Meltaway Cookies
Meltaway cookies are one of my all-time faves! They’re the only kind of sandy texture—food or otherwise (if you’ve ever been to the beach with kids, you know what I mean)—that I actually want in my mouth. Soft, buttery, 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 recipe I can get behind.
How to make Meltaway Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
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 cookies may spread too much. Let it sit at room temp 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 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 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
