The kitchen smells like sugar and peppermint, and the radio plays a soft old song that makes you tap your fingers. A wooden spoon clinks against a bowl and someone laughs at a tiny kitchen mishap. Sunlight falls on a plate of pale rounds that melt on your tongue. That is how my Peppermint Meltaways begin: warm hands, warm hearts, and a sweet breath of winter that fills the room.
I can still see my niece trying to powder the cookies and ending up with a snowy little beard. That small mess turned into one of my best memories. If you like little treats that bring a smile, these meltaways will do the trick. You might also enjoy a twist on swirly cookies I sometimes make with the children, like this one Peppermint Swirl Cookies, which pair nicely with these meltaways on a holiday tray.
Why These Peppermint Meltaways Bring Joy to the Table
These cookies are tiny celebrations. They are soft, buttery, and whisper-light. When you bite one, the peppermint lifts like a happy note and the powdered sugar dust feels like a little secret. They are not fancy. They are honest and tender, like a hug wrapped in paper and ribbon.
In my family, we started making them on cold afternoons when the children came home from school. My cousin would sing a silly song while rolling the dough, and the house smelled of butter and peppermint. Little hands pressed dough into balls, and the elders pretended not to like powdered sugar on their noses. Over years, Peppermint Meltaways moved from a winter treat to a year-round joy. They are simple, and that is their power.
These meltaways are perfect for small celebrations, coffee with amigas, or a late night when someone needs comfort. They travel well to potlucks because they do not break easily and they taste like togetherness. Serve them beside a bright cup of hot cocoa and watch faces light up like holiday lights.
How to Make Peppermint Meltaways
“In my kitchen, every good recipe starts with laughter and a little music.”
Before we start, let me tell you what makes these special. The dough is soft and easy to roll. The peppermint extract gives a clean, cool note that brightens the buttery base. When they bake, the edges get just a hint of gold but the centers stay pale and tender. Then the powdered sugar dusting turns them into little snow-dusted bites.
I like to play a lively song as I measure. The sound keeps the hands moving and the heart light. Once the butter and sugar are fluffy, you will see tiny peaks form like little clouds. That is when you know the cookies will be melt-in-your-mouth good.
Ingredients You’ll Need for Peppermint Meltaways
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 cups all-purpose flour
1/4 teaspoon salt
Additional powdered sugar for dusting
Tía’s tip: Use real vanilla extract if you can. It gives a warm, round flavor that pairs beautifully with the peppermint. Measure flour by spooning it into the cup and leveling with a knife so your dough stays tender. If your butter came straight from the fridge, slice it into small pieces to warm faster.
Step-by-Step: How to Cook Peppermint Meltaways
- Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment or leave them ungreased for the classic light crust. Warm ovens are like welcoming hands; give it time to be ready. - In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Beat for 2 to 3 minutes. You will see the color go paler and the texture get cloudlike. That is the butter taking a little air, and that air makes the cookies melt. - Mix in the vanilla extract and peppermint extract.
Stir gently so the scents bloom. The peppermint should be bright and clear, not bitter. Taste a tiny bit of the mix with a clean spoon if you want more pep. - Gradually add the flour and salt, mixing until just combined.
Don’t overwork the dough. Stop the moment the flour disappears. The less you mix, the softer your cookie will be. - Roll the dough into small balls and place them on ungreased baking sheets.
I like tablespoon-sized balls. Use a cookie scoop for even sizes. Space them an inch or so apart; they do not spread much but need a little breathing room. - Bake for 10-12 minutes, or until the edges are lightly golden.
Watch them closely. The tops should stay pale. When the kitchen starts to smell like butter and mint, you are almost there. - Remove from the oven and let cool for a few minutes before dusting with additional powdered sugar.
While still warm, give them a generous sift of powdered sugar so each cookie looks like it walked through a soft snow. Let them cool completely on a rack. - Enjoy these delightful treats with a festive twist!
Bring them to the table on a bright platter, share with neighbors, or hide a few for a secret midnight snack. These meltaways make any moment feel like a small fiesta.
When the dough comes together, press a piece between your fingers. If it holds without crumbling, it is good. If it seems too dry, add the tiniest pinch of milk, one drop at a time, until it just holds. If it feels too sticky, give it a little rest in the fridge for 10 minutes.
How to Serve Peppermint Meltaways for Family and Friends
Set the scene so the cookies feel like part of a story. Use a simple white plate to show their pale color. Add a sprig of fresh mint or a few tiny candy cane shards for a pop of color. Scatter red cranberries for contrast or place them on a wooden board with other small sweets.
For a cozy afternoon, serve them on a tray beside a pot of hot cocoa and mugs with marshmallows. Let everyone take a cookie and warm their hands on the cup. For a celebration, nestle them among evergreen sprigs, ribbon, and a small bowl of peppermint chips to sprinkle. They look beautiful and taste like a soft memory.
These cookies make a lovely gift. Stack them in a small tin with layers of parchment and a ribbon. Add a handwritten note with a silly drawing. The gift says more than the words because it carries the scent of your kitchen.
