Name: Peppermint Meltaway Cookies Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ⅓ cup unsalted butter, very soft room temperature; ⅓ cup sweetened condensed milk; ½ teaspoon peppermint extract; 1 cup cornstarch (plus 1-2 tablespoons if needed); 1 cup powdered sugar, sifted; 1½ tablespoons unsalted butter, melted and cooled; 1½ tablespoons heavy cream; ⅛ – ¼ teaspoon peppermint extract (adjust to preferred flavor); crushed peppermint candies for garnish

There’s nothing quite like the delicate, snowy texture and refreshing zing of a Peppermint Meltaway Cookies Recipe. These little cookies practically melt on your tongue with a gentle peppermint hug—perfect for sharing, gifting, or just keeping all to yourself with a hot cup of cocoa.

A group of round cookies with a soft, light beige base layer topped with a thick, swirled layer of white frosting. On top of the frosting are small, rough pieces of red and white striped peppermint candy sprinkled evenly. The cookies are arranged close together on a white marbled surface, creating a cozy, festive look. Several round peppermint candies with red and white swirls are placed around the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe
Top Tip
How to Serve Peppermint Meltaway Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Meltaway Cookies Recipe

Why You'll Love This Recipe

I first baked these cookies last holiday season, and I was instantly hooked. What makes this Peppermint Meltaway Cookies Recipe so special is the balance of buttery softness with just the right amount of minty freshness, plus their melt-in-your-mouth texture that’s almost magical.

Simple Ingredients: Just a handful of everyday pantry staples come together to create a cookie that feels luxurious.
Perfect Texture: The cookies are so tender they practically dissolve without being crumbly or dry.
Customizable Flavor: You control the peppermint intensity in the frosting, so they’re never overpowering.
Great for Gifting: Their elegant look with crushed peppermint garnish makes them a festive treat for friends and family.

The image shows soft, round white cookies with a smooth layer of white frosting on top. Each cookie has crushed pieces of red and white peppermint candy sprinkled over the frosting. One cookie is stacked partly on another, with a bite taken out, showing a light, fluffy inside. The cookies rest on crinkled brown paper, with some candy pieces scattered around them. Nearby, a white bowl filled with more crushed peppermint candies is partly visible. The overall look is cozy and festive. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Peppermint Meltaway Cookies Recipe shines because each ingredient plays its part beautifully. The sweetened condensed milk adds subtle sweetness and moisture, cornstarch gives that signature meltaway texture, and the peppermint extract ties it all together with a refreshing lift.

Flat lay of a small stack of very soft unsalted butter cubes, a small white ceramic bowl filled with smooth sweetened condensed milk, a small white ceramic bowl holding clear peppermint extract liquid, a neat mound of fine white cornstarch powder on a white ceramic plate, a few whole clean uncracked eggs with pale brown shells, a small white ceramic bowl heaped with sifted powdered sugar, a small white ceramic bowl of melted and cooled unsalted butter, a small white ceramic bowl filled with creamy heavy cream, and a small white ceramic bowl containing crushed bright red and white peppermint candies, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Use very soft, room temperature butter—it blends smoothly and adds tenderness without greasiness.
Sweetened Condensed Milk: This provides creamy sweetness and moisture, making the dough cohesive yet soft.
Peppermint Extract: The star flavor—start small and adjust to your taste for the perfect minty balance.
Cornstarch: This is what gives these cookies their meltaway texture, so measuring carefully is key.
Powdered Sugar: For that smooth, spreadable frosting that holds its shape on the cookies.
Heavy Cream: Adds creaminess to the frosting and helps achieve the ideal spreadable consistency.
Crushed Peppermint Candies: A festive, crunchy garnish that also hints at the peppermint flavor inside.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this Peppermint Meltaway Cookies Recipe depending on the season or mood. Sometimes I dial up the peppermint for a cooling winter treat, and other times I swap in a bit of vanilla extract for a softer, year-round version.

Variation: Adding a teaspoon of lemon extract instead of peppermint creates a bright, citrusy twist that’s just divine—I tried this last spring and friends couldn’t get enough of it!
Dietary Modifications: You can swap butter for dairy-free margarine and use a plant-based condensed milk alternative for a vegan-friendly option.

Step-by-Step: How I Make Peppermint Meltaway Cookies Recipe

Step 1: Preheat and Prepare

First things first, set your oven to 350°F (175°C). Line a large baking sheet with parchment paper to keep those cookies from sticking and to make cleanup a breeze. You want everything ready so once your dough is mixed, you’re good to go without waiting.

Step 2: Mix the Cookie Base

In a medium bowl, combine very soft unsalted butter, sweetened condensed milk, and peppermint extract. I use a handheld mixer on medium-high speed. Beat until the butter is smooth and lump-free. This step ensures your dough will be silky and easy to work with.

