I give unto you a cookie recipe that you should probably file away somewhere for just such an occasion. Why? Because I am 99% sure you will always have all the ingredients for these on hand! I love these things for their deliciousness but also for their lack of a zillion ingredients. Needed: flour, powdered sugar, cornstarch, butter, vanilla, cream cheese. See? Toldja. And you can make them whatever color you want for any occassion.
The name fits them perfectly too. They practically melt in your mouth! I got this recipe from a friend a few years ago. She has two boys that are allergic to eggs so these are a great fit for them. Nothing but buttery yum in these babies.
Meltaways
1 C. butter
¾ C. cornstarch
¾ C. powdered sugar
1 C. flour
1 recipe Cream Cheese Frosting (see below)
In a medium bowl, cream butter until fluffy. Add cornstarch & sugar and blend
well. Beat in flour until
thoroughly mixed. Drop by small
teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip
glass in powdered sugar to prevent sticking). Bake at 350 degrees for 10-12 minutes. Cool on wire rack & frost with
Cream Cheese Frosting.
Cream Cheese Frosting
1 (3oz.) package cream cheese, softened
1 C. powdered sugar
½ t. vanilla
Mix all ingredients together. Color with food coloring if desired.
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93 comments:
These sound soooo good and easy. I think I'd eat a napkin if it had cream cheese frosting on it : ) I'll be making these!
http://teresadboyd.blogspot.com/
Found you via pinterest and these are now on my christmas cookie list :) New follower too :)
Yum Yum! Can't wait to try it!! I have simplified my cookie making process by having "cookie tuesday" Each Tuesday leading up to Christmas i make a batch of cookies and then freeze half to have for our Christmas Eve cookie trays. So much less stress for me in this busy month!
yum! these are on the baking agenda for tomorrow! thanks friend :)
These look fab!! Pinning and adding to my Christmas baking list!! :)
They look so yummy. I've never had cornstarch in my house before but I'd buy it just to try these. I pinned this for future reference :)
Thanks for the recipe! Do you use unsalted butter or salted?
I'm glad you're still enjoying my recipe! They really are yummy little cookies, aren't they?
@Cindy Lou, I use salted butter.
Yum!!!
Did you mean 8oz. of cream cheese, because it said 3?
These Look AMAZING! We would love you to share this at Sixsistersstuff.com on Saturday for our Strut Your Stuff Link Party. Hope to see you there!
Kristen - one of the sisters
How did you get your cookies not to crumble? My first batch were too thin and the next I made thicker and most of them still split in half when I was moving them from the cookie sheet to the cooling rack. Not sure what I am doing wrong. But an otherwise delicious recipe!
these look delish! and so easy too!
These look so yummy. Thanks for sharing. I am a new follower and your blog is too cute. I look forward to reading more posts. I'd appreciate it if you stopped by my blog and followed me back. Thanks! http://milliemorganmedia.blogspot.com
Oh...my....these look so good.....
These sound so good right now.
Mmm! Those look delicious and sound so simple! Would you consider sharing the recipe here if you have the time?
http://oneartmama.blogspot.com/2011/12/shine-on-fridays-6-and-some-fabulous.html
I tried to make a double batch, and the dough ended up being crumbly and not cohesive, so the cookies just ended up being an ugly mess of crumbs. Any idea what would've caused this? I just doubled the recipe to make a double batch, so don't know what could've gone so wrong to have them end up like that?
These look gorgeous! I love the color and I bet they taste fantastic!
I will definetly be making these this week so easy instead of cut outs!!
I just made these and they're delish! I put sugared snow on top to make them sparkle for Christmas.
My friend and I had found this on Pinterest and both made them. YUM!!! Thank you!
can you please tell me why mine crumbled so much. they taste delicious but they do not stay together very well. did i do something wrong....
I'm not sure what to tell you about the crumbling! Did you mix the butter "until fluffy" in the first step? I've never had this issue before. Maybe add the flour slowly and keep checking the consistency to make sure you don't put in too much which would make it crumbly.
Sorry and good luck!
My kids love this kind of cookie but I hate buying them because of the all the ingredients in the store bought. Can't wait to try these!!
