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Meltaway Cookies

Meltaway Cookies

Meltaway Cookies

0 from 0 votes
Meltaway Cookies
4.5 rating based on 12,345 ratings
4.5/5 (9)
Course: Drop Cookies, Refrigerator CookiesDifficulty: Easy



A simple melt-in-your-mouth shortbread cookie covered in powdered sugar. This can be made as a simple drop cookie or a slice-and-bake refrigerator cookie.


  • 1 cup butter or margarine *

  • 1/2 cup sifted powdered sugar

  • 1 teaspoon vanilla or other extract (lime, lemon, almond, etc.)

  • 2-1/4 cups cake flour

  • 1/4 teaspoon salt


  • Preheat oven to 400F. Mix butter, sugar and extract thoroughly. Measure flour and salt into a bowl, blend into butter mixture. Drop onto cookie sheet. Alternately, roll the dough into a round log and chill until very firm. Slice cookies 1cm thick (about 1/3 inch). Bake for 8 minutes. While warm, dip in powdered sugar.


  • Photo by Addison Berry cc.
  • * Adapted from a recipe in the 1963 Betty Crocker’s Cooky Book. A lot of vintage recipes were developed for either butter or margarine. Margarine will give a softer cookie, butter will be a bit more toothsome.


Name & Location
(example: Sue in LA)

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.
- A Baker

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!
- A Baker

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. ENJOY!
- A Baker

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.
- Sarah

I have been making these for years. We make a powered sugar frosting to put on them instead of powered sugar dusted on them.
- A Baker

The original book says cake flour. Do not use regular flour.
- Suzanne in Elk Grove Village, IL

These cookies were so good! Even if your a big chocolate chip cookie fan this is still worth baking. It was easy to put together and a quick bake. It's also an easy clean up if you line the cookie sheet with foil. I added a hint of cinnamon to make it my own and it was fantastic!
- Eliza in Canada

These are a nice addition for those guests who don't want chocolate. They are similar to the much sweeter Mexican Wedding Cookies. If you want a sweeter cookie, adjust up with the sugar and down with the flour. The more sugar you use the more they will spread out. If you use salted butter, do not add the salt. Always look for the slight brown edges and they come our perfect every time.
- Susan in MI

My mom has been making this recipe as long as I can remember. They are a family tradition. The only variation is she uses cake flour which makes a world of difference in the taste! I have continued her tradition with my children and they love to make them because they easy and delicious!
- Maria in Chicago
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