Step 3: Add Cornstarch for the Meltaway Texture

Turn the mixer down to low and gradually mix in the cornstarch. You’re aiming for a soft but not sticky dough—think thick peanut butter consistency. If it feels too loose, carefully sprinkle in 1-2 extra tablespoons of cornstarch. Too much will make the cookies chalky, so add slowly.

Step 4: Scoop and Bake

Use a 1 tablespoon cookie scoop to portion out balls of dough onto your prepared sheet, spacing them about 2 inches apart. These cookies don’t spread much but you want them room to breathe. Bake for 10-12 minutes or until the edges just turn lightly golden—that’s your clue they’re done.

Step 5: Cool Before Frosting

Let the cookies cool on the sheet for 5 minutes so they firm up a bit, then transfer to a wire rack to cool completely. If you frost them while warm, your frosting will melt and run off, which is a mess we want to avoid!

Step 6: Make the Peppermint Frosting

While the cookies bake and cool, mix powdered sugar, melted butter, heavy cream, and peppermint extract in a clean bowl. Beat until the frosting is thick, smooth, and holds its shape—spreadable but not runny. Adjust with more cream or powdered sugar as needed.

Step 7: Frost and Garnish

Once the cookies are fully cooled, spread about 2 teaspoons of frosting on each, then generously sprinkle crushed peppermint candies on top for that festive crunch and pop of color.

Top Tip

Over the years, I’ve learned that the magic of this Peppermint Meltaway Cookies Recipe lies in balancing moisture and texture perfectly. Here are my best tips to make sure your cookies are tender and melt just right every time.

Soft Butter is Key: Don’t rush by melting the butter; it should be soft enough to press your finger through easily but not oily. If it’s too cold or melted, you’ll get different textures.
Add Cornstarch Gradually: Keeping your dough at just the right thickness is a subtle science. Too much cornstarch = chalky biscuits; too little = cookies that spread and lose shape.
Don’t Overmix: Once you add cornstarch, mix just until combined. Over mixing adds air and can make cookies tough or flat.
Frost Only When Cool: The frosting loves a cool surface—warm cookies melt frosting and cause it to slide off. Patience pays off here!

How to Serve Peppermint Meltaway Cookies Recipe

peppermint meltaway cookies - Serving Suggestion

Garnishes

I swear by the classic crushed peppermint candies sprinkled on top—it adds a delightful crunch and instantly signals holiday cheer. Sometimes I add a tiny drizzle of melted dark chocolate for a contrast that pairs beautifully with the mint.

Side Dishes

Pair these meltaway cookies with a hot cup of your favorite coffee, peppermint tea, or rich hot chocolate to enhance the minty flavors and experience that cozy comfort we all crave in winter.

Creative Ways to Present

For holiday gatherings, I arrange these cookies on a festive platter with fresh pine sprigs and mini ornaments for a whimsical touch. Wrapping a few in translucent gift bags tied with red ribbon makes a lovely handmade gift that friends absolutely adore.

Make Ahead and Storage

Storing Leftovers

I store leftover Peppermint Meltaway Cookies in an airtight container, in a single layer, kept at room temperature for up to 2 days. This keeps their delicate texture intact without drying them out.

Freezing

Personally, I avoid freezing these cookies because their tender texture doesn’t hold up well to freezer temperatures—it can make them crumbly upon thawing. If you want to prep ahead, making and freezing frosting separately is a great option.

Reheating

Since these are best enjoyed fresh or at room temperature, I don’t recommend reheating. But if you want a slight warmth, a quick 5-second zap in the microwave can soften the cookie slightly—just watch closely so you don’t melt the frosting.

Frequently Asked Questions:

Can I use regular milk instead of sweetened condensed milk?

Sweetened condensed milk is crucial for the texture and sweetness of Peppermint Meltaway Cookies because it provides moisture and richness that regular milk can’t. Using regular milk would make the dough too loose and the cookies won’t melt away properly.

How strong should peppermint extract be?

I recommend starting with ½ teaspoon in the cookie dough and ⅛ teaspoon in the frosting, then tasting and adjusting. Peppermint extract is quite potent, so adding it gradually prevents the flavor from overpowering the delicate cookie.

Can I make this recipe gluten-free?

Yes! This Peppermint Meltaway Cookies Recipe is naturally gluten-free since it uses cornstarch instead of flour. Just verify that your cornstarch and other ingredients are certified gluten-free to avoid any cross-contamination.

Why do my cookies spread too much?

If your cookies spread too much, it’s most likely because the dough was too soft or you added too little cornstarch. Try adding an extra tablespoon of cornstarch next time and be careful not to overmix the dough, which adds air and causes spreading. Also, ensure your butter is soft but not melted.

Final Thoughts

This Peppermint Meltaway Cookies Recipe has become my go-to whenever I want a treat that feels indulgent yet light. I love how simple it is, how elegant these little cookies look, and the way that refreshing peppermint flavor lingers just enough without stealing the show. You’ll enjoy making them for your loved ones—trust me, their smiles are worth every buttery, minty bite.