These delicious melting moments are melt-in-mouth as the name suggests. These cookies are not only yummy but so easy to make! You need only 5 ingredients.
If you like my shortbread cookies, I believe you’ll enjoy these melting moments as well. Today’s recipe is melt-in-mouth version of shortbread cookies.
What are melting moments?
They are unleavened, egg free cookies that are literally melt-in-mouth. They can be eaten plain, coated with powdered sugar. Sometimes two cookies sandwiched together and filled.
I like them with powdered sugar coating so this is how I share my recipe.
What makes these cookies melt-in-mouth?
Using cornstarch besides all-purpose flour and using powdered sugar instead of granulated sugar makes these cookies melt-in-mouth.
Ingredients you’ll need
- All-purpose flour– It gives structure to these cookies.
- Cornstarch-It makes these cookies melt-in-mouth.
- Powdered sugar-I use it for melt-in-mouth texture as well. I also coat the cookies with powdered sugar.
- Butter-It gives these cookies’ delicious taste.
- Vanilla extract-I use it for flavor but these cookies taste also great even plain.
How to make melting moments step-by-step
First I mix flour, powdered sugar and cornstarch in a medium bowl and set aside.
Next, I beat the butter until creamy for 1-2 minutes, and then add the vanilla.
Next I add the flour mixture in 2 batches at slow speed. Once it starts to form crumbles I mix at med-high speed for almost 15 seconds until the dough comes together.
Using my cookie scoop, I take 2 teaspoon big pieces (almost 17 grams). First I transfer the dough from the cookie scoop to the parchment paper and then I make the balls.
Next I flatten the balls with my palm/fingers and press with a fork. I bake for 16-18 minutes until the top of the cookies set.
Once baked I am able to hold the cookies gently, you should too. If the cookies fall apart, it means you need to bake more.
I keep the cookies on the baking sheet for almost 10 minutes before transferring them to a wire rack to cool completely.
Once the cookies cool almost 20 minutes later, I place them into a bowl one by one that is full of powdered sugar. By using a spoon, I cover the cookies with powdered sugar. Then I remove the excess by shaking them before placing on a plate.
I hope you enjoy these one of the simplest yet delicious cookies!
Frequently asked questions
You can keep in an airtight container for up to 2 weeks.
Yes, you can keep these cookies in an airtight container for up to 3 months.
It means you overbaked these cookies. The color shouldn’t be brown when you remove them from the oven. If the cookies don’t fall apart when you gently try to hold the cookies, it means they are done. You should remember that they will also set on the baking sheet as well.
You should also try my shortbread cookies!
Melting Moments
Ingredients
- 210 g (1 and ½ cup) all-purpose flour, dip and sweep
- 60 g (¼ cup) cornstarch
- 60 g (½ cup) powdered sugar
- 170 g (¾ cup) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
Topping
- 60 g (½ cup) powdered sugar
Instructions
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Mix the flour, powdered sugar and cornstarch in a medium bowl.
- Beat the butter almost 1-2 minutes until creamy with a hand-held mixer or with paddle attachment if using a stand-mixer.
- Add the vanilla and stir.
- Add in the dry ingredients in 2 bacthes at low speed. When the dough looks crumbly, stir at medium-high speed for almost 15 seconds until the dough comes together.
- Make 2 teaspoon (17 grams) big balls. You can take the dough with a cookie scoop, place on a baking sheet and then roll each dough into balls.
- Flatten the dough with your palm or fingers. Press the dough with the tines of a fork to give their shape.
- Bake for 16-18 minutes until the top of the cookies set. The cookies shouldn't be brown. When you try to hold the cookies, they shouldn't fall apart.
- Keep the cookies on baking sheet for almost 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can coat the cookies with powdered sugar. You can place the cookies one by one in a bowl that is full of powdered sugar and cover them with sugar. Remove the excess by shaking the cookies before placing on a plate.
Carmel
In the Notes on the recipe, you say “How to store: You can keep these cookies in an airtight container for up to 2 weeks. You can keep it in an airtight container for up to 3 months. Let them thaw before serving.”
You meant, I assume, the three months referred to the three months you mentioned in the initial instructions.
They sound delicious! 😉
Meymi
Hi Carmel, Exactly! I meant you can keep them in the freezer for 3 months. I add it to the notes section. Thank you!
Sharlene
They look delicious. Can the cookies be stored with the icing sugar coating on them or coat just before serving?
Meymi
Hi Sharlene, You can store them at room temperature with powdered sugar between sheets of parchment paper. If you freeze, you can sprinkle extra powdered sugar on top. Enjoy!
Laura
Do you think you can add lemon zest to these?
Meymi
Hi Laura, You can add lemon zest.