Meltaway Cookies

Let me create a little scenario for you… you are invited to a cookie exchange at the last minute and don’t know what to make.   OR, scenario #2 (more likely), your kid comes to you and says he/she needs to take in cookies the next day for {fill in event here} which he/she has known about for a month but is just telling you about now.

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.


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.


Link parties I participate in: Tip Junkie, Sugar Bee, Someday Crafts, Tatertots & Jello, I Heart Naptime, Lolly Jane, Be Different Act Normal, Craftomaniac, Today’s Creative Blog, Somewhat Simple, Flamingo Toes, Skip To My Lou, Thrifty Decor Chick

Facebook Twitter Plusone Pinterest


  1. says

    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!

  2. says

    These Look AMAZING! We would love you to share this at on Saturday for our Strut Your Stuff Link Party. Hope to see you there!
    Kristen – one of the sisters

  3. says

    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!

  4. Anonymous says

    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?

    • says

      Altitude again where is everyone from? If they don’t work in high altitude they need more dry ingredients. If its low altitude they need less.

    • says

      I just added in 2 tablespoons of milk and it seemed to solve the problem because I was having that problem too! I live in Houston so maybe this has something to do with it? Anyway they turned out yummy!

  5. says

    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!

  6. says

    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?

  7. liz says

    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???

  8. Lesa says

    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!!!

  9. Milly says

    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!

  10. Anonymous says

    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 :(

  11. says

    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

  12. says

    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!

  13. says

    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!

  14. says

    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!

  15. says

    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!

  16. says

    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.

  17. Anonymous says

    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!

  18. says

    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.

  19. Anonymous says

    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!

  20. Anonymous says

    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

  21. Anonymous says

    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…

  22. Anonymous says

    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

  23. says

    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”

  24. says

    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.

  25. says

    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! :)

    • Anonymous says

      Thank you!! I am making them right this second and I only put one stick of butter in the bowl and thankfully I read your comment. You prevented a wrecked batch of cookies! Baking isn’t exactly my full time gig…

  26. Anonymous says

    If yours are running…do NOT grease your pan. That was my mistake. 1st batch ruined. 2nd batch was perfect. Thanks for the post!!

  27. says

    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.

  28. Donna says

    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!!

  29. says

    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.

  30. Anonymous says

    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

  31. Anonymous says

    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!

  32. Anonymous says

    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.

  33. says

    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!!

  34. Anonymous says

    My goodness can someone answer the question if you use self rising flour or regular flour? I want to know this too…

  35. Billie Caren says

    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

  36. Anonymous says

    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.

  37. Anonymous says

    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.

  38. Anonymous says

    The dough tasted great but it was very difficult to get it to stick together. Mine ended up being a flat mess.

  39. Anonymous says

    I just made these and they turned out perfect. I wonder if some of you are flattening them to much.

  40. says

    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.

  41. says

    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.

  42. Anonymous says

    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.

  43. Anonymous says

    I just baked these and they are great! Followed the recipe EXACTLY. And I AM a novice baker!!! Thanks for the recipe!

  44. says

    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.

  45. Anonymous says

    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…

  46. Anonymous says

    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:)

  47. alyssajo says

    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!

  48. says

    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?

    • Reetzee says

      did you get an answer about the icing? Cookies turn out great but the icing is still soft after 2 hours so not sure how I am going to store them. Thanks

      • says

        Hi Rita! That kind of frosting really doesn’t set up…like, ever. I try to frost them right before I need them. Sorry they aren’t great for storing but they are amazingly delicious! :)

  49. Anonymous says

    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.

  50. Anonymous says

    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!

  51. Anonymous says

    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

  52. says

    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?

  53. says

    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 .

  54. Kathryn says

    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!

  55. Anonymous says

    I made these today and they turned out perfect! For half of the batch I drop them on the cookie sheet without pressing down and when I saw how nice they came out, I used the glass to push down a little on the other half. All came out very nice. An unbelieveable recipe! Thank you!

  56. says

    After reading these comments (I didn’t read them all – ) some people seemed to be having problems with them melting. Are you using butter or margarine? Margarine contains so much oil it may be making them melt:

  57. says

    I’m the 1 hundredth comment!! yay! okay, so I made these amazing Meltaway cookies myself and they were awesome. My family and I loved them so much that I decided that I would put them on my blog. On my blog I post a lot of dessert recipes and food recipes. I hope that you will check it out and possibly follow me.
    Thanks, Maddie

  58. Anonymous says

    I made these and my family loves them but to me it tastes to doughy or has too much of a flour or corn starch taste, any suggestions???

