These butter cookies made with powdered sugar are the kind that melt right on your tongue before you know what hit you.
They’re tender with just the right amount of sweet—no icing, no sprinkles, no dusting of sugar on top. Just pure, buttery goodness from a short list of pantry staples. If you're after a classic cookie with a delicate crumb and no-fuss instructions, this one’s going to be a fast favorite.
Why This One’s a Keeper
These cookies are everything a home baker loves:
- Just seven simple ingredients
- No eggs, no chilling, no rolling
- Tender and buttery
- Easy enough for weekday baking, pretty enough for a holiday plate
What Makes This Recipe Different
Most sugar cookies lean toward crispy or chewy, but this one bakes up soft and sandy, thanks to the powdered sugar and cornstarch. It’s a texture that falls somewhere between shortbread and meltaways—without the extra fuss of dipping or dusting.
Where This Recipe Comes From
This is a Southern-style butter cookie that quietly shows up at cookie swaps, church potlucks, and baby showers. You might not notice it at first next to the iced gingerbread and chocolate crinkles, but one bite and you’ll be asking who brought ‘em.
The secret’s in the powdered sugar. It gives the dough a soft, fine crumb you just don’t get from granulated sugar. Some versions call for almond extract or citrus zest—but I keep mine plain vanilla to let the buttery flavor shine.
Round Up Your Kitchen Tools
Large mixing bowl – Plenty of space to cream the butter and sugar
Hand mixer or stand mixer – Gets that airy texture we’re after
Parchment-lined baking sheet – Keeps cookies from sticking and helps them bake evenly
Tablespoon-size cookie scoop – For uniform size and perfect baking
Fork – Adds that simple stripe pattern on top
Wire rack – Lets cookies cool without getting soggy bottoms
Here’s What You’ll Need
Salted butter – Softened to room temperature for best creaming
Vegetable oil – Adds softness and helps prevent dryness
Powdered sugar – For a melt-in-your-mouth texture
Cornstarch – Helps with that tender, delicate crumb
All-purpose flour – Just enough to hold everything together
Kosher salt – Balances the sweet
Vanilla extract – Adds warm, classic cookie flavor
Let’s Get to Cookin’
Preheat the oven and prep your pans
Set your oven to 350°F. Line two baking sheets with parchment paper.
Whisk your dry ingredients
In a medium bowl, whisk together the flour, cornstarch, and salt. Set aside.
Cream the wet ingredients
In a large mixing bowl, beat the softened butter, oil, powdered sugar, and vanilla until light and fluffy. Scrape down the bowl as needed.
Combine everything
Gradually mix the dry ingredients into the wet until fully combined. The dough should be soft and pliable—not sticky or crumbly.
Scoop and shape
Scoop the dough with a tablespoon-sized cookie scoop and roll into smooth balls.
Add a little flair
Gently press the top of each ball with the back of a fork to create a stripe pattern.
Bake
Bake for 10–12 minutes or until the bottoms are just turning golden. The tops should stay pale.
Cool completely
Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
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Little Tricks from My Kitchen
Don’t skip the cornstarch – It gives these cookies their signature tender bite.
Use room temperature butter – If it’s too cold, the dough won’t cream properly.
Go easy on the fork press – Just a gentle nudge to flatten, not a pancake press.
Want a flavor twist? – Swap vanilla for almond or add a little lemon zest.
No cookie scoop? – A tablespoon and your hands work just fine.
Curious? You’re Not Alone
What’s the texture of these cookies like?
Soft, buttery, and sandy—similar to shortbread but even more tender.
Can I make these ahead of time?
Yes! The dough can be made a day in advance and refrigerated. Let it soften slightly before scooping.
Can I freeze these cookies?
Yes—freeze unbaked dough balls or cooled baked cookies. Both keep well for up to 3 months.
Why use powdered sugar instead of granulated?
Powdered sugar dissolves into the dough, creating a finer, softer crumb that truly melts in your mouth.
