Peppermint Meltaway Cookies are soft, buttery holiday cookies that practically dissolve the moment you bite into them. They're lightly sweet, coated with a festive peppermint glaze, and perfect for anyone who loves the cozy flavors of Christmas baking.
This recipe takes me back to the simple peppermint treats I used to make with my mom back home in northern New York, with the same melt in your mouth texture I always adored. It reminds me of the Candy Cane Cookies I used to make with mom every year for the holidays, bringing cool peppermint to the season.
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Why You'll Love This Recipe
Soft Texture: these cookies are incredibly tender from the cornstarch rich dough.
Holiday flavor: the fresh peppermint glaze and crushed peppermint candies gives each bite a little sparkle.
Easy prep: this meltaway cookie recipe uses simple pantry staples with no complicated steps.
Key Ingredients for Peppermint Glazed Cookies
See the recipe card below for a full list of ingredients and instructions.
- Butter: creates a soft, delicate crumb that gives these cookies their signature "meltaway" feel.
- Powdered sugar: sweetens while keeping the dough light and smooth.
- Peppermint extract: adds a cool holiday flavor without overpowering.
- Flour and cornstarch: this blend gives the cookies their tender, melt in your mouth texture.
- Peppermint candy: crushed candy adds a festive finish for this Christmas cookie recipe.
Ingredient Substitutions
- Use almond extract instead of peppermint for a non-minty meltaway.
- Swap white chocolate drizzle for the glaze.
- Replace crushed peppermint candy with holiday sprinkles for a kid-friendly option.
Variations on Peppermint Meltaway Cookies
- Add mini chocolate chips to the dough for a peppermint mocha twist.
- Form the dough into slice and bake logs for peppermint shortbread meltaways.
- Tin the cookie dough light pink and the glaze white for a candy cane swirl look.
Helpful Tips for Better Cookies
- Chill the dough for the full hour. It helps the cookies hold shape and stay tender.
- Let the cookies rest one full minute on the baking sheet before moving; they're delicate when hot.
- For the glaze, start with 1 tablespoon of milk and add more slowly for the right drizzle consistency.
How to Store
Store these Peppermint Meltaway Cookies in an airtight container at room temperature for up to 5 days.
Serve With..
These peppermint meltaways fit right in with your holiday dessert table alongside Lime Shortbread Cookies, Red Velvet Peppermint Thumbprints, and Hazelnut Shortbread Cookies.
More Christmas Cookie Recipes You'll Love
You may also enjoy my Lime Pistachio Cookies for a bright citrus bite, Kitchen Sink Cookies for a classic nutty treat, my Nanny's Ginger Molasses Cookies for a warm spice flavor, and Santa's Whiskers Cookies for a fun vintage-style cookie.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Peppermint Meltaways
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Ingredients
Cookie dough
- 1 cup butter
- ½ cup powdered sugar
- ½ teaspoon peppermint extract
- 1¼ cup flour
- ½ cup cornstarch
Glaze
- 1½ cups powdered sugar
- 2 tablespoons Butter softened
- ¼ teaspoon peppermint extract
- 1-2 tablespoons milk , glaze should be thick enough to drizzle
- 2 drops red food color , optional
- ½ cup Peppermint candy , crushed
Instructions
- In a large mixing bowl, using a hand mixer on medium speed, combine 1 cup butter, ½ cup powdered sugar and ½ teaspoon peppermint extract until creamy.
- In a medium mixing bowl, mix together flour and cornstarch. Gradually add flour mixture to butter mixture until well combined.
- Cover bowl with plastic wrap and refrigerate 60 minutes.
- Preheat oven to 350 degrees F.
- Remove cookie dough from fridge and using a 1 teaspoon sized cookie scoop, scoop dough and shape into dough balls.
- Place dough balls 2 inches apart onto ungreased cookie sheets and sprinkle with crushed peppermint candies.
- Bake cookies for 13 minutes until edges are lightly browned.
- Remove cookies from oven Let stand 1 minute (important!); remove from cookie sheets. Cool completely.
- Combine 1-½ cups powdered sugar, 2 tablespoons butter, ¼ teaspoon peppermint extract, red food coloring (if using), and enough milk for desired glazing consistency in small bowl. Stir in food color. Drizzle over cooled cookies and immediately sprinkle with crushed candy.
Pam says
They look great and sound delicious - they are so pretty
theUngourmet says
These are so pretty!
Lori says
So delicate and pretty.