  59. says

    i tried these tonight (july 4th) and they turned out perfect! THEN i read the comments. some thoughts about how i made them (in Texas), i used all purpose flower and i hand mixed it in with a spatula mainly so the flour wouldn’t make a big puff cloud with my mixer. maybe like some cookies we have to be gently and not mix it too much? anyways, also yes, real butter! i used salted just because i love the taste… not sure the chemistry difference in salted vs. unsalted in baking. one chemistry thing i know and read as well on here is that YES, real butter is best because margarine DOES contain a lot of moisture and have a lower melting point (check choc. chip recipes and they say the same thing)…. i also cooled mine a few min. before transferring to the wire rack. I frosted some and put them in the fridge so we could take some to a friend and when we returned, the cold cookies held together great for eating! my husband loved any of the room temp. cookies that broke while frosting because he got to eat them! it’s a great recipe, keep trying if you didn’t get it the first time. i also was patient and cooked at 350 for about 15 min. there was absolutely no burning or browning on bottom. amazing cookie! one last thing, someone wrote about using old corn starch… i used old cornstarch and they turned out fine. :-)

  60. says

    I just made these using Earth Balance so that they’d be vegan. I haven’t frosted them yet but so far so awesome. They haven’t crumbled. The only one that kind of melted was in the far back corner of the oven, so I guess the hottest spot? Regardless, I’d call this a success and plan to bake them and frost them in various colours for a party. Thanks for the recipe!

  61. says

    I am loving this recipe! And your blog name!

    I actually just started my own kind of see and do blog, ironically, so I love that I found yours!

    Can’t wait to read more of your blog!

  62. Anonymous says

    These should be re-named “Holy Crap” Cookies, because “Holy Crap” They’re Good! I just made these for the first time as a gift so I figured I’d better try them before giving them away. That was dangerous! I just hope they make it until tomorrow!

  63. Anonymous says

    Just made these today, and they turned out amazing! I used a Kitchen Aid mixer and beat the heck out of the butter, cornstarch and sugar – after really giving the butter a long beating as well. They are certainly delicate, but I did not have any issue with them falling apart. I pressed them gently with my fingers rather than using a glass to flatten. I was worried when I saw 3/4 cup cornstarch (sounded like an awful lot!) but they really are incredible.

  64. says

    I just finished my first batch of these. They turned out just fine. Who knew that it takes just shy of forever to make fluffy butter?!! I used a Raspberry flavored soft cream cheese in the frosting. Yummy!

  65. Gerlinda says

    just made these.Doubled the recipe,sifted the powdered sugar before measuring,both times,AND I think the big thing was,I used Parchment Paper to line the baking sheets,and cooledon wire rack while still in the pan! Lifted off to frost-no crumbling! I made mine a little bigger only cause I’m so tired,lol. These are for my daughter-in-laws shower tomorrow. I baked mine just til the edges slightly browned, about 12-15 min

  66. says

    I think I have a solution to “the crumbles”!! I just made these, and immediately after they came out of the oven, I tried to move them to the cooling rack. The couple I tried crumbled. I waited a couple minutes and THEN tried to move them, and they were perfect! So just let them sit on the baking sheet for a little bit before moving them to the cooling rack. Hope this helps!

  67. Anonymous says

    I was apprehensive to try these after reading the comments, especially since the first recipe I ever tried from pinterest failed. Anyways, these turned out great! They are delicate but they certainly aren’t falling apart or spreading horribly in the oven. They are just sweet enough and would go well with afternoon tea! :) Thanks for the recipe!

    Barbara from Ohio

  68. Anonymous says

    Fantastic. This is almost my shortbread recipe to a T. Definitely whip whip whip the butter til fluffy. Another tip – these work great in a cookie press to make those little flower shortbread cookies too! Christmas standard

  69. says

    These are very similar to my grandmother’s cinnamon butter cookies. They are delicate, lightly sweet, and so delicious. Her recipe calls for 1/2c. cornstarch and 1/2c. powdered sugar, plus 1tsp. cinnamon. She’s always used margarine. The dough is chilled thoroughly and rolled into balls that you flatten with a glass. Hers are not iced. She’s made them for Christmas for decades.

    I will be trying this recipe too! It is so similar and looks great. Thanks!

  70. Anonymous says

    I read through everbody’s comments and gave it a shot this morning. I did put the dough in the fridge for about an hour and a half and then baked them for 13 minutes. These are light, but none have broken. The taste is delicious – When I took the first bite, it occured to me if angels made cookies, they would taste like these.

