Vanilla Meltaway Cookies
Recipes Cookies Desserts Holidays Quick and Easy Seasonal cooking
Description
These fabulous cookies are made with five simple ingredients. They're called meltaways because they just melt in your mouth.
Ingredients
2 sticks (16 T.) unsalted butter, at room temperature
2 t. vanilla extract
3/4 c. powdered sugar, plus more for dusting
1 1/4 c. all-purpose flour
1/2 c. corn starch
Directions
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Set up a stand mixer with the paddle attachment, or use a large mixing bowl with an electric hand beater.
Add softened butter and vanilla to a bowl. Beat on low speed until creamy, about 15-20 seconds.
Sift powdered sugar over the butter. Beat on medium-high for 1 minute, scraping down the sides with a spatula.
Sift flour and corn starch into the mixture. Beat on low-medium speed for 30 seconds until a dough forms.
Place the bowl with the dough inside of it in the refrigerator for 45 minutes.
While the dough is chilling, preheat the oven to 356 degrees F. Line a baking sheet with parchment paper.
Remove the dough from the refrigerator. Scoop out 7 oz. dough per cookie for 24 cookies, roll into balls, and place on the baking sheet. DON'T flatten, keep them as balls, leaving a 2-inch space in between.
Bake 12-15 minutes or until edges are lightly golden.
Let cookies cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
Once cooled, dust cookies with powdered sugar.
Serve.
24 cookies.
Store the cookies in an airtight container at room temperature for up to 1 week.
To freeze, place the cookies in a freezer-safe container or zip-lock bag, for up to 3 months. Layer parchment paper between the cookies to prevent sticking. To thaw, let sit at room temperature for about 1-2 hours until soft.