Yummy! Never can go wrong with a full cup of butter as an ingredient!
Wondering if the crumbling some have reported, could happen if the butter and cream cheese were used cold instead of room temp?
Oh aren't these just so Picture PERFECT!!!! and extremely Tasty looking too!!! I would love for you to share them here http://shoprubyjean.com/2011/12/sew-crafty-tuesday-linky-2-and-highlights/
I had a little trouble keeping them looking nice as well. Mine got too thin as they were baking , secret to keep them round and pretty???
Tried your recipe last night and it was super easy! To everyone that had trouble with the crumbling....the butter must be beat until fluffy and I added the flour in small batches at a time. I love the cream cheese frosting. I found your recipe on Pinterest. Thank you for sharing!!!
I just made those and it didn't turn out well... The dough isn't really suited for baking O_O it just melted straight away and turned blaah.
either i did smth wrong, or there's smth wrong with the recipe.. :( pity... that should have gone onto the xmas table tomorrow!
I made these yesterday, and they truly melt in your mouth! And so easy...thank you!
I wish I would have read the reviews prior to making these.....I unfortunately had the same problem as many others. The cookies turned into a big mess while baking. I am in no way a novice baker, and the batter just isn't suitable for baking. I made sure to beat the butter very well, and add flour a bit at a time and they still turned into a runny mess. Sorry :(
Wow can not believe everyone had such a problem I made them and turned out perfect and look just like her picture I even added a lil chocolate and almond extract to the icing and they are so yummy doubt if I will go back to making cut outs now!! Thank y ou again for the yummy recipe
I am so sorry that these are causing some of you problems! I promise that I have made these no less than 20 times since getting the recipe and have never had even one BIT of a problem with the dough/baking.
If I could do it all over again I'd have each of you fill out a questionnaire to figure out what the common denominator is.... altitude? Brand of corn starch? Who knows! I don't even know enough about the chemistry of baking to even venture a guess. This is baffling. What's even weirder is some of you say it's too crumbly and some say it's a runny mess. I'm at a loss!
I appreciate those of you who chimed in and said they turned out well otherwise I'd be thinking I just wasted EVERYONE's time! They are still one of my favorite cookies. I'm sorry again to anyone who didn't have the same experience!
Thanks for the recipe! They turned out great and taste amazing! My mixer wasn't doing a great job at combining all of the ingredients, so I mixed the rest of the flour in by hand (literally with my hands) and it worked really well. Definitely a hit at our house! Thanks again!
These sound amazing! I love baking and trying new cookies, these are going on my list. :)
I do not think I have ever seen a recipe for 3/4 cup of cornstarch. Is that correct?
I do not think I have ever seen a recipe for 3/4 cup of cornstarch. Is that correct?
I think the issues have to do with the butter softness. If it's too soft it will probably be runny. If it is too crumbly it is probably not soft enough.
My aunt has been making these for years and she pops them in the freezer before frosting so they don't crumble.
They are my favorites thanks for sharing!
I just tried to make these and mine kept melting in the oven. I can't figure out what I am doing wrong. Please help because these look delicious and I really want to make them. Thanks so much!
I am wanting to try these ...but i keep thinking about the age of my cornstarch in the cabinet. Could it be the cornstarch that is causing some crumbles. The only reason I have the cornstarch in my cabinet was to make playdough... haha.
I made these cookies and they were wonderful everyone enjoyed them at Christmas time not sure why some have had so many problems and I am no where near that great of a baker lol
Simply brilliant...thank you so very much for sharing!
Did you just use regular flour or all-purpose flour? My daughter has an egg allergy & these sound like they would be perfect for her! Thanks!
I think the secret to these is to use REAL butter. Margarine has a different make up (less water, straight fat), and of course the "spreads" will cause all manner of grief. They worked well with real butter, but I'll also try them using butter flavor Crisco for comparison.
Tip - don't flatten them with a glass. Just drop them by teaspoon full and bake them! This should help with the crumbles, I did it this way and they baked up awesome and had no crumble issues!
Preheat oven to 350 degrees
Blend the first five ingredients together in a bowl. Cover the bowl and chill all the way through.
Break off pieces and roll to about the size of a marble. Place on cookie sheet. They don't spread much so you can put them fairly close together.
