Ingredients
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 1/2 cup (60g) cornstarch
- A pinch of salt
Optional for decoration:
- Sprinkles
- Chocolate drizzle
- Extra powdered sugar for dusting
These quantities and ingredients align closely with popular melt-in-your-mouth butter cookie and meltaway recipes, which combine butter, powdered sugar, flour, cornstarch, vanilla, and a bit of salt.
Step-by-step instructions
Prepare the pan and oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Many butter cookie and meltaway recipes bake between 325°F and 350°F; 350°F gives light color while keeping the interior soft if you don’t overbake.
Cream the butter and sugar
- In a mixing bowl, beat the softened butter and powdered sugar together until light and fluffy, about 2–3 minutes.
- The mixture should look pale and creamy.
Butter cookie guides and meltaway recipes emphasize creaming butter and powdered/icing sugar until fluffy as the foundation of the tender texture.
Add vanilla and dry ingredients
- Mix in the vanilla extract until evenly incorporated.
- In a separate bowl, sift or whisk together the flour, cornstarch, and a pinch of salt.
- Gradually add the dry mixture to the butter mixture, mixing on low speed or with a spatula until a soft dough forms.
Similar recipes instruct sifting or whisking flour, cornstarch, and salt together first, then adding to the creamed butter and sugar and mixing just until combined to avoid overworking the dough. Overmixing can make the cookies tougher by developing more gluten, which is precisely what meltaway-style cookies try to avoid.
Shape the cookies
- Roll small portions of dough into balls about 1 inch (2.5 cm) in diameter.
- Place them on the prepared baking sheet, spacing them a bit apart (these cookies don’t spread much).
- Flatten each ball slightly with your palm or gently press with a fork for a simple pattern.
Many melting moment and butter cornstarch cookie recipes roll dough into small balls and either flatten lightly or leave them rounded, depending on desired look.