My delightfully soft and buttery melting moments are a scrumptious twist on a shortbread cookie that's perfect for your Christmas baking! These sweet treats are so soft and tender that they will literally melt in your mouth!
Melting Moments are buttery, perfectly textured, and so, so soft!
I love sweet, buttery shortbread cookies that are melt in your mouth tender! My melting moments are aptly named because they really are just that!
They’re a perfect addition to a holiday cookie spread, or really anytime you’re craving a shortbread cookie. These melting moments will be loved by the whole family!
Melting moments originated in Australia, and they’re also sometimes known as cornstarch cookies or butter cookies! They have no eggs (completely eggless, so they’re egg-allergy friendly!) and only use a few simple ingredients to make a special dessert that anyone can enjoy!
❤️ Why You'll Love This Recipe!
A Perfect Cookie! In my opinion, there’s nothing better than sweet, buttery shortbread that melts in your mouth! It’s the perfect balance of flavors to make the perfect cookie!
Super Easy! These cookies are super easy to bring together—just mix, chill, and bake!
Kid-Friendly! Kiddos are going to love these delicious little cookies! They’re perfectly sweet and full of simple flavors kids love!
Delightfully tasty melting moments are simply made with ingredients you likely already have in the pantry! I like to use a fresh bag of confectioner’s sugar when making a dessert like this—if you use old or improperly stored confectioner’s sugar it can have an off taste!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
- 1 cup All-Purpose Flour – You just want plain AP flour for this recipe! This recipe doesn’t need use leavening agents, so you don’t want to use self-rising flour!
- ½ cup Cornstarch – Also known as corn flour, this is what makes the cookies melt in your mouth!
- ½ cup Confectioner’s Sugar – Powdered sugar is great for this recipe because it helps to get that wonderful melting texture while also providing the perfect amount of sweetness!
- ¾ cup Butter – I recommend using salted butter for this recipe so the flavors are well balanced! You should also make sure it is softened and room temperature, so it blends easily into the dough.
If you’d like to add some extra flavor to the cookies, you can add 1 teaspoon of vanilla extract, or ½ teaspoon of almond or lemon extract! When adding lemon extract, a tablespoon of freshly zested lemon is a wonderful stir-in!
When using unsalted butter, the general rule of thumb is to add ¼ teaspoon of table salt for each ½ cup (1 stick) of butter.
If you’re gluten-free, you can substitute the all-purpose flour for a 1:1 (also known as a cup for cup) gluten-free flour! Just make sure the flour mix has xanthan gum added so it has the proper structure.
If you’re vegan, you can also substitute the butter with vegan butter! Make sure it is in stick form and softened, so it’s ready to be mixed into the dough!
🔪 Step-by-Step Instructions
This melting moments recipe is super easy! I recommend chilling the dough for an hour to make the dough easier to scoop and shape!
Combine Cookie Dough
- Mix the dry ingredients. In a medium mixing bowl, whisk together 1 cup all-purpose flour, ½ cup of cornstarch, and ½ cup of confectioner’s sugar until well blended and incorporated. Then, set aside.
- Cream the butter. In a large mixing bowl, or the bowl of your stand mixer, cream ¾ cup of salted, room temperature butter (1 ½ sticks)until completely smooth and lighter in color. This will take a minute or two.
- Combine dough. Next, add the dry ingredients and mix until all of the dry ingredients are incorporated into the butter, and you have a soft dough. Cover the bowl with plastic cling film and put into the fridge. Chill for 1 hour.
Bake the Melting Moments
- Prep. Preheat your oven to 300°F (150°C) and line a baking sheet with a sheet of parchment paper or silicone baking mat. Next, scoop chunks of dough and scoop into 1-inch balls. Place the dough balls onto the prepared baking sheet with about 2 inches of space between them.
- Bake the cookies. Using a dampened fork, press down firmly on the dough balls until they’re an even disc. Then place your cookies into the middle of your oven’s center rack and bake for 18 to 20 minutes or until the cookie bottoms just begin to turn a light golden color.