Bake for 12 minutes until lightly brown
they are sooo good, and they turned out perfect.. thank-you, will be passing it on
Mine spread like unleavened bread... turned out so awful. :( We're supposed to take a gift to our Sunday school teachers tomorrow. Sounds like I'm stopping by to get him a Sonic drive-in gift card...
I tried these as well and they tasted great but the flattened in the oven and crumbled when trying to move them. I used real butter with mine as well. I will try to make sure I had the butter fluffy enough AND adding the flour slowly and see what happens. Otherwise it's a great tasting cookie
Plain or self rising flour?
What the Web needs is a free public-participation "cooking lab"* site that would try out and trouble-fix recipes. I'd set it up (it would for sure be a successful social site), except that I dislike cooking...
:(
* The term "cooking lab" is already used for "molecular gastronomy"
I just made these. They taste fantastic! Mine are a bit on the crumbly side but I split the batch and only had half in the oven, when I realized I had them too thin I thickened the other half before putting them in the oven. I haven't iced them yet and am a bit nervous since the cookie seems so delicate.
I too found it rather crumbly until I realized, ONE STICK OF BUTTER IS ONLY 1/2 CUP! DUH!!! So, now that I have the full amount of butter, it's perfect!! WHEW! That was close! :)
If yours are running...do NOT grease your pan. That was my mistake. 1st batch ruined. 2nd batch was perfect. Thanks for the post!!
Thank you so much for sharing! I have made these three times...everyone loves them! With or without the icing :)
Really loved these cookies. For those of you who had problems with them melting, I had the same problem. A few of them melted but for the most part they were fine. I tested some and it all has to do with the temperature of the dough. Put the dough in the fridge or freezer before baking and they should be fine.
Just made my first batch of these...OMG! This is going to be a new family favorite! Can’t wait to whip up another batch!!
I saw these and thought that this would be a perfect cookie to make, so when I started and had everything mixed together, I couldn't believe how crumbly the mix seemed. But then I went back and mixed it some more with the mixer and then I had a nice dough form. So some with the comments that it was very crumbly, maybe didn't mix the mixture enough..... just a thought.
Will make this this weekend, but is it really 3 oz cream cheese for frosting? Or 8? Or 4?? 3 seems weird, help! :) thanks, Tish
Success! Follow the recipe exactly, use real butter and REALLY whip it in your first step. (I used my kitchenaid whisk, then changed to the beater to incorporate the flour.) And it really is just 3 oz of cream cheese for the frosting! YUMMY!
I made these last night! They are yummy! I threw a little vanilla in the batter and refridgerated it before I rolled it into balls. I also didn't flatten them out and the cookies turned out perfectly. I used an 8 oz block of cream cheese and had about 1/2 left over, so I threw it in the fridge for later.
Thanks so much for this recipe! I made them today....and they practically do "melt" in your mouth. They're delicious!
Thanks so much for this recipe! I made them today....and they practically do "melt" in your mouth. They're delicious!
Do you use self rising or all purpose flour?
I followed your recipe but got concerned after reading all the comments. Nothing to worry about, though...these were GREAT!! Turned out perfectly! Thank you for poring this!!
My goodness can someone answer the question if you use self rising flour or regular flour? I want to know this too...
Thanks for the recipe,
As for some of the comments, these are just a very delicate cookie...Thus the name 'MeltAways'
But what might help is:
*adding 1/4 cup more powered sugar and
*cutting back on the cornstarch,1/4 cup.
*Chill your dough before shaping.
*Let cool before removing from cookie sheet.
And they do just melt away, lol
Enjoy!
Regular flour! And i just made these... YUM
It's a very light cookie so it doesn't feel like you've eaten three already... Not that i have. ;)
These were so good, I ended up making three more batches. With spring colors, they make perfect Easter cookies. The only change I made, was I used cake flour. They turned out perfect and I live at an altitude over 4000 ft.
Made these last night. Cookies had no flavor and were not good at all without frosting. I made the frosting and it was way to sweet. After frosting the cookies it actually was pretty good. I guess the bland flavor of the cookie with the sweet sweet frosting blends well.
