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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  • Julie Jones

    I just made these tonight. These are the best cookies I have ever made!!!!! They were VERY delicate and SUPER soft! Every bite melted in my mouth. You really made this at-home mom feel like an experienced baker! Thank you for sharing this recipe. Merry Christmas!!!!

  • Christina

    Delicious and simple and makes exactly 29! The frosting seems like
    It won’t be enough but it is. Love this recipe!

  • Kelly

    Make sure you at least double this! It only made 20 cookies for me!! But excellent

  • Elizabeth

    Fantastic cookie! I made these last year and forgot to comment. Did them again tonight and they are soooo good. This year we did orange flavoring (zest and extract in the cookie and extract in the icing) but I think peppermint is still my favorite. The coolness of the mint cuts the richness of the cookie and icing a bit.

    • Jaclyn

      Jaclyn Bell

      Are you in a humid climate? It sounds like that may be the issue. I would try a freshly opened batch or buy pre-crushed at a kitchen supply or craft store like Michaels.

  • Meghan

    I have tried these twice. This second time is because I forgot I already tried them and they were a total flop. Same this time. I cannot even get them from the pan to the rack without them crumbling into complete dust. What a waste!

  • Christine

    This is just the way a Christmas Cookie should taste! They are very festive looking and taste amazing. Highly recommend… I cut down the peppermint extract and I drizzled the frosting over the top of the cookie and then sprinkled the candy pieces on top .. they look elegant.. my new favorite Christmas cookie

  • Olivia

    I’ve made these several times and have had the same issue each time- they crumble like crazy! I’ve tried letting them cool completely, halfway, and putting them on a rack. Each time crumbles so bad! Any tips?? They taste amazing so I want to keep making them but was hoping you could help with the crumbling part.

    • Jaclyn

      Jaclyn Bell

      I would suggest that you reduce the cornstarch to 1/4 cup and increase flour to 1 1/2 cups then they shouldn’t be as delicate. Also be sure to let them cool before transferring.