Melting Moments Cookies
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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.
Creative ways to serve melting-moment cookies.
Melting moments cookies, known for their delicate texture and rich flavor, can be presented in several creative ways to wow your guests or to enjoy during a special treat yourself moment. Here’s a list of creative and delightful ways to serve melting moments cookies:
- Presentation Ideas
- Garden of Edible Flowers: Decorate the serving platter with edible flowers and herbs, creating a beautiful and fragrant base to lay your cookies on.
- Cookie Parfait: Layer crumbled cookies with yogurt or pudding and fresh fruits to create a parfait with a delightful texture.
- Two-tone Cookies: Make two batches of dough, one flavored with lemon and the other with rose, and combine them to create two-tone cookies that are as pretty as they are delicious.
- Serving Pairings
- Tea Pairing: Pair the cookies with a variety of teas and create a menu that explains which tea pairs best with the flavors in your cookies.
- Sorbet Sandwiches: Serve the cookies sandwiched with a scoop of light sorbet, creating a refreshing and delightful dessert.
- Citrus Glaze: Drizzle a citrus glaze made from lemon or orange zest over the cookies to add a tangy flavor contrast.
- Interactive Serving Ideas
- DIY Toppings Bar: Set up a toppings bar with chocolate chips, sprinkles, and different flavored sugars for people to customize their cookies.
- Cookie Decorating Workshop: Arrange a cookie decorating workshop where people can learn to decorate their cookies with professional tips and techniques.
- Incorporating Them into Other Desserts
- Cookie Crust: Crush the cookies to make a crust for cheesecakes or pies, adding a unique flavor and texture to the dessert.
- Trifle: Use the cookies as a layer in a trifle, alternating with layers of custard, fruit, and whipped cream for a luxurious dessert.
- For the Adventurous
- Cookie S’mores: Replace the traditional graham crackers with melting moments cookies in s’mores for a richer, more decadent treat.
- Cookie Milkshake: Blend the cookies with milk and ice cream to create a creamy milkshake with pieces of cookie throughout.
Gift Ideas
- Gift Box: Package the cookies beautifully in a gift box with tissue paper and ribbon, maybe with a personalized note for a special touch.
- Cookie Subscription Box: Offer a subscription box service where you deliver freshly baked cookies to your friends and family at regular intervals.
- Cookie Garland: String the cookies onto a festive garland interspersed with dried citrus slices and cinnamon sticks, making an edible decoration.
Frequently asked questions
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 1/2 cup of flour to the recipe to prevent them from spreading too much.
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Melting Moments Cookies
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 350°F / 177°C / Gas Mark 4
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
Ingredients
- 1 cup (227 g) Unsalted Butter (room temperature)
- 6 tbsp (48 g) Powdered sugar (confectioners' sugar)
- 1½ cup (190 g) All-purpose flour
- ⅓ cup (40 g) Cornstarch
- ¼ tsp Salt
- 1 tsp Pure vanilla extract
- ½ tsp 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.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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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I love this cookies recipe! So easy to make. I know how my house will be smelling like tomorrow! 🙂
I have always wanted to try these and now by looking at them my mouth is watering will make soon!
Looks so yummy! Kids and kids at heart would love this.
Ah I remember making Melting Moments at school many years ago and haven’t seen a recipe for them since – this will be our weekend baking project, thanks so much!
I have never heard of these cookies before, but they look so light and fluffy. I can’t wait to try them.