These Soft Peppermint Meltaways are like little bites of holiday magic. They’re buttery, cool with peppermint, and so soft they practically disappear the second you bite in. Topped with a creamy peppermint frosting and a sprinkle of crushed candy canes, they’re the kind of cookie that just feels festive.
Why make them? Because they’re simple to bake and the texture is unbeatable. The combo of butter, oil, and sour cream keeps them soft for days, and they hold their shape without being dry. The peppermint frosting adds just enough zing to balance the sweetness, making them ideal for winter cookie boxes or cozy nights in.
Helpful Tips
- Scoop evenly. Using a cookie scoop helps make sure they all bake the same.
- Press gently. Flattening the dough balls with sugar-dipped glass gives them that classic meltaway look and helps the frosting sit just right.
- Store with care. Once frosted, keep them in a single layer or with parchment between layers so the tops don’t smudge.
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Soft Peppermint Meltaways
Ingredients
- 1 cup butter softened
- 3/4 cup canola oil
- 1 cup granulated sugar plus 3 tablespoons for pressing cookies
- 3/4 cup powdered sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon salt
- 3 tablespoons sour cream
- 2 eggs
- 1 tablespoon vanilla extract
- 5 1/2 cups all-purpose flour
For the frosting:
- 1/2 cup butter softened
- 1 package cream cheese softened
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- pinch of salt
- 3 1/2 cups powdered sugar
- crushed candy canes for garnish
Instructions
- Preheat the oven to 350° F. Line baking sheet with parchment paper and set aside.
- In the stand mixer bowl of a stand mixer, add the butter, oil, granulated sugar and powdered sugar. Sprinkle the baking soda, cream of tartar and salt across the top of the sugars evenly.
- Mix on medium speed with the paddle attachment until well-combined, about 1-2 minutes. Scrape down the sides of the bowl as needed.
- Add the sour cream, eggs and vanilla. Continue mixing for an additional 1-2 minutes until combined. Slowly add the flour until combined. Don't over mix.
- Scoop the dough into golf ball sized balls. Place several inches apart on the baking sheet. Add 3 tablespoons of sugar onto a plate. Use a glass to flatten the cookies by dipping the bottom of the glass into the sugar and then pressing each ball about 1/2 inch thick.
- Bake the cookies for 9 minutes or until just set. Don't allow the cookies to get brown. They will be soft, that is what you want. Set the cookies on a rack to cool completely.
For the frosting:
- In a large bowl, beat the butter and cream cheese until smooth. Add the vanilla extract, peppermint extract, and salt. Beat well. Add the powdered sugar until the frosting is smooth.
- When the cookies are cool, frost each cookie. Sprinkle with crushed candy canes.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.