Peppermint Meltaway Cookies: The Christmas Cookie That Lives Up to Its Name
The first time I bit into a peppermint meltaway cookie, I understood why they earned their name. The cookie literally dissolved on my tongue, leaving behind a buttery, minty sweetness that made me reach for another before I’d even finished the first. It was Christmas Eve at my aunt’s house, and she’d spent the afternoon baking these delicate treats. “The secret,” she whispered to me, “is all in the cornstarch and how gently you handle the dough.”
That conversation sparked a decade-long love affair with these cookies. Every holiday season, I make batch after batch, experimenting with techniques and tweaking the recipe until I achieved what I believe is the perfect peppermint meltaway cookie. These aren’t just cookies – they’re buttery clouds of Christmas magic that disappear in your mouth, leaving you wondering how something so delicate could pack such incredible flavor.
Why Peppermint Meltaway Cookies Are Christmas Perfection
These peppermint meltaway cookies stand out in the crowded field of Christmas cookies for several compelling reasons. First, their texture is unlike anything else – they’re tender, delicate, and literally melt in your mouth. The cornstarch in the recipe creates this magical texture that sets them apart from standard butter cookies.
The peppermint flavor is perfectly balanced, never overwhelming but distinctly festive. Topped with a sweet peppermint frosting and crushed candy canes, they’re as beautiful as they are delicious. Every Christmas cookie tray needs these elegant treats.
What I love most about this peppermint cookie recipe is its versatility. While they’re traditionally a holiday cookie, the technique works beautifully with other flavors year-round. But there’s something about that combination of butter, peppermint, and a dusting of crushed candy canes that just screams Christmas.
Essential Ingredients for Peppermint Meltaway Cookies
Let me walk you through exactly what makes these cookies so special. The ingredient list is deceptively simple, but each component plays a crucial role.
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup sweetened condensed milk
- ½ teaspoon peppermint extract
- 1 cup cornstarch
The cornstarch is the star ingredient here. It’s what creates that signature melt-in-your-mouth texture that gives these cookies their name.
For the Peppermint Frosting:
- 1 cup powdered sugar
- 1½ tablespoons unsalted butter, softened
- 1½ tablespoons heavy cream
- ¼ teaspoon peppermint extract
- Peppermint candies, crushed
The frosting doubles down on that peppermint flavor while adding a pretty pink color that makes these cookies especially festive. The crushed candy canes on top provide a delightful crunch that contrasts beautifully with the soft cookie.
Step-by-Step Guide to Perfect Peppermint Cookies
Making peppermint meltaway cookies requires attention to detail, but the process is straightforward. I’ll guide you through every step to ensure your cookies turn out perfectly.
Preparing the Cookie Dough:
In a large mixing bowl, cream together the softened butter, sweetened condensed milk, and peppermint extract until the mixture is smooth and well combined. This should take about 2 minutes with an electric mixer on medium speed.
Add the cornstarch gradually, mixing on low speed until just combined. The dough will be quite soft – this is normal. Don’t be tempted to add more cornstarch to make it stiffer. That soft texture is what creates the meltaway quality we’re after.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and helps the cookies hold their shape during baking.
Shaping and Baking the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and ensures even baking.
Roll level tablespoons of dough into balls and place them on your prepared baking sheets about 2 inches apart. These cookies don’t spread much during baking, but you want to give them a little room.
Gently flatten each ball slightly with the palm of your hand or the bottom of a glass. You want them about ½ inch thick. Don’t press them too flat – they should maintain a nice rounded shape.
Bake for 9-11 minutes, until the edges just barely begin to turn golden. The centers should still look very pale. These cookies continue cooking on the hot pan after you remove them from the oven, so it’s better to slightly underbake than overbake.
Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. They’ll be very fragile while warm, so handle them gently.
Making the Peppermint Frosting:
While your cookies cool, prepare the frosting. Beat together the powdered sugar, softened butter, heavy cream, and peppermint extract until smooth and creamy. If the frosting seems too thick, add a tiny bit more cream. If it’s too thin, add more powdered sugar.
If you want pink frosting, add a single drop of red food coloring and mix well. Start with less than you think you need – you can always add more, but you can’t take it out.
Once your cookies are completely cool, spread or pipe a small amount of frosting onto each cookie. Immediately sprinkle with crushed peppermint candies before the frosting sets. The candies need to stick while the frosting is still wet.
Expert Tips for Meltaway Cookie Success
After making countless batches of these cookies, I’ve learned some tricks that make all the difference between good cookies and absolutely spectacular ones.
Temperature Matters for Perfect Texture:
Room temperature butter is critical for these peppermint meltaway cookies. Cold butter won’t cream properly with the condensed milk, and melted butter will make your dough too soft. Leave your butter on the counter for about an hour before you start baking.
The cornstarch must be measured correctly. Too much, and your cookies will be dry and crumbly. Too little, and they’ll spread too much during baking. Use the spoon-and-level method: spoon the cornstarch into your measuring cup and level it off with a knife.
Watch Your Baking Time Carefully:
These cookies can go from perfect to overbaked in just a minute or two. Set a timer and check them at the 9-minute mark. They should still look very pale – they’ll firm up as they cool. I learned this lesson after baking a batch two minutes too long and ending up with cookies that were more crisp than meltaway.
