Bake
- Bake for 12–15 minutes, or until the edges are just barely golden and the tops look dry and set.
- The cookies may still look quite pale; sources stress that these kinds of cookies should be taken out before they brown deeply to preserve their melt-in-mouth texture.
They will still be soft when hot and will firm up slightly as they cool.
Cool and decorate
- Let the cookies cool on the baking sheet for about 5 minutes to set.
- Transfer them carefully to a wire rack to cool completely.
Once cooled, you can:
- Dust with powdered sugar for a classic look.
- Drizzle with melted chocolate.
- Add sprinkles before baking, or dip one side in chocolate and then sprinkles, as suggested for butter and meltaway cookies in some variations.
Why cornstarch and powdered sugar matter
Writers of shortbread, meltaway, and butter cornstarch cookie recipes repeatedly highlight the importance of cornstarch and powdered sugar for the signature melt-in-your-mouth feel.
- Cornstarch: Helps give structure while limiting gluten, resulting in a short, fine, crumbly texture that breaks down easily when eaten. Without cornstarch, these cookies are denser and more like regular butter cookies.
- Powdered sugar: Contains tiny sugar crystals and often a bit of cornstarch; both help create a smooth dough and a delicate crumb rather than a crunchy one.
Many meltaway and “melting moments” recipes read almost identically to this formula: flour + cornstarch + powdered sugar + butter, sometimes with added flavorings like vanilla or lemon.
Variations and serving ideas
- Add citrus: Lemon or orange zest can be added to the dough for a bright, citrusy variation (lemon meltaway and melting moment cookies often include zest).
- Make sandwich cookies: Spread a thin layer of jam, lemon curd, or chocolate ganache between two cookies.
- Pipe shapes: Some butter cookie recipes use piping bags to form rosettes or ridged cookies; a soft enough dough can work if not too stiff.
These cookies pair well with tea, coffee, or hot chocolate and are commonly recommended as part of holiday cookie assortments because they add a lighter, more delicate option.
Storage, freezing, and make-ahead
Storing baked cookies
Butter cookies and meltaway shortbread keep well because of their low moisture content.
- Room temperature: Store in an airtight container at cool room temperature for about 1–2 weeks; several butter and meltaway cookie recipes mention they keep well for days if stored airtight.
- Layer with parchment: Place parchment or wax paper between layers to prevent them from sticking or breaking.
Freezing baked cookies
Baked butter cookies and shortbread-style cookies typically freeze very well.
- Freeze in an airtight container or freezer bag for up to 1–2 months; cookie freezing guides suggest stacking cookies with parchment between layers before freezing.
- Thaw at room temperature in the container to prevent condensation on the cookies.
Freezing dough
You can also freeze the cookie dough for later baking.
- Roll dough into balls and freeze on a baking sheet until solid, then transfer to a freezer bag or container; cookie freezing advice suggests this method for drop-style cookies.
- Alternatively, form the dough into a log, wrap tightly, and freeze as a slice-and-bake style dough, which is often suggested for butter cookie doughs.
- Frozen dough can usually be baked straight from frozen, adding a minute or two to the bake time.
Tips for the softest, most tender cookies
- Use room-temperature butter: Butter soft enough to cream properly ensures a smooth dough and even texture.
- Measure flour carefully: Some bakers advise spooning flour into the cup and leveling it rather than scooping directly from the bag to avoid packing in too much flour and drying out the dough.
- Don’t overbake: Remove cookies when they’re just set and barely golden at the edges; overbaking makes them crisper and less melt-in-your-mouth.
Melt-in-Your-Mouth Butter Cookies take a handful of simple ingredients and turn them into ultra-tender, delicately sweet cookies that literally dissolve on your tongue. Add this recipe to your holiday and everyday cookie collection, save or print it for your baking binder, and share it with anyone who loves light, buttery cookies with a refined, shortbread-like crumb.