Butter Meltaway Cookies
Buttery meltaway cookies with a tender texture and subtle vanilla or lemon flavor, perfect for satisfying sweet cravings and sharing with friends or family.
Ingredients
Instructions
- In a mixing bowl, cream together the butter, vegetable oil, sugar, and powdered sugar.
- Add the egg and vanilla or lemon flavoring; mix well.
- Add the all-purpose flour, baking soda, and cream of tartar; mix thoroughly.
- Chill the dough for several hours or overnight.
- Drop rounded tablespoonfuls of dough onto an ungreased cookie sheet, spacing them 2 inches apart.
- Flatten each cookie with a fork dipped in flour.
- Bake at 350°F (175°C) for 13 to 15 minutes.
- Remove from oven and cool on wire racks.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted when creaming with sugars. If you prefer, you can substitute half of the butter with unsweetened applesauce for a healthier version. Experiment with flavorings; almond extract can also add a delightful twist. Chilling the dough is crucial for preventing spreading during baking.
Serving Suggestions
These butter meltaway cookies are perfect for holiday gatherings or afternoon tea. Serve them alongside a cup of tea or coffee for a delightful treat. They also pair beautifully with Aunt Kelly'S Salad for a more substantial meal. For a festive touch, dust with additional powdered sugar before serving.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies in a single layer, then transfer them to a freezer bag for up to three months. To enjoy them warm, reheat in a microwave for a few seconds or in an oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Butter Meltaway Cookies contains roughly 53 calories, with 0g protein, 11g carbohydrates, and 0g fat. It is an excellent source of potassium (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter, but be aware that it may alter the flavor and texture slightly. Choose a high-quality margarine for the best results, and ensure it’s softened for creaming with the sugars.
How can I make these cookies gluten-free?
To make gluten-free butter meltaway cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or add a small amount to help with the cookies' structure.
What can I do if my cookies are too crumbly?
If your cookies are too crumbly, it may be due to too much flour. Make sure to measure accurately, spooning the flour into the measuring cup without packing it down. You can also add a bit more oil or butter to help bind the ingredients together.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).