Vanilla Butter Meltaway Cookie
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! 
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.. & some almond flavoring always helps ????
Sift dry ingredients next time
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.
How many cookies does this make?
Where is the recipe?
In the recipe for the vanilla butter meltaway cookies how much peppermint flavoring do you use? I love peppermint. Thanks.
Katheryn Kusick
There's no recipe on here want to try send me the recipe thanks
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.
Thanks
Look really good. I would love to try them
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
Has anyone made these and had any luck,I wanted to make them but after reading the comments I'm not sure?
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.
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
would like vanilla butter meltaway cookie recipe
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
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.
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.
The standard for baking is that ingredients should be at room temperature when baking unless the recipe states it should be cold or melted.