Cream Cheese Meltaway Cookies are light, buttery cookies with the tang of cream cheese. They are the perfect addition to any holiday celebration. One special ingredient makes these melt in your mouth — cornstarch!
Tips for baking and storing Soft Cookies:
- Let Cream Cheese Meltaway Cookies briefly rest on the baking sheet before transferring to a wire rack to cool completely.
- Prepare the deliciously fluffy cream cheese frosting while the cookies are cooling. However, you can dust meltaway cookies with powdered sugar, if you prefer.
- Cream Cheese Meltaway cookies can be stored in an airtight container for 2-3 days. They can be stored in the refrigerator for one week or the freezer for 2-3 months.
Looking for more delicious holiday cookie ideas? Try my Cheesecake Stuffed Cookies, Cream Cheese Snickerdoodles or Ice Cream Kolacky.
Cream Cheese Meltaway Cookies
- 10 minutes
- 12 minutes
- 22 minutes
- 2 dozen
Ingredients
For the Cookies:
1 cup butter, softened
2 tablespoons cream cheese, softened
1/2 teaspoon vanilla extract
1/2 cup powdered sugar
1 cup flour
1/2 cup cornstarch
1/4 teaspoon salt
For the Frosting:
8 ounces cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
2 cups powdered sugar
Instructions
For the Cookies:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper, or use silicone baking mats.
- In the bowl of your mixer, cream together butter, cream cheese, and vanilla until smooth (approximately 2 minutes).
- Add in the powdered sugar and continue mixing.
- In a separate bowl, combine flour, cornstarch, and salt. Slowly add to the butter mixture until smooth and the batter pulls away from the sides of the mixer.
- Drop rounded spoonfuls onto prepared baking sheets. Gently flatten cookies with the bottom of a glass that has been dipped into powdered sugar (to prevent sticking).
- Bake for 10-12 minutes. Allow to cool and set for a few minutes until the cookies are firm enough to move to a wire rack to cool completely.
For the Frosting:
- Beat the cream cheese, butter, and vanilla until smooth and light in color.
- Slowly add the powdered sugar and continue mixing until smooth and fluffy.
- Add a drop of food coloring if desired.
- When cookies are completely cool, frost cookies and add sprinkles if desired.
Notes:
- The cornstarch is the secret to the melt-in-your-mouth texture of these cookies.
- You may know a version of this cookie called “Melting Moments.” Our recipe varies slightly to include cream cheese baked directly into the cookie batter rather than only being topped with cream cheese frosting.
- The cookies are just as delicious unfrosted or dusted with powdered sugar!
Looks great
and I also made the melltaway cookies and
jarcuterie an excellent way of snacking.
will definitely make these Cookies!
I hope my granddaughter will make these for me!!