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!

Course Dessert

Cuisine American

Keyword meltaway cookies

Prep Time 20

Cook Time 15

Chilling Time 45

Total Time 1 20

Servings cookies

Calories 117kcal

Author Samantha Pickthall

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

US Customary - Metric

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.

Nutrition