Melting Butter Cookies
Indulge in the delicate, buttery perfection of Melting Butter Cookies, a classic treat that truly lives up to its name. With a soft, melt-in-your-mouth texture and a rich, creamy flavor, these cookies are effortlessly elegant yet incredibly simple to make. Featuring pantry staples like unsalted butter, powdered sugar, and a touch of vanilla, this recipe also incorporates cornstarch for an irresistibly tender crumb. Perfectly baked in just 12 minutes, these cookies remain lightly golden at the edges while staying beautifully pale and smooth on top. Ideal for sharing at tea time, holiday gatherings, or as a sweet everyday indulgence, these cookies can be elegantly finished with a light dusting of powdered sugar. Whether you’re a seasoned baker or brand new to homemade treats, this recipe’s straightforward steps ensure flawless results every time.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 200 grams All-purpose flour
- 50 grams Cornstarch
- 1 pinch Salt
Instructions
Preheat your oven to 165°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter with a hand mixer or stand mixer on medium speed until it is light and creamy, about 2-3 minutes.
Add the powdered sugar to the butter and continue to beat until the mixture is smooth and fluffy.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, sift together the all-purpose flour, cornstarch, and a pinch of salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Do not overmix.
Using a tablespoon or a small cookie scoop, scoop out portions of the dough and roll them into balls about 2.5 cm (1 inch) in diameter.
Place the dough balls on the prepared baking sheets, leaving about 2.5 cm (1 inch) of space between each cookie.
Gently press each ball with a fork or the back of a spoon to slightly flatten them. You can create a crisscross pattern for added texture.
Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are just starting to turn golden. The cookies should remain pale and not browned on top.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the cookies as-is or dust them with additional powdered sugar for a decorative touch.
Nutrition Facts
Calories |
2959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.8 g | 250% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 98.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
