These little frosted gems literally melt in your mouth with the very first bite! Easy to make and highly versatile, these melt-away cookies are the perfect treat for EVERY holiday or for when you want a little something to brighten someone's day (or yours!).
Mary's Melt-Away Cookies - these delightful little morsels are hands down my family's #1 favorite cookie recipe EVER! When I ask them what kind of cookies they would like me to bake, a double batch of Mary's Melt-Away Cookies is always at the very top of the list. And even when I do make a double batch, I usually wind up making them again - and again! Especially at Christmastime.
Mary's recipe was inspired by one she found in Christmas is a Warm Cookie, a small, locally published cookbook gifted to her by her aunt. She shared them (and the recipe) with us years ago, when our kids were still toddlers and we were actively involved in our neighborhood playgroup.
Since then, they've graced the cookie plates and platters of numerous family gatherings (mine and many of our friends). They've been the star of the show at just about every school function imaginable, from pre-school and kindergarten activities to high school and college graduation parties. They are THAT GOOD!
How to Make Mary's Melt-Away Cookies:
- 1 lb. butter, softened (it has to be butter)
- 1 ½ cups cornstarch
- ⅔ cup powdered sugar
- 2 cups flour
- 2 tsp. vanilla
In the bowl of an electric mixer, beat the softened butter until creamy, and then slowly add the remaining ingredients until combined. Do not overbeat.
Chill the dough; remove from the refrigerator about an hour before you're ready to use it
When ready, break off marble-size pieces of the dough (or whatever size you prefer) and roll into a ball
Place the rolled ball on a cookie sheet lined with parchment paper
Gently press your finger down in the middle of each ball to make a slight indentation in the dough
Bake at 325 degrees for 15 to 20 minutes, or until the bottoms are slightly golden in color
Cool the cookies completely on a wired rack before frosting them
To Make the Frosting:
- 6 Tbsp. butter, softened
- 3 cups powdered sugar
- Half & Half (you'll use just a little bit, enough to make a creamy mixture)
In the bowl of an electric mixer, cream the butter and then slowly add the powdered sugar.
Add just enough half & half, a little at a time to make the mixture creamy. Don't add too much half & half, the frosting will be too runny.
Spread the frosting on top of each cookie and decorate with sprinkles if desired. You can also add food coloring to the frosting before spreading it on the cookies.
I would love to hear from you if you try them! Leave a comment in the comment section below!
Happy Baking!
Mary's Melt-Away Cookies
Ingredients
For the Cookies
- 1 lb. butter, softened (it has to be butter)
- 11/2 cups cornstarch
- ⅔ cup powdered sugar
- 2 cups flour
- 2 tsp. vanilla
For the Frosting:
- 6 Tbsp. butter, softened
- 3 cups powdered sugar
- Half & Half - need enough to make a creamy mixture
Instructions
To Make the Melt Away Cookies
- Preheat the oven to 325 degrees
- In the bowl of a standing mixer with the paddle attachment, beat the butter until smooth.
- Gradually add the 1 ½ c. cornstarch, ⅔ c. powdered sugar, 2 c. flour, and 2 tsp. vanilla and continue to mix until smooth, but don't overmix.
- Using a spatula, scrape the dough out of the mixing bowl and onto a sheet of wax paper (can use 2 if you prefer)
- Wrap the wax paper around the dough and place in the refrigerator to chill for 1 hour
- After the dough has chilled, remove from the refrigerator and let sit for 5 - 10 minutes
- Using your fingers, break off small pieces of the dough and roll them into 1" balls; place each ball on baking sheets lined with parchment paper
- Gently press your finger on the center of each ball to make a slight indent
- Bake for 15 - 20 minutes or until the bottoms are slightly golden in color
- Cool on a wire rack
Make the Frosting
- In the bowl of a standing mixer with the paddle attachment, beat the 6 Tbsp. of butter until smooth.
- Slowly add the powdered sugar
- Add just enough half & half to make the frosting creamy.
- Spread about 1 tsp. of frosting in the indent of each cookie and decorate with sprinkles, colored sugars or colored frosting as desired
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