Comments on: Peppermint Meltaways

By: Karli

Karli — Thu, 08 Jan 2026 03:44:47 +0000

In reply to Helen. I would actually recommend freezing the dough in balls until you are ready to bake! Then let them thaw while the oven is preheating and bake as normal.

By: Helen

Helen — Sat, 20 Dec 2025 19:25:58 +0000

Would it be possible to make the dough a few days ahead of time and keep in the fridge until ready to bake?

By: Jane ONeil

Jane ONeil — Tue, 16 Dec 2025 03:55:23 +0000

Truly the perfect Christmas cookie! Melt in your mouth deliciousness! Looks very festive on a platter along with wrapped mini candy canes.

By: karli

karli — Fri, 05 Dec 2025 02:36:28 +0000

In reply to Lynnette. Yes, you totally could! The measurements stay the same. 9x13 pan, 350°F 11-15 min.

By: Karli

Karli — Thu, 04 Dec 2025 19:46:44 +0000

In reply to Jackie.flack. Yes, you can make these larger! Just increase the bake time by a minute or two!

By: Lynnette

Lynnette — Thu, 04 Dec 2025 05:47:21 +0000

Do you think it would it be possible to do these as a bar like your lemon melt away bars? Has anyone tried that conversion?

By: Jackie.flack

Jackie.flack — Sat, 25 Oct 2025 11:51:48 +0000

I can’t wait to make this, but I’m assuming there’s no reason why if you wanted larger cookies you could do so it would just change the baking time am I right and thank you. They look adorable.!

By: Karli

Karli — Tue, 27 May 2025 16:29:41 +0000

In reply to Hunter Gibson. You can make these with a 1:1 gluten free cake flour substitute. I like the King Arthur's brand!

By: Karli

Karli — Tue, 27 May 2025 16:28:57 +0000

In reply to Stephanie Calvani.

I use enriched: https://www.amazon.com/Cake-Flour-Enriched-Wheat-Non-GMO/dp/B0923D1S1H?crid=225F65T0FVVHI&keywords=cake+flour&qid=1693481859&sprefix=cake+flou,aps,167&sr=8-5&linkCode=sl1&tag=cookingwit0f4-20&linkId=0004129996d48b67e1dc614973e08f4f&language=en_US&ref_=as_li_ss_tl

By: Karli

Karli — Sat, 22 Feb 2025 06:00:59 +0000

In reply to Emily. Thank you for sharing your tips!