My mom made these Amazing Meltaway Cookies every Christmas season when I was growing up. If you haven’t had one, they’re kind of hard to describe. They’re like a little puff of buttery perfection that literally melts in your mouth. They’re topped with a cream cheese frosting while they’re still a little bit warm, and it’s the perfect accompaniment to a tray of holiday cookies. They look especially delicious next to these Chewy Gingersnaps.;)
The ingredients for these cute cookies couldn’t be any simpler. All you need to mix up a batch is a bowl, some butter, flour, cornstarch and powder sugar. Once you’ve got everything together, grab a fork and start mixing. You want to incorporate the butter into all the other ingredients. If the fork is leaving a little flour behind, just use your hand to finish up the last bit of mixing.
My mom always made these into small bite-size cookies. You could technically do whatever size you want, but to get the small bite-size shape, I use my 2 tablespoon size cookie scoop to scoop out a ball of dough. Then I divided that ball of dough into two pieces and roll them each into a little ball. It makes perfect, cute little cookies that are all the same size.
More Yummy Christmas Treats to Share
- Classic Chocolate Fudge
- Holiday Snowball Cookies
- Merry Widow Caramels
- Cinnamon Sugar White Chocolate Pretzels
- Rainbow Clusters
- Mom’s Best Peanut Brittle
- Crazy Good Mint Fudge
step-by-step pictures on How to make amazing meltaway cookies
Frequently asked questions about Amazing Meltaway Cookies
what can i use instead of butter?
Unfortunately, there just isn’t a substitute for butter in this recipe. The butter-cornstarch combo is what gives these cookies the fun, meltaway component.
should the butter be salted or unsalted?
This will not make a huge difference. I always use salted butter in my baking.
how many cookies will this recipe make?
Depending on the size of your cookie scoop, it will make between 2-3 dozen.
can these cookies be frozen and used later?
Yes, they can. I would suggest leaving the cookies unfrosted, if you’re going to freeze them. When you take them out of the freezer, frost them before serving. With that said, you can also freeze them frosted, if you want, BUT if stacked, the frosting will stick to the parchment paper or other cookies. Frosted cookies usually have a stickier consistency and shinier look when taken out of the freezer. Just something to consider.
does it matter what type of flour I use?
Yes. You want to use regular all-purpose flour or unbleached flour. Just be careful not to add cake flour or bread flour. It will definitely change the cookie.
- 1 cup butter, softened
- 1 cup all-purpose flour
- ¾ cup cornstarch
- ⅓ cup powder sugar
- 2 oz cream cheese, softened
- 1 cup powder sugar
- 1½ tsp vanilla
- Preheat oven to 350 degrees. Prepare a large cookie sheet with cooking spray or line it with a silicone mat or parchment paper. Set aside.
- In a medium size mixing bowl, combine the flour, cornstarch and powder sugar. Give it a stir to combine. Add the softened butter and mix with a fork until a dough forms (if the fork is leaving some flour behind, you may need to use your hand to incorporate the last bits).
- Once dough is formed, use a 2 tablespoon cookie scoop to scoop out a ball of dough. Break the ball of dough into two equal pieces and roll each of them into a ball and place them 1 inch apart on the prepared cookie sheet.
- Bake at 350 for 10-12 minutes.
- Frost cookies while they are till warm.
- Combine softened cream cheese, powder sugar and vanilla. Whisk together until smooth.
- Frost cookies and add Christmas sprinkles, if desired.
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