Christmas Meltaway Cookies

Meltaway cookies are a soft, lightly sweet shortbread cookie that literally melts away in your mouth. Top it with a thin glaze and red and green sprinkles for a festive Christmas cookie treat.

Author Amber Brady

Prep Time 10

Cook Time 8

Total Time 18

Yields cookies

Ingredients

Cookies:

¾ cup (170 g) unsalted butter, (1 ½ sticks or 12 Tbsp) room temperature
½ cup (60 g) powdered sugar
½ cup (80 g) cornstarch
1 tsp vanilla
¼ tsp salt
1 cup (120 g) all-purpose flour, (stir, spoon & level)

Glaze:

1 ½ cups (180 g) powdered sugar
3 to 4 Tbsp milk
¼ tsp vanilla or almond extract

Optional:

red & green sprinkles/nonpareils

Instructions

Preheat oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer with the paddle attachment cream the butter with the powdered sugar and cornstarch. Add vanilla. Mix well.
Combine the salt and flour. Add to the batter. Mix until dough clumps together.
Scoop cookie dough onto silicone lined baking sheets. Flatten dough balls with the bottom of a measuring cup dipped in powdered sugar.
Bake at 350˚F for 8 to 12 minutes until just set. Do not over-bake.
Whisk together the ingredients for the glaze adding extra milk 1 tsp at a time until desired consistency. (Keep it slightly thick, a little milk goes a long way.) Spoon on top of cooled cookies.
Immediately shake sprinkles on top of wet glaze. Allow glaze to harden. Store cookies in an airtight container up to 5 days.

Video

Nutrition