Is there anything more magical than that first whiff of peppermint baking in your kitchen during the holidays? I swear, the moment my mixer starts whirling butter and sugar together for these meltaway cookies, my whole house smells like a candy cane factory exploded – in the best possible way. These little snowball cookies have been my secret weapon for last-minute holiday parties for years. They come together in under 30 minutes (even faster if you recruit tiny helpers to roll the dough balls!), and that powdery sugar coating makes them look like they came straight from a winter wonderland. Trust me, once you taste how the buttery crumb melts on your tongue with that cool peppermint zing, you’ll understand why my cookie tins are always empty by New Year’s!
Why You’ll Love These Easy Peppermint Meltaway Cookies for Holiday Baking
Oh, where do I even start? These cookies are basically holiday magic in edible form. First off, they’re ridiculously simple – we’re talking mix, roll, bake, dust. Done. No fancy techniques, no waiting for dough to chill (unless your kitchen’s crazy warm). The texture? Imagine biting into a cloud that instantly dissolves into pepperminty bliss.
Here’s why they’ve become my go-to every December:
- Speed demon special: From bowl to cooling rack in under 30 minutes flat – perfect when you realize you forgot to make something for the school cookie exchange tomorrow morning (we’ve all been there).
- Festive flavor bomb: That peppermint-candy crunch against the tender meltaway texture? Absolute holiday perfection. Kids go nuts for them, but adults sneak extras when no one’s looking.
- Foolproof baking: Even if you usually burn toast, these cookies are forgiving. As long as you don’t overbake them (12 minutes MAX), they’ll turn out tender every time.
- Snowball cuteness: Rolled in powdered sugar, they look like little winter treasures on your cookie tray. Bonus: the sugar hides any imperfections if your dough balls weren’t perfectly round!
Ingredients for Easy Peppermint Meltaway Cookies for Holiday Baking
Gather these simple ingredients – I bet you have most in your pantry already! Just remember: quality matters with such a short ingredient list. That butter better be the good stuff, and please, for the love of holiday baking, don’t skip the cornstarch – it’s the secret to that melt-in-your-mouth magic.
- 1 cup unsalted butter, softened (leave it on the counter for 1-2 hours until it gives slightly when pressed – not melty!)
- 1/2 cup powdered sugar, plus 1 cup for dusting (sift it if yours is lumpy – trust me on this)
- 1 tsp peppermint extract (the real stuff, not mint flavoring – the difference is night and day)
- 1 1/4 cups all-purpose flour (just scoop and level – no need to get fancy)
- 1/2 cup cornstarch (this is what gives them that signature delicate texture)
- 1/4 tsp salt (balances all that sweetness beautifully)
- 1/2 cup crushed peppermint candy (pulse it in a food processor until it’s like coarse sand – big chunks will make rolling tricky)
Equipment You’ll Need
You probably have everything already! Here’s what I grab from my cabinets for these peppermint meltaways:
- A good mixing bowl (I use my favorite ceramic one)
- Hand mixer or sturdy wooden spoon
- Baking sheets (no need to grease if you use parchment!)
- Food processor or zip-top bag + rolling pin for the candy
- Small scoop or tablespoon for shaping
How to Make Easy Peppermint Meltaway Cookies for Holiday Baking
Okay, let’s get baking! These peppermint meltaways come together so quickly, you’ll barely have time to finish your eggnog. Just follow these simple steps, and you’ll have a batch of snowy, minty perfection in no time.
Step 1: Cream Butter and Sugar
First things first – that butter better be properly softened! Throw it in your mixing bowl with the powdered sugar and go to town with your mixer (or a seriously determined wooden spoon). You’re looking for a texture like fluffy clouds – pale, smooth, and absolutely lump-free. This takes about 2-3 minutes of mixing. And here’s my grandma’s trick: stop halfway to scrape down the sides of the bowl with a rubber spatula. Those sneaky butter clumps hiding at the bottom will ruin your perfect texture if you don’t catch them!
Step 2: Incorporate Dry Ingredients
Now for the magic dust! Whisk together your flour, cornstarch, and salt in a separate bowl – this prevents those annoying little flour pockets in your dough. Add it to the butter mixture about a third at a time, mixing just until combined after each addition. The dough will be soft and might try to climb up your beaters – that’s normal! When it starts coming together, gently fold in those crushed peppermints. If the dough feels too sticky to handle, pop it in the fridge for 15 minutes. No shame in a quick chill session!
