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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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Hello, please what can I use instead of powdered sugar, and can I use rice flour instead of cake flour? Very eager to try this recipe……can I use coconut?
No, just follow the recipe as is.
Is there a chocolate melting moments recipe? Or is there anything I can tweak in this recipe to make them chocolate melting moments instead?
Good idea…but I don’t know how to do that. :(
Hi. I tried this today but the cookie turned out a little too salty. I followed everything as per your measurment. Used salted butter with no additional salt. What could be the cause of it? The brand of the salted butter?
That’s strange, maybe. Salted butter is not supposed to be too salty.
Is powdered sugar, icing sugar?
Yes.
Do they freeze well?
I don’t think so.
i followed your racipe now i am famous and my friends are big fan of my cookies
LOL, you are so funny. I am so glad that you are famous now because of my cookies.
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
I’m disappointed. I used the US conversions you provided and it didn’t turn out well. Was way too powdery :(
They are supposed to be powdery but melt-in-your-mouth powdery.
FYI Potatoe starch sold in oriental stores. My cookies were still raw, in middle is there a certain size the should be?
Make them small rounds or flatten them. If raw, bake a little longer.
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
That was strange. I made these cookies a few weeks ago using the same recipe and they were as shown in the pictures…
Make sure the cup you use is American measuring cup and not other cups.
all of my measurements were accurate I just think it was what I cooked them on. I used a cheap alluminum cookie sheet because I couldn’t find my good one. I think that’s why they spread and didnt cook properly. Going to redo the recipe tonight. But a word of advice, either use non-salted butter or half salted half un-salted. There isnt enough sugar in the dough so you can really taste the salt, kind of has an unpleasant after taste
Good luck baking this again! :)