What makes Melting Moment Cookies so soft and crumbly?

The key lies in the combination of butter and cornstarch. Butter gives richness and moisture, while cornstarch lightens the dough, resulting in that iconic melt-in-your-mouth texture. There are no eggs, which also contributes to their delicate, crumbly bite.

Can I freeze Melting Moment Cookies or the dough?

Yes, absolutely! The dough can be rolled into logs and frozen for up to 2 months. When ready to bake, slice and bake from frozen — just add 1–2 extra minutes to the baking time. You can also freeze the baked cookies in an airtight container for up to 4 weeks. Just dust with powdered sugar again before serving.

Why do my cookies spread too much during baking?

If your cookies are spreading, the dough may not have been chilled long enough. Chilling helps firm up the butter so it doesn’t melt too quickly in the oven. Make sure to chill the dough logs for at least 1 hour, and refrigerate the sliced pieces again for 30 minutes before baking for best results.

Melting Moment Cookies – Best Recipe

Name: Melting Moment Cookies
Prep time: 20 min
Cook time: 8 min
Total time: 1 h 58 min
Cuisine: Western
Ingredients: 1 cup butter, softened; 3/4 cup confectioner’s sugar, plus more for dusting; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1/4 teaspoon salt

Description

Melting Moment Cookies are buttery, delicate cookies that literally melt in your mouth. Made with a simple blend of butter, confectioner’s sugar, flour, and cornstarch, these treats are perfect for holidays, gifting, or a refined afternoon tea. Their crumbly texture and light sweetness make them irresistible.

Ingredients

Scale

1 cup butter, softened
3/4 cup confectioner’s sugar, plus more for dusting
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt

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Instructions

In a large bowl, beat the softened butter and 3/4 cup of confectioner’s sugar on high speed until light and fluffy, about 4 minutes.
Mix in the vanilla extract until fully incorporated.
Gradually add the flour, cornstarch, and salt to the butter mixture. Beat until the dough is smooth and combined.
Divide the dough into three equal portions and roll each into a log about 1 inch in diameter. Wrap tightly in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice each chilled log into 1-inch pieces and place them on the prepared baking sheet, spaced about 1 inch apart. Chill again for 30 minutes.
Bake for 8 minutes or until the bottoms are just lightly golden. Do not overbake.
Cool cookies on the baking sheet for 3 minutes before transferring to a wire rack.
Once completely cool, dust liberally with additional confectioner’s sugar before serving.

Notes

Use room temperature butter for easy creaming and smooth dough.
Chill the dough well to prevent excessive spreading during baking.
Don’t skip dusting with extra powdered sugar — it adds sweetness and presentation value.
Store in an airtight container at room temperature for up to one week.

Prep Time: 20 minutes (plus 1 hour 30 minutes chilling)
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: Western

Nutrition

Serving Size: 1 cookie
Calories: 121 kcal
Sugar: 6g
Sodium: 45mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.3g
Protein: 1g
Cholesterol: 20mg