Bright orange, sugary cookies that melt in your mouth – Halloween Meltaway Cookies are fun to make and fun to eat! You’ll never guess what ingredient makes these cookies so melt-able!
Halloween Meltaway Cookies will most likely be the biggest baking hit with your kids this Halloween season. And, you’ll have just as much fun as they will if you let them help you make these spooky little treats. They are the perfect cookie to make with the little ones in your circle of friends or family.
Look at that bright orange interior and the sparkly black and white coating! Nothing screams Halloween more than the traditional Halloween colours of black and orange.
I made mention of an ingredient in these cookies that makes meltaway such an important part of the name and the action that happens in your mouth when you take a bite. It’s the corn starch!
Have you ever dissolved corn starch in water to make a thickening agent for sauces or gravies? The corn starch pretty much dissipates instantly when stirred into water. Well, the same happens when these cookies are eaten. They just melt and you’re taste buds are flooded with a delicious, mild, sugar cookie experience.
Corn starch is the starch that is derived from the grain of the corn cob and was discovered in 1840. And thankfully too! Corn starch is a fantastically diverse ingredient, and not for just cooking or baking.
It might seem obvious to most of you, but baby powder includes corn starch. And, corn starch is used to manufacture bioplastics. It’s also the preferred anti-stick agent on medical products made from latex, including medical gloves. Who knew?
All of that food trivia aside, these cookies use corn starch as well as good old pantry staples such as flour, confectioner’s sugar, and butter. Lots of butter! And, Dear Reader, I’m not apologizing for the fact that this recipe uses two whole cups of butter, because Halloween comes only once each year, and besides, you’re going to make these and give them to the kids, right? RIGHT!?
I wasn’t going to make these this year or post them to the blog, but on Friday, McKenna told me that she was invited to a Halloween party on Saturday at her friends house. And, like the lovely, considerable, and thoughtful teenager she is, she volunteered to have daddy dearest bake cookies. Isn’t she sweet?
So, since I was had to whip up a batch of kid-friendly Halloween cookies anyway, I thought I’d make a batch of Halloween Meltaway Cookies and whip out my camera and tri-pod while they were in the oven. After all, why not kill two birds with one stone?
I might be running a little short on time in terms of getting posts published in time for Halloween, but I was able to write up this blurb and get it out to you, Dear Reader. Besides, I already made mention that these cookies are great for last minute baking. So, if you’re reading this the day before or the day of, you’ve still got lots of time to whip up a festive Halloween treat.
Halloween Meltaway Cookies to the rescue! And, Dear Reader, keep this recipe close by – you can make these at Christmastime as well. Just don’t make them orange! Happy Halloween!
- 3 cups all-purpose flour
- 1 1/2 cups cornstarch
- 2 cups butter, softened
- 1 1/2 cups confectioner’s sugar
- 1 teaspoon salt
- 1 cup coarse sugar (I used half cup each of black and white. You can use any colour you prefer.)
- Orange food colouring (I prefer to use the gel, but you can use the drops. Just add as much as it takes to get to the orange colour you prefer.)
- Begin by preheating your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Add the flour and cornstarch to a mixing bowl and whisk to blend. Set aside.
- Cream together the butter and the confectioner’s sugar until fluffy. Add salt and food colouring and mix together.
- Add the flour and cornstarch mixture to the butter and sugar mixture. Mix ingredients together until a solid dough has formed. The dough will not be wet or sticky.
- Use about 1 1/2 tablespoons of cookie dough; roll the dough into balls and roll the balls into the sugar. Set on a baking sheet about 2 inches apart.
- Bake for 10 minutes.
- Remove from oven and transfer the cookies to a wire cooling rack to cool completely.
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