Peppermint Meltaways
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These Peppermint Meltaways are soft, buttery, and just a touch of peppermint. Perfect for holiday gatherings, cookie exchanges, Valentines Day or cozy hot cocoa moments! Topped with a smooth peppermint cream cheese frosting and crushed candy canes, they’re festive, fun, and melt in your mouth!
Soft, Buttery & Minty.
I love how soft and buttery these meltaways are, with just the right hint of peppermint, one of my favourite holiday cookies! Sam x
Melt-in-Your-Mouth – Light, airy, and delicate thanks to a mix of flour and cornstarch
Minty & Delicious – Peppermint cream cheese frosting + crushed candy canes for extra holiday flair
Easy to Make – Simple ingredients, no complicated steps, perfect for kids and adults alike
Why do these meltaway cookies use cornstarch?
Cornstarch in cookies is key to giving these meltaway cookies their signature tender, melt-in-your-mouth texture. By softening the dough and adding a delicate crumb, it helps create a soft, crumbly structure that makes each bite light and airy, perfect for these delightful cookies!
How to store peppermint meltaways
Store: Keep unfrosted cookies in an airtight container at room temperature for up to 1 week. For frosted cookies, store at room temperature for 3-4 days, or refrigerate for up to 5 days if it’s humid.
Freeze: For best results, freeze cookies without frosting. Layer parchment between cookies in a freezer-safe container or zip-lock bag, label, and freeze for up to 2 months. Thaw at room temperature before adding frosting and crushed candy canes.
Thawing: Let frozen cookies reach room temperature naturally before frosting. Avoid freezing frosted cookies, as thawing may affect frosting and make candy canes sticky.
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Peppermint Meltaways
Ingredients
Method
- Preheat Oven & Line Tray: Preheat the oven to 356ºF (180ºC) fan-forced and line a baking sheet with parchment paper, set aside.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
- Cream Butter, Sugar & Extract: Add softened butter and powdered to the bowl and beat on medium-high for 1 minute, scraping down the sides with a spatula. Add the peppermint extract and beat until combined.
- Incorporate Dry Ingredients: Sift over the flour and cornstarch into the mixture. Beat on low-medium speed for 30 seconds until a crumbly dough forms. Turn off the beaters and finish bringing the mixture into a dough with your hands of spatula.
- Shape Cookies: Scoop out 1 level tablespoon (25g / 0.9oz) of dough per cookie, roll into balls, and place on the baking sheet, do not flatten, keep them as balls, leaving a 2-inch gap between each.
- Bake Cookies: Bake for 12-15 minutes or until edges are lightly golden and the middles and tops are pale.
- Cool: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Mixing:Â In a stand mixer with the paddle attached or in a large mixing bowl using electric beaters, beat the softened cream cheese and butter for 1 minute on medium speed. Add the peppermint extract and beat until combined. Scrape down the sides.
- Add Sugar:Â Sift in the powdered sugar and beat for 40 seconds on high speed until well combined and whipped.
- Crush Candy Canes: If not already crushed, place the candy canes in a sealed plastic bag and use a rolling pin to gently crush them into small pieces, or use a mortar and pestle to crush them to your desired texture. Set aside.
- Frost Cookies: Once the cookies have completely cooled, spread a a heaped one teaspoon of the peppermint cream cheese frosting on each cookie.
- Add Crushed Candy Canes: Sprinkle the crushed candy canes on top of each frosted cookie. Enjoy!