Peppermint Meltaway Cookies - Easy & Fun Party Treats for Christmas and Holiday

Nothing says holiday cheer quite like a tray of Cookies For Holidays that make everyone stop mid-bite and go, “Whoa… what IS this magic?” Enter the peppermint meltaway cookie. Irresistibly soft, buttery, and dusted with candy cane sparkle, these little guys aren’t just cookies—they’re basically edible snowflakes. And yes, they literally melt in your mouth.

So, what makes them so special? Cornstarch and confectioners’ sugar are the secret weapons. They create that dreamy, tender texture that’s part shortbread, part sugar cookie, and completely addictive. Add in a splash of peppermint extract, and you’ve got one of those Good Christmas Desserts you’ll want to bake on repeat. And let’s not ignore the star of the show: that fluffy pink candy cane buttercream. It’s sweet, minty, and way too pretty to skip.

If you’re wondering how to make peppermint cookies without stressing over complicated steps—good news. This is a 1-bowl dough situation. Seriously. Mix, chill for 30 minutes (yes, only 30!), scoop, bake, frost, sprinkle. Done. No 4-hour chill, no weird ingredients. That’s why this recipe sits firmly in the Holiday Easy Treats category.

And flavor-wise? Think peppermint bark but in soft, bite-sized form. A little crunch from crushed candy cane, cool minty vibes in every bite, and a melt-in-your-mouth finish that feels like Christmas magic. IMO, it’s one of the best Christmas’s Cookie recipes out there.

Whether you’re planning Fun Christmas Party Treats, hunting down new baking recipes holiday style, or just need a quick batch of Christmas treats to eat before a movie night, these peppermint meltaways deliver. And honestly—don’t be surprised if people start asking you for the recipe before they’ve even finished their cookie.

Peppermint Meltaway Cookies - Easy & Fun Party Treats for Christmas and Holiday

These peppermint meltaway cookies are the kind of holiday bake that disappear fast—soft, buttery, and bursting with cool peppermint flavor. Their texture is one-of-a-kind: not quite shortbread, not quite cake, but something perfectly in between. Thanks to cornstarch and confectioners’ sugar, every bite practically dissolves on your tongue. Just remember to chill the dough for half an hour and gently press the dough balls before baking—those steps are game changers!

Prep Time: About 1 hour

Bake Time: 13 minutes

Total Time: Around 1 hour 30 minutes

Makes: 30–32 cookies

Category: Cookies

Author: Alma

Ingredients

For the Cookies:

• 1 cup (226g) unsalted butter, softened
• 2/3 cup (80g) confectioners’ sugar
• 1 egg yolk, room temp
• 1 tsp pure vanilla extract
• 1/2 tsp peppermint extract
• 2 cups (250g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 1 tsp baking powder
• 1/4 tsp salt

For the Buttercream:

• 6 Tbsp (85g) unsalted butter, softened
• 1 1/2 cups (180g) confectioners’ sugar
• 1–2 Tbsp milk (dairy or nondairy)
• 1/2 tsp pure vanilla extract
• 1/4 tsp peppermint extract
• Optional: 1 drop pink or red food coloring
• 1/4 cup (40g) crushed candy canes (about 2–3 large canes)

Directions

1. Step 1 – Mix the Dough: In a large mixing bowl with a hand or stand mixer, beat the butter on medium until creamy, about 1 minute. Add confectioners’ sugar and mix on low for 30 seconds, then switch to medium-high for 2 minutes until fluffy. Scrape the bowl as needed. Beat in egg yolk, vanilla, and peppermint until blended.
2. Step 2 – Add Dry Ingredients: Mix flour, cornstarch, baking powder, and salt on low until incorporated. The dough should feel thick and smooth. Cover tightly and refrigerate at least 30 minutes (up to 3 days). Don’t skip chilling—it makes the dough easier to handle.
3. Step 3 – Shape and Bake: Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. Roll chilled dough into 1 Tbsp balls (20–22g each), space 3 inches apart, and gently press each ball until slightly flattened. Bake 13–14 minutes, just until edges look set (they won’t brown). Cool on the tray for 10 minutes, then transfer to a wire rack.
4. Step 4 – Make the Frosting: Beat butter until smooth, about 1 minute. Add sugar, milk, vanilla, and peppermint. Start mixing on low for 30 seconds, then increase speed for 2 minutes until fluffy. If it’s too thick, add a touch more milk; if too thin, add extra sugar. A pinch of salt helps balance sweetness. Add food coloring if using.
5. Step 5 – Assemble: Spread frosting over completely cooled cookies and finish with crushed candy canes. Store frosted cookies at room temp for 1 day or in the fridge up to 5 days. The frosting will set slightly after a few hours, but still stay soft.

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