Vanilla Meltaway Cookies

An above view of meltaway cookies on a gray plate with a bottle of vanilla extract, a cooling rack with more cookies, and a plaid towel.

These Meltaway Cookies are delicately sweet with an almost melt-in-your-mouth texture. Made with fresh butter and real vanilla extract, they have a tender crumb that dissolves with each bite. They’re perfect for holiday platters or anytime you want a little homemade comfort.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 186kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 cup unsalted butter 2 whole sticks, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1/4 cup cornstarch
1/8 teaspoon salt
powdered sugar for coating, optional

Instructions

Preheat the oven to 350°F. Line two 13x9-inch baking sheets with parchment paper, set aside.
In the bowl of a stand mixer, or with a handheld mixer, cream together the softened butter and powdered sugar over medium speed for 5 minutes, scraping down the sides as needed. Mix in the vanilla extract.
In a medium mixing bowl, whisk together the flour, cornstarch, and salt.
Slowly mix in the dry ingredients into the butter mixture, scraping the sides down between each addition. The dough will be very soft.
Using a tablespoon sized cookie scoop, scoop the dough and roll into balls. Place onto the prepared baking sheet, about 1- 1 ½ inches apart (I bake 15 on each sheet).
Bake for 10-12 minutes, just until the edges are set but the cookie is still pale and not browning at all.
For a powdered sugar coating, place powdered sugar on a plate. When cookies are just out of the oven, carefully dip each one into the sugar. Place on a cooling rack and once completely cool, coat them all in a second round of powdered sugar.

Notes

Spoon the flour into your measuring cup and level it off instead of scooping. Scooping packs in too much flour, which can make the cookies dry or tough instead of delicate.
Use a tablespoon sized cookie scoop to keep dough balls the same size.
Remember to pull the butter out in advance of making this recipe, so it has time to soften.
The cookies will last about 5-7 days at room temperature in an airtight container.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition