This cornstarch cookie recipe is a delicious vintage classic that will take you straight back to your childhood! The cornstarch gives these cookies a crumbly and tender consistency that is completely irresistible! As an added bonus, they only use 5 ingredients, are completely egg and dairy-free, and are super simple to make!
Easy Argo Melting Moments Cookies Recipe
This cornstarch cookie recipe is the classic one that you used to be able to find on the back of the can of Argo cornstarch! It was well-loved by so many people, so I didn't change a thing!
Of course, I have my own adaptation of melting moments cookies as well, but sometimes I enjoy sticking with the classics! To put it simply, this is the same recipe that Grandma used to make!
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🥘 Cornstarch Cookies Ingredients
It's pretty unbelievable that you can make cookies this tasty with just 5 ingredients! These simple items are found in pretty much every household, so you might be able to skip a trip to the grocery store altogether!
- Flour - 1 cup of all-purpose flour, spooned and leveled.
- Cornstarch - ½ cup of cornstarch.
- Confectioners' Sugar - ½ cup of powdered sugar.
- Margarine - ¾ cup of room-temperature margarine. To keep true to the classic recipe, I don't recommend swapping this out for butter. (If you really want to use butter, check out my other variation of melting moments cookies here!)
- Vanilla - 1 teaspoon of pure vanilla extract.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cornstarch Cookies
Making these beginner-friendly cookies is as easy as it gets! All you need is a mixing bowl, your electric mixer, and a baking sheet.
This recipe will make 36 cookies (or you can make them slightly larger for about 18 cookies).
- Mix the dry ingredients. In a medium-sized bowl, mix together the 1 cup of all-purpose flour, ½ cup of cornstarch, and ½ cup of confectioners sugar. Set it aside.
- Cream. Using an electric mixer, beat ¾ cup of margarine until nice and smooth. Then, add the 1 teaspoon of vanilla extract and the flour mixture until well combined.
- Chill. Transfer the bowl to the fridge and chill the dough for 1 hour.
- Preheat. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion. Portion the dough into 1-inch balls and place them onto the baking sheet, leaving 1½-2 inches in between them. Lightly flatten each one using a fork that has been dipped in either flour or confectioners sugar.
- Bake. Bake at 350°F (175°C) for 10-12 minutes or until the centers have set.
- Cool. Remove the cookies from the oven and cool completely.
Serve your cornstarch cookies plain, dusted with powdered sugar, drizzled with a glaze, or sandwiched together with some homemade buttercream frosting! They are amazing no matter how you eat them! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- For a chocolate variation, sift ¼ cup of cocoa powder and ¼ teaspoon of salt into the dry ingredients.
- For a pecan cinnamon variation, mix ½ cup of finely chopped pecans and 1 teaspoon of cinnamon into the dry ingredients.
- While I typically bake with butter, using butter will change the makeup of the cookies, and they won't hold true to the classic ones that everyone remembers enjoying. For this reason, I recommend sticking with margarine for these cookies.
- This cookie dough will be very soft (even after chilling), which is how it is supposed to be! Don't worry; your cookies will still turn out perfectly!
🥡 Storing
Keep your Argo melting moments cookies stored at room temperature in a sealed container for up to 5 days.
Freezing Cornstarch Cookies
These cookies can be frozen for 3 months in a freezer-safe bag or container, using parchment paper to separate the layers.
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❓ Recipe FAQs
Cornstarch is the key ingredient for creating a texture that is both tender and crumbly in these tasty cookies! It also helps to bind them together, which is why this recipe doesn't need any eggs!
Sure! They are already egg-free and dairy-free, and you can easily make them gluten-free too! Just swap out the all-purpose flour for your favorite gluten-free baking mix.
Yes! These cornstarch cookies freeze really well. Simply let them cool and use parchment paper to separate them. Place the cookies into a container and freeze for up to 3 months.
🍪 Easy Cookie Recipes
- Sprinkle Cookies - Fun and festive sugar cookies that have been rolled in rainbow sprinkles.
- Amaretti Cookies - Gluten-free chewy cookies that are packed with tons of almond flavor.
- Pistachio Pudding Cookies - Tender and sweet cookies that feature pudding mix in the ingredients.
- Russian Tea Cakes - Classic Christmas cookies that are loaded with chopped walnuts and rolled in powdered sugar.
- Snickerdoodles - Traditional cinnamon cookies that are perfect for any gathering or festivities.
- Almond Butter Cookies - A tasty twist on traditional peanut butter cookies.
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📖 Recipe Card
Cornstarch Cookies
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- ½ cup cornstarch
- ½ cup confectioners sugar
- ¾ cup margarine (softened at room temperature)
- 1 teaspoon vanilla extract
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium-sized bowl, mix together the 1 cup all-purpose flour, ½ cup cornstarch, and ½ cup confectioners sugar. Set it aside.
- Using an electric mixer, beat the ¾ cup margarine until nice and smooth. Then, add the 1 teaspoon vanilla extract and the flour mixture until well-combined.
- Transfer the bowl to the fridge and chill the dough for 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion the dough into 1-inch balls and place them onto the baking sheet, leaving 1½-2 inches in between them. Lightly flatten each one using a fork that has been dipped in either flour or confectioners sugar.
- Bake at 350°F (175°C) for 10-12 minutes, or until the centers have set.
- Remove the cookies from the oven and cool completely.
Notes
- For a chocolate variation, sift ¼ cup of cocoa powder and ¼ teaspoon of salt into the dry ingredients.
- For a pecan cinnamon variation, mix ½ cup of finely chopped pecans and 1 teaspoon of cinnamon into the dry ingredients.
- While I typically bake with butter, using butter will change the makeup of the cookies and they won't hold true to the classic ones that everyone remembers enjoying. For this reason, I recommend sticking with margarine for these cookies.
- This cookie dough will be very soft (even after chilling), which is how it is supposed to be! Don't worry, your cookies will still turn out perfectly!
- To store: Keep your Argo melting moments cookies stored at room temperature in a sealed container for up to 5 days.
- To freeze: These cookies can be frozen for 3 months in a freezer-safe bag or container, using parchment paper to separate the layers.
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