Last December, I was scrambling to find the perfect cookie for my neighbor’s holiday party – something festive but not requiring a culinary degree. That’s when I remembered my grandmother’s weathered recipe card tucked in my kitchen drawer. One bite of these delicate cookies that literally dissolve on your tongue while cool peppermint dances across your taste buds, and I knew I’d found my holiday go-to. Even my protein-focused family couldn’t resist these buttery treats!
The secret to these Peppermint Meltaways lies in their unique texture – they’re the complete opposite of my usual high-protein cottage cheese brownies. Where those pack nutritional punch, these deliver pure indulgent pleasure. You’re going to love this one!
Table of Contents
Ingredients for Peppermint Meltaways
I keep these basic ingredients stocked during the holidays because this recipe comes together beautifully with pantry staples. My go-to brand for peppermint extract is McCormick – it provides that perfect minty punch without overwhelming the delicate butter base.
1 cup butter, softened to room temperature (65-70°F)
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract – I recommend starting with 1/4 teaspoon and adding more to taste
1 1/4 cups all-purpose flour
1/2 cup cornstarch – This is the secret ingredient for that signature melt-in-your-mouth texture
1/4 teaspoon salt
2 tablespoons butter, softened (for frosting)
1 1/2 cups confectioners’ sugar (for frosting)
2 tablespoons whole milk (for frosting) – In my experience, whole milk creates the creamiest consistency
1/4 teaspoon peppermint extract (for frosting)
2-3 drops red food coloring (optional)
Crushed peppermint candies for garnish – I usually place candy canes in a sealed bag and crush with a rolling pin
Step-by-Step Instructions
I recommend having all ingredients at room temperature before starting, as this ensures the smoothest mixing and prevents dense cookies.
Step 1: Cream the softened butter and confectioners’ sugar in a large bowl for 3-4 minutes until the mixture is noticeably lighter in color and fluffy. Beat in the peppermint extract until well combined. The mixture should look pale and airy.
Step 2: In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add this dry mixture to the creamed butter, mixing just until no flour streaks remain. Don’t overmix or your cookies will be tough.
Step 3: Cover the dough with plastic wrap and chill for at least 30 minutes. The dough should feel firm but not rock-hard when ready. This step prevents excessive spreading during baking.
Step 4: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Shape the chilled dough into 1-inch balls and place them 2 inches apart on prepared sheets.
Step 5: Bake for 9-11 minutes or until the bottoms are lightly golden brown. The tops should remain pale white. Cool on baking sheets for 5 minutes, then transfer to wire racks and cool completely (about 30 minutes) before frosting.
Step 6: For the frosting, beat 2 tablespoons of butter until creamy, then gradually add confectioners’ sugar, milk, peppermint extract, and food coloring. Beat until smooth and spreadable. Spread over cooled cookies and sprinkle with crushed peppermint candies.
What to Serve with Peppermint Meltaways
These delicate cookies pair beautifully with warm beverages and complement other holiday treats perfectly.
Hot Cocoa with Whipped Cream: The rich chocolate balances the cool peppermint flavor while the creamy texture contrasts the cookie’s delicate crumb. Try pairing with my high-protein hot cocoa for a more nutritious option.
Coffee or Peppermint Tea: The cookies provide the perfect mint accent to your favorite coffee blend, or double down on mint with peppermint tea.
Holiday Dessert Platter: Arrange alongside blueberry biscuits and other seasonal treats for textural variety and complementary flavors.
Vanilla Ice Cream: The cold, creamy vanilla provides perfect temperature and flavor contrast. For a protein-packed alternative, try my cottage cheese ice cream.
Milk or Warm Beverages: Rich, creamy beverages help cleanse the palate between bites and enhance the butter notes in the cookies.
Storage & Serving Tips
Store unfrosted cookies in an airtight container at room temperature for up to one week, or freeze for up to one month. For optimal freshness, store at temperatures below 70°F.
I recommend frosting the cookies just before serving for the best appearance and texture. If you need to store frosted cookies, layer them between parchment paper to prevent sticking and store in the refrigerator.
Pro tip: These cookies make beautiful homemade gifts when packaged in decorative tins or clear cellophane bags with festive ribbons. Unlike my protein-focused treats like protein brownie bites, these are pure indulgence – perfect for special occasions.
These Peppermint Meltaways create that perfect melt-in-your-mouth moment that makes holiday baking so rewarding. The simple technique and foolproof ingredients mean you’ll have beautiful, delicious cookies every time. Give this recipe a try and watch them become your new holiday tradition!
Peppermint Meltaways
Buttery cookies that literally melt in your mouth with refreshing peppermint flavor and optional festive frosting
Cream the softened butter and confectioners’ sugar in a large bowl for 3-4 minutes until the mixture is noticeably lighter in color and fluffy. Beat in the peppermint extract until well combined.
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually add this dry mixture to the creamed butter, mixing just until no flour streaks remain.
Cover the dough with plastic wrap and chill for at least 30 minutes until firm but not rock-hard.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Shape the chilled dough into 1-inch balls and place them 2 inches apart on prepared sheets.
Bake for 9-11 minutes or until the bottoms are lightly golden brown. The tops should remain pale white. Cool on baking sheets for 5 minutes, then transfer to wire racks and cool completely (about 30 minutes) before frosting.
For the frosting, beat 2 tablespoons of butter until creamy, then gradually add confectioners’ sugar, milk, peppermint extract, and food coloring. Beat until smooth and spreadable. Spread over cooled cookies and sprinkle with crushed peppermint candies.
Notes
Cornstarch is the key ingredient for the ultra-tender, melt-in-your-mouth texture. Don’t skip chilling the dough as it helps cookies hold their shape. Store unfrosted cookies in airtight container for up to 1 week. Butter should be room temperature (65-70°F) for best results.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