  71. Anonymous says

    They turned out ok for me. I did the butter at room temp. I didnt slowly put the flour in either. All at once. Maybe these people are not fully mixing the mix?

  72. Anonymous says

    These cookies turned out fantastic for me! A couple of tips when making these cookies:

    1. Chill the dough for at least an hour, helps with rolling them out.

    2. Make sure cookies are on the thicker side, to prevent the crumbling that people commented on.

    3. I baked mine for 10 minutes and they were cooked perfectly, although I understand this depends on your oven.

    4. Make sure to cool them on the baking sheet before transferring them to a cooling rack. They won’t break apart.

    Hope this helps!

  73. says

    I just made these last night and they turned out PERFECT! I was so impressed, especially because I saw some of the comments on here where the recipe didn’t turn out. As long as you follow the recipe exactly, blend everything well, make sure your butter is slightly softened, only press down slightly with glass and let cool a bit before transferring to wire racks…it should turn out great :) Thanks so much for this recipe, I shared it on my blog and linked it back to you if that’s ok! :)

  74. Anonymous says

    I am so happy to have found this recipe! My Mom used to work for a gourmet pastry chef and she made me these extraordinary cookies for my birthday once. This recipe is the closest I’ve ever found to those. Though she made them as a very delicate cookie sandwich with the frosting between, and the cookies were cut out. I may try something like that. Thank you for sharing!!

  75. Unhappy customer says

    Followed the recipe exactly and they turned out horribly. Did not form into a cookie. Ingredients are not correct on here.

  76. Anonymous says

    These were so easy to make and tastes fan-freakin-tastic….thanks..
    One question. With having cream cheese for the frosting, do u have to refrigerate?

  77. Lisa says

    These look great- going to try them later today. I just read through all the comments and it’s almost like a psychology lesson, lol. Some people who didn’t get good results assume they did something wrong, but the ones that kill me are those that just plain state that the recipe is wrong, since their results were bad. Even though there are tons of people on here who specifically stated that they followed the recipe exactly and had fantastic results.

  78. says

    So I was searching pinterest for something I could make with everything I have at home already. I found these and was ready to go. I threw everything together and got them in the oven. I was so excited at how well my baby was eating her banana that I completely forgot to put the flour in it!! I turned on the oven light to find a tray full of melted, bubbling butter. Hahaha! Since there was still batter left in my food processor, I just added what I felt like I used plus the flour. They turned out….AMAZING!! I also separated the frosting and put a little cocoa in some and some crystal light (I felt like experimenting lol) in the rest. Super yummy, thanks!!

  79. says

    WOW! Oh my gosh. Just made these and they’re amazing! They taste like something I’ve had before, but I can’t put my finger on it…
    I decided to change the topping, however, because we are actually low on cream cheese and I had to just make them right now! I didn’t want to wait :) So instead of frosting I made a salted caramel drizzle. WHOA! You have got to try that. Yum.
    New follower!! :)

  80. Anonymous says

    I don’t know why everyone is having problems but its making me sad. :( I used a stick of soften butter I had out and a stick of frozen butter I defrosted in the microwave. It seemed like half of it was a little melted and the rest was soft but the center was a little cold. I mixed that for probably a minute. Then added half the cornstarch, mixed, added the rest and mixed. I followed that pattern for the powdered sugar and flour. I scooped about a teaspoon onto a very lightly greased cookie pan and baked for exactly 10 minutes. Mine turned out perfect and I had no problems. :)

  81. Hanna says

    I just made these cookies and I was a bit nervous after reading the comments but they came out perfectly. I used 230g of room temperature butter and whipped it in the stand mixer until it was fluffy and pale (almost white), then slowly incorporated the dry ingredients. The dough wasn’t crumbly at all, it was just like regular cookie dough. I refrigerated the dough for about 30 minutes before baking. I used baking parchment on the trays and baked them at 175C for 12 minutes and they came out perfectly.

  82. Anonymous says

    This is the 2nd time I’ve tried these… the first time they spread out so much they covered the cookie sheet & I only made a half batch… Attempt #2: I’ve creamed the crud out of the butter and in no way is it “fluffy”… it’s creamy looking but that’s it.

    Looks like I have a 2nd batch of shortbread tasting crumble topping…

    Emily Maxson

  83. Liz says

    I’m making these right now! If your cookies are crumbling, you’re taking them off the baking sheet too soon. Give them a good 5 minutes before attempting to move them to the wire rack. Also, lift the cookies up by hand instead of using a spatula and they won’t crumble.

