Vanilla Meltaway Cookies
These Vanilla Meltaway Cookies, made with just 5 simple pantry ingredients, are ready in just 15 minutes, offering a delightfully soft texture that simply melts in your mouth!
Each meltaway cookie is a celebration of simplicity and flavor, offering a soft, buttery bite infused with the pure essence of vanilla!
Vanilla Meltaway Cookies
Perfect for a cozy afternoon snack or a refined addition to your tea-time spread, these vanilla meltaway cookies are designed to impress with their subtle yet captivating taste.
The secret lies in the creamy blend of butter and sugar, whipped to perfection, creating a texture that truly melts in your mouth.
These heavenly meltaway cookies are a dream come true for cookie lovers, blending the richness of butter with the delicate extract of vanilla in a cookie that is so simple to create.
With just five pantry-friendly ingredients and a quick 15-minute bake time, these vanilla meltaways epitomize effortless baking with a touch of elegance!
Can I decorate these meltaway cookies?
Yes, a simple buttercream frosting or a dusting of powdered sugar works well after they have cooled.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients is at the bottom of this post.
- All-Purpose Flour: Also known as plain flour in Australia. Can be substituted with gluten-free all-purpose flour.
- Cornstarch: Also known as cornflour.
How to Make Vanilla Meltaway Cookies (with photos)
A full and detailed recipe card is at the bottom of this post.
Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
Cream Butter and Vanilla: Add softened butter and vanilla to the bowl. Beat on low speed until creamy, about 15-20 seconds.
Add Powdered Sugar: Sift powdered sugar over the butter. Beat on medium-high for 1 minute, scraping down the sides with a spatula.
Incorporate Dry Ingredients: Sift flour and cornstarch into the mixture. Beat on low-medium speed for 30 seconds until a dough forms.
Chill Dough: Place the bowl with the dough in the refrigerator for 45 minutes. Meanwhile, preheat the oven to 356ºF (180ºC) fan-forced and line a baking sheet with parchment paper.
Shape Cookies: Remove dough from the fridge. Scoop out 20g (0.7oz) of dough per cookie, roll into balls, and place on the baking sheet, do not flatten, keep them as balls, leaving a 2-inch gap between each.
Bake Cookies: Bake for 12-15 minutes or until edges are lightly golden. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Final Touch: Once cooled, dust the cookies with powdered sugar. Serve and enjoy!
Expert Tips
- Quality Ingredients: Use good quality butter and pure vanilla for the best flavor.
- Room Temperature Butter: Ensure your butter is at room temperature for easy mixing and a smooth dough.
- Don’t Overmix: Mix the dough just until it comes together to keep the cookies tender.
- Chill the Dough: If the dough is too soft, chill it for 45 minutes before shaping for easier handling.
Can I add other flavors to these vanilla meltaway cookies?
Certainly! Lemon zest, almond extract, or even a sprinkle of cinnamon can add a delightful twist.
How do I know when the cookies are done baking?
They should be lightly golden around the edges but still soft. They will firm up slightly as they cool.
Storage Instructions
Store: Place the cookies in an airtight container at room temperature for up to 1 week.
Freeze: Place the cookies in a freezer-safe container or zip-lock bag, labeled with the date and freeze for up to 3 months. Layer parchment paper between the cookies to prevent sticking. To thaw, let them sit at room temperature for about 1-2 hours until they reach desired softness.
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Vanilla Meltaway Cookies
Ingredients
- 225 g (2 sticks) unsalted butter, softened to room temperature
- 2 tsp vanilla extract
- 3/4 cup powdered sugar
- 1 1/4 cup (185g/6.5 oz.) all-purpose flour, scoop & leveled
- 1/2 cup cornstarch, or cornflour
Instructions
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
- Cream Butter and Vanilla: Add softened butter and vanilla to the bowl. Beat on low speed until creamy, about 15-20 seconds.
- Add Powdered Sugar: Sift powdered sugar over the butter. Beat on medium-high for 1 minute, scraping down the sides with a spatula.
- Incorporate Dry Ingredients: Sift flour and cornstarch into the mixture. Beat on low-medium speed for 30 seconds until a dough forms.
- Chill Dough: Place the bowl with the dough inside in the refrigerator to chill for 45 minutes. Meanwhile, preheat the oven to 356ºF (180ºC) fan-forced and line a baking sheet with parchment paper.
- Shape Cookies: Remove dough from fridge. Scoop out 20g (0.7oz) of dough per cookie, roll into balls, and place on the baking sheet, do not flatten, keep them as balls, leaving a 2-inch gap between each.
- Bake Cookies: Bake for 12-15 minutes or until edges are lightly golden.
- Cool: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Final Touch: Once cooled, dust the cookies with powdered sugar. Serve and enjoy!
Notes
- Store: Place the cookies in an airtight container at room temperature for up to 1 week.
- Freeze: Place the cookies in a freezer-safe container or zip-lock bag, labeled with the date and freeze for up to 3 months. Layer parchment paper between the cookies to prevent sticking. To thaw, let them sit at room temperature for about 1-2 hours until they reach desired softness.