clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bitten vegan peppermint meltaway cookie

Quick & Easy Peppermint Meltaways with Peppermint Cream Cheese Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 15 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


These melt-in-your-mouth soft and chewy peppermint meltaways are the epitome of Christmas Cookie baking! Just 5 minutes to make the dough and 10 minutes to bake, this no-chill cookie recipe is the quickest holiday cookie recipe, and so easy to make with kids!



Adapted from Taste of Home’s Peppermint Meltaway Cookies:

  • 1 1/2 c. (188 g.) all purpose flour or gluten free 1:1 baking flour
  • 1/2 c. (100 g) sugar
  • 1/2 cup (60 g) powdered sugar
  • 2 tbsp cornstarch or arrowroot starch
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup (113 g) unsalted vegan butter, room temperature 
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • 12 tbsp dairy-free milk, like oat milk or soy milk
  • 1/2 batch vegan cream cheese frosting
  • 1/4 tsp peppermint extract
  • 12 drops vegan red food coloring
  • Crushed peppermint candies, for topping


  1. Prep: Preheat the oven to 350F, and line two baking sheets with parchment paper.
  2. Make the dough:  In a food processor, pulse together the flour, sugars, cornstarch, baking powder, baking soda, and sea salt. Add in the vegan butter, vanilla extract, peppermint extract, and 1 tbsp dairy free milk to start. Pulse until a smooth dough forms, about 1-2 minutes (add in the extra tablespoon of dairy free milk to help if your dough is not smooth yet).
  3. Scoop: Use a cookie scoop or a tablespoon measurement to scoop 1.5 tbsp dough balls and round them between your palms. You should yield 15 cookies. Place the cookies 2″ apart onto the baking sheets.
  4. Bake: Place the baking sheets into the oven to bake for 8-10 minutes, or until the edges are set. The tops will still be puffy and the middles will be soft. However, they will set more at room temperature.
  5. Cool: Remove the cookies from the oven and allow them to fully cool on a cooling rack (about 10-15 minutes).
  6. Frost: Make the vegan cream cheese frosting, and add in the peppermint extract and vegan red food coloring to the frosting to create a pink color. Pipe a dollop of cream cheese frosting onto the tops of each cookie and spread the frosting on top.
  7. Decorate: Sprinkle with crushed candy cane.
  8. Serve and enjoy! Store any leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.


Gluten free: I recommend swapping in King Arthur Measure for Measure Gluten Free Flour. Use the weighted measurements for the recipe.

Dairy-free: I made these peppermint meltaway cookies all dairy-free by using vegan butter and vegan dairy-free products. You can swap those out if you need to.