Peppermint Meltaways Recipe: Easy Christmas Cookies for Parties

Name: Peppermint Meltaways
Prep time: 15 min
Cook time: 11 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon peppermint extract; 1 1/4 cups all-purpose flour; 1/2 cup cornstarch; 1/4 teaspoon salt; 2 tablespoons unsalted butter, softened (for frosting); 1 cup powdered sugar (for frosting); 1-2 tablespoons milk or heavy cream (for frosting); 1/4 teaspoon peppermint extract (for frosting); Red food coloring, optional (for frosting); 1/4 cup crushed peppermint candies or candy canes; Sprinkles, optional

Posted on September 11, 2025

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Minty sweet, snowy soft, and finished with a blizzard of crushed peppermint—these peppermint meltaways are pure Christmas magic. The first time I baked a batch, the kitchen filled with that unmistakable holiday scent: buttery vanilla and peppermint swirling together. It was like stepping into a winter wonderland, minus the frostbite. You know those cookies that seem to vanish faster than you can plate them? Well, this is that recipe.

I stumbled onto peppermint meltaways years ago, desperate for a last-minute Christmas party treat. My go-to sugar cookies just weren’t cutting it—too predictable, not enough “wow.” After a little kitchen experimenting (and a few sticky messes), I landed on this version: a delicate, melt-in-your-mouth shortbread, topped with creamy peppermint frosting and crushed candy canes. Since then, I’ve made these peppermint meltaways for neighborhood cookie swaps, school bake sales, and, honestly, sometimes just for myself with a big cup of cocoa.

Here’s what I love: these cookies are totally fuss-free, but they look and taste like something from a fancy bakery. The dough comes together fast, no chilling required, and the frosting is as easy as beating butter and sugar. If you bake for kids, picky eaters, or anyone who loves a classic Christmas cookie, peppermint meltaways will be your new favorite. And for fellow peppermint fans—well, prepare to be obsessed.

I’ve tested this peppermint meltaways recipe more times than I can count (seriously, my freezer has become a peppermint cookie archive). Every batch turns out just as buttery, pretty, and party-worthy as the last. Whether you’re a seasoned baker or just starting out, you’ll nail this. Let’s get baking, shall we?

Why You’ll Love These Peppermint Meltaways

Quick and Easy: These peppermint meltaways come together in under 30 minutes, so you can whip up a festive treat even when the holiday hustle hits hard.
Simple Ingredients: No need for a massive holiday shopping trip. You probably have everything you need in your pantry (except maybe the peppermint extract, but that’s a fun excuse for a candy aisle stroll).
Perfect for Parties: These are the ultimate Christmas party cookies—bite-sized, eye-catching, and easy to serve. I brought them to a cookie exchange last year, and they were the first plate to empty!
Crowd-Pleaser: Kids love the sweet, creamy frosting and the playful crunch of candy canes. Adults appreciate the nostalgic holiday flavors and the melt-in-your-mouth texture.
Unbelievably Delicious: Each cookie is delightfully soft with just the right touch of peppermint—not overpowering, but enough to make you feel festive. That frosting and sprinkle of crushed candy canes? Next-level yum.

What truly sets my peppermint meltaways recipe apart is the pillowy shortbread base and the peppermint buttercream. I always whip the dough until it’s super light and fluffy, which makes the cookies literally dissolve on your tongue. If you’ve ever had a dry, crumbly holiday cookie, you know what I mean when I say these are a whole different experience.

I’ve tweaked the frosting over the years, too. The trick is using just enough peppermint extract—a little goes a long way. Too much, and it tastes like toothpaste (learned that one the hard way). The final sprinkle of crushed candy canes adds a pretty sparkle and a playful crunch. Every bite is like a tiny holiday celebration.

Honestly, these are the cookies I crave when the tree lights are twinkling and Mariah Carey is blasting from the speakers. They’re festive, easy, and guaranteed to disappear fast!

What Ingredients You Will Need

This peppermint meltaways recipe uses everyday ingredients, but when they come together—magic happens! Here’s what you’ll need:

For the Cookies:
- Unsalted butter, softened (1 cup / 226g): Brings that classic shortbread richness and ensures a tender crumb. I always use good-quality butter—Land O’Lakes is my favorite for baking.
- Powdered sugar (1/2 cup / 60g): Gives the cookies a melt-in-your-mouth texture instead of a gritty crunch. Don’t swap for granulated sugar here!
- Pure vanilla extract (1 tsp): Adds warmth and rounds out the peppermint flavor. Nielsen-Massey is my go-to.
- Peppermint extract (1/2 tsp): Provides that festive zing. Use pure peppermint, not mint—there’s a difference. A little goes a long way.
- All-purpose flour (1 1/4 cups / 160g): The “backbone” of the cookies. I’ve used King Arthur and Gold Medal—both work well.
- Cornstarch (1/2 cup / 60g): This is the not-so-secret ingredient. It keeps the cookies super soft and delicate, almost like a cloud.
- Salt (1/4 tsp): Balances the sweetness. If using salted butter, you can skip this or reduce it.
For the Peppermint Frosting:
- Unsalted butter, softened (2 tbsp / 28g): For a rich, creamy base.
- Powdered sugar (1 cup / 120g): Makes the frosting smooth and sweet.
- Milk or heavy cream (1-2 tbsp): Adjust for your preferred frosting consistency.
- Peppermint extract (1/4 tsp): Just a touch for that classic flavor. Too much, and you’ll regret it—trust me!
- Red food coloring (optional): For a festive pink swirl. I usually add one tiny drop for a pastel vibe.
For the Topping:
- Crushed peppermint candies or candy canes (about 1/4 cup / 30g): Adds crunch and color. Use a rolling pin to smash them in a zip-top bag (kids love this part!).
- Sprinkles (optional): For extra pizzazz—totally optional, but so fun for parties.

