Looking through my baking recipes, I realize that the Spritz cookies that I baked for Christmas was quite the hit.
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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.
How Many Calories per Serving?
This recipe is only 149 calories per serving.
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Melting Moments Cookies
- 125 g salted butter, room temperature
- 40 g powdered sugar
- 1/4 teaspoon pure vanilla extract (optional)
- 125 g potato starch (preferred) or corn starch
- 80 g cake flour
- Powdered sugar for dusting cookies
- Preheat oven to 350°F (176°C). 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
These are a BIG hit at work, I bake cookies every year for my coworkers to enjoy. They called these my Christmas Crack Cookies lol and requested them again for tomorrow!
That’s awesome! Thanks for trying my recipe.
tried this last night, it was great! really melt in your mouth — and haha, also crashed in my hand. :p
I had it coated with dark chocolate and some chopped walnut for a ‘hedgehog’ look. :)
Thank you for the recipe!
for 125 g 1/2 cup + 1 tablespoon salted butter, room temperature, do you mean 125g OR half cup +1 Tbsp butter. Sorry, but if does not seem to equate. Can enlighten your ingredients lists before I start baking this? tks
Yummy! Cookies are delicious, all gone within the day. I would like to add milk powder, any idea how much to add and whether I need to reduce the flour or potato starch?
You can add two tablespoons.
Love this recipe and it’s so easy to make. However, my cookies did not look that great though. All of them have cracks eventhough oven temperature shows it’s at 180c. I wonder if the temperature is too hot? This really puzzles me
Hi Heidi, I am not sure. Different oven is different too. Maybe you can try to lower the temperature next time.
Am going to bake this tomorrow! Craving for it ever since I saw this recipe. Gonna change the recipe a little..using unsalted butter with a pinch of salt and using all-purpose flour. Wish me luck!
Awesome, let me know how it goes with these melting moments cookies.
I haven’t found a better place to look for recipes. Your recipes are accurate and very tasty. Thank you!
Awww, thanks Sarah.
This cookie is really lovely. Made it a few times. Now my daughter requested for a chocolate version. Wonder if anyone has tried to do so? Pls share :-)
Do you know if this recipe can be frozen?