Christmas Meltaway Cookies (+ Video)
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Meltaway cookies are a soft, lightly sweet shortbread cookie that literally melts away in your mouth. Top it with a thin glaze and red and green sprinkles for a festive Christmas cookie treat.
These meltaway cookies remind me of when I was working in a bakery about 8 years ago now. We made them a lot for weddings and such. They were actually quite popular and easy to make.
Meltaway cookies are very basic — butter, powdered sugar, cornstarch, vanilla, salt and flour. NO EGGS OR BAKING SODA. The reason being, is that they are a shortbread cookie, not a sugar cookie, even though they look like one.
The cornstarch and powdered sugar make these meltaway cookies literally melt away into a buttery pleasure of sweet powder in your mouth.
The glaze on top adds just enough sweetness to the meltaway cookies to have a complete treat, and the red and green sprinkles are just for fun. These are great cookies for Christmas neighbor gifts!
Christmas Meltaway Cookies
Ingredients
Cookies:
- 3/4 cup (1 1/2 sticks or 12 Tbsp) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup all-purpose flour
Glaze:
- 1 1/2 cups powdered sugar
- 3 to 4 Tbsp milk
- 1/4 tsp vanilla or almond extract
Optional:
- red & green sprinkles/nonpareils
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer with the paddle attachment cream the butter with the powdered sugar and cornstarch. Add vanilla. Mix well.
- Combine the salt and flour. Add to the batter. Mix until dough clumps together.
- Scoop cookie dough onto silicone lined baking sheets. Flatten dough balls with the bottom of a measuring cup dipped in powdered sugar.
- Bake at 350 degrees Fahrenheit for 8 to 12 minutes until just set. Do not over-bake.
- Whisk together the ingredients for the glaze adding extra milk 1 tsp at a time until desired consistency. (Keep it slightly thick, a little milk goes a long way.) Spoon on top of cooled cookies.
- Immediately shake sprinkles on top of wet glaze. Allow glaze to harden. Store cookies in an airtight container up to 5 days.
76 Comments on “Christmas Meltaway Cookies (+ Video)”
Oh yum! These cookies look so good! Pinned it to try later! 🙂
Thanks a bunch Becky!
Totally making these! They look amazing!
Awesome! I hope you love them!
These look delicious! Would I be able to cut out these cookies with my christmas cookie cutters?
I would try just a few and bake them and see how it goes. Keep the dough thick. Probably 1/2-inch. This cookie is more delicate than sugar cookies. Let me know how it goes!
1/2 cup of cornstarch? is that too much? isnt it usually tablespoons?
I know it seems like a lot, but that is the correct measurement. It’s one of the elements that make these cookies melt away in your mouth.
Perfect! Just wanted to double check. Can’t wait to try them later tonight 🙂
Cookie tastes like cornstarch, Way Too much cornstarch. Even with lots of icing. Something is wrong with this recipe!!
Sorry
Nothing wrong with the recipe. It’s like cilantro. You either love it or you don’t. Sorry this recipe wasn’t your favorite.
Butter shows 4 cups bit 1-1/2 sticks?
It says 3/4 (three-quarter) cups butter, which is 1 1/2 sticks or 14 Tablespoons.
Not sure what we did wrong. Followed step by step and ours tasted like play dough, Blah!
This is definitely a cookie that you either love or hate. I’m sorry you didn’t enjoy them. You can consider lowering the cornstarch and increasing the powdered sugar. Because a lot of powdered sugars have cornstarch in them, it may have given off more of that taste.
How many does this make
20 small cookies.
Amber isnt 3/4 cup of butter 12 tablespoons, not 14?
You’re right! Thanks for catching that! All fixed now!
Do you use salted butter
You can use which ever you prefer. I typically use unsalted.
Are these more like a shortbread cookie
Yes, they are definitely like a shortbread cookie.
can they be rolled out and cut with cookie cutters?
This cookie is more like a shortbread cookie, not a sugar cookie, so I worry about it crumbling/being too delicate.
Thank you for replying I am going to test my luck and try it tonight and hope it works! Thank you
Can they be frozen?
Yes.
What can I use besides silicone?
You can spray the pan with cooking spray or use parchment paper.
These cookies are delicious! I recommend doubling the recipe! Thanks!
Glad you liked them so much Diane!
Last year I made these for our family Christmas party and they were a huge hit! I am making them again now (as I leave this comment) and once again they are delicious. Definitely my favorite cookie! Thank you for the recipe.
Thanks for coming back to share your experience Tenesha! Glad you like them so much!
Can I substitute corn starch for tapioca powder (they can usually substitute for one another)
Yep. That would be just fine.
when you say a scoop dough should I assume 1tsp? just don’t want to overbake. Thanks for the recipe.
My cookie scoop is about 1 1/2 Tablespoons. If you want them smaller, definitely adjust the time. Merry Christmas!
I absolutely love these cookies, and so does everyone I have shared them with! I have looked for this recepie for a long time…my mom made them many years ago when I was a little girl. I lost her when I was fairly young, and making them brought back happy memories. Thanks so much for posting!
