Easy Peppermint Meltaways Cookies
Delicate, buttery, and perfectly pepperminty — these Peppermint Meltaways live up to their name! A Sweet Craft Recipes holiday favorite, these cookies literally dissolve on your tongue with a cool peppermint finish. Topped with creamy peppermint icing and crushed candy canes, they’re festive, elegant, and utterly irresistible. Tested 9+ times by Sophie for flawless, melt-in-your-mouth perfection.
- Prep Time: 20 mins
- Cook Time: 9 mins
- Total Time: 29 mins
- Yield: 48 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
**For the Cookies:**
1 cup (222g) salted butter, softened
1 1/4 cups (137g) powdered sugar
1 large egg
1 tsp peppermint bakery emulsion
2 1/2 cups (295g) cake flour
1 tsp baking powder
1/2 tsp salt
**For the Peppermint Icing:**
2 tbsp butter
1/2 tbsp vegetable shortening
3/4 cup (80g) powdered sugar
1/8 cup (30ml) milk, plus more as needed
1/2 tsp clear vanilla extract
Red gel food coloring (optional)
1/4 cup (42g) crushed soft peppermints or candy canes
Instructions
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
2.
3. In a stand mixer fitted with the paddle attachment, beat softened butter, powdered sugar, and egg on medium speed for 2–3 minutes until light and fluffy.
4.
5. Reduce speed to low and mix in peppermint bakery emulsion until incorporated.
6.
7. In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually add to wet ingredients, mixing just until a soft dough forms. Do not overmix.
8.
9. Let dough rest for 5–10 minutes to hydrate and become less sticky.
10.
11. Using a 1/2 tablespoon scoop, portion dough into small balls and roll until smooth. Place 1–2 inches apart on the prepared baking sheet.
12.
13. Bake for 7–9 minutes until tops look dry and set but remain pale. Do not brown.
14.
15. While cookies cool slightly, prepare icing: Beat butter and shortening until smooth. Add powdered sugar and milk; mix until thick and creamy. Add clear vanilla extract and tint with red food coloring if desired. Thin with milk, 1 teaspoon at a time, until spreadable.
16.
17. Microwave icing for 10 seconds to gently warm. While cookies are still warm, dip tops into icing or spread evenly.
18.
19. Immediately sprinkle with crushed peppermints. Allow cookies to cool completely until icing sets.
Notes
Cake flour is key for the meltaway texture — do not substitute all-purpose unless adjusted with cornstarch.
Avoid overbaking; cookies should remain pale with no browning.
Icing the cookies while warm helps it set beautifully and hold crushed peppermint.
If dough is too sticky, chill for 10–15 minutes before rolling.
Store cookies in an airtight container at room temperature up to 7 days or freeze up to 3 months.
Perfect for cookie exchanges, edible gifts, or festive dessert platters!