These doTERRA Meltaway Cookies Recipe with Lemon, Lime, Wild Orange or Peppermint Essential Oil literally melt in your mouth like a piece of candy dinner mints. I first got the idea for this doTERRA meltaway cookies recipe when I was looking for a good Christmas cookie. I had never heard of meltaways, but they sounded good, so I figured I would give them a try. Guess what? They are so good. They melt in your mouth. Just look at the ingredients – lots of cornstarch and butter with some powdered sugar. They remind me a little of a Christmas candy mixed with a cookie. It’s hard to explain. Guess you’ll just have to try them. . .
So I made them for Christmas with crushed candy canes sprinkled on top – and you totally could do that too. But then it got me wondering why in the world these are mostly eaten at Christmas. It doesn’t make sense. These lend themselves to lots of different flavors, only one of which is peppermint.
I think these would be perfect for doTERRA parties because you can make several different flavors and let your attendees sample the essential oils in a non-intimidating form. I mean, who would turn down a cookie? Oh, wait. Me.
I don’t do sugar very well at all and don’t usually eat sweets at parties. But, I know I’m the exception to the rule. I also like that the frosting uses raw essential oils. I always wonder if you get any therapeutic benefits when cooking the oils and usually add them at the end of cooking. Plus, the flavor is nice and strong in the frosting because of this.
Here are some tips and tricks about this doTERRA Meltaway Cookies Recipe:
- I haven’t frozen these myself, but I’m sure they would work great. My grandma would freeze sugar cookies all the time and they only took about 10 minutes to unthaw and they tasted great. But freeze them without the frosting. Besides, frosting is easy to make in small batches and fun to experiment with.
- I recommend doing a separate batch for each flavor, but I give some ideas in the actual recipe of how you could do several flavors with one batch.
- These end up as the size of one large bite or two or three regular bites. I feel that it’s important to measure them when you put them on your baking pan so they will stay small and cook evenly. Plus, they look really pretty when they are all the same size.
- You could totally up the flavor by adding actual citrus in with the cookies. Keep the amount of liquid the same, but use lemon juice instead of water and add in some lemon zest. Same thing with lime and orange. The peppermint flavor is strong enough, you really don’t need more flavor, but sprinkles or crushed candy canes taste awesome on top of the icing.
Hopefully, I have your mouth watering now and you’re already starting to soften your butter. Butter? Yes. You will need a whole package of butter with only a little over a half a stick left when you are done, but oh, they are so good. And actually relatively low on sugar. So please comment below and let me know if you try these and how you like them and what your favorite flavor is.
If you like these doTERRA Meltaway Cookies recipe, you may also like these recipes:Print
doTERRA Meltaway Cookies Recipe with Lemon, Lime, Wild Orange or Peppermint Essential Oil
These doTERRA meltaway cookies really do melt in your mouth, and I love that the essential oils in them not only make them taste good, but they are healthy too. These are perfect to serve at doTERRA parties too.
- Prep Time: 15 minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 48 1x
- Category: Dessert
- Cuisine: American
- 2 Cups All-purpose Flour
- 2/3 Cup Cornstarch
- 3/4 Cup Powdered Sugar
- 1 1/2 Cups Butter (3 sticks, softened)
- 1/2 tsp Real Salt
- 8–20 Drops Lemon Essential Oil, Lime Essential Oil, Wild Orange Essential Oil, or Peppermint Essential Oil (see notes)
- In a mixing bowl, whisk together flour, cornstarch and salt . Set aside.
- Cream together butter and powdered sugar until combined.
- Put how many drops of essential oils you want in to a 1/2 tsp measuring spoon, then fill the rest up with water. Add it to the butter mixture.
- Slowly add in the flour mixture and mix just until combined. If it doesn’t combine, add a tiny bit of water until it does.
- Put a lid or plastic wrap on the bowl and put in the fridge for about an hour, until nearly firm.
- During the last 10 minutes of chilling, preheat the oven to 350 degrees F.
- Remove from the fridge and scoop dough out 1 even Tablespoon at a time. (I used a cookie scoop, but you could use a measuring spoon. When testing, I didn’t do this the first time and my cookies got bigger every time I made them.)
- Shape in to a ball and put on a greased (or Silpat-lined) baking sheet. Space cookies about 2 inches apart. (They don’t spread much). Press down with the back of a measuring cup with some wax paper between the cookie and the cup so it doesn’t stick. One quick press is enough.
- Keep dough that won’t be baking chilled.
- Bake in a preheated oven until cookies are set and bottoms are lightly golden brown. In my convention oven this took 9-10 minutes. In a regular oven, it could take a few minutes longer. To check the doneness, take the pan out of the oven and gently pick one cookie up and see if it’s a slightly golden brown. If it is, it’s done. They can overcook very easily, so check every minute starting at 9 minutes.
- Take out of the oven and transfer to a wire rack.
- Cream together butter, half and half, essential oil and powdered sugar until light and fluffy.
- If frosting is too thick, add a little half half. Too thin, add a little powdered sugar.
- Frost each cookie (I just used a plastic spoon to put the frosting on the cookie and then the back of the spoon to spread it around).
- Store cookies in an airtight container at room temperature.
Note on how many drops – I experimented with several different drop amounts and different oils. The amount of oils you use will vary greatly depending on the essential oil and how strong of a flavor you want. For peppermint essential oil, 8 drops in the cookies and 4 drops in the frosting is plenty for most people. The other oils aren’t as strong, so you need quite a bit more. When I tested with 10 drops in both the cookies and the frosting of all but peppermint, it was enough to taste the different flavors, but it was a pretty subtle difference. If you want stronger flavors, you could go up to 20 drops in both the cookies and the frosting (Luckily, these oils are relatively affordable . . .). Personally, I thought the cookies were fine with 10 drops, and then for the frosting, it’s luckily really easy to take a little taste and see if you would like more. Don’t be afraid to experiment.
Multiple flavors in one batch – This recipe is easiest if all the cookies are the same flavor. But for a small doTERRA party, you may wish to let your guests sample different flavors. This is easy to do with the frosting, because you can just put it in multiple small bowls and put a few drops of essential oils and a drop or two of food coloring in each bowl. However, it’s harder to do with the cookies themselves, because you add all the liquid and then the dry ingredients. So I would recommend you either put the water in to get it to almost the right consistency until it’s almost come together, then separate it in to multiple bowls and add the essential oils and work with it a bit until it comes to together. Or just forget the flavoring in the cookies and just flavor the frosting.
Keywords: essential oil, cookies, frosting
I hope you love this doterra meltaway cookies recipe as much as I do.