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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.
I don’t understand the step of forming the dough into two rounds. How many cookies does this recipe make?
Separate the dough into two portions.