Melt-in-Your-Mouth Gluten-Free Meltaway Cookies

Step 1: Cream the Butter & Sugar

In a large mixing bowl, beat the butter and powdered sugar together until light and fluffy (about 2 minutes). This step is key to getting that airy, melt-in-your-mouth texture.

Step 2: Add Flavor

Mix in the vanilla extract and lemon zest if you’re using it. The zest gives it a little zing, but if you prefer a classic buttery flavor, feel free to skip it.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the gluten-free flour, cornstarch, and salt. This combo helps keep the cookies light instead of dense.

Step 4: Mix It Up

Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. The dough will be soft but should hold together when pinched.

Step 5: Chill

Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). Chilling keeps the cookies from spreading too much and helps with texture.

Step 6: Shape & Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll the dough into small balls (about 1 inch in diameter) and place them about 2 inches apart on the baking sheet.

Bake for 10-12 minutes, or until the edges just barely start to turn golden. The goal is a pale, tender cookie—overbaking will make them dry.

Step 7: Cool & Dust

Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, dust them generously with powdered sugar.