Ingredient Tips: If you’re gluten-free, swap the all-purpose flour with a 1:1 gluten-free blend. For a dairy-free version, use plant-based butter (I like Country Crock Plant Butter). No peppermint extract? You can use vanilla only, but you’ll miss some of the signature flavor. If you want to get creative, a touch of almond extract adds a pretty twist.

Equipment Needed

Electric mixer (stand or hand): For creaming the butter to fluffy perfection. A hand mixer totally works if you don’t have a stand mixer.
Mixing bowls: One large for dough, one small for frosting.
Measuring cups and spoons: Accuracy matters for the melt-in-your-mouth texture.
Rubber spatula: To scrape every last bit of dough and frosting.
Baking sheet: I use a heavy-duty, light-colored sheet for even baking. Dark pans can over-brown the bottoms.
Parchment paper or silicone baking mat: Keeps cookies from sticking and makes cleanup a breeze.
Wire cooling rack: Essential for cooling so the frosting sets just right.
Small offset spatula or butter knife: Perfect for spreading the frosting on each cookie.
Zip-top bag and rolling pin: For crushing candy canes—also a great way to let off holiday stress!

If you don’t have a mixer, you can cream butter by hand with a sturdy wooden spoon (it’s a workout, but doable). I’ve baked on both parchment and silicone mats—both work, but silicone is reusable and eco-friendly. For budget bakers, check thrift stores for cooling racks and mixing bowls—I’ve scored some awesome deals there!

Preparation Method

Preheat and prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and helps them bake evenly.
Cream the butter and sugar: In a large bowl, beat 1 cup (226g) unsalted butter with 1/2 cup (60g) powdered sugar on medium speed for about 2-3 minutes, until the mixture is light, fluffy, and almost white. Don’t rush this—creaming is key! The dough should look super soft, like thick frosting.
Add extracts: Beat in 1 tsp vanilla extract and 1/2 tsp peppermint extract. Scrape down the sides of the bowl with a spatula to make sure everything’s mixed in. You’ll smell that peppermint right away!
Combine dry ingredients: In a separate bowl, whisk together 1 1/4 cups (160g) all-purpose flour, 1/2 cup (60g) cornstarch, and 1/4 tsp salt. Slowly add this dry mix to the creamed butter mixture, beating on low until just combined. The dough will be very soft and pale.
Scoop and shape: Using a small cookie scoop or a tablespoon, scoop the dough and roll into 1-inch (2.5cm) balls. Place them about 2 inches (5cm) apart on your prepared baking sheet. The dough is sticky—lightly flour your hands if needed.
Bake: Bake in the preheated oven for 9-11 minutes. The cookies should look set and dry on top but still pale—don’t overbake! They won’t brown much. If you see the edges getting golden, pull them out right away.
Cool completely: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They’re fragile when warm, so move gently with a spatula.
Make the frosting: In a small bowl, beat 2 tbsp (28g) unsalted butter until creamy. Gradually beat in 1 cup (120g) powdered sugar, 1-2 tbsp milk or cream, and 1/4 tsp peppermint extract. Add a drop of red food coloring if you want a pink tint. Beat until smooth and spreadable.
Frost the cookies: Once cookies are completely cool, spread about 1 teaspoon frosting on each. You can swirl it with the back of a spoon or an offset spatula for a pretty finish.
Add toppings: Sprinkle each cookie with crushed peppermint candies or candy canes (and sprinkles, if you like). Press gently so they stick.
Let set and enjoy: Let the frosting set for at least 30 minutes before stacking or serving. If you’re impatient (like me), you can pop them in the fridge for 10-15 minutes to speed things up.

Notes & Troubleshooting: If your dough is too soft to roll, chill it for 10-15 minutes. If your frosting is too thick, add more milk a teaspoon at a time. Crushed candy canes can melt if left at room temp too long—store in a cool spot to keep them pretty. And if your cookies spread too much, make sure your butter wasn’t too soft or melty before starting.

