This recipe for Peppermint Meltaways has been my holiday secret for years. I first made these on a blustery December afternoon when I wanted something simple, nostalgic, and a little festive to bring to a cookie swap. The dough is studiously tender — a delicate balance of butter and cornstarch that yields cookies which practically dissolve on the tongue. The mellow peppermint in both the dough and the frosting makes each bite bright without overpowering the buttery base.

What makes these special is the contrast of textures: crumbly, shortbread-like cookies topped with a silky, lightly flavored peppermint glaze and the crunch of crushed candy canes. They remind me of family gatherings where people lingered over plates of sweets, swapping stories and recipes. I often double the batch because guests always ask for leftovers, and the cookies travel well for gifting in tins.

Ingredients

• Butter (1 cup, softened): Use unsalted for better flavor control; plug in a salted butter if that's all you have but reduce any added salt. High-quality European-style butter gives a richer mouthfeel.
• Confectioners' sugar (1/2 cup + 1 1/2 cups for frosting): Sift before measuring to avoid lumps in the dough and the glaze; this ensures a smooth frosting and evenly textured cookies.
• Peppermint extract (1/2 teaspoon for dough, 1/4 teaspoon for frosting): Pure peppermint extract yields the best bright flavor; start small and taste the frosting before adding more to avoid an overly medicinal note.
• All-purpose flour (1 1/4 cups): Spoon into the measuring cup and level with a knife for accurate measurement; bleached flour gives a slightly softer texture but either is fine.
• Cornstarch (1/2 cup): This is the secret to the meltaway texture — it tenderizes the crumb and keeps the cookies delicate.
• Salt (1/4 teaspoon): Balances the sweetness and enhances the butteriness — don't skip it.
• Milk (2 tablespoons for frosting): Use whole milk for the creamiest texture; dairy-free milks can be used but may thin the frosting differently.
• Optional red food coloring (2–3 drops): For a festive blush to the frosting; gel color works best with less quantity and no extra liquid.
• Crushed peppermint candies: Use roughly chopped candy canes or hard peppermint candies for a crunchy garnish that adds texture and visual appeal.

Instructions

Make the dough: In a medium bowl, cream 1 cup softened butter with 1/2 cup sifted confectioners' sugar until light and fluffy, about 2–3 minutes with a hand mixer on medium. Add 1/2 teaspoon peppermint extract and beat briefly until incorporated. Sift together 1 1/4 cups all-purpose flour, 1/2 cup cornstarch, and 1/4 teaspoon salt; fold the dry ingredients into the butter mixture with a spatula until a soft dough forms. Avoid overmixing to keep the texture tender. Chill (optional) and shape: If the dough feels very soft, chill for 15–20 minutes to make shaping easier. Roll small portions into 1-inch balls and place 1 inch apart on a parchment-lined baking sheet, or pipe rounds using a pastry bag for uniform shapes. Flatten lightly with your palm or the bottom of a teaspoon for an even surface that matches the classic meltaway silhouette. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, until the edges are set but the centers remain pale — they’ll firm up as they cool. Rotate the baking sheet halfway through for even color. Do not overbake; browned edges mean a drier cookie and lose the "meltaway" quality. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting. If the cookies are warm, the frosting will run and lose its smooth finish. Prepare the frosting: Beat 2 tablespoons softened butter with 1 1/2 cups sifted confectioners' sugar and 2 tablespoons milk on low until combined, then add 1/4 teaspoon peppermint extract. Adjust consistency with an extra teaspoon of milk if too thick, or a tablespoon more confectioners' sugar if too thin. Add 2–3 drops red food coloring if desired and mix until evenly tinted. Finish and garnish: Spread or pipe a small swirl of frosting on each cooled cookie and immediately sprinkle with crushed peppermint candies. Allow frosting to set at room temperature for 20–30 minutes before stacking or storing.

Storage Tips

Store the cookies in a single layer or separated by parchment to prevent sticking. At room temperature in an airtight tin they stay fresh for up to four days; refrigeration will firm the frosting but can dry the delicate crumb, so only refrigerate if your kitchen is warm. For longer storage, freeze un-frosted cookies on a sheet until solid, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature, then frost and garnish for best presentation. If you need to transport them, use a shallow tin with a layer of parchment between stacks to avoid smudging.

Ingredient Substitutions

For a dairy-free option use a plant-based spread that measures cup-for-cup with butter and choose a non-dairy milk like oat or soy for the frosting; texture will be slightly different but still tender. To make gluten-free meltaways, replace the all-purpose flour with a 1:1 gluten-free blend that includes xanthan gum, and increase cornstarch by a tablespoon for added tenderness. If you prefer a less sweet glaze, reduce confectioners' sugar by 1/4 cup and increase milk by a teaspoon at a time until you reach a spreadable consistency.

Serving Suggestions

Serve these on a festive platter with a mix of other textures — chewy ginger cookies or fudgy brownies make a nice contrast. Garnish with a sprig of fresh mint or a dusting of extra confectioners' sugar for a snow-like effect. They pair beautifully with hot chocolate, coffee, or a minty cocktail. For a tea party, place one on a small doily with a hot cup of black tea to balance the sweetness, or include them in holiday gift boxes with colorful tissue and a personalized tag.

Cultural Background

Shortbread-like cookies have roots in Scottish baking but have been adapted worldwide into many delicate butter cookies, often flavored with citrus or spices. The peppermint version is a more modern holiday twist, popular in North America where candy canes and peppermint flavors are associated with winter festivities. Combining cornstarch with flour is a technique used in several European confections to create an ultra-tender crumb that becomes almost ephemeral, hence the name "meltaway" — a beloved texture in festive baking traditions.

Seasonal Adaptations

While peppermint is quintessentially winter, you can adapt these across seasons: swap the peppermint extract for vanilla and top with lemon glaze and candied lemon peel for spring, or use almond extract and toasted coconut for a summer twist. For Halloween, color the frosting orange with natural carrot juice reduction or food coloring and sprinkle with black sanding sugar. The base dough is flexible — keep the ratios the same and experiment with extracts and garnishes to make it suit any holiday.

Meal Prep Tips

Make the dough ahead and keep it wrapped in the fridge for up to 48 hours; this improves flavor as the butter relaxes and the flour hydrates. For a quick assembly line, bake multiple sheets but leave some cookies unfrosted and freeze them for later. Store frosting in a covered jar in the fridge for up to a week — bring to room temperature and re-whip before using. Label tins with date and contents if gifting, and include reheating instructions: briefly warm in a low oven (250°F) for 3–4 minutes for a fresh-baked feel.

These meltaways have become a ritual during the holidays in my house — simple enough for a weekday project but special enough for entertaining. I hope you find as much joy sharing them as I do, and that they bring a little extra warmth to your gatherings.