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Vanilla Butter Meltaway Cookies

Close view of the delicate crumb and fork stripes on butter meltaway cookies
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Rich with butter and vanilla, these tender butter meltaway cookies crumble softly with each bite. This easy, egg-free dough needs no chilling before baking.

Ingredients

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Instructions

  1. Prepare the oven and pans: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, and kosher salt. Set the mixture aside.
  3. Cream the wet ingredients: In a large bowl, cream the softened salted butter, vegetable oil, powdered sugar, and vanilla until light and fluffy. Use an electric mixer or a wooden spoon, scraping down the sides of the bowl for even mixing.
  4. Bring the dough together: Gradually add the dry mixture to the wet mixture. Mix until fully incorporated; the dough should be smooth, slightly firm, and pliable.
  5. Portion and roll: Use a tablespoon or cookie scoop to portion the dough, then roll each portion into a ball. Place the balls on the prepared baking sheets about 2 inches apart.
  6. Press with a fork: Gently press each dough ball with the back of a fork to make a stripe pattern. Keep the pressure gentle so the cookies retain their thickness.
  7. Bake until the edges turn golden: Bake both pans together for 10–12 minutes, rotating them halfway through baking, until the edges are golden brown. Watch the cookies near the end of baking, since ovens can vary.
  8. Let the cookies cool: Allow about 5–10 minutes for cooling: leave the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to finish cooling completely.

Equipment

Notes

Use salted butter with ¼ teaspoon kosher salt.

Bake both pans together for 10–12 minutes, rotating them halfway through. Allow 5–10 minutes total cooling time. Total elapsed time is about 30–37 minutes.

Use two baking sheets. A conventional oven and a fork are also required. A wooden spoon is the alternative to an electric mixer.

Almond flour may be used in place of cornstarch for a nuttier flavor. Use cornstarch for the cookies pictured.

Vanilla bean paste is an optional substitute for vanilla extract for richer vanilla flavor.

Store completely cooled cookies in an airtight container at room temperature for up to 1 week.

Freeze unbaked dough balls for up to 3 months. Thaw slightly, then follow the baking instructions.

Find it online: https://jennifercooks.com/vanilla-butter-meltaway-cookies/