These melt‑away butter sugar cookies feature a tender, ultra‑fine crumb achieved by combining cornstarch with all‑purpose flour. The addition of vegetable oil ensures a softer texture, while vanilla sugar adds aromatic depth. After baking, the cookies are dusted with powdered sugar, creating a light, snowy coating that accentuates their buttery flavor. Perfect with tea or coffee, these cookies are elegant enough for special occasions yet simple enough for everyday baking.
Preparation, Cook, and Total Times
Prep Time: 20 minutes — measuring, creaming, and shaping dough
Cook Time: 12 minutes — baking until just set at the edges
Cooling Time: 15 minutes — to firm cookies before dusting
Total Time: 47 minutes
YIELD
Makes approximately 30 cookies (depending on size)
CUISINE
European‑style tea cookies, reminiscent of Hungarian “pogácsa” and classic shortbread variations
A Full List of Ingredients
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200 g (about 1 cup) unsalted butter, softened
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100 ml (½ cup) vegetable oil
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1 large egg, at room temperature
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10 g (2 tsp) baking powder
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10 g (1 Tbsp) vanilla sugar or vanilla extract substitute
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200 ml (about ¾ cup) cornstarch (cornflour)
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200 g (about 1 ½ cups) powdered (icing) sugar, plus extra for dusting
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700 ml (about 2 ¾ cups) all‑purpose flour, spooned and leveled
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½ tsp salt (if using unsalted butter)
Step‑by‑Step Cooking Directions
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Preheat Oven & Prepare Baking Sheets
Preheat to 175 °C (350 °F). Line two baking sheets with parchment paper or silicone mats. -
Cream Butter, Oil & Sugars
In a large bowl, beat the softened butter with powdered sugar and vanilla sugar (or extract) until light and fluffy, about 2 minutes. Slowly drizzle in the vegetable oil while continuing to beat, achieving a silky cream. -
Incorporate Egg & Dry Ingredients
Add the egg and beat until just combined. In a separate bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually fold the dry mix into the butter mixture using a spatula, stirring until no streaks remain. The dough will be soft but firm enough to hold shape; if too sticky, add a tablespoon more flour. -
Shape the Cookies
Scoop heaping teaspoons of dough and roll into uniform balls (about 20 g each). Place on prepared sheets, spaced 3 cm apart. For a decorative finish, gently flatten each ball with the bottom of a glass or the palm of your hand to about 8 mm thickness. -
Bake Until Set
Bake one sheet at a time for 10–12 minutes, until the edges are just beginning to turn pale golden. The centers should still look slightly underbaked—this ensures a tender crumb. -
Cool & Dust
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, sift powdered sugar generously over the tops, coating each cookie.
Nutritional Information
(Per cookie; approximate)
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Calories: 110 kcal
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Total Fat: 7 g (Saturated Fat 3 g)
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Carbohydrates: 10 g (Sugars 5 g)
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Protein: 1 g
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Sodium: 30 mg
The Origins and Popularity of the Recipe
Butter‑based tea cookies and shortbreads have Scottish and Central European roots, prized for their simplicity and buttery taste. Variations using cornstarch, known in Hungary as “pogácsa” or in Austria as “Mürbteig,” create an extra‑tender texture. These cookies gained popularity in home kitchens as an easy-to-make yet elegant treat for coffee breaks and festive occasions.
Reasons Why You’ll Love the Recipe
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Ultra‑Tender Crumb: Cornstarch lightens the flour for a melt‑in‑your‑mouth texture.
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Make‑Ahead Friendly: Dough can be chilled and baked later without losing quality.
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Customizable: Add citrus zest, spices, or nuts for personalized flavors.
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Simple Ingredients: Pantry staples you likely already have on hand.
Health Benefits
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Portion‑Controlled Indulgence: Small cookies satisfy your sweet tooth without overindulging.
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No Refined Oils: Uses vegetable oil instead of shortening for a lighter fat profile.
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Low Sugar: Balanced sweetness, with optional reduction in powdered sugar.
