Ingredients Makes 28–32 cookies

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 cup powdered sugar (for the dough)
• ½ teaspoon salt
• 1 cup cornstarch (this makes them super soft and melt-in-your-mouth)

Wet Ingredients

• 1 cup (225 g) unsalted butter, completely softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract (optional but amazing)

For Rolling

• 2–3 cups powdered sugar (for coating after baking)

Instructions

1. Prepare the Dough

1. In a large bowl, beat the softened butter with granulated sugar until very creamy and pale, about 3–4 minutes.
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla and almond extract.

2. Combine Dry Ingredients

4. In another bowl, whisk together flour, powdered sugar, cornstarch, and salt until smooth.
5. Add dry mixture to the butter mixture in 3–4 additions, stirring slowly until a soft, thick dough forms.

3. Chill

6. Cover the dough and chill at least 1 hour (up to overnight).

• This keeps the cookies round and tender.

4. Shape

7. Preheat oven to 350°F (175°C).
8. Roll dough into balls about 1 tablespoon each (or bigger for large cookies).
9. Place on a baking sheet lined with parchment paper, leaving a little space between them.

5. Bake

10. Bake for 11–14 minutes, until tops look set but not browned.
    • These cookies should stay pale.

6. Coat in Powdered Sugar

11. Let cookies cool 5 minutes on the baking tray.
12. Gently roll warm cookies in powdered sugar until fully covered.
13. Let cool completely, then roll a second time for a thick snowy coating (like in your photo).

Tips for the Softest Meltaway Cookies

• Use softened, not melted, butter.
• Cornstarch is what gives them that ultra-tender interior.
• A double coating of powdered sugar gives the perfect snowy look.
• Store in an airtight container up to 1 week.
• They freeze perfectly for 3 months.