This peppermint meltaways recipe has been my holiday secret for years: delicate, buttery rounds that practically dissolve on the tongue and leave a clean, minty finish. I first discovered this combination during a December cookie swap when I experimented with adding cornstarch to a simple shortbread base and folding in peppermint extract for a fresh holiday note. The texture surprised everyone — these cookies are airy, tender, and much lighter than a traditional sugar cookie, yet they still hold up beautifully under a silky frosting and a shower of crushed candy.

I immediately made them for my family that same week, and they were gone before the end of the night. What makes these special is the balance of buttery richness and peppermint brightness, plus the little crunch from the peppermint garnish. They’ve become my go-to for gifts, cookie trays, and whenever I want something that looks festive but doesn’t demand hours of decoration. The recipe scales easily, freezes well, and is forgiving enough for bakers of any level — a comforting classic that always earns compliments.

Ingredients

• Butter (1 cup softened): Use high-quality, unsalted butter for the best flavor. Brands like Plugrá or Kerrygold lend a richer profile; if you only have salted butter, reduce added salt slightly. Properly softened butter will leave a slight impression when poked.
• Confectioners' sugar (1/2 cup + 1 1/2 cups for frosting): Also called powdered sugar — sift it if lumpy. For a silky frosting, ensure the sugar is finely powdered; store-bought sifted confectioners' sugar or a quick blitz in a blender works well.
• Peppermint extract (1/2 teaspoon for dough, 1/4 teaspoon for frosting): Use pure peppermint extract (not peppermint oil) for a clean, balanced mint flavor. A little goes a long way — start with the amounts listed, then adjust in the frosting if you want a more pronounced minty hit.
• All-purpose flour (1 1/4 cups): Spoon and level when measuring to avoid dense dough. Gold Medal or King Arthur are dependable choices; they give structure without weighing down the tender crumb.
• Cornstarch (1/2 cup): The secret to the meltaway texture — it tenderizes the dough by limiting gluten formation. Make sure it’s fresh and dry; old cornstarch can take on off-flavors.
• Salt (1/4 teaspoon): Balances the sweetness and enhances the butteriness. If using salted butter, you can omit or reduce this slightly.
• Frosting: For the glaze use 2 tablespoons softened butter, 1 1/2 cups confectioners' sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, and 2 to 3 drops red food coloring (optional) to get a pale pink swirl.
• Garnish: Crushed peppermint candies — place in a sealed bag and crush with a rolling pin for coarse, sparkling pieces that add crunch and visual appeal.

Instructions

Step 1 — Cream the Butter and Sugar: In a large bowl, beat 1 cup softened butter with 1/2 cup confectioners' sugar until light and fluffy, about 2 to 3 minutes on medium speed. Scrape the bowl once. This aeration helps create a tender, delicate crumb in the finished cookie. Step 2 — Add Flavor and Dry Ingredients: Mix in 1/2 teaspoon peppermint extract. Whisk together 1 1/4 cups all-purpose flour, 1/2 cup cornstarch, and 1/4 teaspoon salt in a separate bowl. Gradually add the dry mix to the butter mixture on low speed until just combined — avoid overmixing to keep the gluten minimal and the texture soft. Step 3 — Chill and Shape: Turn the dough onto a lightly floured surface, gather into a disc, wrap in plastic, and chill for at least 30 minutes. For uniform cookies, roll into 1-inch balls or refrigerate and press dough into a small cookie scoop. If the dough gets sticky, return to the fridge for 10 minutes. Step 4 — Bake: Preheat the oven to 350°F (175°C). Arrange the dough balls on a parchment-lined baking sheet about 1 1/2 inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers still look soft — they'll firm while cooling. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Step 5 — Prepare the Frosting: Beat 2 tablespoons softened butter with 1 1/2 cups confectioners' sugar, adding 2 tablespoons milk a little at a time until the glaze reaches a spreadable consistency. Stir in 1/4 teaspoon peppermint extract and, if desired, 2 to 3 drops red food coloring to tint the frosting pale pink for a festive look. Step 6 — Frost and Garnish: Once cookies are completely cool, spread or pipe a small dollop of frosting onto each cookie and immediately sprinkle with crushed peppermint candies. Allow frosting to set at room temperature for 20 to 30 minutes before stacking or packaging.

Storage Tips

Store in an airtight container at room temperature for up to 3 days, separating layers with parchment paper to keep the frosting intact. For longer storage, keep in the refrigerator for up to 1 week; bring to room temperature before serving for the best texture. To freeze, flash-freeze baked, unfrosted cookies on a tray for 1 hour, then transfer to a labeled freezer bag for up to 3 months. Thaw in the fridge overnight and frost when ready — this preserves the delicate crumb and keeps the candies crisp.

Ingredient Substitutions

If you need to modify the recipe, use a vegan butter substitute and a plant-based milk to make a dairy-free version, though texture will be slightly different. For a gluten-free option, use a 1:1 gluten-free flour blend and add 1 to 2 tablespoons extra cornstarch to mimic the tender structure. To reduce sugar, you can replace part of the confectioners' sugar in the frosting with powdered erythritol blends, but note texture and sweetness intensity will change.

Serving Suggestions

Present on a holiday platter with sprigs of fresh rosemary or pine for a festive look. These pair beautifully with hot cocoa, peppermint tea, or strong espresso. For a party, arrange them in clusters with alternating pink and white frosting for visual appeal. They are small and delicate — serve two per person as part of a dessert tray or package six in a cello bag for a charming edible gift.

Cultural Background

Shortbread-style cookies with mint or peppermint have long appeared in European and North American holiday baking traditions, where the cool mint flavor symbolizes winter freshness. This particular meltaway style is a modern adaptation combining classic shortbread technique with cornstarch to achieve the uniquely light texture. Over time, candy-topped versions became popular in North American cookie exchanges because they are festive and forgiving to bake in large batches.

Seasonal Adaptations

In winter, use crushed candy canes for a classic holiday look; in spring swap peppermint for a light lemon extract and use pastel sanding sugar. For Valentine’s Day, color the frosting a deeper pink and add heart-shaped sprinkles. In summer, omit the peppermint and fold in finely chopped freeze-dried strawberries to keep the meltaway texture while introducing seasonal fruit notes.

Success Stories

Readers often tell me these are the first cookies to vanish at potlucks. One year a friend used this recipe for her bake sale and sold out within the first hour — parents said kids loved the minty crunch while neighbors asked for the recipe. I’ve also received notes that making the dough ahead made holiday mornings calmer and more joyful for busy hosts.

Meal Prep Tips

For efficient holiday prep, form dough balls and freeze them spaced on a tray, then transfer to a bag. When ready, bake the frozen balls adding 1–2 minutes to the bake time. Bake in batches and cool on racks while preparing frosting; store undecorated cookies in an airtight container and frost the day you’ll serve for the freshest texture. Label containers with baking dates to keep track when storing multiple batches.

These peppermint meltaways are one of those small joys in baking: simple ingredients, minimal fuss, and a big payoff. They’re forgiving, beautiful, and endlessly adaptable — make a big batch, share them with friends, and enjoy the way a little peppermint can lift the spirit of any gathering.