Name: Peppermint Meltaways Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 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 as needed); 1 cup powdered sugar (sifted); 1½ tablespoons unsalted butter (melted and cooled); 1½ tablespoons heavy cream; ⅛ – ¼ teaspoon peppermint extract (depending on preferred peppermint flavor); Crushed peppermint candies

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Introduction

Peppermint Meltaways are tender, buttery cookies with a delightful peppermint flavor and a smooth, creamy frosting. These melt-in-your-mouth treats are perfect for holiday gatherings or any time you crave a refreshing minty dessert.

The image shows many round, soft cookies with a pale beige color, topped with a thick layer of creamy white frosting. On top of the frosting, there are crushed pieces of red and white peppermint candy scattered unevenly. The cookies are placed closely together on a white marbled surface covered with brown parchment paper. In the foreground, two whole red and white striped peppermint candies are visible. The texture of the cookies looks slightly crumbly, with smooth and swirled frosting on top, and the peppermint pieces add a crunchy, colorful contrast. photo taken with an iphone --ar 4:5 --v 7

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, see tips)

1 cup powdered sugar (sifted)
1½ tablespoons unsalted butter (melted and cooled)

1½ tablespoons heavy cream
⅛ – ¼ teaspoon peppermint extract (adjust to preferred peppermint flavor)
Crushed peppermint candies (for garnish)

Instructions

Step 1: Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Step 2: In a medium bowl, combine the unsalted butter, sweetened condensed milk, and ½ teaspoon peppermint extract. Using a handheld mixer on medium-high speed, beat until smooth with no lumps remaining.
Step 3: Add 1 cup of cornstarch to the bowl and mix on low speed until fully incorporated and the batter is smooth.

Step 4: Using a 1-tablespoon cookie scoop, scoop out level portions of dough and place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Step 5: Bake the cookies for 10 to 12 minutes, or until they are just lightly golden around the edges.
Step 6: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 7: While the cookies are baking and cooling, prepare the frosting. In a medium bowl, whisk together the sifted powdered sugar, melted butter, heavy cream, and ⅛ to ¼ teaspoon peppermint extract until thick and smooth.
Step 8: Adjust the frosting consistency as needed by adding extra heavy cream (1 teaspoon at a time) if too thick or more powdered sugar (1-2 tablespoons at a time) if too thin.
Step 9: Spread about 2 teaspoons of frosting on each cooled cookie. Sprinkle crushed peppermint candies on top for garnish before serving.

Tips & Variations

If the dough feels too soft, gradually add 1-2 tablespoons more cornstarch until it holds together well.
For a stronger mint flavor, increase peppermint extract in the frosting carefully to avoid overpowering.
Try using crushed candy canes or peppermint bark as an alternative garnish for extra texture and flavor.

Make these cookies ahead and frost just before serving to keep them fresh and maintain frosting texture.

Storage

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Once frosted, keep them refrigerated in an airtight container for up to 5 days. To soften chilled frosting slightly before serving, let cookies sit at room temperature for about 15 minutes. These cookies can also be frozen unfrosted for up to 2 months; thaw completely before frosting.

How to Serve

The image shows several round sugar cookies with three visible layers: a light golden base, a fluffy white cream frosting swirled smoothly on top, and small crushed pieces of red and white peppermint candy sprinkled over the frosting. One cookie in the center has a bite taken out, showing the soft, crumbly inside. The cookies are placed closely on a sheet of brown parchment paper, with extra crushed peppermint candy scattered around them. A white bowl filled with more crushed peppermint candy is seen at the top left corner, partially in frame. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, you can substitute peppermint oil, but use it sparingly since it is more concentrated. Start with a few drops and adjust to taste.

Are these cookies gluten-free?

Yes, Peppermint Meltaways use cornstarch and no wheat flour, making them naturally gluten-free. Just ensure your cornstarch and other ingredients are certified gluten-free if needed.