  84. Liz says

    I’m making these right now! If your cookies are crumbling, you’re taking them off the baking sheet too soon. Give them a good 5 minutes before attempting to move them to the wire rack. Also, lift the cookies up by hand instead of using a spatula and they won’t crumble.

  85. says

    I just made these and am so glad I didn’t read the comments! Mine were very delicate but not crumbly. I ran short on frosting as I loaded it on the first batch. These are so dangerous, I want to eat the whole batch!

  86. Elizabeth says

    I am usually a terrible baker but these turned out perfectly for me. I read the comments but then made the recipe exactly as written and the cookies are perfect. RICH, but perfect. :) My whole house smelled like butter as they baked. Heavenly.

    I creamed the two sticks of butter on medium. Then, adding each of the dry ingredients 1/4 cup at a time, I mixed them on low for a long time, pausing to scrape the bowl and the paddle attachment to make sure everything was well incorporated. When I flattened the balls of dough with the bottom of a glass, I did so just barely — flattening out the very top without mashing the ball all the way down. I baked mine for the full 12 minutes and then let them cool on the pan for a few minutes before removing them to the rack.

    No crumbles or melted messes here! This recipe made 3 dozen cookies for me.

  87. Anonymous says

    I made these cookies this evening. The dough turned out fine. I would have liked it to be a little sweeter but texture wise it was great. I live in Missouri if that is helpful for anyone trying to figure out if altitude is playing a role in crumbly dough. Overall, once the cookies were frosted they were tasty. One thing I did was to let them cool completely on the pan instead of transferring them to the cooling rack as they were very soft when they initially came out of the oven. I did not grease the pan prior to baking either due to the amount of butter in the recipe I thought it would be fine. Also, I only had 1 stick of real butter on hand so I used that and margarine but made sure they were both soft and mixed thoroughly before I started adding any other ingredients.

  88. says

    Just made these and didn’t have any problems…I’m wondering if the crumbling comes from baking them too long? I didn’t cream the butter until fluffy or refrigerate the dough and they held their shape well. However, they did come out a little crispy and were crumbly in my mouth. I baked them for the full 12 minutes until the bottom edges turned slightly golden. Did these turn out dry and delicately crispy for others? Is that how they’re supposed to be, or did I bake them too long? I was hoping “meltaway” would mean more of a silky-soft consistency. If others came out with a softer, more moist cookie, I will make these again and modify my baking time as I did enjoy the flavor and simplicity of the recipe!

  89. says

    And I baked them on a foil-lined cookie sheet and just slid the whole sheet of foil onto the counter to cool as soon as they came out of the oven. Not one of them broke. I left them in place on the foil until they were completely cooled and frosted. Then I transferred them to a serving plate with no casualties.

  90. Anonymous says

    After reading the comments I was a bit hesitant to make these but so far they have turned out great! My second batch is currently in the oven and the browned butter smell is amazing! Can’t wait to take these to bunco tonight.

  91. Aubrey says

    I just made these. If you’re expecting sugar cookies, you will be disappointed, but if you’re expecting shortbread cookies they’re pretty good. Also, I did not flatten mine with a cup before I baked them and they flattened out on their own.

    As for others having crumbling issues, make sure you do not scoop the cornstarch, powdered sugar, and flour, that will cause it to pack, causing your cookies to be too dry. Scoop it out with a spoon into your measurer and scrap it off the top with a flat surface.

  92. Anonymous says

    I just made these cookies. The key is to refrigerate the dough first and NOT flatten then at all. Add dry ingredients slowly to fluffy butter.

  93. says

    Made these this afternoon when the kids were wanting cookies but I didn’t have a lot of time. They took me all of 25 minutes from start to finish! Now that’s MY kind of cookie. I didn’t frost them but my husband was already thinking of different variations for these… lemon, orange, cinnamon.. the list goes on and on!

    They turned out perfectly! Thanks so much.

  94. Anonymous says

    making these now/so far turning out! You have to make sure you keep mixing. My batter wa crumbly at first, then I just kept mixing.
    I am going to not flatten my next batch and see how they turn out.

  95. Anonymous says

    I am making these right now and they’re turning out GREAT! I made sure to mix my ingredients really really well! I read above and mixed everything in very slowly and mixed and mixed. So far so great!

  96. says

    I don’t have time to read all the comments but here are a few things I have found when baking.

