Christmas Meltaway Cookies

Festive Christmas Meltaway Cookies with pistachios and dried cranberries. Buttery, soft, and perfect for holiday gatherings!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 175kcal

Author Samantha Pickthall

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

US Customary - Metric

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!

Notes

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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