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Prize-Winning Peppermint Meltaway Cookies are the small holiday cookies people reach for twice. They look simple, but the texture is what wins them a spot on the cookie plate.
The dough is rich with butter and softened by cornstarch, so each bite breaks cleanly and then melts. A thin peppermint frosting adds cool sweetness without turning the cookie heavy.
Butter, Mint, And Snowy Sugar
This is a short ingredient list, so the butter and peppermint extract matter. Use softened butter that bends under light pressure, not butter that looks shiny or greasy.
Powdered sugar gives the dough a fine texture. Cornstarch is the quiet helper that keeps the crumb tender instead of crisp.
- Unsalted butter. Builds the rich base of the cookie and keeps the crumb soft.
- Powdered sugar. Sweetens the dough while making it fine and delicate.
- Peppermint extract. Gives the cookie and frosting a clean mint flavor.
- All-purpose flour. Gives the cookies enough structure to hold their shape.
- Cornstarch. Softens the dough and creates the meltaway texture.
- Salt. Keeps the sweetness from tasting flat.
- Milk. Thins the frosting until it spreads smoothly.
- Crushed candy canes. Add crunch, color, and a fresh peppermint finish.
Prize-Winning Peppermint Meltaway Cookies Method
- Cream the butter. Beat the butter, powdered sugar, and peppermint extract until smooth and pale. This takes about 2-3 minutes and helps the cookies feel light.
- Mix the dry ingredients. Whisk the flour, cornstarch, and salt in a separate bowl so the cornstarch spreads evenly.
- Make and chill the dough. Add the dry mixture to the butter mixture on low speed just until no flour streaks remain. Cover and chill for 30 minutes so the dough is easy to roll.
- Shape the cookies. Roll level tablespoon portions into 1-inch balls and place them 2 inches apart on lined baking sheets.
- Bake gently. Bake at 350 degrees F for 9-11 minutes. The tops should look dry and the bottoms should be barely golden.
- Frost and finish. Cool completely, spread with peppermint frosting, and sprinkle with crushed candy canes before the frosting sets.
Why Cornstarch Matters
Meltaway cookies sit close to shortbread, but the cornstarch changes the bite. It weakens the gluten structure just enough, which makes the cookie fragile in the best way. You get a crumb that dissolves instead of snapping.
Measure carefully here. Too much flour makes the cookies chalky, while too little can make them spread. I like using the weights from the King Arthur Baking ingredient weight chart when I want a more consistent batch.
Chill For Clean Shapes
The dough should feel soft but not sticky before it goes into the refrigerator. After chilling, it should roll easily without coating your palms. If it cracks hard around the edges, let it sit for a few minutes.
Classic peppermint meltaway recipes, including the Land O Lakes peppermint meltaways, rely on a short chill to keep the cookies neat. That rest also lets the flour hydrate, so the dough feels smoother when shaped.
Frosting Without Heavy Sweetness
The frosting should be soft enough to spread, but thick enough to stay on top. Add the milk a teaspoon at a time. If the frosting runs down the sides, beat in a spoonful of powdered sugar.
Keep the peppermint extract measured. Too much makes the frosting taste sharp. If you love mint desserts, serve these beside mini peppermint cheesecakes or peppermint Oreo bark and let the cookie stay light.
Cookie Tin Timing
These cookies are tender, so give the frosting time to set before stacking. Parchment between layers keeps the tops tidy. Store them away from warm kitchen spots because butter frosting softens quickly.
For a holiday tin, mix them with something chocolatey like meltaway brownie cookies and one soft vanilla cookie such as soft Christmas sugar cookies. The colors look festive and the flavors do not compete.
Small Fixes For Better Batches
If your cookies spread, the butter was probably too warm or the dough needed more chill time. If they crumble before frosting, let them cool on the baking sheet for at least 10 minutes before moving them. Warm meltaways are delicate.
Crushing the candy finely gives a prettier finish and easier bite. Bigger shards look cute, but they can feel hard against the soft cookie.
FAQs
- Why did my peppermint meltaway cookies taste dry?
Dry meltaways usually come from too much flour or overbaking. Spoon and level the flour, or weigh it if you can. Pull the cookies when the tops look set and the bottoms are only lightly colored.
- Can I make the dough ahead?
Yes. Chill the covered dough for up to 24 hours. Let it sit at room temperature for 10-15 minutes if it feels too firm to scoop cleanly.
- Can I use peppermint oil instead of extract?
You can, but use a much smaller amount because peppermint oil is stronger. Start with a drop or two in the dough and frosting, then taste the frosting before adding more.
- How should I store frosted peppermint meltaways?
Store them in a single layer or between sheets of parchment in an airtight container. They keep well at room temperature for 3 days, or in the refrigerator for about a week.
- Can these cookies be frozen?
The unfrosted cookies freeze best. Freeze them airtight for up to 2 months, thaw at room temperature, then frost and add candy before serving.
- What can I serve with peppermint meltaway cookies?
They are lovely with hot cocoa, coffee, or a simple glass of milk. For a cookie tray, pair them with chocolate cookies, gingerbread, and something tart like cranberry or raspberry cookies.
