I bake one sheet at a time on the center rack for 12-15 minutes. They are done when the bottoms are just beginning to turn a faint golden brown, while the tops remain pale. Overbaking is the enemy of meltaways! I let them cool on the baking sheet for exactly 5 minutes—this is the magic window. While still warm but not hot, I roll each cookie generously in the reserved cup of powdered sugar, coating it completely. I then place them on a wire rack to cool completely. Once cool, I give them a second roll in the powdered sugar for that iconic, snowy, double-coated finish.
Pro Tips for Best Results
Chill your dough, but don’t over-chill it. I tested 30 minutes, 1 hour, and 2 hours. Thirty minutes is the sweet spot. An hour made the dough too firm, requiring more force to shape, which led to denser cookies. The goal is a dough that’s just firm enough to handle without sticking, but still soft.
The double sugar coating is non-negotiable. The first roll when warm creates a slightly damp, sticky layer that seals in moisture. The second roll once cool gives you that perfect, dry, snowy look and an extra burst of sweetness. Skipping the second roll leaves them looking incomplete and less sweet.
Use a light hand when flattening the dough balls. Don’t press down hard. A gentle press is all that’s needed. If you compact the dough too much, you’ll squeeze out the air you worked so hard to cream in, resulting in a cookie that’s more dense than delicate.
Common Mistakes to Avoid
Do not overmix the dough once you add the flour and cornstarch. As soon as the dry ingredients are incorporated, stop the mixer. Overmixing develops the gluten in the flour, which will make your cookies tough and crumbly instead of tender and melting. I finish mixing by hand with a spatula to be safe.(See the next page below to continue…)