Snickerdoodle Meltaway Cookies

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When holiday baking season arrives, the variety of cookies you can make (and eat!) is seemingly endless. My favorite cookies have always been the ones that are easy to make, are full of flavor, and have a great texture. This year, Snickerdoodle Meltaways are at the top of the list. These are a fresh take on two traditional cookies: classic Cinnamon Snickerdoodles and Meltaway Cookies, which are little buttery cookies coated in powdered sugar. And they’re fairly simple cookies to make since you don’t have to chill the dough, roll it out, or deal with cookie cutters.

Snickerdoodle Meltaways are butter-forward, so using a high-quality ingredient like Challenge Butter is key to their deliciousness. Because Challenge Butter is churned daily with the freshest cream from its local family farmer-owned dairies, this freshness comes through in these melt-in-your-mouth treats.

Challenge Butter has been a high-quality staple in kitchens since 1911. The company prides itself on flavor, consistency, and purity. These things make a difference, especially around the holidays when baked goods are such a big part of gift-giving and celebrating. Their high standards really come through when you want to make stellar cookies, cakes, and pies.

This Snickerdoodle Meltaways recipe calls for unsalted butter rather than salted butter. Why use unsalted butter in baking? Bakers generally prefer unsalted butter so they can keep control of the salt content and adjust it to every bake’s unique variables. By using unsalted butter instead, you have complete control over the flavoring of your cookies since it’s being added in separately. It’s best to save salted butter for spreading onto toast or baked potatoes.

• Make sure the butter is softened. The butter needs to be soft and at room temperature to cream nicely into the sugar. If you forgot to take it out of the refrigerator, here are three ways to soften the butter more quickly.
• Coat the cookies while they’re still warm. Make sure you set a 10-minute timer after the cookies come out of the oven to remind you to toss them in cinnamon powdered sugar. Warm cookies help the sugar to stick and melt just a little bit. Toss them once more in the sugar after they’re completely cooled for that distinctive meltaway cookie look.
• Don’t toss the extra cinnamon sugar. Use leftover cinnamon sugar to dust over cake or French toast, sweeten coffee, or make frosting when you want a hit of sweet cinnamon flavor.

And for more holiday cookie recipes, take our personality quiz to see what cookie from our full collection of this year’s recipes you should bake next!