Grandma’s 100-Year-Old Meltaway Cookies

Grandma’s 100-Year-Old Meltaway Cookies 🧓🍪

These ultra-tender, buttery cookies vanish in minutes—just like Grandma warned! Crisp edges, soft centers, and a hint of nostalgia in every bite.

📝 Ingredients (Makes ~24 cookies)

For the Dough:

• 100g (½ cup) unsalted butter, softened

• 100g (½ cup) granulated sugar

• 1 large egg, room temp

• 100g (½ cup) sour cream (or Greek yogurt)

• 1 tsp vanilla extract

• ¼ tsp salt

For the Dry Mix:

• 300g (2½ cups) all-purpose flour

• 1 tsp baking powder

Optional Add-Ins:

• Zest of 1 lemon or orange

• ½ tsp cinnamon

• ½ cup raisins or chopped nuts

🍴 Instructions

1. Make the Dough

1. In a bowl, cream butter and sugar until fluffy (~3 mins).

2. Beat in egg, sour cream, vanilla, and salt.

3. Sift in flour + baking powder, mixing until just combined (don’t overwork!).

2. Chill (Crucial!)

• Wrap dough in plastic and refrigerate 1 hour (or freeze 20 mins).

3. Shape & Bake

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

2. Roll dough into 1-inch balls, then flatten slightly with a glass.

3. Bake 12–15 mins until pale golden (they’ll stay soft inside).

4. Optional Glaze

• Mix 1 cup powdered sugar + 2 tbsp milk + 1 tsp vanilla. Drizzle over cooled cookies.

💡 Grandma’s Secrets

✨ Why they melt? Sour cream adds tenderness without spreading too much.
✨ 100-year-old trick: Chilling prevents flat cookies!
✨ Storage: Keep in a tin for up to 1 week (if they last that long).

Pair with: 🥛 Cold milk or ☕ Earl Grey tea.

Variation: Roll dough balls in cinnamon sugar before baking for snickerdoodle vibes! 🍂

Warning: These REALLY disappear fast! 😉