Cornstarch cookies have a tender, buttery crumb that melts in your mouth. With a hint of almond and sweet icing, these gems are as delectable as these holiday meringues.
This post was originally published in December 2018 and has been updated.
Buttery confections like Almond Candy Cane Cookies, Chocolate Chip Snowballs, and these cornstarch cookies are perfect additions to any holiday cookie platter.
Cornstarch creates the most tender cookie; this delicate texture makes it hard to eat just one. A simple frosting tinted with seasonal color adds a festive flair.
Ingredient Notes
Cookie Dough
- Powdered sugar and cornstarch are the key to the melt-in-your-mouth texture.
- Almond and vanilla extracts provide a special holiday flavor.
- Butter—This recipe has been updated to use all butter instead of a combination of butter and margarine. Butter has optimal flavor and only adds to the rich, meltaway texture of these cookies.
Icing
- Heavy cream, half-and-half, or whole milk can be used.
- Melted butter helps the icing set, making the cookies easier to store.
- Food coloring is optional but adds a festive touch.
See the recipe card for complete instructions and ingredient amounts.
How to Make Cornstarch Cookies
Step 1: Add the butter and powdered sugar to the bowl of a stand mixer. Cream together until thoroughly combined. Blend in almond and vanilla extracts.
Step 2: Sift the flour, cornstarch, and salt into the butter mixture.
Step 3: Blend until the ingredients are just combined. Do not overmix, as overmixing can create a tough dough.
Step 4: Use a 1-tablespoon cookie scoop to portion the dough onto parchment-lined sheet pans, leaving about 2 inches of space between cookies. Bake at 350℉ for 10-12 minutes or until just set. Cool completely.
Step 5: Meanwhile, add powdered sugar and melted butter to a small bowl. Whisk in enough cream to create the desired consistency. Stir in the extract.
Step 6: Frost half of the cookies with the plain icing. Then, add a drop of red food coloring to the remaining icing and frost the remaining cookies. Decorate with sparking sugar or sprinkles, if desired.
Expert Tips
- Use room-temperature butter so the ingredients blend smoothly and completely.
- Line the baking sheet with parchment paper to prevent the cookies from sticking to it. This will also make clean-up easier!
- Portion the dough using a cookie scoop for uniform cookies that bake evenly.
- Chilling this dough is not required, as the cookies do not spread very much. However, it is okay to chill the dough if you plan to bake it later.
- Allow the icing to set up before storing them in an airtight container.
Cornstarch Cookie FAQs
Cornstarch tenderizes cookies by reducing the amount of gluten that forms during the baking process. It also gives the exterior a slight crispness.
Yes, these cookies freeze well. Bake, cool completely, then store the unfrosted cookies in an airtight freezer-safe container for 2-3 months. Thaw at room temperature before frosting.
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📖 Recipe Card
Cornstarch Cookies
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Ingredients
Cookies
- 1 cup unsalted butter (softened to room temperature)
- ⅓ cup powdered sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 cup all-purpose flour (sifted)
- ¾ cup cornstarch (sifted)
- 1 pinch Kosher salt
Frosting
- 1 cup powdered sugar
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon pure vanilla extract
- 4-6 tablespoons heavy cream (or milk)
- red or green food coloring (if desired)
Instructions
- Preheat 350℉. 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.1 cup unsalted butter, ⅓ cup powdered sugar, 1 teaspoon pure vanilla extract, ½ teaspoon pure almond extract, 1 cup all-purpose flour, ¾ cup cornstarch, 1 pinch Kosher salt
- Using a cookie scoop, portion the 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.)1 cup powdered sugar, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract, 4-6 tablespoons heavy cream
- Spoon the icing over the top of the cookie, allowing it to completely cover the cookie. Frost half of the cookies with plain icing, then add a few drops of food coloring, if desired, and frost the remaining cookies. Allow the icing to set before storing in an airtight container.
Notes
- For a thicker, spreadable icing, add less cream. For a thinner glaze, add more cream.
- To freeze the cookies, cool completely and freeze unfrosted cookies in an airtight container for up to two months. Thaw at room temperature before frosting.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Abbey McDermott says
These cookies have been a favorite of mine since childhood, and I hope you love them as much as I do!