Meltaway Cookies
Meltaway cookies is a simple recipe that delivers a soft and buttery cookie, the vanilla and almond extract gives them fabulous flavor. Topped off with a sweet icing.
The texture is dreamy and there is simply not another cookie like it. This is one cookie recipe that needs to be added to your holiday baking list like these French Christmas Cookies.
What is a meltaway cookie?
This cookie has a soft melt-in-your-mouth texture. It’s a crazy amazing combination of butter and sugar, one bite and you’ll understand.
Tips for making meltaway cookies
- Make sure you use real butter.
- The dough will be crumbly, that's normal.
- You can work it with your hands to help it stick together.
- I recommend having some silicone baking mats or parchment paper for your baking sheets.
- A good hand mixer or stand mixer is always needed.
- Store cookies in an airtight container at room temp for 3-4 days.
- Don't press the cookies too flat.
- If the icing is too thin add more sugar.
- If you like a lot of icing you may want to double the icing recipe.
Simple to make with just a few pantry ingredients that come together in no time at all.
Looking for more cookie recipes?
- Ginger Snap Cookies
- 3-ingredient Peanut Butter Cookies
- Caramel Pecan Oatmeal Cookies
- Oreo Dipped Christmas Cookies
- Avalanche Cookies
- M&M Cookie Bars
Can you freeze meltaway cookies?
Yes, you can freeze these cookies. But I recommend placing them on a baking sheet lined with parchment paper and flash freezing them first. Then place them in a freezable container.
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Meltaway Cookies
Ingredients
- 1 cup butter softened
- 2 egg yolks
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 1 cup powdered sugar
- 2 cups all purpose flour
- 1/2 teaspoon cream of tarter
- 1/2 teaspoon baking soda
Cookie Icing
- 1 cup powdered sugar
- 2 tablespoons butter softened
- 2-4 tablespoons milk
- Sprinkles optional
Instructions
- Preheat oven to 350º F. Line a baking sheet with parchment paper.
- In a large mixing bowl, cream butter, egg yolks, vanilla, and almond extract together
- Add powdered sugar, flour, cream of tartar, and baking soda. Beat well. The dough will appear to be crumbly. Work it with your hands until it forms a ball.
- Roll dough into 1-inch balls and place them on the baking sheet.
- Flatten each ball with your fingers or a flat glass cup. Lightly flour the bottom of the cup if it
sticks. - Bake for 10 minutes or until the bottoms are lightly brown. Allow cooling.
- To prepare the frosting, beat powdered sugar, butter, and milk together. If it is too
thick, add a little milk. If it is too thin, add a bit more powdered sugar - When cookies are cool, frost, add sprinkles, and enjoy!
An egg yolk gives the cookies a finer texture. A whole egg, however, makes the dough sticky and difficult to work with and results in tougher shortbread.
Why not use the entire egg?
Fantastic Karen 🙂
Ok, these are AMAZING!
Definitely melt in your mouth 😊. I don’t think it tells me to use salted or unsalted butter and so I did 1/2 of each…
Thanks for a quick great recipe.
Yes real butter is always best! Thanks for the great review
I passed this recipe on to a friend and she used Margarine instead of Real Butter.. I explained to her that Margarine is oil. Don't let the labels fool you. butter flavored doesn't compare to the real thing. Butter is the key. Thank you for this awesome recipe. Kids love it.
Really hard to say what went wrong without more info. Right off I would say you either didn't use parchment paper for the baking sheet or didn't add enough flour. Feel free to email me and give me more info 🙂
Hi!
Followed the recipe exactly, but the cookies are very greasy, taste good, but greasy.