Peppermint Meltaway Cookies

Published November 29, 2016. Updated November 17, 2018

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Let the holiday baking begin! I love this time of year and all the delicious holiday treats that come with it! It snowed a lot here just yesterday so my kids and I built a snowman, drank hot cocoa by the Christmas tree, and made these purely irresistable Peppermint Meltaway Cookies.

Peppermint Meltaway Cookies | Cooking Classy

Peppermint Meltaway Cookies

I can’t think of a better way to welcome in the Christmas season. Peppermint is one of the ultimate Christmas flavors and the options of what you can make with it are endless.

I’ve already made Peppermint Chocolate Cake, Peppermint Bark Cheesecake, Peppermint Sugar Cookies (soft Lofthouse style kind), and White Chocolate Dipped Peppermint Sugar Cookies. And now we’ve got one more peppermint cookie to add to the collection!

Peppermint Meltaway Cookies | Cooking Classy

To say these are a dangerous cookie is an understatement. My small family finished all of these off in one day! Sure it doesn’t make a huge batch but still, normally we show a lot more restraint around here. We have to because I bake and cook for a living (this blog is my job in case you didn’t know, Sorry about those pesky ads.)

Peppermint Meltaway Cookies | Cooking Classy

There’s always a serious abundance of desserts sitting around especially as we near the holidays. These though, goodbye self control, time to indulge a little.

After one little taste you will immediately understand why these are labeled “meltaway” cookies. They literally melt in your mouth. Their texture is dreamy and there’s not really any other cookie like it.  Peppermint Meltaway Cookies | Cooking Classy

Plus, they have the most delicious buttery, pepperminty flavor. And as if those things weren’t enough, these are finished off with a sweet, luscious peppermint frosting and tiny bits of crushed peppermint. It’s a cookie you’ll dream about.

Peppermint Meltaway Cookies | Cooking Classy

They’re a cookie everyone will request again and again. I may have to hold off on making them again for a while since they’re much too good to resist.

Peppermint Meltaway Cookies | Cooking Classy

More Peppermint Recipes You’ll Love

16 Quick & Easy 30 Minute Recipes! (plus weekly recipe updates)

4.27 from 26 votes

Peppermint Meltaway Cookies

Delicious melt-in-your-mouth frosted peppermint cookies! Deliciously sweet and perfect for the holidays!
Servings: 29
Prep30 minutes
Cook20 minutes
Ready in: 50 minutes





  • In a mixing bowl whisk together flour, cornstarch and salt, set aside.
  • In the bowl of an electric stand mixer cream fitted with the paddle attachment cream together butter and powdered sugar until combined.
  •  Mix in peppermint extract then with mixer set on low speed slowly add in flour mixture and mix just until combined. 
  • Cover bowl with plastic wrap and chill until nearly firm, about 1 hour, while preheating oven to 350 degrees during last 15 minutes of chilling.
  • Scoop dough out 1 even tablespoon at a time, shape into a ball then transfer to an ungreased 18 by 13-inch baking sheet, spacing cookies 2-inches apart (keep dough that's wont be baking chilled). 
  • Bake in preheated oven until cookies are set and bottoms are lightly golden brown, about 10 - 13 minutes. Let cool on baking sheet at least 10 minutes then transfer to a wire rack to cool completely.
  • In the bowl of an electric stand mixer cream together butter, half and half, peppermint extract and powdered sugar until light and fluffy*. 
  • Working with one cookie at a time spread frosting over cookie and immediately after frosting each cookie add crushed peppermint bits before frosting starts to set, repeat process with all cookies. 
  • Store cookies an in airtight container at room temperature.


  • *If frosting is too thick add a little more half and half, if it's too thin add a little more powdered sugar.
  • Recipe source: adapted from Taste of Home and Land O Lakes
Nutrition Facts
Peppermint Meltaway Cookies
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 28mg1%
Potassium 9mg0%
Carbohydrates 17g6%
Sugar 10g11%
Vitamin A 225IU5%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Robin

    My sister and I both agreed the cookie was like eating peppermint chalk. Did not care for these cookies. Will not be baking these again.

  • james

    this is a yummy recipe! Thanks for that! But it only makes 22 carefully measured cookies

  • Las Vegas Michael

    Okay so overall my family just loved these but I for one hated them. Maybe because I had just made the “Peppermint Red Velvet Cookies” or maybe because I made them and knew the ingredients. They tasted like corn starch and butter, which is about all they are. My mom liked them so much she made another batch after I went back home from visiting for the holidays. I will say they were very easy to make so if you think you might like them give them a try. Or just make the “Peppermint Red Velvet Cookies” instead, they are awesome! Or like me, make both because they share some common ingredients you might have to buy anyway.

  • AJ

    These cookies were super easy and pretty tasty. They definitely were melt-in-your-mouth. Unfortunately, like other reviewers, they were ridiculously crumbly. I tried to pick one up after cooling it but it quite literally disintegrated at my touch. Baking it for longer helped them stay whole but it’s crazy how bad they crumbled. While delicious, I will not be making these again.

  • Jackson Stout

    This is a very tasty cookie. It is a little fragile so frosting was a bit of a nightmare but I piped the frosting on and then lightly spread it with an offset spatula. An issue that I had, and I see others did as well, is that when I tripled the recipe (had an exchange to go to and wanted a few for home) I ended up with 67 cookies and not the 87 that you say to expect. I used a Jenaluca cookie scoop and flattened it on the base so that it was a flat tablespoon as you described. Another issue (not a big one but maybe people can use this) is that once the dough is chilled and you have the correct measurements, it will not flatten while baking. I had to press down on the dough to get a somewhat flattened top so that I could frost them. I have no idea how yours ended up being flat unless you let the dough get warm.

  • Carin

    Does the dough freeze well? I’m halfway finished preparing a batch and our cookie exchange just got delayed by a week… LOL!