Go Back
–+ servings
Print

MELTAWAY COOKIES RECIPE WITH LEMON, LIME, WILD ORANGE OR PEPPERMINT ESSENTIAL OIL

Course Cookies, Desserts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48

Ingredients

Cookies

  • 2 cups all-purpose flour
  • 2/3 cup cornstarch
  • 3/4 cup powdered sugar
  • 1 1/2 cup butter (3 sticks, softened)
  • 1/2 tsp salt
  • 8 to 20 drops Lemon Essential Oil or Lime Essential Oil, Wild Orange Essential Oil, or Peppermint Essential Oil (see notes)

Frosting

  • 2 1/4 cups powdered sugar
  • 3 tbs butter softened
  • 2 tbs half and half
  • 4 to 20 drops Drops Lemon or Lime, Wild Orange or Peppermint Essential Oil (see notes)

Instructions

Cookies

  • 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 the 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 into 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 convection 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.

Frosting

  • Cream together butter, half and half, essential oil and powdered sugar until light and fluffy.
  • If frosting is too thick, add a little half and 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.

Notes

DOTERRA MELTAWAY COOKIES RECIPE WITH LEMON, LIME, WILD ORANGE OR PEPPERMINT ESSENTIAL OIL

Essential Oil Cookies that are perfect for parties
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.
NOTES
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.