Peppermint Meltaway Cookies


While other cookies are typically chewy-crisp, these special holiday treats dissolve in your mouth in the most magical way. They live up to their name and "melt away" in the mouth, leaving behind a rich and delicate peppermint sweetness. The dough is made by creaming together butter, powdered sugar, vanilla extract, and peppermint extract before mixing in flour lightened with cornstarch. This unique use of powdered sugar in the cookie dough as well as the cornstarch mixed into the flour is what transforms the cookie into something that feels like a cloud on your tongue. In addition to their unique texture, the shape of the cookie is a delightful dome that is perfect for glazing with our simple peppermint glaze and garnishing with crushed peppermints for a complimenting crunch. Airy and light on the inside and topped with the creamy richness of a buttery milk and sugar glaze, these cookies disappear quickly when put out for a crowd. And since the recipe calls for no more than 20 minutes of hands on time, it's a no-brainer for holiday cookie making because it's easy to add to the list of other holiday favorites without increasing your work with tremendous time and labor.

Peppermint Meltaway Cookies
Photo: Micah A. Leal
Active Time:
20 mins
Cool Time:
1 hrs
Total Time:
1 hrs 32 mins
1 dozen cookies



  • 1 1/2 sticks unsalted butter, room temperature

  • 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon peppermint extract

  • 1/8 teaspoon kosher salt

  • 1 cup all-purpose flour

  • 1/4 cup cornstarch


  • 1 cup powdered sugar

  • 1 1/2 tablespoons butter

  • 1 1/2 tablespoons milk

  • 1/8 teaspoon peppermint extract


  • Crushed peppermints


  1. Make Cookies: Cream together butter and powdered sugar until smooth, about 1 minute. Add vanilla extract, peppermint extract, and salt; mix until fully incorporated. In a separate bowl, combine flour and cornstarch. Add flour mixture to butter mixture and combine on low until just incorporated, about 1 minute. Cover dough in plastic wrap and refrigerate until firm, about 1 hour.

  2. Preheat oven to 350°F. Line a baking sheet with parchment paper. Scoop dough into heaping tablespoons and roll into 12 equal balls, placing them about 2 inches apart on prepared baking sheet. Bake until cookies puff and edges just begin to brown, 10 to 12 minutes. Allow to cool completely.

  3. Make Glaze: In a bowl, use a spatula or spoon to mix together powdered sugar, butter, milk, and peppermint extract until smooth. Use a spoon to spread some of the Glaze atop each cookie and garnish with crushed peppermints.

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