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Melting Moments Cookies http://rasamalaysia.com/melting-moments-cookies/
October 20th, 2014 66 Comments

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 | rasamalaysia.com

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 | rasamalaysia.com

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 | rasamalaysia.com

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 | rasamalaysia.com

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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66 comments... read them below or add one

  1. Michelle Hoon-Kooeemui via Facebook says:

    Thanks for sharing. Will try your recipe for this cookies. (^ー゜)

  2. Et says:

    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 says:

      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.

  3. Been making these for years, they are awesome!! Thanks!

  4. Nelly Ahmad via Facebook says:

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

    • Rasa Malaysia says:

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

  5. Nicole Aquino via Facebook says:

    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.

  6. Angeline says:

    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 says:

      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.

  7. Michelle Hoon-Kooeemui via Facebook says:

    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 says:

      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.

  8. 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.

  9. Jesslyn says:

    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 says:

      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.

  10. suzy says:

    Do you think I could use tapioca starch instead of potato starch? Thanks!

    • Rasa Malaysia says:

      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.

  11. Et says:

    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.

  12. Tania Philibert Cohen via Facebook says:

    Tried this recipe today….OH MY GOD!!!!!

  13. I keep meaning to try your spritz cookies recipe and this one looks equally tempting!

  14. Steffi says:

    That’s something new and I’d like to try. Thanks.

  15. Vivian Lee says:

    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.

  16. Faithe says:

    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

  17. Jesphine says:

    May I know the potato starch can use to make bread or cake? Normally what is the ratio? Tks

  18. Just Me says:

    Hi

    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

  19. sweetscuderia says:

    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!

  20. Gigi Goodfader says:

    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.

  21. premi says:

    Hi Rasa Malaysia,
    Can i mix half of cornstarch and potato starch for this recipe?

  22. Phyllis says:

    Hi
    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!

  23. Grace says:

    Hi,can I use cookie cutter for this type of cookie? Thanks!

  24. Pingback:Baking Corner: Melting Moments Cookies | Ripples of Truth

  25. Sarah says:

    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 :-)

  26. Magnolia Cash says:

    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.

  27. Donna says:

    please can you tell me if this self raising cake flour or plain? thanks x

  28. Jean A says:

    Can you post a picture of the potato starch package?

  29. Beth says:

    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!

  30. 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.

  31. Maura says:

    My Grandma made these, she called them Russian Tea Cakes.

  32. leanne says:

    Hi, would all purpose flour work (to replace cake flour)?

      • leanne says:

        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

  33. Amber says:

    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!

  34. nada says:

    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.

  35. susana says:

    My cookies spread as well..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

  36. lucy says:

    FYI Potatoe starch sold in oriental stores. My cookies were still raw, in middle is there a certain size the should be?

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