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Melting Moments Cookies

Melting Moments Cookies – the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies |

Melting Moments Cookies

Melting Moments Cookies – the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies |

Prep time:

Cook time:

Total Time:


125 g (1/2 cup + 1 tablespoon) salted butter, room temperature
40 g (5 1/4 tablespoons) powdered sugar
1/4 teaspoon pure vanilla extract, optional
125 g (3/4 cup + 1 1/4 tablespoons) potato starch (preferred) or cornstarch
80 g (3/4 cup + 2  1/2 teaspoons) cake flour
Powdered sugar for dusting cookies

Preheat oven to 350 degree Fahrenheit. Line the baking sheet with parchment paper.

In a mixing bowl, beat butter, powdered sugar until creamy, light and fluffy. Add in the vanilla extract and stir well. Fold in the potato starch, cake flour and mix well until a soft dough is formed.

Divide the dough into 2 rounds. Use your palms to shape them into small balls. To make the pattern on the cookies, use a fork and 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 the fork.

Place baking sheet in the bottom part of the oven. Bake for about 10 minutes or until the cookies turn very slight brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over cookies before serving.

Melting Moments Cookies - the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies |

Melting Moments Cookies

Melting Moments Cookies – the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies.

Originally published on Feb 21, 2012. Updated with new photos.

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 - the most crumbly, buttery, and delicious cookies ever. So easy to make but yields the best melting moments cookies |

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.

Melting Moments Cookies - the most crumbly, buttery, and delicious cookies ever. So easy to make but yields 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. Happy baking!

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78 COMMENTS... read them below or add one

  1. Et

    always love your baking recipes but I never tried any of them as the measurements are in cups. Wud appreciate if in future you measure the ingredients for me as well as many others in grams or in ozs. thanks alot as measurements in grams or ozs are more accurate and easy for us novices.

    • Rasa Malaysia

      If this make things easier, here’s a US oz. conversion. for this recipe:
      4.41 oz butter
      1.41 oz powdered sugar
      4.41 oz potato starch, or cornstarch
      2.82 oz cake flour
      By the way, this is a good conversion table site that you might find useful. You can convert items from different types of flour, yeast and other ingredients.

  2. Nelly Ahmad via Facebook

    Sorry, I haven’t get a chance to look at the ingredients. Is this what Malay called “biskut sugee?”

    • Rasa Malaysia

      No, its not Sugee cookies, but the taste comes really close to it, minus the ‘ghee’ instead of butter used in this recipe.

  3. Nicole Aquino via Facebook

    Also good with walnuts and mini chocolate chips. I also put the dough in the fridge so they don’t spread as much when baking. Yum.

  4. Angeline

    Sorry if I sound a bit silly :) was wondering if potato starch is a kind of flour too? Would want to try out the recipe :)

    • Rasa Malaysia

      Potato starch are sometimes labeled as ‘potato starch flour’. However, potato starch and potato flour is completely different thing. Potato starch are made strictly from the starch of the potato and is protein-free, whereas potato flour is produced from the whole potato, including the skin.

  5. Michelle Hoon-Kooeemui via Facebook

    Just went to supermarket, but they do not have corn starch, so I bought corn flour, is there a difference if I use corn flour to make this cookies? Please enlighten me. Thanks.

    • Rasa Malaysia

      Cornstarch and corn flour are the same thing. Its called cornstarch in the US, whereas in UK and most Commonwealth countries its referred as corn flour. Good luck with the cookies and do let me know if there are other questions.

  6. Great recipe! I have always love cookies that melt in the mouth ever since I was a kid. I’ll skip the powdered icing sugar on the top of the cookies though as I’m trying to cut down on sugar, though it looks, oh, so tempting.

  7. Jesslyn

    Hi, I just tried baking this today but somehow my cookies came out with a lot more cracks. Have I overcooked it or gone wrong somewhere?

    • Rasa Malaysia

      Three options, reduce the baking time to 10 minutes, if that does not work, reduce the cake flour a bit as it tends to render a more crumbly dough and/or make sure that the powdered sugar is super fine, the finer the sugar the smoother the cookie. Also, I make sure I pack the dough firmly when I shape the cookie balls before placing them into the cookie sheet.

    • Rasa Malaysia

      I have not tried making these cookies with tapioca starch. I think its fine since tapioca starch is fine and kind of smooth like the potato starch. You could try a small batch and see how that goes.

  8. Et

    Thank u very much for giving the recipe in grams. Now I can try to make the cookies. In future, would greatly appreciate if you can give us recipes in grams too. Sorry to ask for this request but we appreciate your assistance.

  9. Vivian Lee

    Where can I get to buy potato starch flour in Malaysia?I hv been to many grocery and hypermarkets but can’t get any of them.

  10. Faithe

    Just made this. I think I can finished the whole batch myself, noooo. The taste was GREAT! Yummmm!!! However my dough did not turn into a soft dough, and the cookie cracks when i press the fork down. Maybe I’ll try to put more butter next time =p

  11. Just Me


    I tried baking it twice, the first time dough was too soft so added more cake/potato flour and it tasted really good.

    The 2nd time I tried to bake, this time I added more icing sugar as I didnt want to dust the icing sugar at the final stage, but was unsuccessful, everything went fine until it went into the oven and it melted….would you be able to advise what is wrong in this step? Would it be that the dough is too soft again? Only thing that has changed in the recipe was adding more icing sugar in the initial stage & adding some cornflour (running out of potato flour). :P

  12. sweetscuderia

    I tried this recipe yesterday. It tastes PERFECT. It was a huge hit amongst those who tested the cookies. I made two batches and got approximately two tubs of cookies. It really just melts in your mouth. Love it! This recipe is a keeper. I’m baking these for every hari raya!

  13. Gigi Goodfader

    I just made these cookies. They taste great. My dough was sticky and hard to work with. So, I wrapped the dough and put it in a fridge for an hour before I rolled and cut it in pieces. My cookies took longer time to bake.

  14. Phyllis

    Thanks for the recipe! May i know how long do these cookies keep for, if i had put them in airtight container would they be able to keep for at least 3 days? Was thinking to bake this few days before a party :) thanks!

  15. Sarah

    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 :-)

  16. Magnolia Cash

    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.

  17. 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!

  18. 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.

    • Susana

      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.)

      • leanne

        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

  19. Amber

    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!

  20. nada

    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.

  21. susana

    My cookies spread as in melted in the oven. The taste was ok but i didnt like the salted butter. Gave the cookies a salty baking powder after taste. Remaking these tonight with plain butter and using a better cookie sheet to bake them on. My guess is the cookie sheet wasn’t good quality. Maybe add a bit more flour to give it a less liquidy consistency, they were super sticky and difficult to shape

  22. Jennifer Brule

    I have been eating these for 40 years! Here is a recipe that might help the people having conversion issues

    1⁄2 cup cornstarch
    1⁄2 cup icing/powdered sugar
    1 cup flour
    3⁄4 cup softened butter

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