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Melting Moments Cookies - the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies.
Looking through my baking recipes, I realize that the Spritz cookies that I baked for Christmas was quite the hit.
I love all sorts of cookies, particularly those cookies that melt in my mouth cookies, for example: butter cookies.
So, I decided to whip up a small batch of my very own Melting Moments cookies to satisfy my cravings. These melting moments cookie came out just the way I liked it.
Melting Moments cookies are aptly named for their buttery shortbread and crumbly texture. They literally melt in your mouth as soon as you take a bite.
I will let you in on my secret here: for the velvety, smooth, and crumbly cookies, you need to use potato starch instead of cornstarch. Also, use cake flour instead of plain or all-purpose flour for the super smooth texture.
For butter, get the best possible butter you can get and you’re guaranteed to have the best melting moments cookies.
As the holidays are not that far away, get ready to make batches and batches of these cookies. If I were you, I would hide some of them so you can have your personal stash in case they run out.
Frequently Asked Questions
This recipe is only 149 calories per serving.
What To Serve With Melting Moments Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Melting Moments Cookies
Ingredients
- 125 g (4 oz) salted butter, room temperature
- 40 g (1⅖ oz) powdered sugar
- 1/4 teaspoon pure vanilla extract, optional
- 125 g (4 oz) potato starch (preferred), or corn starch
- 80 g (2⅘ oz) cake flour
- Powdered sugar , for dusting cookies
Instructions
- Preheat the oven to 350°F (176°C). Line the baking sheet with parchment paper.
- In a mixing bowl, beat the butter and powdered sugar until creamy, light, and fluffy. Add the vanilla extract and stir well. Fold in the potato starch and cake flour, mixing well until a soft dough is formed.
- Divide the dough into 2 rounds. Use your palms to shape them into small balls. To create a pattern on the cookies, use a fork to press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to it.
- Place the baking sheet in the bottom part of the oven. Bake for about 10 minutes, or until the cookies turn very light brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over the cookies before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hellooo….i baked this cookies tday….but it gt spread…not lik uers….i used exact measurement and used potato starch too….can u tell me why it bcm so??
Nada, I am not sure why. What do you mean by spread? I have baked this twice and it works and others have tried with success. Make sure you use American measuring cup for this recipe.
Just made this and they are delicious! Definite making them for friends at work and for the teachers at my son’s school – perfect Christmas cookie gift bag! Thanks you!
Amber, great that you love the melting moments cookies. :)
Oh my! The cookies are that good, and I just realized all the typo error in my previous message. I was so excited to let you know that this recipe is easy to make and super delicious! Anyway, Merry Christmas!
Hi Amber, that’s great that you love these melting moment cookies. :)
Hi, would all purpose flour work (to replace cake flour)?
Yes but not as crumbly.
Oops I baked the cookies without waiting for your reply :P I have just put one in my mouth and I like the not-so-crumbly texture. I used whatever ingredients I have in the kitchen (only slightly salted butter and 110g cornstarch available) but still tasted yummy. Will need to get a salted butter and enough cornstarch tomorrow :) PS: 5 minutes waiting for them to cool down feels like forever! Thank you for this recipe. Thinking of making more as Christmas gifts :D
Cheers, Leanne
Thanks Leanne for trying out this recipe. :)
My Grandma made these, she called them Russian Tea Cakes.
Interesting name, thanks for letting me know.
Russian tea cakes are a differently recipe. similar idea but very different actually. you mix crushed nuts into the dough, bake then roll in powdered sugar. has a similar melt in your mouth texture though (other names for russian tea cakes are mexican wedding cookies, snowball cookies.)
I just happen to have all the ingredients you listed. These are the kind of cookies I enjoy baking to give as gifts or for the family. Definitely bookmarking and making these. I’ll show you some photos later when they come out of the oven. Thanks for sharing, Bee.
Please do so, I would love to see your melting moments cookie pictures.
I’m from Tennessee and my granny would make these for Christmas. She always used coconut in hers, and one year she infused her coconut with peppermint and chocolate! I lost her recipe and then found something similar online about 10 years ago and I’ve restored the tradition. Thanks for reminding me- it’ll soon be time to start making and freezing cookie dough for the holidays!
Wow, great idea thanks for sharing.
https://www.navanfoods.com/files/imagecache/product_full/BRM%20Potato%20Starch.jpg
please can you tell me if this self raising cake flour or plain? thanks x
Plain.
Hi, is cake flour is it just the regular flour (all purpose)? I’m sorry that’s a stupid question, I just want to try this recipe and I don’t want to messed it up. Lol. Thank you for posting this recipe.
Cake flour is low-gluten flour and not regular flour.
Thank you so much for posting this recipe! I just made a batch on a whim (with almond flour instead of cake flour just because it was handy…), and they are DELICIOUS! I’m getting crumbs all over the keyboard because I can’t stop eating them :-)