Melt In Your Mouth Butter

It is tough to top the joy of sharing a tray of melt in your mouth butter cookies just out of the oven These whisper soft treats live up to their name and always disappear within minutes whenever I bring them to a gathering A sweep of almond scented icing finishes these cookies in an elegant way that makes them look bakery ready with almost zero effort

These cookies were the first thing I made when my youngest wanted to help in the kitchen I now keep butter softening on the counter just in case a cookie craving hits

Ingredients

• Butter: at room temperature for creamy richness and that signature melt in your mouth bite Always use real unsalted butter for best results
• Sugar: to sweeten and add a delicate crunch Use regular white granulated sugar for subtle flavor
• All purpose flour: gives the cookies their structure For gluten free use a blend of brown rice flour tapioca and potato starch with xanthan gum for binding
• Almond extract: brings depth and a signature aroma Check for pure extract for the truest almond taste
• Powdered sugar: makes the icing smooth and glossy Sift it for a perfectly silky finish
• Milk: helps reach the ideal drizzle for the icing Use whole or two percent for richness and adjust as needed

Step by Step Instructions

Cream the Butter and Sugar:

Use a stand mixer or handheld beater to whip the butter and sugar until pale and fluffy This should take about two minutes Scraping the bowl is crucial so every bit gets aerated and smooth

Incorporate Dry Ingredients:

Add the flour or gluten free blend and beat for another two minutes You want the mixture crumbly but fully combined At first it will seem dry but keep mixing

Add Almond Extract and Form Dough:

Pour in the almond extract and beat another minute The dough should start to clump and when you squeeze a bit in your palm it comes together smoothly If not mix a few seconds longer

Shape the Cookies:

Scoop one inch portions with a spoon or small scoop and roll gently between your hands Place twelve balls spaced apart on a lined baking sheet They flatten slightly as they bake

Bake to Perfection:

Slide the tray into a preheated three hundred twenty five degree oven and bake ten to twelve minutes Watch closely The cookies are ready when the tops lose their shine and begin to crack but do not brown at all

Cool and Transfer:

Let the cookies rest on the tray two minutes before using a spatula to transfer gently to a wire rack They are fragile until completely cool

Make the Icing:

Mix powdered sugar almond extract and milk in a bowl Add the milk just a bit at a time until the icing drizzles from a spoon in a thick steady stream It should be opaque and not runny

Glaze and Set:

Drizzle the icing generously over cooled cookies Use a fork or spoon to zigzag across the tops Let the icing set completely before moving or storing

Highlight

My favorite part of this recipe is the almond extract It makes the kitchen smell like a bakery and reminds me of Saturday mornings with my grandmother rolling dough for us kids

Storage Tips

Once the icing is dry layer the cookies in an airtight container with parchment between layers They keep for about five days at cool room temperature For longer storage pop them in the freezer and bring to room temp before serving The delicate texture holds up beautifully in the freezer

Ingredient Substitutions

If you are out of almond extract vanilla extract works in a pinch though the flavor will be more subtle For a dairy free version try a high quality baking margarine instead of butter but do not use oil as it will change the texture Gluten free bakers should stick to the brown rice flour blend for the best results

Highlight

Serving Suggestions

These cookies are perfect with black tea or coffee In the spring a platter of these with strawberries is my go to for brunches You can also tint the icing with a little food color or top with crushed pistachios for a festive twist

Recipe FAQs

→ What gives these cookies their melt-in-your-mouth texture?

The high butter content, combined with minimal mixing and correct flour, creates a tender, crumbly texture that dissolves on the tongue.

→ Can I make these cookies gluten-free?

Yes. Substitute brown rice flour, tapioca starch, potato starch, and xanthan gum for all-purpose flour. The result remains light and delicate.

→ Why should I avoid over-baking these cookies?

Removing the cookies when they’re just set prevents them from becoming dry. Their softness relies on not browning during baking.

→ How do I achieve perfect icing consistency?

Add milk gradually to powdered sugar and almond extract. The glaze should be thick enough to drizzle but not watery for best results.

→ Are these cookies suitable for storing ahead?

Yes, once iced and set, keep the cookies in an airtight container to maintain their softness and fresh flavor for several days.