I used regular flour. Turned out okay.
The dough tasted great but it was very difficult to get it to stick together. Mine ended up being a flat mess.
I just made these and they turned out perfect. I wonder if some of you are flattening them to much.
I baked these at high altitude (over 6000 feet above sea level) with no changes to the original recipe, and they turned out PERFECTLY! I also added some marshmallow vodka to the frosting...delicious.
I baked these tonight for the first time to bring school tomorrow for the teachers and they turned out fabulous! Great recipe!
I made these today after my granddaughter found and posted the recipe. So good. For the icing I used 8 ounces of cream cheese and half a container of purchased icing. You gotta try these.
I was so baffled last night after making these why they spread out so much (almost like crisps) completely flat (definitely "meltaways")! I have been baking all my life, and consider myself to be pretty good at it, and I just couldn't figure it out...until now...OOPPSSS! The recipe calls for 3/4 CUP cornstarch NOT 3/4 teaspoon cornstarch...YIKES I didn't have my reading glasses on!!! I will be making these again, because my family LOVED the flavor (even with 3/4 teaspoon cornstarch) just not so much the look.
I just baked these and they are great! Followed the recipe EXACTLY. And I AM a novice baker!!! Thanks for the recipe!
I just made these with unsalted butter (didn't read all the comments before making) and "dropped" by teaspoon the first cookie sheet. They crumbled a little and weren't as pretty to look at. The second sheet, I rolled a little first and then "flattened" too. This worked much better. They are still a challenge to move to the cooling rack, I lost a couple. But they finished product is good. My mother-in-law always made a sugar cookie that is similar at Christmas time. I have to compare recipes. These were simple and I did have all the ingredients on hand.
WOW! I made these a couple of months ago, I followed the recipe to a T except I added a tsp. of vanilla. They turned out prefectly. I decided I wanted to make them again, so I came back to the recipe, and THEN saw all the comments. Glad I didn't read them the first time, it might have scared me off. These are the weirdest, but yummiest cookies I have ever made. A new favorite for sure. Thank you for sharing. A bummer for all of those who didn't have them turn out. The recipe is a great recioe, if you know how to follow a recipe...
how many cookies does one batch make i need to server up to 60 people
I used 1/2 cup of flour as opposed to 1 cup because the consistency was already so crumbly. While blending the flour,they were so crumbly that I just used my hands to mix and once you form the cookie balls and put on the baking sheet, the consistency is much more put-together. They turned out delicious:)
I added 2 tsp vanilla & mixed it with my kitchenaid on high with the whisk beater. I also added am egg. That helped hold them together better. I made regular buttercream frosting & added 1/2 tsp kool-aid powder for color & flavor. Very good!
I just made these and they are ridiculously delicious!! Does anyone know if the frosting will harden enough so I can stack them without everything sticking together?
Just made these today. Turned out perfectly. Added some vanilla and almond extract to the dough and frosting. They definitely melt in your mouth. Texture is a bit odd with all the cornstarch, but they are very good.
these are fantastic...
I just made these and they turned out awesome! I baked them on parchment paper and had no problem moving the cookies to the cooling rack. Also, I was worried about the cookies breaking during frosting so I just piped the frosting onto the cookies in a cute spiral. I will definitely be making these again!
My first sheet came out super thin and crumbly so for my second batch I made them bigger and cooked them a few minutes longer. The second batch came out looking better than the first, but again they were crumbly once I went to take them off the pan:( They taste amazing but mine aren't holding up either. I let the butter get fluffy and also slowly added the flour in. sigh. .. I think sometimes things just don't always turn out
I first saw this recipe and thought it was really strange, but I decided to make them and I'm happy I did. They are SO good! I didn't have any problems at all. I do have one question, do you refrigerate the cookies once they are frosted?
I made these today. I would definitely use parchment paper and let them cool completely before moving them. If your dough was crumbly, I'm going to guess you didn't use 1 cup of butter. 1 cup=2 sticks of butter. I did put mine in the refrigerator to harden the icing .
I made these yesterday and they were a big hit! Thankfully, I didn't have any issues with the dough being too crumbly or melting in the oven. Thank you for an easy and delicious new cookie recipe!
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