Description
Christmas Meltaway Cookies are delicate, buttery treats that dissolve in your mouth, making them a delightful addition to any holiday celebration. Topped with a sweet glaze and festive sprinkles, they’re both simple to make and enjoyable to share.
Ingredients
Units
Scale
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1/2 cup (64g) cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
For the Glaze:
- 1 1/2 cups (180g) powdered sugar
- 3 to 4 tablespoons milk
- 1/4 teaspoon vanilla or almond extract
Optional Decorations:
- Red and green sprinkles or nonpareils
Instructions
- Prepare the Oven:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Make the Dough:
- In a large bowl, cream together the softened butter, powdered sugar, and cornstarch until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the salt and all-purpose flour.
- Gradually add the dry ingredients to the butter mixture, mixing until the dough comes together.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each ball with the bottom of a glass dipped in powdered sugar to prevent sticking.
- Bake:
- Bake in the preheated oven for 8 to 12 minutes, or until the cookies are just set and the bottoms are lightly golden.
- Avoid over-baking to maintain their delicate texture.
- Prepare the Glaze:
- In a bowl, whisk together the powdered sugar, 3 tablespoons of milk, and the extract until smooth.
- If the glaze is too thick, add additional milk, a teaspoon at a time, until the desired consistency is reached.
- Glaze and Decorate:
- Once the cookies have cooled completely, spoon a small amount of glaze onto the center of each cookie, allowing it to spread slightly.
- Immediately add festive sprinkles or nonpareils on top of the wet glaze.
- Allow the glaze to set completely before storing or serving.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Yield: This recipe makes approximately 20 cookies.
- Customization: For a different flavor, consider substituting the vanilla extract in the glaze with almond extract.