Abuelita’s Christmas Meltaways (Polvorones Edition)

Abuelita’s Christmas Meltaways (Polvorones Edition)

Abuelita’s Christmas Meltaways are the kind of tender, buttery cookies that make the whole holiday season feel warmer. Inspired by traditional polvorones, these meltaways are delicately sweet, lightly spiced, and so soft they practically dissolve on your tongue. With their snowy powdered-sugar finish and nostalgic aroma, they capture the essence of homemade holiday baking — simple, comforting, and touched with love.

The dough comes together in minutes, relying on classic pantry staples that transform into a velvety, rich cookie base. Cornstarch gives these meltaways their signature softness, while the combination of vanilla and almond extract brings an aromatic depth reminiscent of cherished family recipes. The cookies bake up pale and tender, with just a whisper of golden color on the bottoms — a sign they’ll be perfectly delicate.

Rolling the warm cookies in cinnamon-kissed powdered sugar creates the first layer of sweetness, which melts beautifully into their warm surface. Once cooled, a second dusting gives them that iconic festive coat — thick, snowy, and wonderfully fragrant. Each bite is cozy and nostalgic, the kind of treat that invites gathering, storytelling, and sharing during the holidays.

These cookies never last long on a platter, and for good reason. They’re effortless, elegant, and endlessly comforting — a true tribute to Abuelita’s holiday magic.

Servings: 24–30 meltaways
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total Time: 25 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional but delicious)
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp salt

Dusting:
• 1 cup powdered sugar
• 1 tsp cinnamon
• Optional: pinch of cloves or nutmeg

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together the softened butter and powdered sugar until light, fluffy, and smooth.
3. Mix in the vanilla extract and almond extract, if using.
4. In a separate bowl, whisk together the flour, cornstarch, and salt.
5. Add the dry mixture to the butter mixture and stir until a soft dough forms.
6. Roll the dough into 1-inch balls and arrange them on the baking sheet.
7. Bake for 12–14 minutes, or until the bottoms are just barely golden — the tops should remain pale.
8. Cool for 2 minutes, then gently roll the warm cookies in the cinnamon powdered sugar mixture.
9. Once fully cooled, roll again for a thicker, more festive snowy coating.

Variations

• Add finely chopped pecans or walnuts for a nutty twist.
• Replace cinnamon with cocoa powder in the dusting for a chocolate-sugar finish.
• Add citrus zest (orange or lemon) for a bright holiday note.
• Roll the dough in coarse sugar before baking for a sparkly crust beneath the powdered sugar layer.

Tips

• Make sure the butter is fully softened for the smoothest dough texture.
• Handle the warm cookies gently — they’re very delicate before fully cooled.
• Double the dusting mixture if you love an ultra-thick snowy coating.
• Tuck a chocolate chip in the center before baking for a melty surprise and a nod to Abuelita’s sweet traditions.