Description
Peppermint meltaways are buttery soft, minty shortbread cookies topped with creamy peppermint frosting and a blizzard of crushed candy canes. These festive, melt-in-your-mouth treats are perfect for Christmas parties, cookie swaps, or cozy holiday moments.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, beat 1 cup butter with 1/2 cup powdered sugar on medium speed for 2-3 minutes until light and fluffy.
- Beat in vanilla extract and peppermint extract. Scrape down the sides of the bowl.
- In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add to the butter mixture, beating on low until just combined.
- Scoop dough and roll into 1-inch balls. Place 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, until cookies look set and dry on top but still pale. Do not overbake.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting: In a small bowl, beat 2 tablespoons butter until creamy. Gradually beat in 1 cup powdered sugar, 1-2 tablespoons milk or cream, and 1/4 teaspoon peppermint extract. Add a drop of red food coloring if desired. Beat until smooth and spreadable.
- Spread about 1 teaspoon frosting on each cooled cookie.
- Sprinkle with crushed peppermint candies or candy canes and sprinkles if desired. Press gently so toppings stick.
- Let frosting set for at least 30 minutes before stacking or serving. Chill in the fridge for 10-15 minutes to speed up setting if needed.
Notes
If dough is too soft to roll, chill for 10-15 minutes. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and non-dairy milk. Do not overbake—cookies should remain pale. Store in an airtight container at room temperature for up to 4 days, or freeze unfrosted cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7
- Sodium: 40
- Fat: 6
- Saturated Fat: 4
- Carbohydrates: 14
- Protein: 1
Keywords: peppermint meltaways, Christmas cookies, holiday dessert, easy cookies, party cookies, mint cookies, shortbread, butter cookies, festive baking