Mint Melt Aways

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Soft, naturally gluten-free mint melt aways that melt in your mouth — peppermint for Christmas or vanilla for any day of the year.

Prep Time10

Cook Time12

Total Time22

Course: Baking, Cookies

Cuisine: New Zealand, Gluten Free

Keyword: Mint Melt Away Cookies, Mint Melt Aways, Peppermint Gluten Free Cookies

Servings: cookies

Calories: 33kcal

Author: Stacey

Preheat the oven to 350°F (177°C). Line a large baking tray with baking paper or a silicone mat.
In a medium bowl, stir together the softened butter and condensed milk until the mixture is completely smooth. Add vanilla if using.
Mix in the cornflour until a soft dough forms.
If the dough feels sticky, add 1 tablespoon of extra cornflour at a time until it’s soft but not sticky.
Avoid adding too much or your cookies may taste powdery.
Scoop about ½ tablespoon of dough, roll into a small ball, and place on the prepared tray. Repeat with remaining dough, leaving at least 1 inch between cookies.
Press each dough ball very lightly with your palm so it forms a thick little disc—about 7/16 inch thick. They will spread slightly while baking.
Bake for 12–15 minutes, or until the edges are just lightly golden.
Allow the cookies to cool on the tray. Dust with icing sugar if you like.

Bake as per the instructions above, replacing the ½ teaspoon vanilla extract with ½ teaspoon peppermint extract.
Glaze the cooled cookies
In a small bowl, whisk together powdered sugar, milk, and peppermint extract until smooth.
Add a tiny splash more milk if the glaze is too thick.
Hold each cooled cookie upside down and dip the top into the glaze.
Lift and let the excess drip off.
Place cookies on a cooling rack so the bottoms stay dry.
Immediately sprinkle with crushed candy cane.
Let the glaze set before serving.

These are naturally gluten free — no need for special blends.
If the dough feels sticky, add cornflour slowly to avoid creating a powdery texture.
They should stay pale — they’ll dry out if you wait for browning.
For an all-year version, use vanilla instead of peppermint and skip the candy cane.
Cool fully before glazing — warm cookies will melt the glaze.
Cornflour / Cornstarch: This is the base of the cookie and what makes mint melt aways naturally gluten free (always check the cornflour you are using is labeled gluten free).
- NZ/Australia: labelled cornflour
- USA: labelled cornstarch
No wheat-based ingredients are used in the cookie itself, which keeps the texture beautifully soft.
Butter: Softened butter works best and helps give that smooth melt-away crumb. A fun fat margarine can be used.
Sweetened Condensed milk: Adds gentle sweetness and keeps the dough tender. Coconut sweetened condensed milk is a dairy free alternative.
Peppermint or vanilla extract: Use peppermint for the Christmas version, or vanilla for a lovely anytime cookie..
Powdered sugar: Used for the glaze. It may also be labelled icing sugar (NZ/UK/Aus) or confectioners’ sugar (USA). All work exactly the same here.
You can swap the milk in the glaze for a dairy-free alternative if needed.
Candy cane: Optional, but very festive! Leave it off for younger toddlers or if you prefer a softer cookie without crunchy pieces.