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.
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
108 Comments on “Christmas Meltaway Cookies + Video”
Taste like corn starch, not making them again
Can you use cookie cutters, or do they spread too much?
You can certainly try, but the dough is a bit delicate. You may want to use a small offset spatula to try and lift them up and onto the cookie sheet. They don’t spread a lot, but it would be better to keep them on the thicker side since they are a delicate cookie.
This recipe is the Best. Ty for sharing 😄
So glad you liked it Heather! Thanks for your comment.
Oh my goodness. My dough wasn’t crumbly and the dough didn’t taste good so I was a little worried but they can out perfect! Melt in your mouth!! You said they aren’t very good plain but I broke one when I picked it up and I ate it and was so good who needs icing! Lol. Thank you so much for this recipe. Will make for my sister’s birthday.
I’m so glad you found the cookies delicious even without the icing. Thanks for sharing your review Kathy!
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.
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.
Can you only keep these cookies for 5 days?
They might keep for closer to 7-10 days. Maximum freshness up to 5.
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.
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!
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.