Meltaway Cookies. These Lemon Meltaway Cookies truly melt-in-your-mouth! A soft, delicate cookie with the most amazing subtle lemon flavor. These soft lemon meltaway cookies get their name for good reason - they are melt-in-your-mouth delicious! A lemon twist on the classic recipe. If you haven't tried them yet, definitely be sure to also.

And better yet, you just might have all the ingredients on Let me create a little scenario for you… you are invited to a cookie exchange at the last minute and don't. They are a super soft almond shortbread style cookie topped with My Mom was the receiver of these Almond Meltaway Cookies and if the texts I got the next. A delicious light and buttery cookie that literally melts in your mouth. You can cook Meltaway Cookies using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Meltaway Cookies

Prepare 1 1/4 cup of all purpose flour.
You need 1/2 cup of cornstarch.
Prepare 1 cup (2 sticks) of unsalted butter, softened to room temperature.
It's 1/2 cup of confectioners' sugar.
It's 1/2 tsp. of vanilla extract.
It's 1/4 tsp. of salt.
You need of sprinkles, whatever kind and color you'd like.

These meltaway cookies already look cute with their itsy bitsy size, but you can make them look even fancier with some colorful sprinkles. Normally I coat these cookies with powdered sugar, but I wanted. Where do meltaway cookies fit in the cookie 🍪 world 🌎? These are not super rich or gooey chocolate cookies like, say, our chocolate chocolate chip cookies (gooey) or our chocolate kiss.

Meltaway Cookies instructions

In a small bowl, whisk together the flour, cornstarch and salt. Set aside. Then, in a seperate bowl, use a hand mixer to cream together the butter and confectioners sugar for 2 minutes. Then beat in the vanilla. Mix the dry ingredients into the wet, adding it in batches until it is all combined. The dough will be sticky..
Cover the dough tightly and refrigerate for a mininum of 30 minutes. Once dough has chilled long enough and you're ready to bake, preheat the oven to 350°F. Line 2-3 baking sheets with parchment paper or a silicone baking mat and set them aside..
Roll the dough into small balls (no bigger than 1 tbsp of dough per ball). Try to also roll them quickly, as the dough will grow extremely sticky again once warmed from your hands. Place the dough balls onto the prepared baking sheets, with an half an inch or so of space between them (they should not spread all that much). Slightly flatten the balls with your fingers and gently press sprinkles into the flattened balls..
Bake for 8-10 minutes, until cookies have browned very slightly around the edges. Cool on the baking sheets for 2 minutes, then transfer cookies onto a wire rack to cool completely. I recommend using a spatula to move your cookies from the baking sheet, as they are very delicate and crumble easily. Store them in an airtight container for up to 1 week..

Almond Meltaway Cookies recipe made so easy and gluten-free, dairy-free, egg-free & vegan. They are fluffy, buttery, and totally melt in your mouth. No one will ever guess these cookies are allergy-free. Lemon Meltaways ~ Light and buttery, these lemon bite-sized cookies are a real treat! I can't think of a better way to welcome in the Christmas season.