Description
These Melt-in-Your-Mouth Cookies are incredibly light, buttery, and delicately sweet. Perfect with tea or coffee, these cookies crumble effortlessly and dissolve in your mouth for a truly indulgent treat.
Ingredients
Units
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon salt
Optional Flavors:
- 1 teaspoon almond extract (for variation)
- Zest of 1 lemon or orange (for citrusy cookies)
For Dusting or Decorating:
- Powdered sugar (for a snowy finish)
- Melted chocolate or a drizzle of icing
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.
- Add the vanilla extract (or almond extract, if using) and mix well.
- Sift together the flour, cornstarch, and salt in a separate bowl. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Chill the Dough:
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to make it easier to handle.
- Shape the Cookies:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the dough into 1-inch balls and place them on the baking sheet about 2 inches apart. Flatten slightly with the back of a fork or your palm.
- Bake:
- Bake for 12-15 minutes, or until the edges are lightly golden. Do not overbake, as these cookies are meant to stay light and delicate.
- Cool and Dust:
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar for a melt-in-your-mouth finish.
Notes
- The cornstarch helps create the crumbly, tender texture that makes these cookies so light.
- For chocolate lovers, drizzle melted chocolate over the cooled cookies or dip half the cookie in chocolate.
- Store the cookies in an airtight container for up to 1 week, or freeze for longer storage.