Serve these at Sunday lunch, at a backyard party when the breeze is playful, or after a weeknight dinner to bring a little sweetness to the end of the day. Little ones will giggle when they get powdered sugar on their noses, and elders will smile like they remember being young. A shared plate of Peppermint Meltaways invites conversation and small stories.
Keeping Peppermint Meltaways Fresh for Later
To keep them tender, store Peppermint Meltaways in an airtight container at room temperature for up to 4 days. Place sheets of parchment between layers so the powdered sugar does not disappear into a dusty pile. The room should be cool and dry.
If you need to store longer, freeze them in a single layer on a tray until firm, then stack with parchment and place in a freezer-safe bag. They keep well for up to 3 months. Thaw at room temperature and then give a gentle dusting of powdered sugar before serving.
If the cookies feel a little firm the day after, a short steam in the microwave can bring them back. Place one or two on a small plate with a damp paper towel next to them and heat for 5 to 8 seconds. The steam wakes the butter and softens the crumb, but do not overdo it. They do taste even better the next day, like many family stories that get richer with time.
Tía Maribel’s Flavor Secrets
- Use unsalted butter so you control the salt. A little salt wakes the flavors, but too much hides the peppermint. I add exactly 1/4 teaspoon so the cookie sings.
- Freshly sift your powdered sugar before mixing and before dusting. That small step keeps lumps away and makes the texture cloud-soft.
- If your peppermint extract is strong, use less. A half teaspoon is a gentle lift. If you like a bright bite, add a touch more. I always taste as I go.
- For a silky melt, do not overbake. Take the cookies out when the edges barely color. They continue to set on the hot tray and will finish perfectly.
- Optional: Add a pinch of cornstarch (about 1 tablespoon) to the flour. It makes the cookie more tender and makes them truly melt away.
Make It Your Own Fun Twists on Peppermint Meltaways
These cookies are a blank canvas. Here are small twists I love to try when I want to play in the kitchen.
- Chocolate Kiss Center: Roll the dough around a small chocolate candy before baking for a surprise center. The peppermint and dark chocolate sing together.
- Candy Cane Crunch: After dusting with sugar, press small candy cane pieces on top of each cookie to add color and crunch.
- Citrus Touch: Add a teaspoon of finely grated orange zest to the dough for a bright note. The citrus warms the peppermint like sunshine.
- Almond Swap: Replace 1/4 cup of flour with finely ground almond meal for a nutty, tender crumb that feels extra special.
- Peppermint Glaze: Mix 1/2 cup powdered sugar, a teaspoon of milk, and a few drops of peppermint extract to make a glaze. Drizzle lightly over cooled cookies.
For a holiday platter, mix these meltaways with other small peppermint sweets. When I make a big tray, I add a couple of other small cookies to mix textures and colors. If you like softer mints, try this soft Christmas version I make sometimes Soft Christmas Peppermints for a different softness and color.
Peppermint Meltaways
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or leave them ungreased.
- In a large bowl, cream together the butter and powdered sugar until light and fluffy, about 2 to 3 minutes.
- Mix in the vanilla and peppermint extracts gently.
- Gradually add the flour and salt, mixing until just combined.
- Roll the dough into tablespoon-sized balls and place them on the baking sheets, spaced an inch apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the tops remain pale.
- Remove from the oven and let cool for a few minutes before dusting with additional powdered sugar.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs About Peppermint Meltaways
Can I make this ahead of time?
Absolutely, mija! Make the dough the day before and keep it refrigerated. When you are ready, roll and bake. Baked cookies store well in an airtight tin for a few days.
What if I do not have peppermint extract?
You can use a drop or two of peppermint oil, but be careful — it is strong. Vanilla alone will still make a lovely cookie. Add a tiny bit of finely crushed candy cane for peppermint flavor.
How do I keep the powdered sugar from melting into the cookie?
Dust them after they cool for best results. If you must pack them, put a light layer of powdered sugar between layers and keep them in a cool place.
My dough feels dry. What now?
Add a very small splash of milk, one teaspoon at a time, until it holds. Too much will make it sticky, so be gentle.
How do I make them look pretty for a party?
Lightly drizzle chocolate or press a tiny mint leaf on top. Use small paper doilies and festive ribbons for the tray.
Final Note From Tía Maribel
I hope these Peppermint Meltaways fill your home with the same joy they bring mine. I imagine you rolling the dough with a child’s giggle nearby, or wrapping a tin for a friend and thinking of small kindnesses. Food is love in small bites. Thank you for letting me share this recipe and my kitchen stories with you.
¡Buen provecho and mucho amor from my kitchen to yours!
Conclusion
If you want to see another classic take on this sweet treat, check out this detailed Peppermint Meltaways Recipe: How to Make It for extra photos and tips. For fun variations and a baker’s view, visit Peppermint Meltaways – Cookies for Days. And for a light, airy version you might compare with ours, take a look at Light and delicious Peppermint Meltaways – Devour Dinner.
These links will give you more ideas and photos to guide your baking. I send you a warm kitchen hug and hope your house fills with the same sweet music and laughter that fills mine when these cookies bake.