Melting Moments Butter Cookies
Melting Moments or melt in your mouth cookies are one of the sophisticated and delicate cookies I ever made. You can prepare these cookies in a few minutes; they will always be the best companion to your coffee or tea.
You only enjoy these buttery and sweet cookies for a moment before it vanishes and melts in your mouth, leaving you with no other option but to repeat this short-lived experience and extend your hand to grab another cookie.
🥘 INGREDIENTS YOU’LL NEED
Butter: Use room temperature unsalted butter but if all you have is salted butter, then omit the salt from the recipe. Please do not use margarine; it will not work.
Cake flour: It’s best to use cake flour to get light crumbs. However, you can use all-purpose flour.
Cornstarch: You need cornstarch to make these cookies it makes the cookies less crumbly, and holds their shape.
Confectioner’s sugar or Icing sugar: Using fine sugar will change the texture of the cookie, and it will be crunchy.
🔪 HOW TO MAKE
Step 1
Preheat the oven to 350F/180C. Line a baking sheet with parchment paper.
Step 2
Beat the butter until lighter in color. Add the rest of the ingredients to the butter and mix until combined.
Step 3
To shape the melting moment cookies, you can use a cookies press or take a teaspoon from the dough and form a ball. Or you can use a piping bag and shape the cookies as you please.
Step 4
Bake the cookies for 13 minutes, or until the edges of the cookies changes to noticeably light brown. Leave it to cool for at least 5 minutes in the baking sheet.
💭 COOKING TIPS
- Use best quality butter to have a better flavor and texture.
- Do not skip beating the butter until lighter in color.
- Preheat the oven 20 to 30 minutes before baking. Cold ovens will make the cookies spread.
- Do not remove the cookies from the baking sheet after taking them straight from the oven, they will break.
- Use a parchment paper or a silicon mat on the baking sheet.
- You can use other flavors than vanilla, like lemon or orange.
📖 AMAZING VARIATIONS
Add nuts: Try adding a small amount of finely chopped nuts.
Make cookie sandwich: Spread jam or chocolate onto the flat side of one cookie, then top it with the flat side of another cookie and press gently.
Dip half the cookie in chocolate: You can dip half the cookie in melted dark chocolate or white chocolate.
💬 FREQUENTLY ASKED QUESTIONS
Yes, but you have to omit salt from the recipe.
Since these are delicate cookies, if you press them down they will crumble, so it is best to look at the edges of the cookies and when done they will have alight golden color. The color of the cookie overall shouldn’t change much.
Your kitchen must be hot. Place the cookie dough in the fridge for 5 minutes before shaping. After shaping the cookies place them in the fridge for another 5 minutes and then bake them.
Melting moments are eggless cookies similar in taste to shortbread.
🌡️ STORING AND REHEATING
You can store these goodies in three simple ways.
Freeze it raw: After shaping the cookies and placing them on the baking sheet, put them in the freezer until hard, then place them in a freezer-friendly bag. These cookies are good for up to 3 months.
Bake frozen cookies: Preheat the oven to the temperature mentioned in the recipe. Place the frozen cookies on a baking sheet that’s lined with parchment paper. Bake while frozen until lit brown color appears on the edges.
Freeze after baking: When the cookies cool to room temperature, place the cookies in a freezer-friendly bag and put them in the freezer for up to 2 months.
Thaw baked frozen cookies: Place the frozen cookies while in the freezer bag in the fridge overnight to thaw. Late place the cookies on the kitchen counter to come to room temperature.
Store at room temperature: When the cooked cookies cool completely, place them in an airtight container, and leave them on the kitchen counter or a cool place, and it will taste good for up to 2 weeks.
Melting Moments Cookies
Ingredients
- ¾ cup cake flour
- 4 tablespoon cornstarch
- ¼ teaspoon salt
- 2 ½ tablespoon icing sugar
- ½ cup butter
- ½ teaspoon vanilla extract
Instructions
- In a bowl, beat the butter until fluffy and lighter in color.
- Add rest of the ingredients to the butter and mix well until creamy in texture.
- Line the baking sheet with parchment paper. Take one teaspoon from the mixture and place it on the baking tray, or you can use a cookie press and make different shapes. You can use a piping bag.
- Bake the cookies in a preheated oven 350F/180C/Gas mark 4, for 13 minutes, or until the edges look light brown.
- Remove the baking sheet from the oven and let the cookies cool while in the baking sheet for five minutes.
- Remove the cookies from the baking sheet and place on a wire rack to contnue cooling.
Notes
- You can use all-purpose flour instead of cake flour.
- When using salted butter, omit the salt from the recipe.
I tried this recipe and it worked WONDERS. It’s really really tasty and the texture turned out exactly how I wanted. Really soft and melty but dry enough to not feel gooey or cakey. Thanks a lot for this!
Thank you Rucha 🙂
I wonder how much is 3/4cup flour and 1/2cup butter
3/4 cup is 12 tablespoons and 1/2 cup is 8 tablespoons!
Hello Muna. I would like to make these look exactly the way yours do. What are you using to get that beautiful delicate shape? Have you thought of posting a video of this?
Hi Teri, I have used a piping bag with nozzle 2D. I will soon make a video for it. If you are subscribed to my mailing list, you’ll get notified when it is up!
Hello!
When I tried these, I accidently used more butter so I made more of everything but still with the same proportion.
They were in the oven for a bit less than 13 minutes because I couldn’t risk them getting anything but extremely soft because I can’t bite at the moment. And they really did melt in my mouth, in return crumbling almost immediately and sometimes even having to be scraped off of the surface. They weren’t too sugary for my taste (in most other recipes I use less sugar but here I didn’t) but to me something was missing. It has to be said though, that I’m usually not a fan of “plain” cookies.
In conclusion, I would recommend them to people who like these types of cookies and to those who can’t chew and just want a dessert that isn’t liquid for a change. For me they certainly made my otherwise boring food experience happier.