These delicate gluten free meltaway cookies are a cross between a butter cookie and shortbread, and really do melt in your mouth. Make them as drop cookies or roll them out and cut out shapes. Your favorite new blonde cookie!
First things first: these are not shortbread cookies (and clearly not brown sugar shortbread cookies). Shortbread cookies have no chemical leavener (baking powder, baking soda) at all. These cookies have baking powder.
Similar in many ways to butter cookies, meltaway cookies are made with flour, baking powder, butter, and sugar. But instead of the egg yolks in butter cookies, which make for a richer cookie, these meltaway cookies are made with an egg white.
They’re also made with a mixture of all purpose gluten free flour and cornstarch. They’re pretty light on sugar, with only 2/3 cup in the whole batch. And the sugar is confectioners’ sugar, which is feather light.
Cutout cookies that always hold their shape
The raw dough for these meltaway cookies is so easy to handle that I found myself wondering if it could be rolled out and cut into shapes, much like some of my favorite cutout cookies. Even though there is plenty of rich butter in them, I found that they hold their shape even when the dough isn’t chilled at all.
I have some instructions for how to make cutout shapes into gluten free bunny cookies for Easter. But of course they’re perfect for any holiday and will hold any shape—even shapes with delicate and complicated elements like a witch’s hat for Halloween.
It is easier to cut out shapes and move them to the baking sheet if the dough is a bit chilled. Simply roll out the dough between two sheets of parchment paper as described in the recipe. Then slide the dough onto a cutting board and place it in the freezer for a few minutes or the refrigerator for a few more.
Once the dough is chilled, a cookie cutter will easily cut clean edges. Plus, the shapes will be easier to transfer to the baking sheet.
Drop cookies for the win
Drop cookies are always the easiest thing to make. If you’re new to baking or you’re just tight on time, I recommend starting with the drop cookie instructions in the recipe card below.
Pressing the top of each disk of cookie dough with the moistened tines of a fork adds some visual interest to the cookies and helps keep them from cracking when they rise. I’ve never tried using a cookie press with this dough, but I think it would work so well.
I love adding just a few miniature chocolate chips to this dough because they’re so lightly in every way. The chips add the perfect richness and create a really nice balance. I also have a lemony version of these cookies that taste amazingly different, too.
Ingredients and substitutions
Dairy-free: The dairy in this recipe comes only from the butter. I haven’t tried replacing it, but I would recommend trying half Melt Vegan butter (or Earth Balance buttery sticks) and half nonhydrogenated vegetable shortening.
If you use a butter replacement that has too much moisture, like all Earth Balance buttery sticks would have, the cookies will spread and not keep their shape and edges. If you use all shortening, which has nearly no moisture, the cookie dough will be dry and the cookies fragile.
Be sure to use dairy-free chocolate chips if you’re adding them. My favorite brand for taste alone is Enjoy Life, and they’re top 8 allergen-free.
Egg-free: In place of the egg white, you can try using aquafaba. Aquafaba is simply the liquid from a can of chickpeas.
Corn-free: The cornstarch in this recipe can be replaced with arrowroot quite easily. Confectioners’ sugar is typically made with cornstarch, though. So be sure you’re using corn-free confectioners’ sugar.
Sugar-free: You might be able to replace the confectioners’ sugar in this recipe with Swerve brand powdered sugar replacement. Alternative sugars do tend to be drying, though, so you’ll have to add more water. Add it slowly, though, since you can’t remove it once it’s added.