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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

Description

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!


Ingredients

Scale

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

Instructions

  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.


Notes

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.