    Butter should be softened first. Softened by leaving it out NOT putting it in the microwave.
    You must mix until fluffy, and this takes a little longer than you think.
    You should sift even pre-sifted flour and you MUST add it a little at a time.
    You absolutely must follow directions and use exact measurements when baking.

    I’m no expert, these are just things I have learned along the way…but messing up plenty!!

  97. says

    These have always worked fine for me, but I made these twice this week and I tried a little bit of trial and error to see what was causing problems for people. I think it probably comes down to altitude and the softness of the butter (room temp is best). As for crumbling, definitely let them cool on the pan for a few minutes before taking them off.

  98. Anonymous says

    I made these for Christmas this year – fabulous recipe!
    I used a cookie scoop (approx. 1″ balls) and rolled them into balls before flattening. This might help with the “crumbling” problem.

  99. says

    I’d give these cookies 5 out of 5 stars! No problems with the recipe….wished those that gave it a bad review would read and follow the ingredients/directions before they trash the recipe. (Don’t substitute margarine or tubs for butter in a recipe when they specifically call for butter.) Allowing the cookie to cool on the cookie sheet eliminates the crumbling problem. Yield is approximately 3 dozen small cookies. I used my smallest scoop for the batter and did not flatten, they spread all by themselves.

  100. Anonymous says

    These were wonderful! I just finished my first batch and they were absolutely perfect. Granted I am an accredited chef, however I followed the recipe step by step plus provided a little of, what I would assume to be, common knowledge. For instance, my butter was softened to room temperature prior to mixing, and I added my dry ingredients in small batches to prevent a dust storm during mixing. I scooped my cookies onto a cookie sheet that was sprayed with a non-stick spray and then flattened the dough balls with the back of my measuring cup to about 1/2″ thickness. I baked my batch for 10 minutes and they baked down to slightly larger than 1/4″ thickness. I live in Michigan so no mountain baking around here. I imagine these steps would be pretty generic for most bakers. I would just be sure you’re using butter versus margarine to avoid spread and also be sure to beat your butter until fluffy in the first step. If it looks too dry after you add your flour, add a tablespoon of milk to the mix and blend until it’s no longer crumbly. The dough should easily stay together if you form a ball in your hands, but it shouldn’t stick to your hands at all. I hope these tips help! You’re in for a fantastic treat! :) -Amanda,Michigan

  101. Anonymous says

    Hi there! Found this recipe on Pinterest, and gave it a shot this morning. These cookies are GREAT! I have put aside my regular shortbread recipe, and have put this one in its place. My cookies didn’t look like yours (they were a tad flat), but once the icing is on, what difference does it make? They taste excellent. So glad I wasn’t dissuaded by some of the comments. Great recipe – thanks!

  102. Anonymous says

    Followed the recipe and they were a disaster. Crunbly dough and then melted in the oven. I thought for sure I missed an ingredient but after triple checking the recipe, alas, followed it exactly. bummer, waste of ingredients.

  103. Anonymous says

    I’ve made these twice now. First time worked, the second time they melted in the oven–even after putting the dough in the fridge to firm up. The only difference was that the first time I used C&H sugar, the second time I used Crystal sugar. C&H is cane sugar, Crystal is beet sugar. I’m going to venture a guess and say these DON’T WORK WITH BEET SUGAR! Hope this helps.

  104. says

    I just made these. Once I beat in the cornstarch and powdered sugar, I mixed the flour in by hand slowly. Then I put it in the fridge for 20 mins. I shaped them into balls by hand and flattened then slightly. They are AMAZING, but yes let them cool like 5-10 mins before you move from the pan.

  105. Anonymous says

    Has this receipe been hacked. Made these last night and didnt turnout at all. Read reviews and said put first 5 ingredients there is only four butter, cornstarch, powdered sugar and flour. The others are for the frosting. Plus 3/4 cup of cornstarch. Was that right? Had to throw out. All you could taste was the cornstarch.

  106. Anonymous says

    These didn’t work out for me at all. I’m suspecting that my butter may not have been warm enough. They basically melted into very thin cookies. The taste of cornstarch was also a bit overwhelming.

    A few questions about where this went wrong: what type of surface did these bake best on? I was out of parchment so I used ungreased foil. I also sifted my flour and powdered sugar, could that have contributed to the spreading? I chilled my dough prior to baking to maintain their shape, but it didn’t make any difference. Do these bake better at room temperature?

