A black plate with several meltaway cookies, one of which is bitten, with more cookies in the background
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Meltaway Cookies

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This base recipe for meltaway cookies is a must have in your cookie rotation! With only 5 basic ingredients and endless custimazation options Meltaway cookies are always a winner among kids and adults!

These Meltaway Cookies aren’t just any cookies – they’ve got a texture that’s straight-up amazing!! Every time you take a bite, they literally melt away in your mouth, leaving you with a rich, buttery taste and a hint of vanilla that’s chef’s kiss. Last week I baked these meltaway cookies for a family gathering, and when I tell you they were gone before I could snatch one up, I mean it!

Close up of meltaway cookies piled on parchment paper, with more cookies on a baking sheet in the background

Whether it’s just for me or to satisfy my family’s collective sweet tooth, these vanilla butter meltaway cookies hit the spot every single time. And here’s a little secret: they’re pretty much the foundation for every meltaway cookie variation out there. Yep, even my irresistible pecan meltaways and lemon meltaways start with this basic recipe. You only need 5 ingredients, a trusty oven, and, well, a bit of willpower. Because once these meltaway cookies start filling your kitchen with their heavenly scent, oh girl, it’s a real test not to gobble them all up in one go!

Meltaway Cookies Overview

Cuisine Inspiration: American
Number of Ingredients: 5
Total Cook Time: 22 minutes
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: Sweet and buttery with a hint of vanilla
Skill Level: Beginner

Notable mentions

  • Utterly Easy: This meltaway cookie recipe is a breath of fresh air with its no-nonsense approach. Just five ingredients, a bowl, and your oven – that’s it. But don’t let the simplicity fool ya, each bite is delicious!
  • Forgiving Recipe: If you mess up a bit, the dough won’t hold a grudge. It’s a fantastic confidence booster for anyone just getting their oven mitts warm in the kitchen.
  • Versatile Base: Think of this meltaway cookie recipe as your canvas for creativity. For example, you can tweak a few ingredients and turn them into pecan meltaways or even lemon meltaways. This base recipe is your playground – have fun with it!
  • Perfect for Impromptu Baking: With minimal prep, a short baking time, and ingredients that you most likely already have in your pantry, these cookies can be your go-to for those last-minute baking urges.

Ingredients to make Meltaway Cookies

  • Unsalted Butter: This is the silky foundation of our cookies. It brings the richness and ensures that melt-in-your-mouth feel. If you only have salted butter, no sweat – just skip any added salt in the recipe.
  • Confectioners’ Sugar: Also known as powdered sugar, this gives a smooth sweetness without the grit.
  • Pure Vanilla Extract: A little dash adds a whole lot of cozy, sweet aroma. You can use imitation vanilla, but pure vanilla is always better.
  • All-Purpose Flour: The trusty backbone of our vanilla meltaway cookies! It gives them structure and that perfect tender crumb.
  • Cornstarch: Now THIS is the secret ingredient for that extra tender texture. It makes the cookies super light and soft. If you don’t have it, it’s okay, your cookies will still be delicious, only slightly denser.
Overhead shot of meltaway cookies placed on a parchment-lined baking tray, with additional cookies arranged on a dark plate and on parchment paper

How to make Meltaway Cookies

  1. Add butter and confectioners’ sugar to the bowl of a stand mixer. Cream together until the mixture is smooth.
  2. Add in the vanilla extract. Then, gradually sift in the all-purpose flour and the cornstarch.
  3. Beat until just combined and the dough is smooth.
  4. Roll the dough into small balls, using about one tablespoon of dough for each. Place them on your prepared baking sheets, spacing them at least one inch apart to allow for spreading.
  5. Bake the cookies for 12 to 15 minutes. The center should look set and the bottoms slightly brown. Once baked, let the cookies rest on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
A step by step image collage on how to make meltaway cookies with ingredients, mixing all the ingredients, shaping the dough for the cookies, and baking the cookies
  • Almond Extract Swap: If you’re out of vanilla extract, you can use almond extract instead. But remember, it’s strong, so a little goes a long way!
  • Go Gluten-Free: No gluten, no problem! Swap out the all-purpose flour for a 1:1 gluten-free flour blend. Your cookies will be just as yummy and ready to welcome everyone to the party.
  • Spice It Up: A pinch of cinnamon or nutmeg can do wonders in this meltaway cookies recipe. Great for those chillier days or when you just want that extra hint of coziness.
  • Vanilla Glaze Drizzle: After baking, why not gild the lily with a simple vanilla glaze? Simply mix confectioners’ sugar, a touch of vanilla extract, and enough milk to get a drizzly consistency. It adds a lovely sweet finish that makes these cookies feel a bit more decadent.

Tips for making the best meltaway cookies

  1. Get the Right Butter Consistency: Make sure your butter is softened, not melted or fridge-cold. Softened butter blends smoothly and creates the right dough consistency. It should yield slightly to pressure but still hold its shape.
    Whip the Butter Real Good: Here’s another secret behind that soft texture – whipping your butter and sugar until they’re perfectly creamy and fluffy. This isn’t just mixing, it’s about adding air into your batter to ensure every cookie melts in your mouth.
  2. Be Gentle on the Dough: When you add your flour and cornstarch, remember – this isn’t a race. Overmixing is the nemesis of meltaway cookies with cornstarch, so mix until just combined to keep that tender, crumbly texture.
  3. Make Same-Size Dough Balls: When you’re rolling out your dough balls, aim for consistency in size. This ensures they all bake evenly and you don’t end up with some cookies overcooked and others undercooked.
A black plate with several meltaway cookies, one of which is bitten, with more cookies in the background

How to store Meltaway Cookies

After your meltaway cookies have cooled completely, place them in an airtight container and store them at room temperature. If you layer them, place a sheet of parchment paper between each layer to keep them from sticking together.

