Can I Freeze the Dough?

Yes, you can freeze the dough after shaping it into logs. Wrap the logs tightly in plastic wrap and store them in an airtight container. They’ll last up to three months in the freezer. When you’re ready to bake, thaw the logs in the fridge overnight before slicing.

Can I Add Flavors or Toppings?

Absolutely! While the traditional recipe is delicious on its own, you can experiment by adding lemon zest for a citrusy twist or chocolate drizzle for extra indulgence.

Why Do My Cookies Spread?

If your cookies spread too much, it’s likely because the dough wasn’t chilled long enough. Be sure to refrigerate the logs for at least one hour, and chill the sliced cookies for 30 minutes before baking.

Can I Make a Gluten-Free Version?

Yes! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but the cookies should still turn out light and buttery.

Melting Moment Logs

Ingredients

Scale

1 cup butter, softened
¾ cups confectioner’s sugar, plus more for dusting
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt

Instructions

Beat the butter and sugar: In a large bowl, beat the butter and ¾ cups of confectioner’s sugar until it becomes light and fluffy. This step should take around 4 minutes on high speed. The air whipped into the butter will ensure a soft texture in your cookies.
Add vanilla extract: Once the butter and sugar are well combined, mix in the vanilla extract. It adds a subtle but essential flavor to the dough.
Incorporate the dry ingredients: Slowly add the all-purpose flour, cornstarch, and salt into the mixture. Continue beating until everything is well incorporated. You should have a soft dough by the end of this step.
Shape the dough: Divide the dough into three equal portions. Roll each portion into logs that are approximately 1 inch in diameter. Once shaped, wrap the logs in plastic wrap and refrigerate for at least one hour. This chilling process ensures that the cookies hold their shape during baking.
Preheat the oven: While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice and chill again: Remove the logs from the refrigerator and slice them into 1-inch pieces. Place the cookie slices on the prepared baking sheet, leaving about 1 inch of space between each one. Refrigerate the sliced cookies for an additional 30 minutes before baking. This second chill helps maintain their form.
Bake to perfection: Bake the cookies for about 8 minutes or until the bottoms are lightly golden. Remember, Melting Moment Logs should be soft and tender, so be careful not to overbake.
Cool and dust with sugar: Allow the cookies to cool on the baking sheet for about 3 minutes before transferring them to a wire rack. Once fully cooled, dust them liberally with additional confectioner’s sugar for that sweet, finishing touch.

Notes

Chilling is key: Chilling the dough twice—once before slicing and once after—helps the cookies maintain their shape. Skipping this step can lead to cookies spreading too much during baking.
Light dusting: Don’t be shy with the confectioner’s sugar. The cookies are meant to have a sweet, powdery finish that balances the buttery flavor.
Storage: Store these cookies in an airtight container. They stay fresh for about a week but are best enjoyed within the first few days when their texture is most delicate.

Author: Elina
Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 110kcal
Sugar: 4g
Sodium: 35mg
Fat: 7g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: at: 0g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg

Keywords: Butter shortbread cookies, Melt-in-your-mouth cookies,Powdered sugar cookies