December is here, and I'm in the mood for Christmas cookies! These Buttery Meltaway cookies are soft on the inside and crispy on the outside. They are tiny, so you don't have to feel guilty about eating a couple (or a few!) of these in one sitting! My love for Christmas cookies was already getting me into the holiday spirit. But to add to my excitement, I teamed up with Door County Coffee and Tea Company to promote their new holiday flavors. Door County Coffee gave me some REALLY tasty complimentary coffees to sample. Some of my favorites include: White Christmas, Mistletoe Mocha, and Candy Cane coffee. These buttery Meltaway Cookies taste so good with a holiday flavored cup of Door County Coffee!
In case you've never heard of Meltaway Cookies, they are quite soft, as I used cake flour instead of all-purpose flour. They are also very buttery-incorporating 2 sticks of butter into the batter! And to send my love of butter flavored cookies to new heights, I added a teaspoon of Wilton butter flavoring to the cookie mix.
For the icing, I simply melted white chocolate chips with a dollop of coconut oil. I dipped the tops of the cookies into the melted chocolate and topped them with festive sprinkles. As you can see from the photo, a few cookies have pink tinted icing on them. As I was dipping the cookies, I decided to add a few drops of red food coloring to the melted white chocolate to go with the "candy cane theme."
I hope you're having a great start to your December! There's no better way to start the holiday season then these buttery Meltaway Cookies and a cup of Candy Cane flavored Door County Coffee! Here's how I made these Buttery Meltaway Cookies:
Cookies: 1 cup softened unsalted butter; 2 cups plus 2 tablespoons sifted cake flour; 1/2 cup sifted powdered sugar; 1/4 tsp. salt; 1 tablespoon water; 1 tsp. Wilton butter flavoring
Icing: One 12 ounce bag white chocolate chips; 1 tsp. coconut oil; 1/4 cup rainbow sprinkles
Cookies: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cut 2 sticks of unsalted butter into cubes. Place butter into the bowl of a stand mixer fitted with a paddle attachment. Set mixer to medium speed. Cream the butter. Add the cake flour, powdered sugar, salt, water and butter flavor. Mix until combined. Turn off mixer. Use your hands to shape the dough into a ball. Drop dough by rounded teaspoonfuls 2 inches apart onto the parchment paper or ungreased cookie sheet. Use a fork to flatten the dough, as the dough does not spread. Bake for 10-13 minutes, or until cookies are golden brown on the bottom and edges. Remove cookies from oven and cool on a wire rack.
Icing: Place the white chocolate chips and coconut oil in a medium size microwave safe bowl. Microwave chips for 60 seconds. Stir. Microwave for 30 seconds longer, until chips are melted. If desired. color some of the icing pink, using a few drops of pink or red food coloring. When cookies are cooled, dip the tops into the melted white chocolate. Top with rainbow sprinkles. Yields 12-14 cookies.
Hi, I'm Jennifer-the creator of What's Baking, Babycakes? Here you'll find easy to make desserts, frozen treats, healthy salads, and hearty casseroles. I love baking, and spending time with my family and two Papillions! Find out more in the "about section." Happy baking!