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Meltaways Cookies

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  • 1 Cup Butter
  • 5 Tablespoons Powdered Sugar
  • 2 Teaspoons Vanilla
  • 1 3/4 Cup All Purpose Flour
  • Pinch Salt
  • 1 Cup, Toasted and Chopped Nuts

Meltaways Cookies

A light and airy cookie that you can't stop eating!

1 hour

Serves: 24 Cookies


Our family recipe for a classic cookie that's light and airy but full of flavor!

Meltaways Cookies Ingredients

This is my grandma’s recipe for the classic Meltaways cookie. They are very similar to a Mexican wedding cookie or Russian Tea Cakes with lots of butter and sugar and finely chopped nuts. The end result is light and airy and just melt in your mouth. Meltaways are one of those cookies you just can’t stop eating.

An important first step in making these is to toast your nuts. Do not skip this step as it adds so much flavor and is definitely worth it! Also, make sure you mix these long enough. The step where you cream the butter and sugar says to mix for 20 minutes or so. You’ll really see the mixture change texture and color if you go that long. It’s important to get the texture right! And in the next step, after adding the flour, a good 10 minutes of stirring helps bring it all together and prevents you from having a really crumbly cookie.

When scooping the Meltaways to bake, I just used a cookie scoop which gives you a pretty “rustic” looking cookie. You can also spoon out a tablespoon or so of dough and form it into a smooth ball. Alternatively, some people form them into crescent moon shapes which gives a more polished presentation in case they’re going on a cookie tray. It’s also very common to roll the final cookie in more powdered sugar so it’s well coated and fluffy white. And a lot sweeter!

When giving this recipe a try, feel free to try another type of nut. Almonds would be great! If you make this recipe I’d love to hear what you think in the comments or share a picture of your results with me on Instagram (@BDHBakes).

Meltaways Cookies Recipe Card


  • Preheat Oven to 370º 
  • Toast and Chop Nuts 

    Once the oven has been properly preheated, put the cup of nuts on a baking tray lined with parchment paper or a silicon matt. Toast for 8-10 minutes, stirring half way through. Once the nuts are done toasting, allow to cool to room temperature and chop up fairly fine.

    Meltaway Cookies Roast Nuts
    Meltaway Cookies Chopped Nuts
  • Cream Butter and Sugar  

    In a large mixing bowl or the bowl of a stand mixer, add your room temperature butter and powdered sugar. Mix with your hand mixer or paddle attachment for about 15 - 20 minutes. Start slow and gradually increase the speed to medium. The sugar should be completely incorporated into the butter and the mixture will become very light and pale looking.

    Meltaway Cookies Butter and Sugar
    Meltaway Cookies Butter Mixture Light and Creamy
  • Add Flour, Salt and Vanilla 

    To the same mixing bowl, add the flour, salt and vanilla. Mix on low for 5 - 10 minutes.

    Meltaway Cookies Add Flour Vanilla and Salt
    Meltaway Cookies Dough
  • Add Chopped Nuts 

    Add chopped nuts to the dough and mix on low or by hand until the nuts are evenly distributed.

    Meltaway Cookies Add Nuts
    Meltaway Cookies Dough is Ready
  • Scoop and Bake 

    Scoop the cookies onto an unprepared baking sheet and bake in the preheated oven for 12 - 15 minutes. Try to pull them just before they start to brown. Allow them to cool on the baking tray for at least 5 minutes before transferring them to a wire wrack to cool completely.

    Meltaway Cookies Scooped Cookies Ready for Baking



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