Fail-Proof Peppermint Meltaway Cookies Recipe

Is there anything quite like the smell of peppermint swirling through your kitchen during the holidays? I don’t think so! It just *screams* festive, you know? And these Peppermint Meltaway Cookies with Creamy Buttercream Frosting? Oh. My. Goodness. They’re seriously melt-in-your-mouth tender. The kind of cookie that disappears in two bites… maybe one, if you’re me! Hehe!

Every year, my kids and I gather ’round the kitchen island (armed with spatulas, of course!) and whip up a batch (or three!) of these. It’s become *our* tradition. And let me tell you, even my picky eater devours these things. There’s just something about that pepperminty goodness combined with the sweet, creamy frosting. They’re the perfect holiday treat, and I’m SO excited to share my recipe for Peppermint Meltaway Cookies with Creamy Buttercream Frosting with you!

Why You’ll Love These Peppermint Meltaway Cookies with Creamy Buttercream Frosting

Okay, seriously, where do I even begin? You’re gonna LOVE these cookies, trust me! Here’s why:

• They literally melt in your mouth! The texture is just…WOW!
• That pepperminty flavor? It’s holiday magic in every single bite.
• They’re surprisingly easy to make! Even the kids can help (and will want to!).
• Hello, they’re GORGEOUS! Perfect for cookie swaps and holiday platters.
• The creamy buttercream frosting? It’s the perfect sweet finish.

Seriously, what’s not to love?! You HAVE to try these!

Ingredients for Peppermint Meltaway Cookies with Creamy Buttercream Frosting

Alright, let’s gather our goodies! Nothing too crazy here, just a few simple things we probably already have kicking around. But listen – quality counts! Especially when we want that “meltaway” texture. So, here’s the lowdown for these dreamy cookies:

• 1 cup unsalted butter, softened. (Seriously, *softened*! We’re talking room temp, people!)
• 1/2 cup granulated sugar.
• 1/2 cup powdered sugar. (Yep, both! It makes ’em extra special.)
• 1 teaspoon peppermint extract. (Don’t go overboard! Peppermint can be strong.)
• 2 1/4 cups all-purpose flour.
• 1/4 teaspoon salt. (Just a pinch to balance the sweetness!)

And for that luscious, dreamy frosting? Here’s whatcha need:

• 1 cup unsalted butter, softened. (Again with the softened butter! It’s key!)
• 3 cups powdered sugar.
• 2 tablespoons milk.
• 1/2 teaspoon peppermint extract. (Adjust to YOUR taste!)
• Crushed peppermint candies, for garnish. (Gotta make ’em pretty, right?)

Okay, now that we’ve got our stash, let’s get baking!

How to Make Peppermint Meltaway Cookies with Creamy Buttercream Frosting

Okay, cookie fans, this is where the magic happens! Don’t worry, it’s easier than you think. Just follow along, and you’ll be munching on these beauties in no time!

1. **First things first: Preheat that oven to 350°F (175°C).** Seriously, don’t skip this! A preheated oven is crucial for even baking.
2. **Cream together the butter, granulated sugar, and powdered sugar.** Grab your large bowl (or stand mixer if you’re fancy!) and beat that softened butter until it’s smooth and creamy. Then, gradually add in the granulated sugar and powdered sugar. Keep mixing until it’s all light and fluffy. This usually takes a few minutes.
3. **Beat in the peppermint extract.** Now for that holiday pizzazz! Add in your peppermint extract and mix until it’s evenly combined. Wow, that pepperminty smell is already making me happy!
4. **Gradually add the flour and salt.** Okay, slow and steady wins the race here! Add the flour and salt gradually, mixing on low speed (or by hand, if you’re feeling strong!). Mix until *just* combined. Do NOT overmix! Overmixing leads to tough cookies, and nobody wants that.
5. **Roll the dough into small balls.** Time to get your hands a little dirty! Roll the dough into small, even-sized balls (about 1 inch). I like to use a small cookie scoop to keep them uniform. Place them on ungreased baking sheets, leaving a little space between each one.
6. **Bake for 8-10 minutes.** Pop those babies in the oven and bake until the edges are *lightly* golden. Remember, these are meltaway cookies, so we don’t want them brown! Err on the side of underbaking rather than overbaking.
7. **Cool completely.** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This is important! If you frost them while they’re still warm, the frosting will melt. Oops!
8. **Make the frosting!** While the cookies are cooling, let’s whip up that scrumptious frosting. In a large bowl, cream together the softened butter and powdered sugar until smooth and creamy. Then, beat in the milk and peppermint extract until it’s all light and fluffy. Taste and adjust the peppermint extract to your liking.
9. **Frost and garnish.** Once the cookies are completely cool, frost them with that dreamy buttercream frosting. Then, sprinkle with crushed peppermint candies for that final festive touch. Yay!

And there you have it! Beautiful and delicious Peppermint Meltaway Cookies with Creamy Buttercream Frosting. Now, go grab a cookie (or five!) and enjoy!