Can I add mix-ins like nuts or chocolate chips?
You can, but keep them finely chopped so they don’t overwhelm the delicate dough.
What if I only have unsalted butter?
That works fine—just add ¼ teaspoon more salt to the dough.
What to Do with the Leftovers
Store your cooled cookies in an airtight container at room temperature for up to a week.
To freeze:
Form dough balls and freeze on a tray, then store in a zip-top bag. Thaw slightly before baking.
Already baked?
Freeze in layers between parchment for up to 2 months. Bring to room temp before serving for best texture.
Stick Around for Seconds!
If this recipe brought back a sweet memory—or made a brand-new one—stick around and subscribe to my newsletter. There’s always more comfort food, simple sweets, and back-porch stories waiting here for you.
Show Me How Yours Turned Out!
I’d love to see your version of these melt-in-your-mouth butter cookies! Leave a comment below or tag me on social with your own twist. Whether you added almond extract or stuck to the classic, I’m all ears (and appetite)!
Sweet Talkin’ Favorites You’ll Want to Make Next
Whether you’re feeding a crowd or just feeding your feelings, these sweet treats are the next best thing to a hug from the oven.
Simple Strawberry Shortcake – Fluffy biscuits stacked with juicy strawberries and clouds of whipped cream. This quick and easy one’s made for barefoot summer evenings and second helpings.
The Best Banana Pudding – A no-bake classic layered with cream cheese, sweetened condensed milk, bananas, and Nilla wafers. Cold, creamy, and straight out of the fridge happiness.
Cherry Dump Cake with Pineapple & Coconut Crunch – Dump-and-bake deliciousness with tart cherries, sweet pineapple, and a golden topping of coconut and pecans. It’s simple, but it never shows up without compliments.
Peach Shortcake – Think strawberry shortcake’s Southern cousin—ripe peaches in sweet syrup tucked between buttery shortcake layers, perfect for peach season or whenever nostalgia calls.
Honey Spice Bars – Moist and chewy with just the right touch of cinnamon and clove, these bars are cozy in bar form—made for sharing, or hoarding in the back of the fridge (no judgment).
Sticky Toffee Pudding – A rich, date-filled cake smothered in warm toffee sauce. It’s the kind of dessert that gets better with every gooey, caramel-soaked bite.
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Before You Get Started! If you whip up this recipe, I’d love to hear what you think! Leave a review and rating to let me know how it turned out. Your feedback helps keep the kitchen running and allows me to keep sharing free recipes with y’all!
Vanilla Butter Meltaway Cookies
Ingredients
- ½ cup salted butter softened to room temperature
- 4 tablespoon vegetable oil
- ½ cup powdered sugar
- 4 tablespoon cornstarch
- 1¼ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Instructions
Prepare the Oven and Baking Sheets:
- Preheat your oven to 350°F (175°C)
- Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, cornstarch (or almond flour), and salt until well combined.
- Set the dry mixture aside for later.
Cream the Wet Ingredients:
- In a large mixing bowl, cream the softened butter, cooking oil, powdered sugar, and vanilla extract until light and fluffy.
- Use an electric mixer or a wooden spoon, ensuring to scrape down the sides of the bowl for even mixing.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture.
- Mix until everything is fully incorporated and the dough is smooth and slightly firm but still pliable.
Shape the Dough:
- Use a tablespoon or a cookie scoop to portion out the dough.
- Roll each portion into a ball between your hands.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Create the Pattern:
- Gently press down on each dough ball with the back of a fork, creating a stripe pattern.
- This helps the cookies bake evenly and adds a decorative touch.
Bake the Cookies:
- Place the baking sheets in the preheated oven.
- Bake for 10-12 minutes or until the edges are golden brown.
- Keep an eye on them, as baking times may vary slightly based on your oven.
Cool the Cookies:
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes.
- Transfer them to a wire rack to cool completely.
- This cooling process helps the cookies achieve their perfect crispness.
Notes
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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