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Meltaway Cookies

  •  4.3 stars stars based on 48 reviews
  •   86% would make this again
  • Review this recipe  Read reviews
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1 cup butter or margarine
1/2 cup sifted powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt

Preheat oven to 400F. Mix butter, sugar and vanilla thoroughly. Measure flour and salt into a bowl, blend into butter mixture. Drop onto cookie sheet. Bake for 8 minutes. While warm, dip in confectioners sugar.

Note: There are also variations for peppermint, almond, nut, spice and orange meltaways. Use your imagination and experiment!

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Reviews of Meltaway Cookies:

1-5 of 48 reviews   Next >>

  Nana in Cincinnati  Dec 21, 2014
Would make this again.
These are heavy and doughy compared to Mother Earth News recipe from nearly 30 years ago, which is amazing...
1 cup sifted all-purp flour
1 cup cornstarch
1 cup butter (softened)
½ cup Powdered sugar
1/8 tsp salt
1 tsp vanilla

They always turn out buttery and fluffy, and literally melt in your mouth!
4 stars

  A cookie baker  Dec 9, 2012
Would not make this again.
These were not good. I added an egg bc they were too powdery. Then I tasted the dough and it tasted like flour. I added some more sugar but they still weren't great. I would not make them again. 1 star

  A cookie baker  Dec 4, 2011
Would make this again.
Not sure I would say there is any kind of "trick" to it. I made these with my 3 year old daughter (and with regular flour) and they turned about fantastic! 5 stars

  I "Heart" Christmas Cookies in Wisconsin  Oct 18, 2011
Would make this again.
I LOVE these cookies! Our family has been making them for decades! My mom would make these when I was a child, and I loved them so much, I make them every year now. We have a few variations. The cookie ingredients are exactly the same (we use regular/all-purpose flour), but we:

1 - Separate the dough & make some green and some red (with food coloring)

2 - We shape them into "fingers" (about 2-2.5 inches long)

3 – We bake them at 350 for 10-12 mins

4 – We dip them (just the tops) in a glaze (instead of powdered sugar)

5 – After the glaze, we dip them in (tinted) coconut.

*Because of varying tastes, I leave some plain (without glaze) and I leave some glazed (without coconut).

To make the glaze/frosting:
3 tbsp soft butter
1 ½ c. powdered sugar
3 Tbsp Milk
1 tsp vanilla

To Tint the Coconut:
Take approximately ½ c. flaked coconut and slowly add a little bit of the dry-power of a “red” jello (cherry, raspberry, etc.) until it has reached your desired color.

Take approximately ½ c. flaked coconut and slowly add a little bit of the dry-power of a “green” jello (lime) until it has reached your desired color.

Note: the jello does give a small hint of flavor, so you don’t want to use too much.

5 stars

  Sarah  Jan 17, 2010
Would make this again.
There is a trick to making these cookies, you have to be experienced with baking in order to make these the right way. You should not make them with normal flour, you need to use cake flour. 5 stars

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