Tips for the Best Peppermint Meltaway Cookies with Creamy Buttercream Frosting

Want to take your Peppermint Meltaway Cookies from “good” to “OMG AMAZING!”? I’ve got you covered! Here are a few little secrets I’ve learned over the years:

• **Butter is key!** Make sure your butter is *actually* softened. Like, leave-it-on-the-counter-for-an-hour softened. Not melted, not still cold…softened! It makes a HUGE difference in the texture.
• **Don’t overmix the dough.** Seriously! Once you add the flour, mix until *just* combined. Overmixing develops gluten, which leads to tough cookies. And we want melt-in-your-mouth, not jaw-workout, okay?
• **Watch the baking time like a HAWK!** These cookies bake *fast*. Start checking them at 8 minutes, and don’t let them get too brown. Slightly underbaked is better than overbaked with these guys.
• **Perfect frosting consistency matters!** If your frosting is too thick, add a tiny bit more milk. If it’s too thin, add a little more powdered sugar. You want it to be smooth, creamy, and easily spreadable.

My own little “ah-ha!” moment? I started chilling the dough for about 30 minutes before rolling it into balls. Made them SO much easier to handle, *especially* if your kitchen is warm like mine always is! Give it a try. I swear, it’s a game-changer!

Ingredient Notes for Your Peppermint Meltaway Cookies

Okay, let’s chat ingredients! It’s not *just* about what you use, but *how* you use it, ya know? Especially with these delicate cookies. A few things matter WAY more than you’d think!

That softened butter? I’m serious about it! If it’s even a *little* bit melted, your cookies will spread like crazy. You want it soft enough to easily cream with the sugar, but still hold its shape. Big difference! And when it comes to peppermint extract, not all extracts are created equal! I prefer a pure peppermint extract (not imitation!). A *little* goes a long way, trust me! Too much, and you’ll feel like you’re brushing your teeth! Start with the recipe amount, and then add *tiny* drops until it’s just right for YOU.

Oh, and about the crushed peppermint candies for garnish? If you can’t find the pre-crushed kind (sometimes I can’t!), just pop some peppermints in a baggie and give ’em a good whack with a rolling pin. It’s kinda therapeutic, actually!

Make-Ahead and Storage Tips for Peppermint Meltaway Cookies with Creamy Buttercream Frosting

Okay, so you’re swamped with holiday craziness? I get it! The good news is, these Peppermint Meltaway Cookies are totally make-ahead-able (yeah, I just made that word up!). You can whip up the dough, roll it into balls, and then freeze ’em on a baking sheet before transferring to a freezer bag. When the craving hits? Just bake ’em straight from frozen! You might need an extra minute or two in the oven, but that’s it!

And what about already baked cookies? They store like a dream in an airtight container at room temperature for up to 3 days (if they even last that long!). Or, you can freeze the baked cookies (frosted or unfrosted!) for up to a month. Just thaw them completely before serving. Easy peasy!

Frequently Asked Questions About Peppermint Meltaway Cookies

Got questions about these little pepperminty delights? I’ve got answers! Here are a few of the most common questions I get asked about my Peppermint Meltaway Cookies, and hopefully they’ll help you bake up a perfect batch!

Can I use a different extract instead of peppermint?

Sure thing! If you’re not a peppermint fan (gasp!), you could totally swap it out for vanilla extract, almond extract, or even lemon extract. Just remember that the flavor will be different, so adjust the amount to your liking. Vanilla, in particular, is lovely. You could even make these “Meltaway Cookies” with no extract at all for a classic butter cookie taste!

How do I prevent the cookies from spreading too much?

Ah, the dreaded cookie spread! The key here is to make sure your butter isn’t too soft. It should be softened, yes, but not melted or greasy. Also, chilling the dough before baking can help, as can using parchment paper on your baking sheets. If all else fails, pop the baking sheet in the freezer for a few minutes before baking. That usually does the trick!

Can I freeze the buttercream frosting?

Freezing buttercream? It’s a little tricky, but definitely doable! The texture might change slightly after thawing (it can sometimes get a little grainy), but it’ll still taste amazing. Just make sure to thaw it completely in the fridge and then give it a good whip with your mixer before using it. Or you can just make the frosting fresh! It really doesn’t take that long!

My cookies are crumbly! What did I do wrong?

Crumbly cookies usually mean you added too much flour. Be careful to measure your flour correctly (spoon and level!), and mix until just combined. Overmixing can also toughen the dough, leading to crumbly cookies. A little practice and you’ll be a pro in no time!

Can I use salted butter instead of unsalted?

While I always prefer unsalted butter in baking so I can control the amount of salt, you *can* use salted butter in a pinch. Just reduce the amount of added salt in the recipe by about 1/4 teaspoon. Easy swap! Just remember, the taste will be *slightly* different!

Estimated Nutritional Information

Okay, so you’re probably wondering about the damage these little guys are gonna do, right? Here’s a *very* rough estimate of the nutritional info (per cookie, of course!). Remember, it’s just an estimate!

• Calories: About 150
• Fat: Around 8g
• Sugar: Close to 12g

You also get a little protein in there and some carbs, but hey, they’re cookies! Enjoy ’em in moderation (yeah, right!)!

Enjoyed This Recipe? Leave a Comment Below!

Did these Peppermint Meltaway Cookies totally rock your world? I hope so! Let me know in the comments below! And hey, if you loved ’em, give the recipe a rating (pretty please!) and share it with your friends! Happy baking!

Want another dreamy cookie recipe? You HAVE to try these Lavender Cookies! They’re kinda magical, trust me!

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