Do I have to use cake flour for peppermint meltaways?

Cake flour gives peppermint meltaways their signature softness and airy bite. If you don’t have it, you can make a substitute by removing 2 tablespoons from every cup of all-purpose flour and replacing it with cornstarch. It’s not identical, but it works in a pinch.

Can I freeze the dough or the finished cookies?

Yes, both! You can freeze the raw dough in pre-scooped portions for up to 2 months. Bake directly from frozen with just a slight increase in bake time. Finished cookies also freeze beautifully. Layer them between sheets of parchment paper in an airtight container and enjoy within 3 months.

What’s the difference between peppermint extract and peppermint emulsion?

Peppermint emulsion is water-based and more stable during baking, meaning the flavor stays vivid and strong. Peppermint extract is alcohol-based and may bake off slightly. Both work in this recipe, but emulsion will give a bolder peppermint punch.

Can I use crushed candy canes instead of soft peppermint candies?

Technically yes, but be cautious. Candy canes are harder and can create sharp edges. Soft peppermint candies like Bob’s Sweet Stripes offer the same flavor with a much gentler bite. They're safer for kids and melt slightly into the glaze for a perfect finish.

Peppermint Meltaways – The Best 3-Step Cookie Recipe

Peppermint Meltaways

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Soft, buttery Peppermint Meltaways that dissolve in your mouth with a refreshing mint glaze—perfect for holidays or anytime you crave a delicate cookie.

Author: Emily
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
Yield: 50 small cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup (222g) salted butter, softened
1 1/4 cup (137g) powdered sugar
1 egg
1 tsp peppermint bakery emulsion (or peppermint extract)
2 1/2 cups (295g) cake flour
1 tsp baking powder
1/2 tsp salt
2 tbsp butter (for glaze)
1/2 tbsp vegetable shortening (optional, for glaze)
3/4 cup (80g) powdered sugar (for glaze)
1/8 cup (30ml) milk (more if needed, for glaze)
1/2 tsp clear vanilla extract (for glaze)
Red food coloring (tiny amount, for glaze)
1/4 cup (42g) crushed soft peppermint candies for garnish

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Instructions

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter, powdered sugar, and egg until smooth.
Add peppermint emulsion and mix well.
Stir in cake flour, baking powder, and salt to form a sticky dough. Let it rest for 5 minutes.
Portion out the dough into 1/2 tablespoon balls and place on the baking sheet.
Bake for 7–9 minutes until tops look dry and slightly puffed.
While baking, prepare the glaze: beat butter and shortening until smooth.
Add powdered sugar and milk, then mix until thick and smooth.
Mix in vanilla and red food coloring for a light pink color. Microwave glaze for 10 seconds to thin.
Once cookies are out of the oven, glaze while warm and immediately sprinkle with crushed peppermint.
Let cookies cool completely before storing or serving.

Notes

Use cake flour for the softest texture, or substitute with all-purpose + cornstarch if needed.
Don’t overbake—cookies should not brown.
Let dough rest to reduce stickiness before shaping.
Use soft peppermint candies like Bob’s Sweet Stripes for best garnish texture.
Cookies freeze well for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 80
Sugar: 8g
Sodium: 37mg
Fat: 1g
Saturated Fat: 0.4g
Unsaturated Fat: 0.4g
Trans Fat: 0.04g
Carbohydrates: 16g
Fiber: 0.3g
Protein: 2g
Cholesterol: 5mg

Find it online: https://recipeshots.com/peppermint-meltaways-recipe/