20-Minute Soft Peppermint Meltaways

Oh my gosh, you have to try these Soft Peppermint Meltaways! They’re my go-to holiday cookie because they literally disappear the second I put them out. The texture? Pure magic—like biting into a buttery cloud that dissolves on your tongue with just the right hint of peppermint. And the best part? You can whip up a batch in about 20 minutes flat (perfect for those last-minute cookie emergencies). I’ve been making these every Christmas since my aunt first showed me her secret trick with the condensed milk—trust me, once you taste that melt-in-your-mouth goodness, you’ll understand why I’m obsessed.

Why You’ll Love These Soft Peppermint Meltaways

Let me tell you why these little cookies steal the show every holiday season:

• They practically make themselves – Just 5 simple ingredients mix up in minutes (no fancy equipment needed!)
• That melt-in-your-mouth magic – The cornstarch creates the most delicate, buttery texture you’ll ever taste
• Festive flavor without being overpowering – Just enough peppermint to feel holiday-ish but subtle enough for even non-mint lovers
• Impressively pretty with minimal effort – The crushed candy topping makes them look bakery-fancy when they’re actually foolproof
• Perfect for gifting – They stay fresh for days and stack beautifully in tins (if they last that long!)

Seriously, these are the cookies people beg me to bring to every party – and now you’ll get all the compliments too!

Ingredients for Soft Peppermint Meltaways

Here’s the beautiful simplicity of these cookies – just a handful of ingredients, but each one plays a starring role. I’ve learned through trial and error that quality matters here (no skimping on the butter!). You’ll need:

• ⅓ cup unsalted butter – Very soft room temperature (I leave mine out for 2 hours – it should dent easily when pressed)
• ⅓ cup sweetened condensed milk – That sticky-sweet magic that makes these so tender
• ½ teaspoon peppermint extract – Start with this amount, then add more to taste (the flavor intensifies as they cool!)
• 1 cup cornstarch – Plus 1-2 extra tablespoons if your dough feels sticky
• 1 cup powdered sugar – Sifted (trust me, those lumps will ruin your smooth frosting later)

For the frosting:

• 1 ½ tablespoons melted butter – Cooled slightly so it doesn’t melt the sugar
• 1 ½ tablespoons heavy cream – The secret to that dreamy, spreadable consistency
• ⅛ to ¼ teaspoon peppermint extract – Just a whisper more for the topping
• Crushed peppermint candies – For that festive crunch (I use a rolling pin to smash mine in a baggie)

How to Make Soft Peppermint Meltaways

Okay, let’s get to the fun part! These cookies come together so easily, but I’ve got a few tricks to make sure they turn out perfect every time. Follow these steps, and you’ll have melt-in-your-mouth magic in no time.

Preparing the Dough

First, preheat your oven to 350°F – this is crucial for that perfect texture. Line your baking sheet with parchment paper (trust me, it’s worth the extra step). Now, grab that super-soft butter and beat it with the condensed milk and peppermint extract until it’s completely smooth – no lumps allowed! The mixture should look like pale, fluffy clouds.

Here’s the key: add the cornstarch gradually, mixing just until incorporated. Overmixing makes tough cookies, and we want clouds, not hockey pucks! If the dough feels sticky (it happens on humid days), sprinkle in an extra tablespoon of cornstarch.

Baking the Cookies

Scoop tablespoon-sized balls onto your prepared sheet, spacing them about 2 inches apart – they don’t spread much, but they need breathing room. Bake for 10-12 minutes until the bottoms are just barely golden. They’ll still look pale on top, and that’s perfect!

Here’s my grandma’s trick: let them cool on the sheet for exactly 5 minutes before moving them. They’re delicate when warm, but this rest time lets them set up without crumbling.

Making the Frosting

While the cookies cool, whip up that dreamy frosting. Combine the powdered sugar, cooled melted butter, cream, and peppermint extract. Beat until it’s thick like toothpaste – if it’s too thin, add more sugar a tablespoon at a time. Too thick? A teaspoon of cream will fix it.

Spread a generous dollop on each cooled cookie (warm cookies melt the frosting – patience pays off!). Finish with crushed peppermints for that festive crunch. Now try not to eat them all before your family sees them!

Tips for Perfect Soft Peppermint Meltaways

After making these cookies every holiday season for years, I’ve picked up some foolproof tricks that make all the difference:

• Butter temperature is everything – Too cold and your dough won’t cream properly; too warm and it gets greasy. I test mine by pressing a finger in – it should leave a deep dent without sliding through.
• Peppermint extract varies by brand – Always start with less (that ½ teaspoon) and taste the dough. You can add more, but you can’t take it out!
• Cornstarch settles in the bag – Give it a good stir before measuring, or you’ll end up with packed cups that throw off your dough consistency.
• Store them right – Layer them between parchment in an airtight container – they’ll stay fresh for up to 5 days (if they last that long!).

Follow these little secrets, and you’ll have perfect meltaways every single time!

Variations for Soft Peppermint Meltaways

One of my favorite things about these cookies is how easily you can change them up! Swap the peppermint extract for vanilla if you want something milder – my kids call these “snowball cookies”. For extra holiday cheer, try crushed candy canes instead of peppermints on top. Feeling fancy? A drizzle of white chocolate takes them to bakery-level gorgeous. The basic dough is your canvas – have fun with it!

Storing and Serving Soft Peppermint Meltaways

Here’s the thing about these cookies – they rarely last long enough to need storing! But when they do (or when you’re smart enough to hide a batch), here’s how to keep them perfect. Stack them gently in an airtight container with parchment between layers – this prevents the frosting from sticking. They’ll stay dreamy-soft at room temperature for up to 5 days. Want to serve them at their absolute best? Let them sit out for about 15 minutes if they’ve been in the fridge – that buttery texture deserves to shine!

Nutritional Information for Soft Peppermint Meltaways

Just so you know what you’re indulging in (because let’s be honest – you won’t stop at just one!): Each cookie packs about 172 calories with that heavenly combo of butter and sugar. These values are estimates – your exact nutrition may vary slightly depending on brands and how generous you are with that frosting!

FAQs About Soft Peppermint Meltaways

Can I freeze these cookies?
Absolutely! Freeze them unfrosted in a single layer first, then stack in an airtight container with parchment between layers. The frosting? Make it fresh when you’re ready to serve – just thaw the cookies first so it doesn’t slide right off!

Help! My dough is crumbly – what do I do?
Don’t panic! This usually means your butter wasn’t soft enough. Try kneading in a teaspoon of condensed milk at a time until it comes together. Too sticky now? A dusting of cornstarch on your hands helps shape them.

Can I use mint extract instead of peppermint?
Technically yes, but the flavor will be different. Peppermint has that bright, crisp taste while mint leans more herbal. If you substitute, use half the amount at first – mint extracts tend to be stronger.

Why did my cookies turn out flat?
This happens if your butter was too warm or you overmixed the dough. Next time, chill the dough for 15 minutes before scooping – that cornstarch needs time to work its magic!

Share Your Soft Peppermint Meltaways

I’d love to hear how your meltaways turn out! Did you add your own twist? Snap a photo and tell me all about it – nothing makes me happier than seeing these buttery little clouds bring joy to other kitchens. Now go enjoy your cookies (you’ve earned it)!

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