Cornstarch cookies are a buttery cookie with a tender crumb that will melt in your mouth. With a hint of almond and a sweet glaze, these gems are irresistible.
Cornstarch cookies are the most glorious cookie I've ever tasted! They are delicate and buttery and eating one makes me want three more! These one-bite gems are the perfect addition to any dessert board or holiday cookie platter.
Cookie dough ingredients
- Powdered sugar and cornstarch - The key to the melt-in-your-mouth texture.
- Almond and vanilla extracts provide that special holiday flavor.
- Butter - This recipe has been updated to be made with all butter (original recipe was part butter part margarine). Butter has optimal flavor and only adds to the rich, meltaway texture of these cookies.
The icing is a simple powdered sugar glaze. The addition of melted butter helps the icing to set up which makes it easier to store the cookies. Food coloring is optional but is a fun way to add a festive touch.
See the recipe card for complete instructions and ingredient amounts.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- Add the butter and powdered sugar to the bowl of a stand mixer. Cream together until thoroughly combined. Blend in almond and vanilla extracts.
- Sift the flour and cornstarch into the butter mixture. Add the salt. Blend until just combined.
- Use a small cookie scoop (1 tablespoon) to portion the dough onto the prepared pans, leaving about 2 inches between cookies.
- Bake for 10-12 minutes or until just set. Cool completely.
- Meanwhile, make the icing. Add the sugar and melted butter to a small bowl. Whisk in enough cream to create the desired consistency. Add the extract and food coloring, if desired. TIP: Frost half of the cookies with plain glaze. Then add a drop of red food coloring to the remaining glaze and frost the rest.
- Spread or drizzle the icing on the cookies. Add sparkling sugar or sprinkles if desired. Allow the icing to set up before storing in an airtight container.
Yes, these cookies freeze well. Bake, cool completely, then store - unfrosted - in an airtight freezer safe container for 2-3 months. Thaw at room temperature before topping with icing.
The dough comes together quickly and easily, so these are perfect cookies to bake for a cookie swap or to share with a neighbor. I hope you add these to your holiday baking line-up this year!
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- 1 cup unsalted butter (softened to room temperature)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup all-purpose flour (sifted)
- ¾ cup cornstarch (sifted)
- 1 pinch salt
- 1 cup powdered sugar
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- 4-6 tablespoons heavy cream (or milk (Note 1))
- red or green food coloring (if desired)
- Preheat 350 degrees. Line sheet pans with parchment paper. Set aside.
- In the bowl of a stand mixer, cream together butter and sugar until well combined. Mix in vanilla and almond extracts. Sift together flour, cornstarch, and salt. Add to creamed mixture and mix until just combined.
- Using a cookie scoop, portion dough onto a parchment-lined baking sheet about 2 inches apart.
- Bake 10-12 minutes until just set. Cool on the sheet pan until ready to frost.
- In a mixing bowl, stir together powdered sugar, butter, and vanilla extract. Add enough cream to make a spoonable consistency. (I used 5-6 tablespoons for the icing in these photos.) Add a few drops of red or green food coloring, if desired.
- Spoon the icing over the top of the cookie, allowing it to completely cover the cookie. Allow the icing to set before storing in an airtight container.
- For a thicker, spreadable icing add less cream. For a thinner glaze, add more cream.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in December 2018 and has been updated.