Christmas Meltaway Cookies
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These Christmas Meltaway Cookies capture the festive spirit with every bite. With a blend of buttery softness and delightful crunch from pistachios and sweet dried cranberries, these cookies are a holiday favorite! Easy to make and incredibly tender, they’re sure to bring cheer to your holiday baking!
Christmas Meltaway Cookies Recipe
Bring joy to your holiday table with these Christmas meltaways cookies The combination of buttery dough, vibrant pistachios, and tart cranberries makes each cookie taste like a little celebration.
They’re the perfect addition to any holiday cookie platter, offering a burst of color and a melt-in-your-mouth texture. Whether shared with loved ones or gifted, these cookies bring holiday warmth to every bite.
Perfect for a holiday cookie exchange, these Christmas meltaways are sure to impress with their snowball appearance, making them a standout on any holiday table!
What are meltaway cookies?
Meltaway cookies are soft, delicate cookies known for their tender, crumbly texture that practically “melts away” in your mouth. They’re typically made with a mix of flour and cornstarch, which gives them a unique, light texture. These cookies are often flavored with extracts like vanilla, lemon, or peppermint and are perfect for festive occasions or as a simple sweet treat.
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Why do these meltaway cookies use cornstarch?
Cornstarch in cookies is key to giving these meltaway cookies their signature tender, melt-in-your-mouth texture. By softening the dough and adding a delicate crumb, it helps create a soft, crumbly structure that makes each bite light and airy, perfect for these delightful cookies!
How to store Christmas meltaways
Store: Place cookies in an airtight container at room temperature for up to 1 week to keep them fresh.
Freeze: These cookies freeze well without losing their texture. Place in a freezer-safe container or bag with parchment paper between layers, then label and freeze for up to 2 months. Thaw at room temperature before serving.
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Christmas Meltaway Cookies
Ingredients
- 226 g (2 sticks / 1 cup) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 1 3/4 cups (210g) all-purpose flour, scoop & leveled
- 1/3 cup cornstarch
- 1/2 cup shelled pistachios, finely chopped
- 1/2 cup dried cranberries, finely chopped
- 1/3 cup powdered sugar, to coat cookies after baking
Instructions
- Preheat Oven & Line Tray: Preheat the oven to 356ºF (180ºC) fan-forced and line a baking sheet with parchment paper, set aside.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
- Cream Butter & Sugar: Add softened butter and powdered to the bowl and beat on medium-high for 1 minute, scraping down the sides with a spatula.
- Incorporate Dry Ingredients: Sift over the flour and cornstarch into the mixture. Beat on medium speed for 40 seconds until a crumbly dough forms. Turn off the beaters and finish bringing the mixture into a dough with your hands of spatula.
- Add Mix-Ins: Gently fold in the chopped pistachios and dried cranberries until evenly distributed.
- Shape Cookies: Scoop out 1 level tablespoon (25g / 0.9oz) of dough per cookie, roll into balls, and place on the baking sheet, do not flatten, keep them as balls, leaving a 2-inch gap between each.
- Bake Cookies: Bake for 12-15 minutes or until edges are lightly golden and the middles and tops are pale.
- Cool & Coat in Powdered Sugar: Let the cookies cool on the baking sheet for 10 minutes. Then roll each cookie in powdered sugar to coat, and place them onto a wire rack to cool completely. Enjoy!