  107. Erin says

    I found this recipe on pinterest and waited not-so-patiently through Christmas to make them since we already had too many sweets. My husband is more of a peanut butter cookie fan so he wasn’t too thrilled that I planned to make them. When I called him to the kitchen to give ’em a taste, he trailed off to the other room with one and before I could frost another one he was back in the kitchen piling about four of them on a plate. Delicious. My kids picked purple frosting and put sprinkles on top!

  108. Erin says

    I used sweet cream butter and sifted all of my dry ingredients before adding. My butter was softened but still stiff. I was worried at times because the dough was dry and crumbly, but I kept mixing until it became soft and creamy. I baked mine on a non-stick pan, ungreased, on the middle rack and in Arizona. I used an eight ounce package of cream cheese for the frosting. The cookies that were pressed too thin fell apart when frosting, but other than that, they turned out great.

  109. Tanya Clayton says

    I just made these, followed the exact recipe. I was a little concerned because my dough was sticky, I couldn’t flatten it out with a glass or anything. I just dropped them on my cooking stone and spread them a little with my finger. They turned out perfect! I’m going to work on the flavor next batch since mine were bland without the frosting (but yummy with!) .

  110. Anonymous says

    Worked perfecr for me. I started with margarine (gasp!) that I softened in the microwave on the defrost mode. Be sure not to melt. I whipped the butter for probably two minutes with my cheap hand mixer. Added all dry ingredients (self-rising flour) gradually and did the final mix by hand. My dough was very soft and just a little sticky. I rolled about the size of a large marble and pressed lightly with my fingers to flatten. Yummy!!

  111. Anonymous says

    I made them yesterday and followed your recipe, they are awesome. Instead of vanilla I added almond extract to the icing and talk about good. Thank you!!!!

  112. Anonymous says

    I made these last night and they turned out perfectly! They were not crumbly one bit like others have commented. And yes you only use 3 oz. of cream cheese. I am most certainly a beginner cook/baker if I can do it anyone should be able to. Just make sure the butter is fluffy in the first step. Yummy!!

  113. Anonymous says

    I’ve made these 2 times…I’ve found if you move them while hot they will crumble into a pile of dust…lol just let them cool a little on the pan then move them to wire rack…and be gentle till cool….they are delish!!!!

  114. Anonymous says

    Just made these with my kiddos, 4 and 1. They were so easy and sooo yummy!The only thing different I did was add a tablespoon of milk to the frosting, it didnt want to combine very well even tho my cheese was super super soft. We will be making these again, cant go wrong with a cookie/frosting combo that can be finished in 30 minutes!

  115. Anonymous says

    made these twice…once i didnt make them thick enough…the second time i just did drop cookies and big ones at that….PERFECT RECIPE…THANKS

  116. says

    Oh my! These turned out so perfect! Only problem – they are so small you think you need to eat more – then before you know it, you have eaten way too many.
    Thank you for a wonderful and easy recipe.

  117. says

    Not sure if this was mentioned yet, but another great way to make these is to put them in a pastry bag with a star tip-make a fat star, a circle a blob, whatever suits your fancy. Then your icing the same way. Delicious any way you make ’em!

  118. Anonymous says

    these were good, for the people saying that they are breaking apart, make sure you cream the butter not melt it and leave them on the pan a little while before you try to take them off, when i tried taking them off the pan right away they would break, but if i left them cool a little first they didn’t break when i tried to take them off of the pan

  119. Anonymous says

    My grandson was vey upset because his mom forgot to buy him some of these type of cookies at the cookie factory while he was in school. When he got out they were closed. talk about upset. So I told him I would make him some just like the cookie shop. I searched out the cookie recipes on pinterest and I found these! I made them and it was so simple but soooo good! Instaed of the cream cheese frosting I used a glaze using meringue.This is the type of frosting the cookie shop uses too. All I can say is they were much better than the cookie shop and my grandson was very happy! Thanks for sharing this easy delicious recipe! My grandson thanks you too :)

  120. Anonymous says

    use self rising flour. Also, never melt the butter. Let it soften on the counter. Melting the butter will cause the batter to come out wrong.

  121. says

    I just got done making a batch of these and they turned out yummy. For those that asked, one batch made around 2 dozen cookies. A few tips that may or may not be helpful:
    1. I did use margarine because it was the only thing I had on hand. I set it out until it reached room temperature.
    2. I added 1/4 tsp lemon extract for flavor.
    3. I did end up using about an additional 1/2 c. flour and 1/4 c. powdered sugar. The dough was still a bit on the thin side and sticky, but rather than keep adding stuff to it, I chilled it for about an hour in the fridge.
    4. The dough was thicker after chilling, but still a tiny bit on the sticky side. I proceeded anyway. I rolled mine into 1″ balls and I did NOT flatten them.
    5. I baked mine for about 14 minutes total using 2 foil covered pizza pans (the ones with the holes in), switching racks midway through.
    I haven’t iced them yet – I’m just going to use store bought icing. But the cookies themselves literally do melt in my mouth and they have a nice, light, refreshing lemony twist. These have been the closest to the LoftHouse cookies that I have made yet.

