Melting moments cookies are simple and easy shortbread cookies that have a crumbly melt-in-your-mouth texture. This is a simple and easy butter cookie that is perfect to add to your holiday baking during the festive season.
Why make these cookies?
- These are must-have Christmas cookies on the holiday platter.
- They are buttery, soft, and less sweet with a crumbly texture from the cornstarch in the recipe.
- And most of the ingredients are easy to find or pantry staples which means you can make these any time at all.
- I prefer to use my stand mixer (or hand mixer) because it is easier. And yet, you can use a medium bowl with a whisk.
Ingredients and substitutions
- Butter - I like to use high-fat European butter. But you can also substitute half the butter with shortening. Make sure the butter is at room temperature, not too soft or melted. Soft butter will cause the cookies to spread too much.
- Sugar - I like using powdered sugar, also known as confectioners sugar. But you can also use brown sugar for a caramel-like flavor. Just make sure to pulse it in the food processor.
- Flour - Use white all-purpose flour, no cake flour or pastry flour.
- Cornstarch - This is what gives the shortbread that melts-in-the-mouth crumbles effect.
- Vanilla - I like to use vanilla bean paste. But you can also use vanilla extract or substitute some sugar for vanilla sugar.
- Lemon zest - Adds a nice refreshing flavor to these cookies.
- Optional ingredients:
- Flavoring - Almond extract, rose extract, or orange extract are also wonderful flavorings to use in shortbread cookies.
- Jam - You can also use this cookie dough to make jam thumbprint cookies.
- Sugar-coated shortbread - Coat the cookie dough balls in white granulated sugar before baking.
Melting moments cookies
- Combine the flour, salt, and cornstarch.
- In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream butter and powdered sugar until light and fluffy. You can also use a large bowl with a whisk.
- Scrape the sides of the bowl. And add the lemon zest and vanilla extract. Followed by the flour mixture.
Pro tip - We do not want to activate the gluten in our dough. So do not overmix when you add the flour mixture. - Then, transfer the dough to the refrigerator to chill for 15 to 20 minutes.
Pro tip - Chilling will prevent the dough from spreading too much. - Preheat oven at 350°F / 177°C / Gas Mark 4. Line two baking sheets with parchment paper or a silicone mat.
- Next, roll the cookie dough into about 1-inch balls.
Pro tip - Dusting your hands with cornstarch will make it easier to roll the dough balls.
- Place the cookies on the prepared baking sheet leaving enough space for them to spread.
- Bake the cookies for 8 to 10 minutes or until lightly golden around the edges.
Pro tip - Larger cookies will take about 10 minutes and vise versa. I prefer to bake only one cookie sheet at a time to prevent the cookies from spreading too much. - Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an airtight container or cookie jar.
Pro tip - A cooling rack will prevent the steam below the cookies from making them soggy.
Variations to these shortbread cookies
- Flavoring - Almond extract, rose extract, or orange extract are also wonderful flavorings to use in shortbread cookies.
- Jam - You can also use this cookie dough to make jam thumbprint cookies. As well as jam sandwich cookies
- Sugar-coated shortbread - Coat the cookie dough balls in white granulated sugar before baking.
- Whip the butter and sugar until light and airy to make whipped shortbread cookies. You can also mark them with a fork and top them with sprinkles.
Tips for Success
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- And make sure the butter is at room temperature. Soft or melted butter will cause the cookies to spread too much during baking.
- Cream the butter and powdered sugar or confectioners' sugar well so you have light and airy cookies.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- Also, it is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked, leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
More cookie recipes
How long will these cookies keep?
These cookies will keep at room temperature for a week.
What does cornstarch do in these cookies?
Cornstarch makes the cookies light and puffy. It prevents the cookies from spreading too much. But most importantly, it gives the cookies that melt in the mouth crumbly texture.
Can I use margarine instead of butter for these melting moments?
You can make these with margarine. But margarine has extra moisture content than butter causing the cookies to spread more. So, if you do use margarine, I suggest adding an additional ½ cup of flour to the recipe to prevent them from spreading too much.
Printable Recipe
Melting Moments Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177°C / Gas Mark 4
Difficulty: Easy
Calories: 110kcal
Adjust Servings Here: 24 cookies
Description
Melting moments cookies are simple and easy shortbread cookies that have a crumbly melt in your mouth texture. A simple and easy butter cookie that is perfect to add to your holiday baking during the festive season.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1 cup (227 g) Unsalted Butter (room temperature)
- 6 tablespoon (48 g) Powdered sugar (confectioners' sugar)
- 1½ cup (190 g) All-purpose flour
- ⅓ cup (40 g) Cornstarch
- ¼ teaspoon Salt
- 1 teaspoon Pure vanilla extract
- ½ teaspoon Lemon zest
Instructions
- Combine the flour, salt, and cornstarch.
- In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream butter and powdered sugar until light and fluffy. You can also use a large bowl with a whisk.
- Scrape the sides of the bowl. Add the lemon zest and vanilla extract. Followed by the flour mixture. Pro tip - We do not want to activate the gluten in our dough. So do not overmix when you add the flour mixture.
- Transfer the dough to the refrigerator to chill for 15 to 20 minutes. Pro tip - Chilling will prevent the dough from spreading too much.
- Preheat oven at 350°F / 177°C / Gas Mark 4. Line two baking sheets with parchment paper or a silicone mat.
- Roll the cookie dough into about 1-inch balls. Pro tip - Dusting your hands with cornstarch will make it easier to roll the dough balls.
- Place the cookies on the prepared baking sheet leaving enough space for them to spread.
- Bake the cookies for 8 to 10 minutes or until lightly golden around the edges. Pro tip - Larger cookies will take about 10 minutes and vise versa. I prefer to bake only one cookie sheet at a time to prevent the cookies from spreading too much.
- Cool on a cookie tray for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an airtight container or cookie jar.cookie jarPro tip - A cooling rack will prevent the steam below the cookies from making them soggy.
Recipe Notes & Tips
- Always have all the ingredients at room temperature so the butter and sugar can cream until light and fluffy.
- Make the butter is room temperature. Soft or melted butter will cause the cookies to spread too much during baking.
- Cream the butter and powdered sugar or confectioners' sugar well so you have light and airy cookies.
- Preheat the oven for a good 15 minutes making sure the oven is at the right temperature. A cold oven will spread the cookies.
- It is a good practice to place cookies in the fridge while the oven is preheating to prevent them from spreading.
- When baked leave the cookies on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. This will prevent them from sweating on the bottom.
Nutrition Information
Calories: 110- kcalCarbohydrates: 9- gProtein: 1- gFat: 8- gSaturated Fat: 5- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 2- gTrans Fat: 1- gCholesterol: 20- mgSodium: 26- mgPotassium: 10- mgFiber: 1- gSugar: 2- gVitamin A: 236- IUVitamin C: 1- mgCalcium: 3- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Gina
I was sold on this recipe with the addition of lemon zest and I have fresh lemons. I just love shortbread cookies. I will add these to my Christmas cookie boxes for the neighbors. Also, I love your website and get your recipe emails which I why I am here. Thanks for sending it! ~Gina
Veena Azmanov
Thank you so much, Gina. I am so happy to hear your feedback that you are enjoying my recipes.