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
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.
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.
Notes
Nutrition Information:
Yield: 20 Serving Size: 1 cookieAmount Per Serving: Calories: 89Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 38mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 1g
This data was provided and calculated by Nutritionix, and is an estimation only.
108 Comments on “Christmas Meltaway Cookies + Video”
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.
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.
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!
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!
Can I substitute corn starch for tapioca powder (they can usually substitute for one another)
Yep. That would be just fine.
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!
These cookies are delicious! I recommend doubling the recipe! Thanks!
Glad you liked them so much Diane!
What can I use besides silicone?
You can spray the pan with cooking spray or use parchment paper.
Can they be frozen?
Yes.
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