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, and the ingredients you need are not more than 6 unless you want to go creative. These cookies store well, and, in this post, I will teach you how to store them and how to freeze them raw to bake later.
Melting moments recipe
I’m not surprised why these cookies are called melting moments cookies. It makes sense because you only enjoy the cookie for a moment before it completely vanishes. I guess what makes us have more than just one cookie is that the buttery sweet flavor hits the taste buds in the last very moment, and to repeat this short-lived experience, you have no choice but to extend your hand to grab another cookie.
Melting moments ingredients
Although you will need simple and easily available ingredients to make melting moments cookies, you have to pick the best brands to make these cookies a delight.
Butter. You can use unsalted or salted butter, but I only use unsalted since some brands add more salt to their butter. Please do not use margarine; it will not work. Another thing to keep in mind is to use room temperature butter. Melted butter will ruin the texture of the cookies, and the cookies will spread flat while baking.
Cake flour. It’s best to use cake flour in making melt-in-your-mouth cookies to get light crumbs. However, you can use all-purpose flour.
Cornstarch. You need cornstarch to make these cookies melt in your mouth. Corn starch is another form of flour, but it is lighter, 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.
Salt. Omit the salt from the recipe if you are using salted butter.
Vanilla. Honestly, these cookies taste good without it too, but I like to add because I like vanilla flavor. You can use other flavors, like lemon, orange, or almond.
What are melting moments?
If you didn’t have it before, then you are in for a fantastic surprise. Melting moments are eggless cookies similar in taste to shortbread. The difference is shortbread has rice flour and is dryer. The butter plays a significant role in both recipes; hence a good quality butter is a must. There is no baking powder nor baking soda in this recipe!
Some shape the melting moments cookies into small balls and press them down gently using the tines of a fork, but you can also follow what I did and pipe the cookies in the shapes you desire.
I like giving these cookies a flower-like shape because it looks beautiful when I serve it to my friends, but you can just keep the cookies plain.
I have another cookie recipe (Russian tea cakes). It has nuts and is covered with confectioner’s sugar, but if you liked melting moments, you would love those. Ghraybeh is a Middle Eastern cookie and is butter-based; it’s a must-try recipe!
How to make the best melting moment recipe?
- Preheat the oven to 350F/180C. Line a baking sheet with parchment paper and keep it aside.
- Beat the room temperature butter until it’s lighter in color; you have to make sure that the butter is not melting.
- Add the rest of the ingredients to the butter and mix until combined. Overmixing will result in tough and dry cookies, so make sure not to mix more than a few seconds.
- To shape the melting moment cookies, you can use a cookies press or take a teaspoon from the dough and form a ball. Dip the tines of a fork in flour and press the balls gently, leaving a mark. Or you can use a piping bag and shape the cookies as you please.
- If your kitchen is hot, keep the cookie tray with the cookies in a fridge for 5 to 7 minutes.
- Bake the cookies for 13 minutes, or until the edges of the cookies changes to noticeably light brown.
- Do not remove the cookies from the baking sheet, or it will break, leave it to cool for at least 5 minutes. And then place the cookies on a cooling rack.
How to store melting moment cookies?
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.
How to 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.
How to 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
Ingredients
- ¾ cup cake flour (you can use all-purpose flour)
- 4 tablespoons cornstarch
- Pinch of salt
- 2 ½ tablespoons icing sugar
- ½ cup butter
- ½ teaspoon vanilla optional
Instructions
- Beat the butter until lighter in color.
- Add all the ingredients to the butter and mix well until creamy in texture.
- Grease the baking tray, if not using a non-stick. Take one teaspoon from the
- mixture and place on the baking tray or you can use a cookie press and
- make different shapes. You can use piping bags too.
- Put the cookies in a preheated oven 350F/180C/Gas mark 4, for 13 minutes
- or until the edges look light brown.
Rucha Pagar
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!
munatycooking
Thank you Rucha 🙂
Wdtarsy
I wonder how much is 3/4cup flour and 1/2cup butter
munatycooking
3/4 cup is 12 tablespoons and 1/2 cup is 8 tablespoons!
Teri Cole
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?
munatycooking
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!