Cooking Tips & Techniques

Don’t overbake: These cookies are meant to be pale and tender, not golden or crispy. Trust the baking time—even if they look a bit underdone, they’ll firm up as they cool.
Cream the butter properly: You want it really fluffy for the best meltaway texture. Set a timer so you don’t skimp on this step. If your butter is too cold, cut it into small cubes and let it sit at room temp for 20 minutes.
Handle gently: The dough is soft and the cookies are delicate. I’ve broken a few by moving them too soon—let them cool on the baking sheet first!
Even sizing: Use a cookie scoop for uniform cookies. This helps them bake evenly and look pretty on a platter.
Frosting consistency: If your frosting is too runny, add more powdered sugar. Too thick? A splash of milk does the trick. I like mine just soft enough to swirl but firm enough to hold toppings.
Crushing candy canes: Place unwrapped candy canes in a zip-top bag and use a rolling pin to smash them. (Fair warning: it’s noisy, but weirdly satisfying!) Sift out the candy “dust” if you prefer bigger chunks on your cookies.
Multitasking tip: While the cookies bake, whip up your frosting and prep your toppings. It keeps things moving and helps you finish faster.

I’ve learned (sometimes the hard way) that patience is key with peppermint meltaways. Rushing the cooling or skimping on the creaming step can lead to crumbly or flat cookies. But once you get the hang of it, you’ll be making these on autopilot every December, I promise!

Variations & Adaptations

Chocolate Peppermint Meltaways: Swap 1/4 cup (30g) of the flour for unsweetened cocoa powder in the dough. Drizzle finished cookies with melted dark chocolate for extra richness.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour. I’ve had great results with King Arthur’s Measure for Measure blend—no one could tell the difference!
Colorful Holiday Meltaways: Divide the frosting and tint with different food colors—pink, green, or even blue for a wintery effect. Fun for kids’ parties or cookie swaps.
Different Extracts: Try almond or orange extract for a unique twist. Almond is especially lovely if you want something less minty.
Dairy-Free Adaptation: Substitute plant-based butter and non-dairy milk in both the cookies and frosting. I’ve made these with coconut-based butter, and they’re still melt-in-your-mouth good.
Crunchy Topping: Add mini chocolate chips or sparkling sugar on top of the frosting for a little extra crunch and sparkle.

Personally, I love making a batch with cocoa powder and topping with both peppermint and mini chocolate chips. It tastes like a peppermint mocha—Christmas in a cookie!

Serving & Storage Suggestions

Serve peppermint meltaways at room temperature for the softest texture. Arrange them on a festive platter, scatter a few extra crushed candy canes around, and watch them disappear! They’re perfect with hot chocolate, peppermint tea, or even a glass of cold milk.

To store, place cookies in a single layer in an airtight container. If you need to stack, separate layers with wax paper so the frosting and candy don’t stick together. They’ll stay fresh at room temp for up to 4 days, or in the fridge for a week. For longer storage, freeze unfrosted cookies in a zip-top bag for up to 2 months. Frost and decorate after thawing for best flavor and appearance.

As the days go by, the peppermint flavor gets a little stronger—so sometimes I actually like them best on day two or three!

Nutritional Information & Benefits

Each peppermint meltaway cookie (with frosting and toppings) is approximately 110 calories, with 6g fat, 14g carbohydrates, and 1g protein (estimated, depends on size & toppings).

Health Perks: These cookies are naturally nut-free, and you can make them gluten-free or dairy-free with simple swaps. They’re lower in sugar than some Christmas cookies, and the peppermint offers a little digestive support (if you want to get technical!).

Of course, these are a treat—so I enjoy them as a part of my holiday balance. If you have allergies, double-check your extracts and candy canes for hidden ingredients. I always make a separate batch for my gluten-free friends, and honestly, everyone loves them just as much!

Conclusion

If you’re looking for an easy Christmas cookie recipe that’s festive, fun, and totally irresistible, peppermint meltaways are the answer. They’re buttery soft, perfectly minty, and pretty enough for any holiday table. Plus, they’re easy to adapt for different tastes and diets—so everyone can enjoy a little holiday magic.

I love these cookies because they capture everything I adore about Christmas: cozy kitchen moments, sweet treats, and sharing something special with friends and family. Don’t be afraid to make them your own—add a new twist, try a new topping, or even shape them into tiny snowballs. If you try this peppermint meltaways recipe, let me know what you think! Share your creations, tips, and holiday stories in the comments below. Happy baking, and may your season be as sweet as these cookies!

Frequently Asked Questions

Can I make peppermint meltaways ahead of time?

Yes! Bake the cookies up to 3 days in advance and store them in an airtight container. Frost and decorate the day you plan to serve for the freshest look and flavor.

Can I freeze peppermint meltaways?

Absolutely. Freeze unfrosted cookies in a zip-top bag for up to 2 months. Thaw at room temperature, then frost and sprinkle with candy canes just before serving.

What if I don’t have peppermint extract?

You can use only vanilla, or try almond extract for a different twist. You’ll lose some of the signature minty flavor, but they’ll still be delicious.

How do I keep the crushed candy canes from melting?

Let the frosting set before adding candy canes, and store cookies in a cool, dry place. Humidity can make the candy sticky, so I avoid storing them near the stove or dishwasher.

Can kids help make these cookies?

Definitely! Kids can help roll dough balls, spread frosting, and sprinkle on the candy. Crushing the candy canes is especially fun—just watch out for flying peppermint bits!