How long will Meltaway Cookies last?

On your counter, these cookies will keep their melt-in-your-mouth goodness for 3-4 days.

Can i freeze meltaway cookies with cornstarch?

Both the baked cookies and the dough are freezer-friendly! For the cookies, once they’re completely cool, pop them in a freezer-safe container or bag. They’ll stay fresh for about 3 months. For the dough, shape it into balls and freeze them on a baking sheet before transferring to a freezer bag. They can chill there for up to 3 months.

What to serve with Meltaway Cookies

  • Chai Latte Bliss: For a cozy, cuddle-up moment, pair your vanilla butter meltaway cookies with a warm, spiced chai latte. The spices pair beautifully with the vanilla notes!
  • Other Warm Beverages: Dip your meltaway cookies into a mug of steaming hot chocolate or a rich, frothy cappuccino. Imagine the soft cookies soaking up the warm drink… Mouth-watering!
  • Decadent Chocolate Fondue: Besides dipping these melt-in-your-mouth wonders into beverages, you can dip them into a pot of warm chocolate fondue for an indulgent twist. The cookies act like little sponges, soaking up all that chocolatey goodness.
  • Creamy Gelato: Pair these cookies with a scoop of your favorite gelato! Whether it’s classic vanilla, rich chocolate, or a fruity sorbet, the creamy texture of the gelato mixes perfectly with the crumbly, delicate cookies.

Frequently asked questions

Do I need to chill the dough before baking?

No chilling is necessary for this recipe, which is part of its charm! You can go straight from mixing to baking. However, if you find the dough a bit too sticky to handle, feel free to pop it in the fridge for a bit. It’ll make rolling the dough into balls a bit easier.

Can I make the dough ahead of time?

Absolutely! You can make the dough, roll it into balls, and keep it in the fridge for up to 2 days before baking. Just make sure to cover it well so it doesn’t absorb any fridge odors.

Can I refrigerate these cookies?

While these vanilla meltaway cookies are best enjoyed fresh, you can certainly store them in an airtight container and refrigerate them. The texture will change a bit, but they will stay fresh for up to a week.

Several meltaway cookies placed on a cooling rack

If you’re looking for a cookie that’s easy to make, deliciously simple, and opens the door to all sorts of meltaway variations, you have to give these Meltaway Cookies a try! Just mix the 5 ingredients, bake, and the hardest part – try not to gobble them all up in one sitting. It’s a test of willpower, but you’ll be glad you saved some for the next day!

More Easy Cookie recipes:

I want to hear from you! If you try this easy Meltaway Cookies recipe or any other of my 5 ingredient or less recipes on Dinner in 5, then don’t forget to rate the recipe and leave a comment below! I read all the comments and respond!

The image shows a pile of meltaway cookies piled on parchment paper, with a baking sheet of additional cookies in the background
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Meltaway Cookies

This base recipe for meltaway cookies is a must have in your cookie rotation! With only 5 basic ingredients and endless custimazation options Meltaway cookies are always a winner among kids and adults!
No ratings yet
Author Jackie
Servings 24 cookies
Course Dessert
Calories 121
Prep Time 10 minutes
0 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch

Instructions

  • Preheat your oven to 350°F. Prepare your baking sheets by lining them with parchment paper. Set aside.
  • Add butter and confectioners’ sugar to the bowl of a stand mixer. Cream together until the mixture is smooth.
  • Add in the vanilla extract. Then, gradually sift in the all-purpose flour and the cornstarch. Beat until just combined and the dough is smooth.
  • Roll the dough into small balls, using about one tablespoon of dough for each. Place them on your prepared baking sheets, spacing them at least one inch apart to allow for spreading.
  • Bake the cookies for 12 to 15 minutes. The center should look set and the bottoms slightly brown.
  • Once baked, let the cookies rest on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.

Notes

  • Get the Right Butter Consistency: Make sure your butter is softened, not melted or fridge-cold. Softened butter blends smoothly and creates the right dough consistency. It should yield slightly to pressure but still hold its shape.
  • Whip the Butter Real Good: Here’s another secret behind that soft texture – whipping your butter and sugar until they’re perfectly creamy and fluffy. This isn’t just mixing, it’s about adding air into your batter to ensure every cookie melts in your mouth.
  • Be Gentle on the Dough: When you add your flour and cornstarch, remember – this isn’t a race. Overmixing is the nemesis of meltaway cookies with cornstarch, so mix until just combined to keep that tender, crumbly texture.
  • Make Same-Size Dough Balls: When you’re rolling out your dough balls, aim for consistency in size. This ensures they all bake evenly and you don’t end up with some cookies overcooked and others undercooked.

Nutrition

Serving: 1cookie, Calories: 121kcal, Carbohydrates: 12g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 1mg, Potassium: 14mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 236IU, Calcium: 4mg, Iron: 0.5mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American

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