Can I make the dough ahead?

Absolutely — roll and wrap the logs, then freeze for up to 3 months. Slice and bake straight from the freezer (add a minute or two to baking time).

Cornstarch softens the crumb and reduces gluten formation, giving you those signature, Melt In Your Mouth Cookies Recipe results.

Butter flavor vs. margarine?

Use real butter — Melt In Your Mouth Cookies Butter deserves quality. Margarine changes texture and taste. IMO, good butter makes them shine.

Roll when slightly warm, or dust twice (once warm, once when cooled) for a thicker coating.

Light, buttery little cookies that practically vanish on your tongue — perfect for holiday trays or gift tins.

Scale

For coating:

In a medium bowl, whisk together the flour, cornstarch and salt until well combined. Set this dry mix aside.
In the bowl of a mixer (or with a hand mixer), cream the softened butter together with the ¼ cup powdered sugar on medium speed until the mixture looks pale and fluffy — about 2–3 minutes.
Add the vanilla, then gradually fold the flour mixture into the butter until a soft, cohesive dough forms. Stop mixing as soon as there are no dry streaks.
Divide the dough into two or three portions. Place each portion on a sheet of plastic wrap and form into a smooth log roughly 1 inch in diameter. Wrap tightly, twist the ends, and chill the logs in the refrigerator until firm — at least 1 hour.
When the dough is chilled, line a baking sheet with parchment. Slice the logs into ½-inch rounds and arrange the slices on the prepared sheet about 1 inch apart. Return the sheet to the fridge and chill the rounds for 30 minutes to prevent spreading.
Preheat the oven to 350°F (175°C). Bake the cookies until the edges just take on a pale golden tint, usually 8–10 minutes. The centers should remain very light. Remove from oven and cool completely on a wire rack.
Once cooled (or while slightly warm for a softer coating), roll each cookie in sifted powdered sugar or dust them generously with the sugar. For a thicker snow-dust finish, roll them twice — once warm, once cooled.

Storage & Make-Ahead
- Layer the cookies between sheets of wax paper in an airtight tin or container. They keep beautifully for up to two weeks. You can also freeze unbaked logs for several months; slice and bake from frozen, adding an extra minute or two to the bake time.
Quick Tips
- Room-temperature butter is key — it creams smoothly and gives the best texture.
- Chill at both stages (logs, then sliced rounds) to keep the cookies neat and prevent spreading.
- Don’t overbake — pull them when edges barely color; they firm up while cooling.