I’m so glad you enjoyed these cookies Marsha! I love when food connects us to our loved ones. Thanks for sharing!
do you think this dough could be put in an icing bag and piped out into stars?
Yes! This dough holds its shape very well. The cookie still needs the glaze on top though, otherwise it’s pretty plain and not very sweet.
Can the dough be refrigerated for a couple of days before baking?
I haven’t tried refrigerating the dough. It might me more crumbly, but you can try it. Maybe bring it to room temperature before scooping and baking.
Without the glazing, its already been too sweet my tooth almost falls off. But it truly meltaway like you said. If only i can take pictures.
Those that have play dough taste might hv underbake like some of my batches
Thank u for the recipe!
just made these…had to throw the dough away. Way too dry of a dough. I couldn’t form at all…it seems the ratio of dry to wet is way off.
Next time that happens, try nuking the dough in the microwave to soften the butter. This is typically a very soft, moist dough. The other problem could have been that the flour was packed into the measuring cup. To prevent this, stir and spoon the flour, then level it off.
My son enjoys the taste of almond. Is this by chance a recipe that would take “kindly” to that flavor? I want to bake cookies this coming weekend. Thanks.
Yes, I actually prefer almond extract in the icing of this cookie. You could probably use it in the cookie dough too.
Just made 2 batches of these & followed the recipe exactly, wow! Super easy and absolutely fantastic! The kids loved these, these are just like those melt away cookies you find at the store with frosting. The icing was super easy and I love the flavor. We used vanilla extract but I bet peppermint extract would be great too. Thank you for sharing!
That’s great! Thanks for your comment. Hope you had a Merry Christmas!
I made these at Christmas and they were a huge hit. I varied the recipe by adding raspberry jam to the center where I had made an impression with my thumb then baked the normal time. Afterwards i added the glaze over the jam. I made some cookies with the glaze and colored sprinkles. They were all Super! Love these and my coworkers were very happy too.
That sounds delicious! Thanks for sharing Denise!
I made these awhile back and put a thumb print in the center then added raspberry jam in the divot. I still put the icing on the top. This became an instant hit and I make them all the time for family and special events. This has become my go-to cookie recipe.
Yum! Love that idea! Thanks for sharing!
Hi, Do you think a “nondairy butter” would work in this recipe?? Thank you. Love shortbread, allergy in the family.
I can’t say for sure because I haven’t tried it myself, but I’m guessing that would be ok from what I’ve read through researching online. Coconut oil or shortening should also work.
Truly a keeper. They definitely melt in your mouth. So good.
Glad you enjoyed this recipe!
Hi! Are these similar to Lofthouse Cookies?
No; Lofthouse cookies are much heavier than meltaways
Hi Sarah,
Meltaway cookies are more similar to a shortbread cookie than a sugar (Lofthouse) cookie. They are very lightly sweet. Most of the sweetness comes from the glaze on top. Since the cookie doesn’t have any leavener (eggs, baking soda, etc.) it has a different texture. The cookie itself crumbles, and then dissolves in your mouth while you are eating it. It’s pretty different, but worth trying. If you’ve had snowball cookies, they’re kind of like that, but lighter and more delicate.
Thanks for taking time to answer my question! I think my mother in law might love these! I’ll let you know! merry Christmas!🎄
Yum! Made these for a cookie exchange and all loved them! Will be making these again!
Wonderful! Glad you liked them!
Tried these and they were a hit…..kids and hubby loved them. Can I freeze them? I was hoping to bake them early and store until Christmas.
These cookies are a little more delicate and tricky to freeze. I would put freeze the cookies, un-glazed, on a tray with parchment paper between each layer of cookies, and the tray double wrapped with plastic wrap and a layer of foil. Freezing the dough might be the best option.
Best cookies EVER! I followed the recipe exactly except no sprinkles. These are even better the next day. Thank you!
I’m so glad you enjoyed this recipe Katie. Thanks for your review!
Has anyone refrigerated dough overnight
That should be fine, but depending on how cold and hard it gets in the fridge, it may be tricky to scoop. You can let it come to room temperature if needed.
Can you only keep these cookies for 5 days?
They might keep for closer to 7-10 days. Maximum freshness up to 5.
Anyone else have a problem with the dough sticking together ? I measured everything accurately, but had to add extra butter to get it to stick together. I made a double batch , still only got about 24 cookies. They tasted okay with frosting and sprinkles, but not a cookie I’d make again.
Hi Amber, I’m GF and mostly vegan, so I substituted these with president’s choice all-purpose GF flour, Becel vegan margarine, and Silk soy vanilla – these were absolutely amazing!!!! I had so many compliments on them and ppl wanting the recipe that are GF! Will definitely be making these again! I rolled the dough into a log and put in freezer for 15 minutes and then cut them out. Thanks for this incredible recipe!
Hi Erinn, I’m so glad you were able to alter the recipe for your needs. Your comment will help others who are also GF, so thanks for taking the time to share your experience.