VANILLA MELT-AWAY COOKIES – Dainty vanilla cookies topped with a beautiful speckled glaze. These cookies are made with two different types of vanilla, making them light, sweet, and hard to resist.
Vanilla Melt-away Cookies are delightful and a little bit addicting. They were a huge success with everyone I shared them with, and I even found my son hiding a plate of them in his room.
The vanilla cookie is similar to a Mexican wedding cookie, and is delicious all on its own. However, the glaze is essential to really making these cookies shine. Not only is the speckled design beautiful, but the glaze also adds the perfect amount of sweet to the delicate cookie.
The key to making these cookies really delicious is using high quality vanilla. I use pure vanilla extract and pure vanilla bean powder from The Sweetest Bean. I can definitely taste (and smell) the difference when compared to grocery store vanilla.
I especially love how the pure vanilla bean powder gives the glaze a speckled design. It’s beautiful and fun. However, if you’re unable to get a hold of vanilla bean powder, you can substitute the 1/4 pure vanilla bean powder with 1/4 teaspoon pure vanilla extract. They will still be delicious, I promise.
Store Vanilla Melt-away Cookies in an airtight container for 2-3 days.
Are you a huge fan of vanilla? Try my Vanilla Fruit Dip or Vanilla Glazed Cashews.
Here’s what you need to make Vanilla Melt-away Cookies…
- Butter
- Cornstarch
- Powdered sugar
- Pure vanilla extract
- All-purpose flour
- Milk
- Vanilla bean powder
Vanilla Melt-away Cookies
VANILLA MELT-AWAY COOKIES - Dainty vanilla cookies topped with a beautiful speckled glaze. These cookies are made with two different types of vanilla, making them light, sweet, and hard to resist.
Ingredients
Cookies
- 1 cup butter, at room temperature
- 3/4 cup cornstarch
- 3/4 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
Glaze
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons milk
- 3/4 cup powdered sugar
- 1/4 teaspoon pure vanilla bean powder
Instructions
- For the cookies: in a stand mixer fitted with the paddle attachment, add the butter and cornstarch. Mix to combine.
- Add in the powdered sugar and vanilla extract, mix to combine.
- Add in the flour 1/2 cup at a time, mixing between each addition. Add flour until the dough comes together with the flour fully incorporated. It may not need the entire 1 1/2 cups of flour.
- Cover and refrigerate for 10-15 minutes.
- While the dough is chilling, preheat the oven to 350.
- Using a 1 1/2 tablespoon sized cookie scoop, portion out the dough and place on a parchment covered cookie sheet. Roll each portion into a smooth ball.
- Bake for 9-10 minutes. You will know they are done when the tops no longer look wet and the edges have not started to brown.
- Let the cookies cool for about 10 minutes.
- For the glaze: in a small microwaveable bowl, melt the butter.
- Add the milk, whisk to combine.
- Add the powdered sugar a little at a time, until the glaze is the desired consistency. Whisk to combine between each addition. It may not need the entire 1 1/2 cups.
- Add the vanilla bean powder, whisk to combine.
- Spoon the glaze over the tops of the cookies.
- Let the glaze solidify before serving.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 146Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 68mgCarbohydrates: 17gFiber: 0gSugar: 7gProtein: 1g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Family Cookie Recipes
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