  122. Anonymous says

    I just made these and mine turned out just fine. I have to confess that I didn’t pay close attention to what I was doing and made a few mistakes. I had one stick of margarine and beat that until fluffy, started beating the sugar and cornstarch in and realized that something wasn’t right. Ah . . one stick is only 1/2 cup! I only had a tub of ‘I Can’t Believe It’s Not Butter’ so I measured out 1/2 cup and added it to the already started mixture. Baked mine for only 10 mins and they came out perfectly. I usually kick myself for not reading comments first and as usual I forgot to read them but I’m glad that I didn’t as I might not have made them at all. One note, I live in Colorado at 4700 ft elevation which can be a challenge but not this time.

  123. says

    Couldn’t wait to make these again! As posted before, they turned out perfectly the first time. My kids didn’t care for the lemon flavor (although I did) so I used 1/8 tsp lemon extract and 1/8 tsp vanilla this time. I also used real butter rather than margarine. Otherwise, I did everything the same and they turned out AWFUL. I don’t get it. They are flat and crumbly and not tasty at all. I’ll stick with margarine next time and see if that changes anything. I was so disappointed. :(

  124. says

    Update: I made these a 3rd time. First time made using margarine – turned out perfectly. Second time made using butter – turned out horrible – flat and crumbly. Third time made using margarine again and they turned out perfectly! I used 1/8 tsp lemon extract (I used 1/4 the first time and my kids said it was too lemony.). These cookies are fabulous – they taste even better the next day (if they last that long).

  125. says

    I made these today and at first thought they werent going to set up like a real cookie, but once cooled they were fantastic. I added a bit more powdered sugar to the cookies cause they were not quite as sweet as we like and with the cream cheese frosting, they were great- crispy (but not crunchy) and delicate. The recipe says to cook by the teaspoon, but tablespoon is a better amount for me.

  126. Anonymous says

    PERFECTION!!!!! I just made these and they are amazing! I whipped the crap out of the butter until it was almost white. And dumped everything else in and whipped the crap out of that too plus I added some vanilla. I got about 24 11/2 – 2 inch cookies.

  127. Anonymous says

    This recipe, for it to work, needs a slight adjustment. The butter content needs to be reduced slightly, a scant one cup, so the cookies won’t run all over the place. I had the same problem as most of the people who actually made this recipe. Very good flavour.

  128. brandi9500 says

    Just made these today…followed the directions exactly…and they turned out perfectly!!! With the butter, I used mine cold, right out of the fridge and whipped it in my KitchenAid mixer, scraping the sides down frequently until fluffy. Then added the corn starch & powdered sugar (after combining them together) slowly, once combined I upped the speed until smooth. Then I added the flour (at a slow speed)1/4 c. at a time until combined then again upped the speed until smooth. The consistence was like a sugar cookie dough that has been rolled and re-rolled in flour a couple of times. I then used a teaspoon to scoop it up, hand rolled it into a ball, then as the directions above said, “gently” smashed them with powdered sugar. 10 minutes in the oven, 1 on the hot baking sheet, then transfer to cooling rack…the finished product is 2 1/2 inches of round perfection! (although I took extra care with transferring…any cookie will split if you aren’t careful with the transfer) The frosting was delicious, I colored it orange for Halloween and they came out adorable. Thanks for sharing…this is a new favorite in our house—for EVERY holiday…and maybe just because!! 😉

  129. says

    I just made these, they are so good! I changed the frosting by adding 2 tsp of cocoa and almond extract instead of vanilla. So super yummy! Thanks for the recipe. These taste like sugar cookies without all the work. A defibately keeper! Love these!!!! I will share the recipe on my site and will link to yours for credit. Thanks again, these are truly amazing!!!!!

  130. Tarrin says

    They turned out perfect! I followed the recipe exactly, and I chilled the dough for about 30 minutes and just dropped tablespoon sized balls on a cookie sheet. Thank you so much, I will be making these again soon!

