Let Me Tell You About Peppermint Meltaways…

Okay, I’ll admit it—Peppermint Meltaways have staged a hostile takeover of my holiday cookie tin. The first time I made them (in the middle of a snowstorm, because of course), I could not believe those weird, squishy dough balls would turn out so good. These things basically disappear the moment I put them on the table. Honestly, my brother once tried hiding them behind the flour tin, like I wouldn’t catch on. Not subtle, mate. I guess you could say these cookies are an official family tradition now—or just my secret weapon for bribing folks to help me shovel the driveway.

Why You’ll Probably Fall for These Too

I make these when I want everyone to think I spent ages baking, but actually, the dough comes together faster than it takes me to find where my dog hid one of my oven mitts (again!). My family goes kind of wild for the minty, buttery-ness—especially my mum, who claims she can “taste Christmas” in every bite (she says it half-joking, but there’s also a bit of wistfulness there). Even picky eaters seem to keep coming back for just one more. Oh, and when I don’t have a full arsenal of baking ingredients, I’ve been known to get a little creative with what’s in the pantry—sometimes works, sometimes… not so much.

Gather Up These Ingredients (Substitutions Welcome)

1 cup (225g) unsalted butter, softened – I’ve used salted butter in a pinch. Nana would be scandalized but it’s honestly fine.
1/2 cup powdered sugar – I once ran out and blitzed granulated sugar in the blender, worked okay!
1/2 teaspoon peppermint extract. Don’t overdo it, I once did and wow, toothpaste vibes. If you don’t have extract, crush up extra candy canes… sort of works?
1 1/4 cups (160g) all-purpose flour – Grandma always used Gold Medal, but store-brand works too; I can’t tell a difference.
1/2 cup cornstarch. Feels weird, but trust me, it’s the secret!
1/4 teaspoon salt
For the frosting: 2 tablespoons butter (soft-ish), 1 1/2 cups powdered sugar, 2 tablespoons milk, 1/4 teaspoon peppermint extract, red food coloring (optional, but fun!), crushed peppermint candies (or bash up some candy canes with a mug—real high-tech stuff)

How I Go About Making These (Most Days)

First, measure your ingredients right into separate bowls if you’re feeling fancy—or just dump them straight into your mixer. Up to you. Cream the butter and sugar together until it looks pale and fluffy. Or until your arm gets tired if you’re mixing by hand (which… I sometimes do and later regret.)
Add the peppermint extract. Mix just until it smells like a winter wonderland. Or toothpaste. Use your nose as a guide!
Toss in the flour, cornstarch, and salt. At this stage, everything looks suspiciously dry and crumbly. Don’t panic—keep mixing and it turns into dreamy dough.
Roll the dough into little balls—about an inch across. You can use a small scoop if you have one or just do it old-school with your hands. Place on a baking sheet lined with parchment (or, if you’re like me and ran out, just grease it up).
Bake at 350°F (175°C) for 12-14 minutes. They won’t look much different but should be set and barely golden on the bottom.
Here’s where I usually sneak a taste—be careful, they’re soft as a cloud right after baking. Let cool completely before frosting or they’ll fall apart. And that is heartbreak.
Mix up your frosting: beat butter until smooth, then add sugar, milk, and peppermint; tint pink if you want (I just swirl the food coloring in and call it “marbled”).
Frost cookies (messiness is part of the charm); sprinkle with your peppermint bits; let set—or just dig in, I won’t judge.

Notes Form My Not-So-Perfect Kitchen

The dough feels all wrong before it finally comes together. I always worry it’s too dry… but eventually, after a bit of mixing, it just works.
If you accidentally add too much extract (guilty), the flavor can mellow a bit overnight. Or eat them quick before anyone notices.
I tried making them with almond extract once by mistake—let’s just say, not the same vibes at all.

What I’ve Tried (And Sometimes Failed): Variations

Lemon version (swap for lemon extract): Actually really good—like little clouds of summer.
Gluten-free flour: Worked alright with King Arthur’s mix, but they were slightly more crumbly. Maybe eat over the sink?
Mini chocolate chips in the dough: Not worth it in my opinion, it’s like an odd collision of flavors.

Equipment Stuff You Can Work Around

If you have a stand mixer, lucky you. But honestly, I did this with a big wooden spoon and arm muscles more than once. No piping bag? Just a butter knife works for the frosting. Anyway, imperfect tools = more character, right?

Where They (Barely) Last: Storage

Technically, store in an airtight container for up to 5 days. But, honestly, in my house these are gone in 24 hours, maybe two days if I hide a stash. If you ever have leftovers, try freezing them – they thaw out fine! Oh and they’re not bad right from the freezer, not that I’d know or anything…

How I Like to Serve (Or Sneak) Them

Best on a big plate with a mug of hot chocolate or coffee. We always set them out Christmas Eve with (store bought) eggnog, which even the dog tries to steal. But honestly, I think these taste better the next morning, if you can wait that long. If by some miracle you get any left, try sandwiching two with extra frosting—messy, magical.

Pro Tips I’ve Learned the Hard Way

Don’t rush chilling the dough if it’s super sticky—I tried skipping it and ended up with more like peppermint pancakes (not good).
Actually, I find it works better if you frost after cookies are stone cold. Warm cookies = sliding, gooey mess. Oops.
If you use a dark baking sheet, check them a couple minutes early; I once went full gold on the bottoms—crispier, but not a crisis.

Real Questions I’ve Been Asked (And My Not-So-Perfect Answers)

Can I use margarine for the butter? Umm, probably, but I wouldn’t. The buttery flavor just isn’t there. Unless you love margarine, then you do you!
Do I really need cornstarch? You totally do. It makes the crumb all melt-in-your-mouthy. I skipped it once and they turned oddly dense.
How do you get the frosting super fluffy? Honestly, I think it’s about beating some air into it and using room temp butter. Also: sift your powdered sugar if you want to seem like a pro (or just don’t mind the odd lump—me).
Can I double the recipe? Oh for sure. In fact, I rarely don’t. Watch the mixing though—it is like a mini workout. Might be time to recruit family here (or you could buy one of those stand mixers, like the ones The Kitchn rave about).
What’s your favorite thing to eat after these? Honestly, I just want a nap. But, on second thought, maybe some spicy nuts or salty crackers, just to reset the tastebuds.

P.S. If you want to get into the baking spirit for the holidays, check out Sally’s Peppermint Snowball Cookies. Hers are cousins to these, but I’m biased to mine, obviously.

Anyway, here’s hoping your batch of Peppermint Meltaways turns out just right—or at least tasty enough that you don’t have to bribe anyone to do the dishes. Let me know how yours turn out!