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
Oh yum! These cookies look so good! Pinned it to try later! 🙂
Amber says
Thanks a bunch Becky!
Lily says
Totally making these! They look amazing!
Amber says
Awesome! I hope you love them!
Sondra Monique Pekar says
These look delicious! Would I be able to cut out these cookies with my christmas cookie cutters?
Amber says
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!
Jamie says
1/2 cup of cornstarch? is that too much? isnt it usually tablespoons?
Amber says
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.
Jamie says
Perfect! Just wanted to double check. Can’t wait to try them later tonight 🙂
Barbara Cambron says
Cookie tastes like cornstarch, Way Too much cornstarch. Even with lots of icing. Something is wrong with this recipe!!
Sorry
Amber says
Nothing 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
Butter shows 4 cups bit 1-1/2 sticks?
Amber says
It says 3/4 (three-quarter) cups butter, which is 1 1/2 sticks or 14 Tablespoons.
kelsey says
Not sure what we did wrong. Followed step by step and ours tasted like play dough, Blah!
Amber says
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.
Kelly says
How many does this make
Amber says
20 small cookies.
Sheryl says
Amber isnt 3/4 cup of butter 12 tablespoons, not 14?
Amber says
You’re right! Thanks for catching that! All fixed now!
Janna says
Do you use salted butter
Amber says
You can use which ever you prefer. I typically use unsalted.
Melissa says
Are these more like a shortbread cookie
Amber says
Yes, they are definitely like a shortbread cookie.
Vanessa says
can they be rolled out and cut with cookie cutters?
Amber says
This cookie is more like a shortbread cookie, not a sugar cookie, so I worry about it crumbling/being too delicate.
Vanessa says
Thank you for replying I am going to test my luck and try it tonight and hope it works! Thank you
Sylvie says
Can they be frozen?
Amber says
Yes.
Janet moore says
What can I use besides silicone?
Amber says
You can spray the pan with cooking spray or use parchment paper.
Diane says
These cookies are delicious! I recommend doubling the recipe! Thanks!
Amber says
Glad you liked them so much Diane!
Tenesha Zinne says
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.
Amber says
Thanks for coming back to share your experience Tenesha! Glad you like them so much!
Tina says
Can I substitute corn starch for tapioca powder (they can usually substitute for one another)
Amber says
Yep. That would be just fine.
Mary says
when you say a scoop dough should I assume 1tsp? just don’t want to overbake. Thanks for the recipe.
Amber says
My cookie scoop is about 1 1/2 Tablespoons. If you want them smaller, definitely adjust the time. Merry Christmas!