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Vanilla Butter Meltaway Cookie

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Last week I was so excited to share our Christmas Sweets & Treats series that I’ve partnered with Rodelle this holiday season!  Our first recipe for Vanilla Cranberry Chocolate Chip Truffles was a huge hit with my family and readers too!  Be sure to check it out if you haven’t already (I’ll link all the recipes at the bottom of this post).

 

 

Today I have a Vanilla Butter Meltaway Cookie that’s topped with a Creamy Vanilla Butter Frosting.  These are one of my very favorite cookies to make, in the past, I’ve made them with almond extract and last Christmas I used a Peppermint extract.  Both were delicious but I’m really a vanilla lover so this version was my favorite!  Check out the recipe below! click

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109 Comments

  2. I’m trying to print the meltway cookie recipe could u send to my email cjschmid56@aol. Com Thank you carol

    Reply

  10. Can’t find the recipe for the butter melt away cookies….I would like to make these cookies…but have no measurements, just the video. Would somebody please let me know where I can view this receptive.

    Reply

  15. I think I am going to make the vanilla butter meltaway cookies they look so good and easy to make thank you for sharing your recipes

    Reply

  17. Underneath the last picture there is a wooden spoon and it says click to continue reading … the recipe shows up when you click that

    Reply

  18. These cookies are delicious! Soft and creamy. I did have to add a bit more flour to be able to roll into balls.

    ★★★★★

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  23. K so where is the recipe cuz every time i hit ‘the recipe’ an add just keeps popping up and takes me to a new article.

    Reply

  25. If you’re going to publish something, make it available for people to find it and use it. There is no place to find this recipe. Very frustrated!!!!

    Reply

  26. I made theseand everyone loves them! Gave them out as Christmas gifts and never had so many compliments and omg as they ate them. Definitely making again but will double the batch. Made about 2 doz cookies Mine came out flat but really yummy!!!

    ★★★★★

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  31. Good taste, but I had to add 1/2 cup more flour because the first batch fell flat. Maybe next time I might add 3/4 cup of flour to the batch.

    ★★★

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  33. Love these cookies. Everyone will want you to make them every December! Honestly, they are great anytime of the year! Give them a try!

    ★★★★★

    Reply

  38. The recipe will NOT pull up!!!!
    I want to make these cookies and I’ve tried for days
    To get the recipe! PLEASE email me the recipe without 5,000,000,000 ads!

    Thanks a Million!!

    Rihenry@Aol.com

    Reply

  39. Approximately how many dozen cookies does this recipe make? Also, how long do I let the cookies ‘finish’ baking on the cookie sheet once I remove them from the oven?

    Thanks very much!

    Reply

  43. I added 2 tablespoons more of flour, chilled the dough for 15 minutes (most cookies require this to come out best, even Tollhouse). I also added 1 minute to the bake time at 350*. They came out perfect.

    ★★★★

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  46. In the recipe for the vanilla butter meltaway cookies how much peppermint flavoring do you use? I love peppermint. Thanks.

    Katheryn Kusick

    Reply

    • 1 Cup Unsalted Butter
      1 Cup Sugar
      1 Egg
      1 Teaspoon Rodelle Vanilla (I buy mine HERE on Amazon)
      1/2 Teaspoon Salt
      2 Cups All Purpose Flour
      1/4 Teaspoon Baking Soda
      1/4 Teaspoon Baking Powder
      Instructions

      Step 1 – In a stand mixer cream together the butter and sugar until it’s light and fluffy

      Step 2 – Add the Egg and Vanilla to the sugar mixture

      Step 3 – Next add the Flour, salt, soda and powder and combine well

      Step 4 – Create 1-inch cookie balls and place on a cookie sheet lined with Silpat.

      Step 5 – Flatten the cookies using the bottom of a glass and bake at 350 for 7 minutes.

      Pull the cookies out when they appear to not be cooked completely, they will continue to cook on the pan.

  49. can these cookies be baked a little longer and then removed from the sheets so I can continue baking with the same results. Seems time consuming to let them sit to finish baking. How many cookies does this recipe yield? Thanks

    Reply

    • I made these in November and they turned out great! I chilled them for a few minutes before baking. I am about to make more for Christmas cookies!

      ★★★★★

    • I’m making them now. Had trouble flattening them out…little too wet. Sprinkled flour on top to help. After 7 minutes, they were not nearly done. Just added 6 more minutes..we shall see.

