This cornstarch cookie recipe is a delicious vintage classic that will take you straight back to your childhood! The cornstarch gives these cookies a crumbly and tender consistency that is completely irresistible! As an added bonus, they only use 5 ingredients, are completely egg and dairy-free, and are super simple to make!
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Instructions
In a medium-sized bowl, mix together the 1 cup all-purpose flour, ½ cup cornstarch, and ½ cup confectioners sugar. Set it aside.
Using an electric mixer, beat the ¾ cup margarine until nice and smooth. Then, add the 1 teaspoon vanilla extract and the flour mixture until well-combined.
Transfer the bowl to the fridge and chill the dough for 1 hour.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Portion the dough into 1-inch balls and place them onto the baking sheet, leaving 1½-2 inches in between them. Lightly flatten each one using a fork that has been dipped in either flour or confectioners sugar.
Bake at 350°F (175°C) for 10-12 minutes, or until the centers have set.
Remove the cookies from the oven and cool completely.
Notes
For a chocolate variation, sift ¼ cup of cocoa powder and ¼ teaspoon of salt into the dry ingredients.
For a pecan cinnamon variation, mix ½ cup of finely chopped pecans and 1 teaspoon of cinnamon into the dry ingredients.
While I typically bake with butter, using butter will change the makeup of the cookies and they won't hold true to the classic ones that everyone remembers enjoying. For this reason, I recommend sticking with margarine for these cookies.
This cookie dough will be very soft (even after chilling), which is how it is supposed to be! Don't worry, your cookies will still turn out perfectly!
To store: Keep your Argo melting moments cookies stored at room temperature in a sealed container for up to 5 days.
To freeze: These cookies can be frozen for 3 months in a freezer-safe bag or container, using parchment paper to separate the layers.
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