meltaway cookies

These Meltaway Cookies with Pumpkin Pie Buttercream are easy, fun, beyond delicious and perfect for gifting with free printable gift labels!

Meltaway Cookies with Pumpkin Pie Buttercream

butter

vanilla extract

almond extract

cornstarch

sugar

baking powder

salt

all-purpose flour

butter ((I use salted))

¾ teaspoon pumpkin pie spice

½ tablespoons half and half

orange food color (liquid

Heat the oven to 350˚F. Line two baking sheets with parchment paper.

In a medium-large bowl stir the soft butter, vanilla and almost extract until nice and smooth. Add the baking powder and salt and stir to combine. Add the powdered sugar and cornstarch. Stir again until smooth and lump-free. Lastly add the flour and stir. At first the mixture will be quite shaggy. Keep stirring until the dough comes together and the flour is incorporated.

Refrigerate the dough for 10 minutes then proceed with step 4.

Scoop up the dough into 1-1½ tablespoon scoops and roll with the palms of your hands into balls. Place the balls on the prepared sheet pans, spacing them about 2 inches apart. Press gently on each cookie with the back of a fork to flatten just a bit. Sprinkle each cookie lightly with sugar. (I like to use cane sugar which is just slightly coarser than regular granulated sugar.)

Bake for 15-20 minutes until the cookies are a light golden brown at the edges. Remove from the oven and sprinkle lightly with a bit more sugar. Cool on the sheet pan for 1 minute then transfer to a cooling rack to cool completely before filling.

For the cookies:

Combine the soft butter, vanilla, pumpkin pie spice, half and half and 1 cups of the powdered sugar in a medium size bowl. Stir with a sturdy spatula or wooden spoon until well combined. Add the remaining powdered sugar and stir until nice and smooth. You want a smooth, spreadable icing. If it seems too thin, add a bit more powdered sugar. If it&#39;s too thick add more half and half, a few drops at a time.

Add 2 drops orange food color. Stir until well combined. Add more, one drop at a time, stirring well after each addition, until desired color is achieved. You can also use orange gel food color. Add a bit on the tip of a toothpick, then stir and add more (with a clean toothpick) until desired color is achieved).

Spread a layer of the pumpkin buttercream on the flat side of half of the cookies, and then cover with the remaining cookies to make sandwiches. You can also place the buttercream in a pastry bag or ziplock bag. Snip a tiny corner off of the bag and pipe the buttercream onto the cookies.

Store the finished cookies between sheets of parchment or wax paper in a cookie tin or container with a tight-fitting cover.

For the buttercream filling:

These Almond Meltaway Cookies are melt your mouth good!&nbsp; The almond frosting adds to the almond goodness of this cookie.

Almond Meltaway Cookies

all purpose flour

tsp baking powder

tsp salt

butter (room temperature)

tsp almond extract

Tbsp milk

tap almond extract

Preheat oven to 375 degrees F.

Mix together butter and sugar.&nbsp; Beat until light and fluffy

Add in egg and extract and mix until combined

Add in flour, baking powder and salt.&nbsp; Mix until combined

Roll dough into 1 inch balls and place on baking sheet.&nbsp; Use the bottom of a glass to press down onto cookie and gently flatten.

Bake for 8 minutes.&nbsp; Do not overbake cookie.

Remove from oven and place on cooling rack.

In a bowl, mix together powdered sugar, milk and almond extract.

Frost cooled cookies.&nbsp; Allow frosting to set up.&nbsp; Place in refrigerate to help them set up faster.

Frosting

https://content.jwplatform.com/videos/NLwxA1Yb.mp4

Almond Meltaway Cookies are melt your mouth good!  The almond frosting adds to the almond goodness of this delicious cookie.

Cranberry Orange Meltaway Cookies are soft, tart and sweet! The texture is fantastic and the fresh orange zest and glaze makes these cookies irresistible!

Orange Cranberry Meltaway Cookies

cranberries

butter, room temperature

orange zest

baking soda

flour

orange juice

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

Place the dried cranberries in a small bowl and cover with water. Allow them to soak for 5-10 minutes.

In the bowl of your stand mixer, fitted with the paddle attachment mix the butter and sugar on medium speed for 2 minutes. Add in the zest, egg, vanilla, and baking soda. Mix for 1 minutes until combined, scraping down the sides of the bowl as necessary.

Turn the mixer to low and mix in the flour until just combined.

Drain the cranberries and pat dry. Add the into the dough and stir until evenly incorporated.

Using a medium (2- tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart. Bake for 8-10 minutes, until the edges are slightly golden, being careful not to over bake.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Whisk together the powdered sugar and orange juice in a medium bowl. Drizzle 1 teaspoon of the glaze onto each cookie and allow the glaze to set.

OK I 'm going to answer my own question. I baked this dough in a 10×12 pan lined with parchment paper for 16-17 minutes. Glazed it while warm. Cut them into bars to finish cooling. They turned out great

These cookies are fantastic! So good. Melt in your mouth &amp; great flavour. Everyone I have given them too has raved about them.

So delicious. 

What kind of cookie is the base cookie? Is it a sugar cookie base?

Thanks for sharing this.

These are delicious! No alterations needed, they are perfect. Makes exactly 24 cookies when using the cookie scoop. Yummy!

I cut the sugar down to 3/4 cup. I also halved the glaze. I didn't use a mixer, but just beat it good with a small spatula. Right before they went into the oven I tampered down the dough just a little bit, as others said they were too puffy when they came out. These turned out perfect, and excellent flavour!

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Top 3 meltaway cookies recipes from across the web

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