Let the cookies cool completely before frosting. Warm cookies will melt the frosting, creating a messy situation. I usually bake my cookies in the evening and frost them the next morning.
Delicious Variations for Peppermint Cookies
While the classic peppermint version is perfection, this versatile cookie base works beautifully with other flavors throughout the year.
For lemon meltaway cookies, replace the peppermint extract with lemon extract and add 1 tablespoon of lemon zest to the dough. Top with a lemon-flavored frosting and skip the crushed candy canes.
Try almond meltaway cookies using almond extract instead of peppermint. Top with a simple vanilla frosting and sliced almonds for an elegant tea cookie.
For chocolate lovers, add 2 tablespoons of cocoa powder to the dough and use chocolate chips instead of candy canes for topping. These chocolate peppermint cookies are incredibly popular at our holiday gatherings.
Create orange meltaway cookies with orange extract and orange zest. These are perfect for spring and summer celebrations when you want something light and citrusy.
Nutritional Information for Peppermint Meltaway Cookies
Per cookie (based on 24 cookies):
- Calories: 126
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 18mg
- Sodium: 56mg
- Total Carbohydrates: 15g
- Dietary Fiber: 0g
- Sugars: 9g
- Protein: 1g
These cookies are an indulgent treat, perfect for special occasions and holiday celebrations. The small serving size makes them a reasonable addition to your Christmas cookie tray.
Presentation Ideas for Christmas Cookies
Presentation elevates these already-beautiful cookies from homemade to gift-worthy. Here are some of my favorite ways to showcase peppermint meltaway cookies:
Arrange them on a white serving platter for maximum contrast against the pink frosting and candy cane pieces. Add a few sprigs of fresh mint or small pine branches for a festive touch.
Package them in clear cellophane bags tied with red and white ribbon for holiday gifts. Layer them between sheets of parchment paper in decorative tins – this protects their delicate texture while looking elegant.
Create a Christmas cookie tower by stacking these cookies on a tiered stand alongside other holiday favorites. Their pink and white color scheme coordinates beautifully with most Christmas decor.
Storage and Make-Ahead Tips
One of the best things about peppermint meltaway cookies is how well they store, making them perfect for advance holiday preparation.
Store these cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment or waxed paper to prevent them from sticking together. The frosting stays fresh and the cookies maintain their tender texture beautifully.
You can freeze unfrosted cookies for up to 3 months. Place them in a freezer-safe container with parchment paper between layers. Thaw at room temperature for about 30 minutes, then frost and serve. Frozen cookies taste just as fresh as the day you baked them.
For maximum freshness, I recommend frosting cookies the day you plan to serve them. However, frosted cookies will keep for 2-3 days if stored properly.
Troubleshooting Common Cookie Problems
Even experienced bakers sometimes encounter issues. Here’s how to fix the most common problems with these delicate cookies:
If your cookies spread too much during baking, your dough was probably too warm. Make sure to chill the dough for the full 30 minutes, and if your kitchen is very warm, chill it a bit longer.
Crumbly cookies that fall apart usually mean you overbaked them or measured the cornstarch incorrectly. Remember, these should look almost underdone when you remove them from the oven.
If your frosting won’t stick properly, your cookies might still be slightly warm. Always let them cool completely before frosting. If the frosting slides off, it’s too thin – beat in a bit more powdered sugar.
Pairing Suggestions for Peppermint Cookies
These peppermint meltaway cookies pair beautifully with various beverages, making them perfect for holiday entertaining.
Serve them with hot chocolate topped with marshmallows for the ultimate Christmas treat. The cool mint flavor complements the rich chocolate perfectly.
Peppermint tea is a natural pairing that enhances the cookie’s mint flavor without overwhelming it. For adults, try them with peppermint schnapps-spiked hot chocolate or coffee.
Coffee is always a winner with buttery cookies. The robust coffee flavor contrasts nicely with the sweet, delicate cookie. I love enjoying these with a cappuccino on Christmas morning.
My Personal Tip
After years of perfecting these cookies, I’ve learned one trick that makes all the difference: crush your candy canes while they’re still in the wrapper. Place the wrapped candies in a zip-lock bag, seal it, then crush them with a rolling pin or meat mallet. This contains the mess and creates more uniform pieces.
Also, make a double batch of dough but only bake half immediately. Keep the rest refrigerated, and you can have fresh-baked cookies throughout the holiday season. Nothing beats the smell of these cookies baking on Christmas morning. They fill your home with that peppermint-butter aroma that instantly puts everyone in the holiday spirit.
One final secret: these cookies are even better the second day. The peppermint flavor seems to intensify slightly, and the texture becomes even more tender. So don’t worry if you need to make them ahead – they’ll be absolutely perfect when you’re ready to serve the
Keyphrase Synonyms: peppermint cookie recipe, Christmas cookies, meltaway cookies, peppermint cookies, holiday cookies Meta Description: Buttery peppermint meltaway cookies that dissolve on your tongue. Perfect Christmas cookies with crushed candy canes.