Can I use margarine instead of butter?

You can, but butter gives better flavor and that dreamy texture. Margarine often yields a greasier crumb.

What if I don’t have peppermint extract?

Vanilla or almond will work, but you’ll lose the minty holiday vibe. You could also melt peppermint candies and fold them into frosting—see the section on How To Melt Peppermint Candy for tips.

Can I make these gluten-free?

Yes—use a 1:1 gluten-free flour blend. The cornstarch still does its tenderizing magic.

How do I prevent frosting from smudging when stacking?

Let frosting set fully, then layer cookies with parchment between them. If it’s warm, refrigerate until firm.

Irresistible Peppermint Meltaway Cookies — Melt-In-Your-Mouth Holiday Bliss

Ingredients

Scale

Cookies

1 cup unsalted butter, softened
½ cup powdered (confectioners’) sugar
½ teaspoon peppermint extract
1¼ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

Frosting

2 tablespoons butter, softened
1½ cups powdered sugar
2 tablespoons milk (add more if needed)
¼ teaspoon peppermint extract
2–3 drops red food coloring (optional)
Crushed peppermint candy, for sprinkling

Instructions

Beat the base. In a large bowl, whip the softened butter with the powdered sugar until the mixture looks light and fluffy. Stir in the peppermint extract so the dough smells minty and festive.
Combine the dry mix. In a separate bowl, whisk together the flour, cornstarch, and salt. Add this dry blend to the butter mixture a little at a time, mixing until the dough comes together and feels soft.
Chill the dough. Wrap the dough or cover the bowl and refrigerate for at least 30 minutes. Chilling firms the butter and helps the cookies keep their shape while baking.
Shape the cookies. Preheat the oven to 350°F (180°C). Roll portions of dough into roughly 1-inch balls. Place them on baking sheets, leaving about 2 inches between each cookie.
Bake. Slide the trays into the oven and bake 9–11 minutes, or until the cookie bottoms pick up a hint of golden color. Remove and transfer the cookies to cooling racks; let them cool fully before decorating.
Make the icing. In a small bowl, beat the 2 tablespoons of softened butter until creamy. Gradually add the powdered sugar, then stir in the milk and peppermint extract. Add a couple drops of red food coloring if you want a festive tint. Mix until smooth and spreadable.
Finish and garnish. Spread a thin layer of frosting over each cooled cookie and top with a dusting of crushed peppermint. Let the icing set before stacking or packing.

Notes

These cookies pair beautifully with hot cocoa, peppermint coffee, or a frothy Peppermint Latte.
Tip: If the frosting seems too runny, add a bit more powdered sugar; if it’s too stiff, thin with a teaspoon of milk at a time.
Store cookies in an airtight container at room temperature for up to a week. Freeze unfrosted cookies for longer storage and add frosting after thawing.