Meltaway Cookies That Live Up To The Name

Name: Meltaway Cookies
Prep time: 9 min
Cook time: 12 min
Total time: 51 min
Ingredients: 1 cup unsalted butter (softened); ½ cup powdered sugar (sifted); 1 teaspoon pure vanilla extract; 2 cups all-purpose flour; ¼ cup cornstarch

No ratings yet

Super basic meltaway cookie recipe. They're light buttery, not too sweet cookie with a fluffy almost sand-like texture that legit melts in your mouth!

PRINT RECIPE Jump to Recipe

My Meltaway Cookies Recipe At A Glance

Primary Cooking Method: Oven
Number of Ingredients: 5
Total Prep Time: 10 minutes
Total Cook Time: 12 minutes
Level of Effort To Make: Easy Peasy
(Learn more about our recipe effort levels)

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.

5 Ingredients to Make Meltaway Cookies

1 cup unsalted butter (softened): The buttery base of these cookies. If you only have salted butter, just skip the added salt later.
½ cup powdered sugar: Adds sweetness and helps with the melt-in-your-mouth texture. No substitutions here—granulated sugar won’t work.
1 teaspoon vanilla extract: For a touch of flavor. Almond extract works too if you want a different flavor—use just ½ teaspoon since it’s stronger.
2 cups all-purpose flour: The structure for the cookies. You could try a 1:1 gluten-free flour blend, but the texture might not be exactly the same.
¼ cup cornstarch: This is the ‘secret‘ ingredient for that sandy, delicate texture. No cornstarch? Arrowroot powder will work.

Make This Recipe Yours With Additions

Mini Chocolate Chips (½ cup): Because chocolate makes everything better. It adds sweetness and texture, and who’s going to say no to that?
Powdered Sugar (for dusting): Dusting with powdered sugar after baking is the secret move that makes these cookies look fancy with minimal effort.
Chopped Pecans (¼ cup): Want a little crunch? Add chopped pecans or walnuts for extra flavor and texture.
Orange Zest (½ teaspoon): A little orange zest gives your cookies a fresh twist.
Sprinkles: Mix in 2–3 tablespoons of festive sprinkles or nonpareils for a pop of color.

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.

**Step 1:** In the bowl of a stand mixer, combine the softened butter and powdered sugar. Cream until smooth.

**Step 3:** Mix until thoroughly combined. Scrape down the sides often.

**Step 2:** Add in the flour, vanilla, and cornstarch.

**Step 4:** Scoop out approximately one tablespoon’s worth of dough and shape into a ball. Bake in the preheated oven

Never Lose This Recipe—Email It to Yourself!

Make sure you have it when you need it! Bonus: You’ll get family-approved recipes and meal-planning tips, too!

Prep Ahead

Make It Early: These cookies can chill in the fridge for up to 3 days. Make the dough ahead of time, pop it in the fridge. Pro tip: Hide it in the veggie drawer so the kids don’t find it.

Freeze for Later: Roll the dough into balls and freeze them on a baking sheet. Once solid, transfer them to a zip-top bag labeled “Mom’s Cookies—Hands Off!” They’ll stay good for up to 3 months. Bake directly from frozen, just add a few more minutes on to the bake time.

My Best Cooking Tips for Making Meltaway Cookies

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.

How to store & reheat Meltaway Cookies

Room Temperature: Store your meltaways in an airtight container at room temp. They’ll stay fresh for up to 3 days—unless the kids find them first.

Fridge: Need them to last a bit longer? Pop them in the fridge. Wrap them up or use a sealed container, and they’ll be good for up to a week.

Freezer: Made extra for your future self? Freeze them! Lay the cookies flat on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months.

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

More Easy Cookie Recipes

[be_recipe_buttons]