Meltaway Christmas Cookies Recipe

Picture this: a cozy afternoon, a hint of nostalgia in the air, and the comforting aroma of freshly baked meltaway cookies wafting through the room. That’s what I’m aiming for today with a recipe that’s classic, easy, and guaranteed to sweeten up your day in the most delightful way. Let’s dive in!

I love to bake these delicate Christmas cookies during the holidays; they are truly a labor of love. I use a long-standing family recipe that calls for softened butter, powdered sugar, and vanilla.

Cornstarch and salt help achieve a cookie that is in between melt-in-your-mouth and shortbread. I finish them with a sprinkling of colored sugar.

Meltaway Christmas Cookies Recipe Ingredients

• Unsalted Butter: Adds richness and a tender texture.
• Powdered Sugar: Provides sweetness and a melt-in-your-mouth texture.
• Vanilla Extract: Enhances flavor with a warm, aromatic note.
• All-Purpose Flour: Structure and body; a staple in baking.
• Cornstarch: Contributes to lightness and a delicate crumb.
• Salt: Balances sweetness and enhances flavors.
• Colored Sugar/Sprinkles: Adds festive, decorative appeal and a touch of sweetness.

Meltaway Christmas Cookies Recipe Ingredient Quantities

• 1 cup unsalted butter, softened
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• Red and green colored sugar or sprinkles for topping (optional)

How to Make this Meltaway Christmas Cookies Recipe

1. Set your oven to 350°F (175°C) to preheat and line two baking sheets with parchment paper.

2. In a big bowl for mixing, whip the very soft butter and the powdered sugar together until they are light and fluffy.

3. Add to the butter and sugar mix the vanilla extract, then mix until the three are well combined.

4. In another bowl, mix the all-purpose flour, cornstarch, and salt.

5. Slowly incorporate the dry ingredients into the wet ingredients, blending until a delicate dough is created.

6. Shape the dough into 1-inch balls and set them on the prepared baking sheets. Space the balls about 2 inches apart.

7. If preferred, lightly compress each ball to form a disk with the flat bottom of a glass and sprinkle with red and green colored sugar or sprinkles.

8. In the preheated oven, bake the cookies for 10 to 12 minutes, or until you see that the edges are just lightly golden.

9. Take the cookies out of the oven and let them cool on the baking sheets for 5 minutes. Then move them to a wire rack to finish cooling. Their texture is best when they are completely cool.

10. Keep the meltaway cookies in an airtight container at room temperature and enjoy! That’s the first step toward melting your way into a delicious experience.

Meltaway Christmas Cookies Recipe Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Measuring cups
8. Measuring spoons
9. Spatula or mixing spoon
10. Glass with a flat bottom (optional, for pressing dough)
11. Wire rack for cooling

FAQ

• Q: Can I use salted butter instead of unsalted?A: Indeed, but cut the added salt back to a pinch so that the flavors can come into better balance.
• Q: Is there a substitute for cornstarch?A: The same amount of arrowroot powder or tapioca starch can be used as a substitute for cornstarch.
• Q: How do I store these cookies?A: Keep them in an airtight container at room temperature for up to one week, or seal them in an airtight container at freezing temperatures for up to three months.
• Q: Can I make the dough ahead of time?Yes, the dough can be made in advance and refrigerated for up to 2 days or frozen for a month. Bring it to room temperature before you bake with it.
• Q: How do I prevent the cookies from spreading too much during baking?A: Ensure the dough is chilled thoroughly before baking, and use a cool baking sheet to keep the cookies from spreading.
• Q: Can I add flavors or extracts to the dough?A: For sure! You can use almond extract, peppermint extract, or a little bit of zest from a citrus fruit for an alternate flavor profile.

Meltaway Christmas Cookies Recipe Substitutions and Variations

Salted butter can be used in equal amounts to replace unsalted butter. In the recipe, just leave out the extra salt.
An equal amount of confectioners’ sugar can take the place of powdered sugar.
Almond extract can be used to replace vanilla extract, but in this case, use only 1/2 teaspoon since almond extract is more concentrated.
Gluten-free flour blends can replace all-purpose flour in an even swap for amounts used in recipes.
An equal amount of arrowroot powder can be used in place of cornstarch.

Pro Tips

1. Ensure your butter is very soft, almost at room temperature, for the best creaming results with the powdered sugar. This will help achieve the light and airy texture of the cookies.

2. Sifting the powdered sugar before mixing with the butter can help avoid any lumps and create a smoother dough.

3. For a more robust vanilla flavor, consider using a high-quality pure vanilla extract or adding an extra 1/4 teaspoon of vanilla bean paste.

4. If the dough feels too sticky or difficult to handle, chill it in the refrigerator for about 15-20 minutes to make rolling easier.

5. To enhance the festive look and add a touch of flavor, you can sprinkle the cookies with a pinch of flavored sugar (like cinnamon or cardamom) along with the colored sugar or sprinkles.