, I freeze them (unglazed) in a freezer-safe container for up to 3 months. When ready to eat, I thaw them at room temperature, glaze, and top with crushed peppermint.

Related Recipes:

Lemon Meltaways

FAQs

How do I keep the glaze from running off the cookies?

I make sure the cookies are completely cooled before glazing, and I let the glaze thicken slightly before spooning it on. This helps it stay in place.

Can I freeze these peppermint meltaways?

Yes, I freeze the baked cookies (without glaze) and store them in a sealed container for up to 3 months. I glaze and top them after thawing.

What’s the best way to crush peppermint candies?

I place them in a zip-top bag and gently crush them with a rolling pin or meat mallet. I try not to overdo it, so there are a mix of small and slightly larger bits for texture.

Can I make the dough ahead of time?

Absolutely. I often make the dough the night before and leave it in the fridge. If it’s too firm to scoop, I let it sit at room temperature for 10 minutes before rolling.

Are these cookies spicy from the peppermint?

Not at all. The peppermint flavor is cool and refreshing, not overpowering or spicy. I keep it subtle so it enhances rather than dominates the buttery base.

Conclusion

These peppermint meltaways are one of my favorite ways to celebrate the season. They’re soft, cool, and festive—just the kind of treat I love to share during the holidays. Whether I’m baking for a cookie exchange or just enjoying a cozy afternoon at home, these little cookies always deliver the perfect touch of sweetness and holiday spirit.

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