Cream Cheese Meltaway Cookies
These are the perfect addition to any holiday celebration!
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
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!
Ingredients
Cookies
- 1 cup butter softened
- 2 tablespoons cream cheese softened
- ½ teaspoon vanilla extract
- ½ cup powdered sugar
- 1 cup flour
- ½ cup cornstarch
- ¼ teaspoon salt
Frosting
- 8 ounces cream cheese softened
- ½ cup butter softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
Instructions
Cookies
- Preheat oven to 350°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.
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!
Tried this recipe?Let us know how it was!
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!!
I must’ve done something wrong I can’t pick them up they just disintegrate 🙁
I wanted to say I reviewed too soon. They ended up great. I just needed to be patient before moving and also icing them. Thank you for the recipe!! Truly are melt always! ❤️
Can this cookie be frozen?
Yes! These cookies can be stored in the refrigerator for 1 week or the freezer for 2-3 months.
– Erin Brown, ADA Mideast
Great question!
I would like to try that also. I know we shouldn’t assume anything, especially with baking, but I’m thinking it just might work since 1/2 cup baking soda is also used. No promises from me, though ☺️
could I use almond flour?
Carol, I don’t have experience using almond flour with these cookies; however almond flour is not self-leavening, so there would need to be significant changes to the recipe as written to substitute. – Madelyn, American Dairy Association Mideast
I assume these cookies need to always Be refrigerated worn cream cheese or can they sit out??
Noreen, You do not need to refrigerate baked cookies. You can refrigerate the frosted cookies, but there is a lot of sugar in the frosting that acts as a preservative (not for long-term storage). – Madelyn, American Dairy Association Mideast
Thank you so much. I have been looking for a good Cream Cheese cookie recipe for while now. I can hardly wait to make them.
The frosting was amazing. I followed the recipe to a t. The cookies tasted bland and I could taste the cornstarch.
Very good, very light cookie. However, they are so delicate that they crumble easily, so be careful.
Hi! I found your recipe on Pinterest. I made these for family Christmas get together. These cookies were a hit. Many people raved about them. My niece asked for the recipe.
I will be making these cookies for future events! Wow these were delicious!
i noticed in one of the comments 1/2cup of baking soda is used. The recipe that I’ve read doesn’t call for any baking soda at all, and a half cup would seem way too much for most recipes. Please advise. Thanks
Judy, correct the recipe does not call for any baking soda, please disregard the other comment:) -Madelyn, American Dairy Association Mideast
I really want this recipe for
cream cheese melt away cookies.
what type of flour, self-rising or all-purpose?
Dora, All-purpose flour. – Madelyn, American Dairy Association Mideast