  51. our cookies came out of the oven looking really nice, and then flopped… flatter than a penny….. so what did we do wrong.. we follow3ed the directions… to a T

    Reply

  53. I can’t get the recipe for vanilla butter melt away cookies to come up. Could you advise me on how I can get it

    Reply

  54. I am beyond frustrated. I’ve clicked on everything I can find in this article and still can’t get to the recipe. I would love to try it, but you have it too well hidden.

    Reply

  55. It would be great to add what temperature the butter is supposed to be when beginning to whip with sugar-I used mine right from the refrigerator and never got the mix to fluff until after adding the egg and vanilla so not sure if that was right because it took a long time to blend with the sugar since it was so hard.
    I added 1/4 tsp of Almond extract in addition to the vanilla. I think the flavor improved, but I would have loved a more buttery flavor considering the name of this cookie.
    Also probably should say “scoop” instead of “create” 1″ balls so people don’t try to roll with their hands as it is a semi-wet mix, and mention to wet the bottom of the glass when using to flatten the cookies so the dough does not stick. Not everyone is a seasoned baker. You really do need the frosting to kick up the flavor on these cookies.

    ★★★

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    • The standard for baking is that ingredients should be at room temperature when baking unless the recipe states it should be cold or melted.

      ★★

  59. Can you tell me how many cookies the recipe yields? This looks great for our annual cookie exchange but I need to know how many batches I’ll need.

    Reply

  64. they look awesome. I would make these forsure for my elderly I visit with in the nursing home I volunteer in.

    Reply

  69. The receipe indicates you can use almond or peppermint extract, is is instead of the Rodelle Vanilla or in addition to the Rodelle Vanilla?

    Reply

  70. Lots of ppl r having a hard time finding the recipe. Click on the word page under the spoon. I did and I got the recipe

    Reply

  71. 1. When making the Vanilla melt away butter cookies , what if you don’t have a stand mixer?
    2. Can these be made using GF all purpose flour?
    3. Can they be frozen? Need to make 8 dozen

    Reply

  73. WAnted to know if I could substitute the flour with gluten free flour? My daughter has a allergy to gluten but I still would love to make these cookies!

    Reply

  75. I made these cookies last night… but when I followed the recipe, my dough was like chocolate chip cookies consistency – way too soft to roll into balls. I added sugar, flour and BS/powder and vanilla to get it to the right consistency, but I am wondering if you have this problem or if your recipe is missing something or incorrect? I could probably freeze it and roll it that way but I didnt see that in the directions. Thanks!

    Reply

  76. Can you help me? I want to make these cookies, but on the frosting it says one pound powdered sugar? Is that accurate? Thanks!

    Reply

    • Yes, usually one bag is one pound and powdered sugar really “shrinks” up when you add the liquids!

  77. I tried the vanilla butter melt away cookies, and subbed out with peppermint, Delish.
    The only problem I had was all the irrelevant advertising on your site, it makes it hard to read recipe and article. Other than that, really good cookie.

    Reply

  78. OK I had to come back and post an update. I refrigerated the remaining dough and then rolled them into balls once they were well chilled, and baked for seven minutes and they look pretty good this time 🙂 so maybe my dough was too warm, and the butter had gotten overly soft.

    Reply

  79. I was super excited to try these but they basically melted in the pan into one giant puddle of cookie….slime 🙁 the batter tasted delicious though. I followed the recipe to a T, and I’ve re read it a dozen times but I can’t figure out what went wrong.

    Reply

  80. How long do I leave these on the cookie sheet after removing from the oven? (You say they continue to cook on the sheet so I don’t want to try to remove them too soon!) Can’t wait to try these. I mixed the batter and have it sitting in my refrigerator awaiting your reply 🙂

    Reply

  83. I cannot bring up the recipe for vanilla butter melt away cookies. Please advise bc I would love to try them. Thank you.

    Reply

  84. These cookies are just sweet. Quite literally and look super easy to make. I’m particularly intrigued with the vanilla butter frosting. I’ve tried so many cookie frosting but they never seem “quite right” to me. They are always just a bit off. The sprinkles on top are adorable. Off course, you’re talking a a baker who has “forgotten” to add yeast to baked product, opps. Still tasted good in a really flat way!

    Reply

    • Add a dash of salt to the icing. I have made a butter cream icing many times and once I added the salt, in really gave a better balance. I also like to add almond extract along with the vanilla.

 

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