Serving Suggestions
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With Tea or Coffee: Classic pairing at afternoon tea.
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Dessert Plate: Accompany with fresh berries and whipped cream.
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Gift Box: Pack in cellophane bags tied with ribbon for homemade gifts.
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Ice Cream Sandwiches: Use two cookies to sandwich a scoop of ice cream.
Common Mistakes to Avoid
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Overmixing Dough: Leads to tough cookies—mix until just combined.
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Skipping Chilling: If dough is too soft, chill 15 minutes for easier shaping.
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Overbaking: Cookies should remain pale; golden edges suffice.
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Uneven Sizing: Weigh dough portions for uniform baking.
Pairing Recommendations
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Wines: Moscato d’Asti or a light Riesling complements the buttery sweetness.
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Teas: Earl Grey or Darjeeling balances richness with floral notes.
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Coffee: A mild‑roast drip coffee or cappuccino enhances the vanilla aroma.
Cooking Tips
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Room‑Temp Ingredients: Ensure butter and egg are at room temperature for even mixing.
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Dry Measuring: Spoon and level flour and cornstarch to prevent excess.
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Space Cookies: Leave room for slight spread—8 mm flattening prevents over‑rise.
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Rotate Pans: Switch baking sheets halfway through to compensate for hot spots.
Variations to Try
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Lemon‑Corn Cookies: Add 1 Tbsp finely grated lemon zest to the dough.
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Chocolate‑Marble: Swirl in 2 Tbsp melted dark chocolate before shaping.
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Nut‑Studded: Fold in 50 g chopped walnuts or pistachios for crunch.
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Spiced Version: Add ½ tsp cinnamon and ¼ tsp cardamom for a warm profile.
Similar Recipes to Try
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Classic Scottish Shortbread – Simple butter, sugar, and flour cookies.
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Vanillekipferl – Austrian crescent–shaped vanilla almond cookies.
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Pizzelle – Italian waffle‑iron cookies flavored with anise or citrus.
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Mexican Wedding Cookies – Nut‑studded, powdered‑sugar‑coated rounds.
Ingredient Spotlight
Cornstarch (Cornflour): This finely milled starch replaces some flour to create a tender, fine crumb. It prevents overdevelopment of gluten, ensuring each cookie literally melts in your mouth.
Conclusion
These Melt‑Away Butter Sugar Cookies combine simplicity and elegance in every tender bite. With minimal ingredients and straightforward steps, you can bake a batch of these irresistible treats any day of the week. Perfectly suited for afternoon tea, festive gatherings, or thoughtful homemade gifts, they’re sure to become a beloved classic in your cookie repertoire.
10 Comprehensive FAQs
1. Can I substitute butter with margarine?
Yes, but flavor and texture may be slightly less rich; use a high‑fat margarine for best results.
2. How should I store these cookies?
Keep in an airtight container at room temperature for up to 5 days.
3. Can I freeze the dough or baked cookies?
Freeze shaped dough balls on a tray, then transfer to a bag for up to 1 month; bake from frozen. Baked cookies freeze well—thaw at room temperature.
4. Why did my cookies spread too much?
Dough was too warm or contained too much oil; chill dough briefly and check measuring.
5. Can I reduce the sugar?
Yes—reduce powdered sugar in dough by up to 25 %, but dusting sugar adds signature sweetness.
6. What if I don’t have vanilla sugar?
Use 1 tsp vanilla extract instead and reduce powdered sugar by 5 g to compensate moisture.
7. How do I make them gluten‑free?
Substitute flour with a 1:1 gluten‑free baking mix and use gluten‑free cornstarch.
8. My cookies are dry—what happened?
Possibly overbaked or too much flour; shorten bake time by 1–2 minutes and measure flour accurately.
9. Why is my dough crumbly?
You may need more egg or oil; add 1 Tbsp milk or an extra yolk to bind.
10. Can I roll the dough and cut shapes?
Yes—chill the dough, roll between parchment, cut with cookie cutters, then bake 2 minutes less.