Peppermint Meltaway Cookies That Vanish Faster Than Holiday Gossip

Imagine a cookie so tender it gives up the moment your teeth show up. That’s a Peppermint Meltaway—shortbread’s cooler, silkier cousin with a chilly mint finish and a blizzard of icing. These are the cookies people “taste-test” six times right off the cooling rack.

Minimal ingredients, max wow-factor, and zero elbow grease. If you can stir, you can be the hero of every cookie tray—no culinary degree required.

What Makes This Special

The texture is the headline. Peppermint Meltaways are ultra-buttery shortbread cookies made with cornstarch, giving them that airy, dissolving crumb.

No crunch, no chew—just instant vanish.

Then there’s the flavor balance: cool peppermint against sweet vanilla, with a creamy glaze and crushed candy cane snow. They look high-effort, but the ingredients are basic and the technique is beginner-proof.

Bonus: they bake quickly, they cool quickly, and they decorate like a dream. Perfect for last-minute parties and “oh no, we need something cute” moments.

Ingredients Breakdown

• Unsalted butter (1 cup, room temperature) – The soul of the cookie.Soft, not melty.
• Powdered sugar (1/2 cup) – Dissolves easily, keeps the crumb delicate.
• Vanilla extract (1 teaspoon) – Rounds out the mint so it’s not toothpaste-adjacent.
• Peppermint extract (1/2 teaspoon) – Strong stuff; measure with intention.
• All-purpose flour (1 1/4 cups) – Structure without heft.
• Cornstarch (1/2 cup) – The secret to “meltaway.” Don’t skip.
• Fine sea salt (1/4 teaspoon) – Heightens flavor; prevents blandness.

Peppermint Glaze & Topping:

• Powdered sugar (1 1/4 cups) – For a smooth, opaque glaze.
• Milk or heavy cream (2–3 tablespoons) – Cream makes a silkier finish.
• Butter (1 tablespoon, melted) – Adds richness and sets the glaze.
• Peppermint extract (1/4 teaspoon) – Just enough to kiss, not shout.
• Crushed candy canes or peppermint candies (1/2 cup) – Festive crunch, instant holiday vibe.
• Optional: vanilla extract (1/4 teaspoon) – For a more complex glaze.

Cooking Instructions

1. Cream the butter and sugar. Beat the room-temp butter and powdered sugar for 2–3 minutes until fluffy and pale. You want air—but not a mousse.
2. Add extracts. Mix in vanilla and peppermint until just combined. If your peppermint extract is potent, start with 1/4 teaspoon and adjust to taste.
3. Combine dry ingredients. Whisk flour, cornstarch, and salt in a separate bowl.This prevents pockets of cornstarch. Clumps are not invited.
4. Bring the dough together. Add dry mix to the butter mixture on low speed until a soft, thick dough forms. It should be smooth and slightly tacky, not sticky.
5. Chill briefly (optional but smart). Pop the bowl in the fridge for 15–20 minutes.Easier scooping, cleaner shapes, fewer cookie blobs.
6. Preheat oven to 350°F (175°C). Line two baking sheets with parchment. Don’t grease; it messes with spread.
7. Shape. Scoop 1-tablespoon portions and roll into smooth balls. Place 2 inches apart.Lightly press the tops with your palm or a flat-bottomed glass for even baking.
8. Bake. Bake 10–12 minutes until edges look set and bottoms are barely golden. If you see browning on top, you’ve gone too far. They will be soft—trust the process.
9. Cool completely. Let sit on the sheet 5 minutes, then move to a rack.They’re delicate warm, so don’t rush the transfer.
10. Make the glaze. Whisk powdered sugar, milk/cream, melted butter, peppermint, and optional vanilla until smooth and pourable but not runny. Adjust with more sugar or milk as needed.
11. Glaze and garnish. Spoon glaze over cooled cookies, letting some drip down the sides. Sprinkle crushed candy canes while the glaze is wet so they stick.
12. Let set. Give them 30–45 minutes for the glaze to firm up.Or eat them gooey because you’re human.