Step 3: Bake and Dust
Time for the fun part! Roll tablespoon-sized portions of dough between your palms into smooth balls – they don’t need to be perfect, the powdered sugar will cover any flaws. Arrange them on parchment-lined baking sheets (they won’t spread much). Bake just until the bottoms show the faintest golden hint – 10-12 minutes max. Let them cool for 5 minutes on the sheet (they’re fragile when hot!), then roll them in powdered sugar while still slightly warm. For extra snowy goodness, give them a second dusting after they’re completely cool!
Tips for Perfect Easy Peppermint Meltaway Cookies for Holiday Baking
After making these meltaways every December for a decade, I’ve picked up some tricks that’ll take your cookies from good to “Can I have the recipe?” status. First, if your dough feels sticky when rolling (hello, warm kitchens!), just chill it for 15 minutes – cold hands make perfect little snowballs. Always use parchment paper! It prevents sticking without adding extra grease that could flatten your cookies. And here’s my secret: that first dusting of powdered sugar while the cookies are still slightly warm creates a gorgeous snowy crust, but a second coat after cooling gives them that bakery-quality finish. Oh, and don’t stress about uniform shapes – the sugar coating hides all sins!
Storage and Serving Suggestions
These peppermint meltaways stay fresh for days (if they last that long!) in an airtight container at room temperature. I like layering them with parchment paper so they don’t stick together. For serving, they’re heavenly with a mug of hot cocoa or spiced coffee – the minty sweetness plays so nicely with warm drinks. No need to reheat, just let them come to room temperature if your kitchen’s chilly. Pro tip: stash a few in your purse for emergency holiday sugar fixes!
Easy Peppermint Meltaway Cookies for Holiday Baking Variations
Once you’ve mastered the classic version, have fun playing with variations! Swap the peppermint for pure vanilla extract (use 2 tsp) for delicate snowball cookies that pair beautifully with tea. Feeling fancy? Drizzle cooled cookies with melted white or dark chocolate – the contrast against the snowy sugar is gorgeous. For an adult twist, add a teaspoon of bourbon to the dough (reduce peppermint to 1/2 tsp). My neighbor swears by rolling them in crushed candy canes for extra crunch – just do it right after baking so the candy sticks!
Nutritional Information
Just so you know what you’re nibbling on (not that it stops me from eating three at a time!), here’s the scoop: Each little meltaway cookie packs about 120 calories with 7g of fat. Remember, these are estimates – exact numbers depend on your specific butter and candy brands. But hey, it’s the holidays – we’re here for joy, not math!
Common Questions About Easy Peppermint Meltaway Cookies for Holiday Baking
Oh honey, I’ve heard all the peppermint meltaway questions over the years – let me save you some trial and error with my hard-earned wisdom! First up: “Can I freeze the dough?” Absolutely! Shape the dough balls first, freeze them on a tray, then transfer to a freezer bag. They’ll keep for 3 months – just add 1-2 minutes to the bake time straight from frozen. “What if I’m out of cornstarch?” Arrowroot powder works in a pinch (same amount), though the texture won’t be *quite* as melt-in-your-mouth magical.
Now for the big one: “Why did my cookies spread into pancakes?” Nine times out of ten, your butter was too soft – it should indent slightly when pressed, not squish like whipped cream. If your kitchen’s warm, chill the dough for 15 minutes before baking. And don’t skip the cornstarch – it’s not just for texture, it helps the cookies hold their shape too!
Tag us on social if you bake these – I love seeing your snowy peppermint creations!
Print
30-Minute Easy Peppermint Meltaway Cookies That Wow
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Quick and easy peppermint meltaway cookies perfect for holiday baking. Light, buttery, and infused with peppermint flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 tsp peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/2 cup crushed peppermint candy
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F (175°C).
- Cream butter and powdered sugar until smooth.
- Add peppermint extract and mix well.
- Combine flour, cornstarch, and salt in a separate bowl.
- Gradually add dry ingredients to butter mixture.
- Fold in crushed peppermint candy.
- Shape dough into 1-inch balls and place on a baking sheet.
- Bake for 10-12 minutes.
- Cool slightly, then roll in powdered sugar.
Notes
- Store in an airtight container for up to a week.
- Use a food processor to crush peppermint candy finely.
- Chill dough for 30 minutes if too soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: peppermint cookies, holiday baking, easy cookies, meltaway cookies