Simple vanilla melting cookies made of powdered sugar, butter and a secret ingredient – corn starch!
They are all the best. I received so many friendly, supportive and just great comments yesterday. Thanks!
To celebrate that the week is almost over and the husband is coming home soon, I wanted to post a cookie recipe. I baked these little jewels for Christmas and never got the recipe up, but it’s worth coming back to it.
Have you ever eaten melted cookies? There are many variations (mint, chocolate, coffee…), but my absolute favorite are the deliciously simple vanilla cookies with vanilla icing. These cookies are a cross between a Mexican wedding cake cookie and shortbread in texture. They are soft, but have an incredibly fine crumb that melts easily on the tongue. And the secret of this amazing texture? Cornstarch! Who would have thought it.
Ingredients
Cookies:
- 3/4 cup (1 1/2 sticks or 12 Tbsp) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 cup cornstarch
- 1 tsp vanilla
- 1/4 tsp salt
- 1 cup all-purpose flour
Glaze:
- 1 1/2 cups powdered sugar
- 3 to 4 Tbsp milk
- 1/4 tsp vanilla or almond extract
Optional:
- red & green sprinkles/nonpareils
Instructions
Preheat oven to 350 degrees Fahrenheit.
In the bowl of a stand mixer, use the scoop attachment to beat the butter with the powdered sugar and cornstarch until foamy. Add vanilla. Mix well.
Mix salt and flour. Add to the dough. Mix until the dough is lumpy.
Scoop the cookie dough onto silicone lined baking trays. Press the dough balls flat with the bottom of a measuring cup dipped in powdered sugar.
Bake at 350 degrees Fahrenheit for 8 to 12 minutes until the dough just sets. Do not bake over.
Whisk the ingredients for the icing and add 1 teaspoon of additional milk each time until the desired consistency is achieved. (Keep a little bit thick, some milk will last very long.) Spoon on the cooled cookies.
Immediately shake the sprinkles on the wet glaze. Let the glaze harden. Store cookies in an airtight container for up to 5 days.
