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.
Becky Blad (@love_thekitchen) says
December 8, 2016 at 1:49 PMOh yum! These cookies look so good! Pinned it to try later! 🙂
Amber says
December 8, 2016 at 2:48 PMThanks a bunch Becky!
Lily says
December 21, 2016 at 12:34 PMTotally making these! They look amazing!
Amber says
December 21, 2016 at 2:29 PMAwesome! I hope you love them!
Sondra Monique Pekar says
December 22, 2016 at 7:37 AMThese look delicious! Would I be able to cut out these cookies with my christmas cookie cutters?
Amber says
December 22, 2016 at 8:25 AMI 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!
Jamie says
December 22, 2016 at 9:24 AM1/2 cup of cornstarch? is that too much? isnt it usually tablespoons?
Amber says
December 22, 2016 at 9:59 AMI 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.
Jamie says
December 22, 2016 at 10:13 AMPerfect! Just wanted to double check. Can’t wait to try them later tonight 🙂
Barbara Cambron says
December 9, 2017 at 1:54 AMCookie tastes like cornstarch, Way Too much cornstarch. Even with lots of icing. Something is wrong with this recipe!!
Sorry
Amber says
December 11, 2017 at 6:32 AMNothing wrong with the recipe. It’s like cilantro. You either love it or you don’t. Sorry this recipe wasn’t your favorite.
Sue says
August 29, 2017 at 12:32 PMButter shows 4 cups bit 1-1/2 sticks?
Amber says
August 29, 2017 at 12:34 PMIt says 3/4 (three-quarter) cups butter, which is 1 1/2 sticks or 14 Tablespoons.
kelsey says
November 19, 2017 at 6:31 PMNot sure what we did wrong. Followed step by step and ours tasted like play dough, Blah!
Amber says
November 20, 2017 at 8:31 AMThis 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.
Kelly says
November 19, 2017 at 8:51 PMHow many does this make
Amber says
November 20, 2017 at 8:29 AM20 small cookies.
Sheryl says
December 4, 2017 at 12:55 PMAmber isnt 3/4 cup of butter 12 tablespoons, not 14?
Amber says
December 4, 2017 at 1:35 PMYou’re right! Thanks for catching that! All fixed now!
Janna says
December 5, 2017 at 3:47 AMDo you use salted butter
Amber says
December 5, 2017 at 6:06 PMYou can use which ever you prefer. I typically use unsalted.
Melissa says
December 6, 2017 at 2:20 PMAre these more like a shortbread cookie
Amber says
December 6, 2017 at 2:31 PMYes, they are definitely like a shortbread cookie.
Vanessa says
December 12, 2017 at 3:56 PMcan they be rolled out and cut with cookie cutters?
Amber says
December 13, 2017 at 2:53 PMThis cookie is more like a shortbread cookie, not a sugar cookie, so I worry about it crumbling/being too delicate.
Vanessa says
December 13, 2017 at 3:02 PMThank you for replying I am going to test my luck and try it tonight and hope it works! Thank you
Sylvie says
December 13, 2017 at 6:47 AMCan they be frozen?
Amber says
December 13, 2017 at 2:52 PMYes.
Janet moore says
December 16, 2017 at 8:02 PMWhat can I use besides silicone?
Amber says
December 16, 2017 at 8:05 PMYou can spray the pan with cooking spray or use parchment paper.
Diane says
December 18, 2017 at 8:35 AMThese cookies are delicious! I recommend doubling the recipe! Thanks!
Amber says
December 18, 2017 at 2:16 PMGlad you liked them so much Diane!
Tenesha Zinne says
December 18, 2017 at 7:32 PMLast 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.
Amber says
December 19, 2017 at 1:34 PMThanks for coming back to share your experience Tenesha! Glad you like them so much!
Tina says
December 22, 2017 at 1:05 PMCan I substitute corn starch for tapioca powder (they can usually substitute for one another)
Amber says
December 22, 2017 at 9:32 PMYep. That would be just fine.
Mary says
December 24, 2017 at 12:28 PMwhen you say a scoop dough should I assume 1tsp? just don’t want to overbake. Thanks for the recipe.
Amber says
December 24, 2017 at 1:03 PMMy cookie scoop is about 1 1/2 Tablespoons. If you want them smaller, definitely adjust the time. Merry Christmas!
Marsha Barker-Wilburn says
October 26, 2018 at 11:54 AMI 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!
Amber Brady says
October 26, 2018 at 12:59 PMI’m so glad you enjoyed these cookies Marsha! I love when food connects us to our loved ones. Thanks for sharing!
frostygreenthumb says
November 14, 2018 at 8:09 AMdo you think this dough could be put in an icing bag and piped out into stars?
Amber Brady says
November 14, 2018 at 10:15 AMYes! 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.
Linsey says
November 26, 2018 at 7:18 PMCan the dough be refrigerated for a couple of days before baking?
Amber Brady says
November 29, 2018 at 6:24 AMI 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.
Jules says
November 27, 2018 at 9:54 AMWithout 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!
Linda Deyot Felschow says
December 2, 2018 at 4:20 PMjust 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.
Amber | Dessert Now Dinner Later says
December 4, 2018 at 2:39 PMNext 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.
Carole says
December 13, 2018 at 12:37 PMMy 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.
Amber | Dessert Now Dinner Later says
December 13, 2018 at 3:07 PMYes, I actually prefer almond extract in the icing of this cookie. You could probably use it in the cookie dough too.
Amylynn says
December 24, 2018 at 11:08 AMJust 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!
Amber | Dessert Now Dinner Later says
December 26, 2018 at 9:28 AMThat’s great! Thanks for your comment. Hope you had a Merry Christmas!
Denise says
February 3, 2019 at 3:18 PMI 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.
Amber | Dessert Now Dinner Later says
February 4, 2019 at 12:28 PMThat sounds delicious! Thanks for sharing Denise!