Deliciously soft and buttery cookies with a melt-in-your-mouth texture, topped with a creamy buttercream frosting.
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In a medium bowl, whisk together the all-purpose flour, corn starch, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter and powdered confectioners sugar until combined. Add the pure vanilla extract and almond extract, blending well.
Add half of the flour mixture, blending on low speed just until combined. Add the remaining flour mixture and blend just until combined. Cover the dough and chill for at least 2 hours, preferably overnight.
Remove the dough from the refrigerator 10 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C) and adjust the oven rack to the middle position. Line baking sheets with parchment paper.
Scoop out 1 tablespoon of dough at a time, roll into balls, and space evenly about 2 inches apart on prepared baking sheets.
Bake one pan at a time in the preheated oven until cookies are slightly puffy and edges have begun to set and the bottoms are lightly golden brown, about 11-13 minutes.
Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
With a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium speed until creamy, about 2-3 minutes.
Add 2 cups of the powdered confectioners sugar, heavy cream, pure vanilla extract, almond extract, and salt. Beat on medium speed until well blended, scraping down the sides of the bowl as necessary.
Add the remaining powdered confectioners sugar and salt; increase to high speed and beat for a full 3 to 4 minutes, or until light and fluffy. Adjust as necessary: if the frosting is too thin, add additional powdered sugar; if it is too thick, add a tablespoon of additional heavy cream.
Decorate with holiday sprinkles as desired. Store the cookies in a single layer in an airtight container; these cookies freeze well.
For best results, chill the dough overnight to enhance the flavor and texture.
Ensure the butter is at room temperature for both the dough and frosting to achieve the right consistency.
How do I make Meltaway Cookies with a gluten-free option?
To make gluten-free Meltaway Cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum for the best texture. The rest of the ingredients can remain the same, and follow the same baking instructions for delicious results.
What is the best way to store Meltaway Cookies for freshness?
To keep your Meltaway Cookies fresh, store them in a single layer in an airtight container at room temperature. If you want to keep them longer, these cookies freeze well. Just place them in a freezer-safe container, separating layers with parchment paper, and they can last up to three months in the freezer.
Can I substitute the butter in Meltaway Cookies for a dairy-free version?
Yes, you can make a dairy-free version of Meltaway Cookies by substituting the unsalted butter with a dairy-free butter alternative or coconut oil. Make sure to use a dairy-free heavy cream for the frosting as well to maintain the creamy texture.
What can I pair with Meltaway Cookies for a dessert platter?
Meltaway Cookies pair wonderfully with a variety of desserts. Consider serving them alongside chocolate truffles, fruit tarts, or a selection of mini cheesecakes. A cup of coffee or tea also complements these soft, buttery cookies perfectly.
How long should I chill the dough for Meltaway Cookies?
For the best texture, chill the Meltaway Cookie dough for at least 2 hours, but preferably overnight. This allows the flavors to meld and helps the cookies maintain their shape while baking.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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