I still remember the first time I had a meltaway cookie. I was sitting in my grandma’s kitchen, watching her pull a tray of these delicate, buttery cookies from the oven. The second one hit my tongue, it dissolved like magic—sweet, rich, and impossibly light.
Fast forward to today, and I knew I had to make a gluten-free version that didn’t just “make do” but actually rivaled that unforgettable bite.
After plenty of trial and error, I cracked the code! These gluten-free meltaway cookies are ridiculously soft, subtly sweet, and have that classic, delicate crumb that vanishes in your mouth.
Perfect for tea time, holidays, or—let’s be honest—midnight snacking.
Tips & Variations
- Flavor Twist: Swap lemon zest for orange zest or almond extract for a fun twist.
- Chocolate Drizzle: Melt some dark chocolate and drizzle it over the cooled cookies for an extra indulgence.
- Nutty Version: Fold in ½ cup finely chopped pecans or walnuts for a little crunch.
- Dairy-Free Option: Substitute butter with vegan butter (like Miyoko’s or Earth Balance).
Serving & Storage
- Serve these cookies with a hot cup of tea, coffee, or even a glass of cold almond milk.
- Store in an airtight container at room temp for up to 5 days.
- Freeze the unbaked dough balls for quick cookies later—just add an extra minute or two to the baking time!
Gluten-Free Meltaway Cookies
- Total Time: 52 minutes
- Yield: About 24 cookies 1x
- Diet: Gluten Free
Description
Buttery, soft, and dusted with powdered sugar, these meltaway cookies live up to their name. They dissolve in your mouth with each bite and are completely gluten-free!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup powdered sugar (plus extra for dusting)
- 1 teaspoon vanilla extract
- 1 ¾ cups gluten-free all-purpose flour (I recommend Bob’s Red Mill or King Arthur)
- ¼ cup cornstarch
- ½ teaspoon salt
- Zest of 1 lemon (optional, but adds a nice brightness)
Instructions
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.
Notes
For extra flavor, try adding a little citrus zest or dipping them in chocolate.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 140
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