  131. Diana Snyder says

    We really liked the texture of these, but they needed a little something added to the flavor. My thought is next time I will spread Nutella between two like a sandwich cookie, and/or add pureed cherry pied filling to the cream chease frosting, also sandwiched between two cookies. Thanks for the recipe and tips!

    • says

      Hi Barb! I actually live at a high altitude (Denver) and the recipe works great for me as is! I’m actually wondering if some of the issues people are having is because they are at low altitudes and need to adjust accordingly? Anyway, good luck & I hope you like them!

  132. Abbie Bueno says

    I made these last night and i miss read the ingredients and i used corn syrup instead of cornstarch and they turned out WAY BETTER!!!!!! Positive accident. :)

  133. Katy says

    Wow. These are insanely delicious. I’m typically a chocolate girl, but I’d eat a whole tray of these if I didn’t have amazing self-control. Ok, have terrible self-control, but I do like to share and these will be a hit at my party tonight… Thanks for the post!

  134. Anonymous says

    The first time I made these I followed the recipe to a T, and they turned out flat. Really flat, like a wafer. The second time I used my hand mixer instead of my KitchenAid. I think I over blended the flour in the first time, because the dough was more like a soft butter or icing. I noticed the difference in the dough right away. I also chilled it for about 1 hour, rolled it into 1″ balls and did not flatten out. Turned out just like the picture. Wonderful cookie.

  135. VMH says

    These cookies turned out beautifully for me! They were neither too crumbly or thin, or fell apart in the oven as others have reported. I added 1 tsp. vanilla and 1 Tbsp. Half & Half cream to the dough without any problems. I rolled them in my hand and pressed with a glass dipped in powdered sugar to make perfect circle shaped cookies that were the size of half dollars. I whipped the butter THOROUGHLY to incorporate a lot of air and after making the dough, I chilled it for about 15 minutes. I kept the dough bowl chilled. Having read the comments on these, I baked on non-stick aluminum foil on flat cookie sheets. After baked, I slid the foil off onto the counter to let the cookies harden up for about 5 minutes. Then I lifted them with my fingers and set on a glass plate in the refrigerator another 15 minutes before icing them.

    These are extremely delicate, fussy cookies! There is definitely nothing easy or quick about these. And the flavor is just kind of “eh.” Not great, not bad. Just a cute little cookie to take a party. I wouldn’t expect anyone to ask for the recipe. Sorry, but they’re just not that great as far as flavor goes. They taste like powdered sugar, food coloring, and cream cheese. Not sure what makes them “meltaway?” They seem like an ordinary delicate, flaky little sugar cookie. In any case, I’m not sure I will mess with these again. They are lovely little cookies with cute icing but they’re just nothing special.

  136. Jill says

    I made these today and they were great. The only thing I added was 1tsp of vanilla. I put the dough in the fridge for about 15 minutes and I even baked 2 trays at once. Thank you! Easy recipie!

  137. Jill says

    I made the melt away cookies these evenings. They did not turn out well. The frosting was pretty good but the cookies tasted very chalky. I followed the recipe exactly. I’ve never heard of adding cornstarch to cookies. Just didn’t care for them.

  138. Cyndi Oglesby says

    My daughter has made these cookies so many times and they turn out perfect every time…until yesterday!!
    She had the same problem with the dough being crumbly. It looks like sand and tasted like flour. She followed the same recipe as always and she attempted them 3 different times, using different brands of ingredients and it was all a big mess! We know how good and easy these cookies are and just cant figure out what went wrong…HELP! So was so upset with the outcome. They were a birthday present for a friend.


  1. […] Posts from Landee:  Meltaway Cookies, Prayer Printable, Mercury Glass Mason Jars, DIY Jewelry […]

  2. […] Ingredients: 1 cup butter, softened at room temp 3/4 cup corn starch 3/4 cup powdered sugar 1 cup flour Icing: 1 cup powdered sugar 1 Tbs milk or water 1/2 tsp vanilla extract Directions: In a medium bowl, cream butter until light and fluffy. In a small bowl, mix all dry ingredients. Add dry ingredients to creamed butter a little bit at a time; blending well each time. (This keeps the flour cloud from forming) Drop by small teaspoon fulls onto cookie sheet, and flatten a bit with the bottom of a glass. (Dip glass in powdered sugar to prevent sticking.) Bake at 350 degrees for 10-12 minutes. Let cool before icing. For icing: Mix listed ingredients in a small bowl until smooth; drizzle over cookies. Makes approximately 2 dozen cookies Slightly adapted from the recipe at Landee see, Landee do […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

CommentLuv badge