These easy pastel cookies literally melt in your mouth! Use mint flavoring or try almond, just vanilla, or other favorite flavorings. They are so pretty for Spring! Freeze well.
Cream butter and powdered sugar in a large bowl until light and fluffy.
Slowly add flour mixture.
Beat until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls.
Place 1 inch apart on parchment paper covered or ungreased baking sheets.
Press lightly with a floured fork to flatten cookie. (Like for peanut butter cookies)
Top with nonpareils or sprinkles.
Bake at 300° for 20-22 minutes or until bottoms are lightly browned.
Cool for 5 minutes before removing from pans.
Video
Notes
Storage:Store leftover cookies in an airtight container at room temperature for up to four days. Separate each layer of cookies with a piece of wax paper or parchment paper so they don’t stick together.Freeze baked meltaway cookies in an airtight container for up to three months.Tips:
Let your butter soften to room temperature so you can easily cream it with the confectioner’s sugar.
Mix the dry ingredients into the wet ingredients on low speed until just combined.
You can also flatten the tops of your cookies with the bottom of a glass or measuring cup that’s been greased with non-stick cooking spray and dipped in cornstarch.
Since these cookies contain so much butter, there’s no need to grease a non-stick cookie sheet. However, you’ll need to line aluminum pans with parchment paper.
Let the baked cookies sit on the baking sheet for 5 minutes to firm up before placing them on a wire rack to cool completely.