Meltaway Cookies
Easy, basic meltaway cookie recipe made with 5 ingredients. Meltaway cookies are light, buttery, not too sweet cookies with a fluffy, almost sand-like texture that legit melts in your mouth!
Meltaway cookies are one of my all-time fave cookie recipes! Soft, buttery, a little sandy and so delicate they practically vanish when you take a bite. It’s really a weird cookie, but it’s so dang good! Plus, meltaway cookies are ridiculously easy to make, which is exactly the kind of cookie recipe I can get behind with 6 crazy kiddos running around my kitchen.
How to make Meltaway Cookies
These step-by-step photos show how to make meltaway cookies, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Meltaway Cookie Recipe
1. Add dry ingredients to the Wet
Add the flour, vanilla, and cornstarch to the creamed butter and powdered sugar.
2. Mix the cookie dough until fully combined
Mix until thoroughly combined, scraping down the sides of the bowl as needed.
3. Scoop and shape the meltaway cookie dough
Scoop out about one tablespoon of dough and roll into smooth balls before baking.
4. Cool the cookies completely on a wire rack
Transfer the baked cookies to a wire rack and let them cool completely before serving.
Full Meltaway cooke Recipe
Meltaway Cookie Recipe
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Equipment
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¼ cup cornstarch
Instructions
- Prep Your Oven and Baking Sheets: Preheat the oven to 350°F. Line baking sheets with parchment paper and set them aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup softened unsalted butter and ½ cup powdered sugar. Cream on medium speed until smooth and fluffy, about 2-3 minutes.
- Add Dry Ingredients and Vanilla: Sift together 2 cups all-purpose flour, ¼ cup cornstarch, and add to the butter mixture. Mix on low speed until the dough comes together, add in 1 teaspoon vanilla extract and continue mixing on low for 1 minute. Be sure to scrape down the sides of the bowl to ensure everything is fully combined.
- Shape the Dough: Scoop out about 1 tablespoon of dough and roll it into a ball. Place each ball on the prepared baking sheet, leaving at least 1 inch of space between cookies. Place in the fridge to chill for 15 minutes.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the cookies are no longer glossy and the bottoms are just starting to brown. Avoid overbaking for the perfect meltaway texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Soften the Butter (But Don’t Melt It): Softened butter is must for smooth, fluffy dough. If your butter is too soft or melted, the meltaway cookies may spread too much. Let it sit at room temperature for about 30 minutes, or use the microwave in 10-second bursts if you’re in a pinch.
- Sift the Powdered Sugar: This prevents lumps and gives the meltaway cookies that silky, melt-in-your-mouth texture. Trust me, it’s worth the extra step.
- Don’t Skip the Cornstarch: Cornstarch is the secret weapon for the delicate, sandy texture that makes these cookies special. No substitutions will give quite the same result.
- Watch the Bake Time: These meltaway cookies don’t brown much on top, so check the bottoms; they should just barely turn golden. Overbaking will dry them out, so pull them at the 12-minute mark and check.
- Dust with Powdered Sugar Last: If you’re adding a powdered sugar dusting, wait until the cookies are completely cool to avoid melting the sugar.
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Quick Recipe Help and Common Questions
Why are my cookies hard instead of soft and delicate?
Overmixing or overbaking can make meltaway cookies tough. Mix the dough just until combined and bake only until the bottoms are lightly golden.
Why did my meltaway cookies turn out dry?
If your dough was overmixed or you added too much flour, it could result in dry cookies. Be sure to measure your flour properly and mix just until combined for a melt-in-your-mouth texture.
Why did my cookies spread?
If the dough is too warm or you’re not using enough flour, they’ll spread out like a hot mess. Try chilling the dough for 30 minutes before baking, and make sure you’re measuring your flour properly (spoon it into the cup and level it off
I made these on a whim because I already had everything on hand, and I don’t regret it because they’re gone. I accidentally baked one tray too long and even those were still good. Next time I might add a little almond extract.
Love the idea of trying almond extract in these cookies!