Vanilla Meltaways are a melt-in-your-mouth soft cookie topped with a light vanilla bean frosting. Very vanilla soft, sweet cookie that everyone loves!

You’re going to love these simple and fabulous vanilla butter meltaway cookies. They’re packed with flavor, sweet, and perfect for afternoon tea. You’re going to love how easy they are to make too! With just a few ingredients and steps, these cookies come together beautifully and every batch makes enough to share with friends and family.

What are meltaway cookies?

Meltaway Cookies are a type of cookie that’s similar to a Mexican Wedding Cookie. They have a buttery, soft texture that just melts in your mouth!

Vanilla Meltaway Cookies Ingredients

-Butter: We will need 1 cup (two sticks) of softened butter to give us a rich-tasting cookie.

-Cornstarch: Adding 3/4 cups of cornstarch into the cookie dough will give us a great texture that’s nice and soft.

-Powdered sugar: Keeping the texture soft and the flavor sweet is 3/4 cups of powdered sugar.

-Vanilla: We will need 2 teaspoons of vanilla extract for a flavorful vanilla cookie. I like to use higher quality vanilla for a stronger flavor, but use what you have on hand.

-Flour: We need 1 to 1 1/2 cups of all-purpose flour for the base of this cookie dough but the amount of flour needed will vary. If you live in a more humid climate, or close to sea level you will need to add more flour to this recipe. So instead of using just 1 cup of flour in the recipe, you’ll need to use 1.5 cups and bake at least 3 or 4 cookies as a small test batch to make sure that the cookies don’t spread too thin.

Vanilla Glaze

-Butter: 3 tablespoons of melted butter will give our icing a richer flavor and a nice shine.

-Vanilla Bean Paste: Adding in more vanilla flavor is 1 teaspoon of vanilla bean paste. I love using this because it adds flecks of vanilla beans!

-Milk: We need 3 tablespoons of milk to make our icing the perfect consistency.

-Powdered sugar: We will need 1 to 1 1/2 cups of powdered sugar to get a smooth and sweet icing for our cookies.

How to make VANILLA Meltaway Cookies

Mix together the butter and cornstarch until well combined.

Add in the powdered sugar and vanilla extract until nice and smooth.

Add in the flour and mix until the dough comes together and the flour has been incorporated.

Cover the dough and chill in the fridge for 10-15 minutes.

Preheat your oven to 350 degrees F.

Scoop your cookie dough out by half tablespoons. I use a small cookie scoop to do this. Then roll the dough into a ball and press them down on the parchment paper topped cookie sheet. You can fit about 20 cookies per sheet in rows of 4×5.

Bake in the oven for 9 minutes and remove from oven. While the cookies are still hot and fresh, flatten the tops slightly by gently pressing down on them with the bottom of a glass.

Let the cookies sit on the baking sheet for a few minutes before moving to a wire cooling rack.

Let the cookies cool for an additional 10 minutes before topping with glaze.

Make the glaze by mixing the butter with vanilla bean paste and milk. Whisk in 1 cup of powdered sugar, up to 1 1/2 cups of powdered sugar as needed.

Stir until smooth and desired consistency has been reached then spoon over the tops of the cookies.

Let the cookies finish cooling and the glaze set before eating or storing in an airtight container.

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Vanilla Melt Away Cookies

Vanilla Meltaways are a melt-in-your-mouth soft cookie topped with a light vanilla bean frosting. Very vanilla soft, sweet cookie that everyone loves! 

