Peppermint Meltaway Cookies

I am sharing this recipe for peppermint meltaway cookies today.  It is the perfect time to make these delicate little cookies.  Not only are they delicious, but they look oh so festive on any Christmas table.

Last year I shared this picture of a batch of these peppermint meltaways that I made, but never got around to posting the recipe.  All year I have planned on getting the recipe up on the blog and now that it is December, I can finally get this recipe on here and off my to-do list.

I developed this recipe from a basic meltaway recipe.  I don't like peppermint to be too overpowering or it starts to taste like toothpaste, so instead of using peppermint extract, I crush up four full-sized
candy canes and throw about a third of the pieces right into the cookie dough.  (The rest is saved for topping the cookies.) However, if you want the peppermint flavor to be more intense, go ahead and add some peppermint extract to the dough, or to the frosting.  (Or both if you are peppermint's superfan.)

When I roll the cookie dough into balls, I try to flatten them slightly before putting them in the oven, otherwise they come out just a little bit puffier than I like.

Sometimes the candy cane pieces make the meltaways just a little bit jagged, but it is worth it to me because I love the little peppermint pieces baked into the cookies.

When you are frosting the cooled cookies, make sure you dip them in the peppermint pieces right after you have frosted each one.  The peppermint will stick better if the frosting hasn't had a few minutes to dry out a lttle.

Now for the recipe . . .

Yield: 24
Author: Domestic Daybook - Tonia
Peppermint Meltaway Cookies

Peppermint Meltaway Cookies

These delicate little cookies melt in your mouth and look festive too!
Prep time: 15 MinCook time: 10 MinInactive time: 15 MinTotal time: 40 Min


  • 1 cup butter (I use salted)
  • 1/2 cup powdered sugar
  • 1/4 tsp. salt
  • 1 1/4 cup all purpose flour
  • 1/2 cup cornstarch
  • crushed peppermint pieces
  • 2 Tbsp softened butter (salted)
  • 1 1/2 cups powdered sugar
  • 2 Tbsp milk


  1. Crush up about 4 full-sized candy canes. Cream together butter, powdered sugar, and salt. In a separate bowl whisk together the flour, cornstarch, and about 1/3 of the crushed candy canes. Stir the flour mixture into the butter mixture until incorporated. Using a 1 tbsp. cookie scoop portion out the dough into balls and stick in the refrigerator for 10-15 minutes. While the cookies are chilling preheat the oven to 350. Remove the chilled dough balls from the refrigerator and roll into uniform balls. Put 2 inches apart on parchment lined baking sheet. Flatten slightly if desired. Bake at 350 for 10 to 13 minutes until the cookies are set and slightly brown on the bottom. Transfer to wire rack and cool completely.
For the frosting:
  1. Whip together the butter, powdered sugar, and milk until light and fluffy. Frost each cookie and immediately after frosting dip the frosted side of the cookie into the remaining candy cane pieces.
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I have always stored these cookies in a single layer in an airtight container.  I have never tried freezing them, so I can't speak to how well they would do in the freezer.

Such pretty peppermint cookies!