Vanilla Butter Meltaway Cookies

Soft, buttery, and melt-in-your-mouth tender, these old-fashioned butter cookies are a breeze to make and perfect for holidays, coffee breaks, or sweet little moments anytime.

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Course: Dessert

Cuisine: American

Keyword: Christmas Cookies, Easy Homemade Treats, Holiday Baking, Winter Desserts

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Cookies

Calories: 93kcal

Author: Jennifer Locklin

Equipment

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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

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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

Notes & Substitutions:

Butter: Salted butter can be used, but reduce the added salt to ¼ teaspoon.

Cornstarch Substitute: You can swap cornstarch with almond flour for a slightly nuttier flavor.

Vanilla Extract: For a richer flavor, try using vanilla bean paste instead of extract.

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

•Freezing: Freeze unbaked dough balls for up to 3 months. When ready to bake, thaw slightly and follow the baking instructions.

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.