Melt in your Mouth Cookies I

Melt in your Mouth Cookies I


"The name says it all!"

Ingredients {{adjustedServings}} servings 267 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 28.7g
  • 9%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Cream 1 cup butter, 1/3 cup confectioner's sugar and vanilla. Sift flour and cornstarch and add to creamed mixture.
  3. Drop by teaspoon on greased cookie sheet. Bake for 12 to 14 minutes. Watch carefully!
  4. Combine 1 cup powdered sugar, melted butter, and 1 teaspoon vanilla. Add enough milk or cream to make spreadable. Spread on warm cookies.
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Reviews 39

  1. 46 Ratings


My all around favorite cookie of ALL TIME! Tips: I make the cookie dough and place it onto waxed paper, make into a log, and put it in the fridge for one hour... then I roll it into tsp size balls by hand (do not flatten), place on a parchment lined cookie sheet and then chill again for a bit. Then I bake for about 15 minutes... until golden. I let them cool a little while on the cookie sheet then I transfer them to a rack to cool. The frosting is EVERYTHING on this cookie! Pipe the frosting on with a piping bag and a large tip. I also use 2 TBS. of butter in mine. Sprinkles are nice too! Make sure to let the cookies sit overnight after frosted to let them cool... the frosting hardens a bit and helps hold this very fragile cookie together. EGG NOG VERSION: add 1/4 tsp. fresh grated nutmeg to the dough and 1/4 tsp if rum flavoring and another 1/4 tsp. of fresh nutmeg to the icing. YUMS!


I really enjoyed these cookies. To be honest, after I had made my first batch, I tasted one, and instantly began to make a new batch because I knew they'd be gone right away! I suggest that you don't bake them for only 12 minutes, I had to bake mine for at least 15, so that they are a golden brown on the bottom.


This is my family's favorite Christmas cookie! The only thing I do differently is use almond extract instead of vanilla. The taste is extraordinary! I also color the frosting pink and green for Christmas; they look beautiful on cookie trays!