Storage Tips

• Room temp: Store in an airtight container for 3–4 days. Layer with parchment; the glaze can stick.
• Refrigerator: Extends to about a week. The candy cane bits may soften—still tasty.
• Freezer (unfrosted): Freeze baked cookies up to 2 months.Thaw at room temp, then glaze fresh for best texture.
• Freeze the dough: Roll into balls and freeze on a tray, then bag for up to 2 months. Bake from frozen, adding 1–2 minutes.

Why This is Good for You

Good for your mood, first of all. The butter-sugar-vanilla trifecta is comfort in edible form.

Peppermint adds a cooling finish that feels clean and refreshing, especially after heavier meals.

These cookies are also portion-friendly—small, satisfying bites with big flavor. Plus, making them is ridiculously approachable, which is great for stress levels and kitchen confidence. Consider it therapy you can snack on.

Avoid These Mistakes

• Overbaking. Meltaways aren’t meant to brown on top.Pull them when they look barely done; they set as they cool.
• Skipping cornstarch. That’s the meltaway magic. If you sub it out entirely, you’ll get regular shortbread. Still good, not the goal.
• Too much peppermint. Peppermint extract is intense.Measure carefully or risk “minty toothpaste energy.” Not the vibe.
• Glazing warm cookies. The glaze will slide off and your candy cane will take a road trip. Wait until cool.
• Warm butter. Melted butter creates greasy, flat cookies. Room temp is soft and pliable, not shiny or liquid.

Alternatives

• Gluten-free: Use a 1:1 gluten-free baking flour blend and keep the cornstarch.Chill the dough longer to help it hold shape.
• Dairy-free: Swap butter for a quality plant-based butter stick (not spread). Use dairy-free milk for the glaze.
• Chocolate-dipped: Skip the glaze and dip half the cookie in melted dark chocolate. Sprinkle peppermint on the chocolate before it sets.
• Lemon meltaways: Replace peppermint with lemon zest and lemon juice (in the glaze).Bright, springy, chef’s kiss.
• Maple-vanilla: Use vanilla only in the dough and add 1–2 teaspoons maple syrup to the glaze. Cozy and subtle.
• Color pop: Add a drop of pink gel food coloring to the glaze for a candy-cane look. One drop—this is not a unicorn frappe.

FAQ

Can I make these without a mixer?

Yes.

Use a sturdy spatula or wooden spoon and cream the butter and sugar by hand until light and smooth. It takes a little longer, but it absolutely works.

Why did my cookies spread too much?

Likely warm dough or melted butter. Chill the dough, ensure your oven is fully preheated, and use parchment-lined sheets.

If it’s still spreading, add 1–2 tablespoons flour.

How fine should the candy cane pieces be?

Small pebbles, not dust. Dust will melt into the glaze and bleed color; giant chunks fall off. Aim for sesame seed to lentil-sized bits.

Can I make the dough ahead?

Totally.

Store wrapped dough in the fridge up to 48 hours. Let it sit at room temp 10–15 minutes before scooping so it’s workable.

Is peppermint oil the same as extract?

No. Oil is more concentrated.

If using peppermint oil, start with 1–2 drops in the dough and 1 drop in the glaze, then taste and adjust.

What if I don’t like peppermint?

Use vanilla only, or swap in almond extract for a bakery-style cookie. Then glaze with vanilla icing and add festive sprinkles.

How do I keep them from crumbling?

Measure flour correctly (spoon and level), don’t overbake, and let them cool before moving. If dough feels dry, mix in 1–2 teaspoons milk.

My Take

Peppermint Meltaway Cookies are proof that simple ingredients can flex harder than the flashy stuff.

They’re elegant without attitude, nostalgic without being boring, and the texture is a full-on party trick. IMO, the chocolate-dipped variant with peppermint sprinkles is a showstopper for gifting.

Make a double batch. One for the tray, one for “quality control.” FYI: quality control mysteriously requires seconds.

And thirds.