- Cool and dust. When the cookies are done, remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners’ sugar once totally cooled (or the sugar will melt!), if desired.
These amazing, super soft Melting Moments are a wonderful cookie to make for the holidays! You can serve them as-is, simply dusted with sugar, or even sandwiched together with buttercream!
The cookies are so amazing when paired with a warm beverage or eaten on their own as a snack. However, they're definitely are a crowd-pleaser for cookie exchanges! Enjoy!
💭 Angela's Tips & Recipe Notes
- When flattening the cookies, use a dampened fork to make it easier! Dip your fork in a small bowl of water and shake off excess before flattening the cookie dough balls into discs before baking. Or lightly flour your fork to keep the dough from sticking.
- If making a buttercream to sandwich the cookies together, use my easy recipe! My fantastic, quick to make vanilla buttercream recipe is so perfect to sandwich the cookies together!
- If you’ve never used cornstarch before, you can find it in your grocery’s baking or dry goods section! For this recipe, corn starch should not be substituted with potato starch, tapioca starch, or extra flour—it won’t yield the same result! Cornstarch is what gives these cookies that melt in your mouth texture, so it’s necessary!
- Use a good-sized spoon or melon baller to scoop the dough! Using something to help portion the dough will make it easier when rolling it into balls. I like to use a melon baller because it’s the perfect portion size and you’ll have identical sized cookies!
- Return the dough to your fridge. Keeping the dough chilled while you bake in batches will yield more consistently shaped cookies.
Melting moments are best stored out of the refrigerator to keep their lovely texture! I store them in an airtight container in a cool place in the kitchen. They’ll be good for up to 4-5 days!
Freezing Melting Moments Cookies
If you want the save these delicious cookies for another day, simply place them in an airtight container or a freezer storage bag. It’s a good idea to place a sheet of parchment in between the layers, just to prevent any sticking as they defrost. They’ll store well in the freezer for up to 2 to 3 months!
🎄 More Christmas Cookies
- Christmas M&M Cookie Bars or M&M Cookies
- Empire Biscuits
- Betty Crocker Sugar Cookies
- Peanut Butter Cookies
- Fruitcake Shortbread Bars
Melting moments don’t use eggs because the cornstarch used in the recipe binds them just enough and helps to create that classic texture! This also makes Melting moments the perfect cookie for anyone that has an allergy to egg, or even vegans if you substitute the butter for vegan butter!
If you didn’t chill the dough for the cookies, it’s possible the cookies might turn out flat! It’s necessary to chill the dough for at least an hour so that the butter doesn’t melt and spread too quickly, which will make the cookies bake up flat! Keeping the dough cool will make the melting moments turn out perfectly.
Melting Moments and Yoyos are two classic Australian cookies that have a similar appearance and texture. The difference between the two is the Yoyos contain custard powder, which gives them a slightly different texture than the Melting Moments recipe I have shared here!
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Melting Moments (Cornstarch Cookies or Butter Cookies)
- In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and confectioners' sugar.1 cup all-purpose flour, ½ cup cornstarch, ½ cup confectioners' sugar
- In a large mixing bowl or the bowl of your stand mixer cream the butter until smooth and lighter in color. Add the dry ingredients and mix until all of the dry ingredients are incorporated. Cover and chill for 1 hour.¾ cup butter
- Preheat your oven to 300°F (150°C) and shape the dough into 1-inch balls. Place them onto a parchment paper or silicone mat lined baking sheet with about 2 inches of spacing between the cookies.
- Press down firmly to flatten the cookies using a dampened fork. Bake in the middle of your oven's center rack for 18-20 minutes or until the cookie bottoms just begin to turn a light golden color.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire cooling rack to cool completely. Dust with confectioners' sugar once cooled (or the sugar will melt) if desired.½ cup confectioners' sugar
- Vanilla extract, almond extract, or lemon extract can be added. Use 1 teaspoon vanilla extract, or ½ teaspoon almond or lemon.
- Serve them as-is, dusted with confectioners' sugar, or sandwiched together with buttercream frosting between the cookies.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!