Course Cookies, Dessert

Cuisine American

Keyword Vanilla Meltaway Cookies

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 24

Calories 209kcal

Author Jessica & Nellie

Ingredients

Meltaway Cookies

• 1 cup butter softened
• 3/4 cup cornstarch
• 3/4 cup powdered sugar
• 2 tsp vanilla extract
• 1- 1 1/2 cups all-purpose flour **see note below

Vanilla Glaze

• 3 Tbsp butter
• 1 tsp vanilla bean paste
• 3 Tbsp milk
• 1- 1 1/2 cups powdered sugar

Instructions

How to make VANILLA Meltaway Cookies

• In a bowl, mix together the butter and the cornstarch until they’re well combined. Add in the powdered sugar and extract until it’s smooth. Add in flour and mix until the dough comes together and the flour is all incorporated. Cover and refrigerate 10-15 minutes.
• Preheat 350 degrees F.
• Scoop out the dough into about ½ tablespoons of dough. I use this small cookie scoop. Roll the dough into a ball and lay them on parchment on a cookie sheet in rows (4 across by 5 rows) fitting about 20 per baking sheet.
• Bake for 9 minutes and remove them from the oven. While still hot and fresh, flatten the tops of the cookies by gently pressing them down with the bottom of a glass. Let them sit for minutes before transferring the parchment to a cooling rack.
• Let the cookies continue to cool for about 10 minutes before topping with glaze. Spoon the glaze over the tops of the cookies.
• Let the cookies cool and set before storing in an airtight container.

How to make the cookie glaze

• Melt 3 tablespoons of butter and stir in 1 teaspoon vanilla bean paste with 3 tablespoons of milk. Whisk in 1 cup to 1.5 cups of powdered sugar. Stir until it’s smooth and the desired consistency is reached. Let the glaze cool slightly before spooning on to the cookies. Top with additional lemon zest, if desired.

Video

Notes

**Please Note: If you live in a more humid climate, or close to sea level you will need to add more flour to this recipe. So instead of using just 1 cup of flour in the recipe, you’ll need to use 1.5 cups and bake at least 3 or 4 cookies as a small test batch to make sure that the cookies don’t spread too thin.

I prefer these cookies small, but you're welcome to make them as you'd like! 

Nutrition

Calories: 209kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 82mg | Potassium: 20mg | Fiber: 1g | Sugar: 16g | Vitamin A: 283IU | Calcium: 7mg | Iron: 1mg

How long are meltaway cookies good for?

You can store your cookies in an airtight container for up to two weeks. For maximum freshness and best tasting results, I recommend eating the cookies sooner rather than later.

Can I freeze meltaway cookies?

Yes, you can freeze these meltaway cookies but if you plan on doing so, I recommend not glazing them until ready to eat (or close to it) this will prevent the glaze from becoming runny as the cookies thaw later. To freeze the cookies just place them in an airtight container in the freezer.

Can I make meltaway cookies in advance?

You can make and prep the cookie dough up to 3 months in advance if you keep it well stored in an airtight container in the freezer. Simply thaw the dough in the fridge overnight before scooping and baking as directed on the recipe card.

More Cookie Recipes to Try Soon!

• Cream Cheese Sugar Cookies
• Cherry Chocolate Chip No Bake Cookies
• Ranger Cookies
• Strawberry Cool Whip Cookies
• Pink Sandwich Cookies
• Iced Pumpkin Cookies
• Applesauce Oatmeal Chocolate Chip Cookies
• Chocolate Peppermint Cookies
• Chocolate Cherry Cookies
• Peppermint Cookie Bars
• Cherry Almond Cookie Bars
• Chocolate Turtle Cookies
• Iced Cinnamon Pumpkin Cookies
• Christmas Cut Out Cookies
• Holiday Spiced Snickerdoodles

We are super lucky to live close to cousins and have for the entire length of our kids lives. It’s been amazing!

This cute girl and her cousin are about 5 months apart. Both moms were at each other’s births, so they’ve literally known each other from the very day they were born!

They have such a cute relationship and I’m excited to see them lean on each other as they navigate the teenage years!

These vanilla meltaway cookies are a simple treat that’s perfect any time of the year. Serve them up with the homemade vanilla glaze icing over the top and you’ll find them irresistible. Every bite is packed with flavor and tender melt-in-your-mouth cookie goodness.

Vanilla Meltaways are a melt-in-your-mouth soft cookie topped with a light vanilla bean frosting. Very vanilla soft, sweet cookie that everyone loves!

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