These melting moments are a soft, buttery, and scrumptious twist on a shortbread cookie that's perfect for your Christmas baking! Plus, they only need a handful of ingredients! These sweet treats are so soft and tender that they will literally melt in your mouth!
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Heavenly Cookies For Christmas Delight
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. The whole family will love these melting moments!
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 I 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!
🥘 Ingredients
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!
- Flour – 1 cup of all-purpose flour. This recipe doesn’t need to use leavening agents, so you don’t want to use self-rising flour!
- Cornstarch – ½ cup of cornstarch. Also known as corn flour, this is what makes the cookies melt in your mouth!
- Confectioner’s Sugar – ½ cup of confectioners' 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!
- Butter – ¾ cup of butter. I recommend using salted butter for this recipe so the flavors are well-balanced! You should also make sure it is softened and at room temperature, so it blends easily into the dough.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Ingredient Notes
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!
🧂 Substitutions
- 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!
Check out our top Christmas Cookies in the 25 Days of Christmas Cookies too!
🔪 How To Make Melting Moments
This cookie recipe is super easy! I recommend chilling the dough for an hour to make the dough easier to scoop and shape!
This recipe will make 30 cookies!
Make The Cookie Dough
- Mix the dry ingredients. In a medium mixing bowl, whisk together 1 cup of 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 (1½ 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 it into the fridge. Chill for 1 hour.
Portion And Bake
- 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 them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them 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 amazing when paired with a warm beverage or eaten on their own as a snack. However, they're definitely a crowd-pleaser for cookie exchanges! Enjoy!
💭 Angela's Pro 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 perfect for sandwiching 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, cornstarch 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.
🥡 Storing
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 to 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!
❓ Recipe FAQs
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 who has an allergy to eggs, 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!
🎄 More Christmas Cookies
You can see my classic Christmas Cookies here! And my favorite cut-out sugar cookies here!
- Christmas M&M Cookie Bars - These easy and festive cookie bars are the perfect treats for any holiday get-together!
- M&M Cookies - M&M cookies are a fun twist on classic chocolate chip cookies!
- Empire Biscuits - These tasty cookies have a filling of jam and are topped with icing!
- Betty Crocker Sugar Cookies - These classic sugar cookies are a crowd favorite!
- Peanut Butter Cookies - Any peanut butter lover will go crazy for these sweet cookies!
- Fruitcake Shortbread Bars - For an extra festive treat, try out these fruitcake bars!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Melting Moments (Cornstarch Cookies or Butter Cookies)
Ingredients
- 1 cup all-purpose flour
- ½ cup cornstarch
- ½ cup confectioners' sugar (+ more for dusting before serving if desired)
- ¾ cup butter (salted - softened, at room temperature)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and 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.
- 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.
Notes
- 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.
Mary Yancy says
The cookies were so good, I will make them again...
Fran P says
I love love love this recipe!! So does my family. I almost make them 3 times a week. They disappear that fast. Its an easy delicious recipe. Thank you for sharing this.
I've decided to try & get a little creative for Easter. I'm going to add food coloring & different flavors. Instead of shaping round cookies I am going to make them more of an oval shape resembling Easter eggs. If it works I'll send you my results & a picture. Fingers crossed. Thanks again & Happy Easter!
Angela @ BakeItWithLove.com says
Sounds fantastic Fran! I'm looking forward to the pictures as I'm sure this will be a great success. Thank you so much for sharing your love of this cookie recipe. Happy Easter to you as well!
Cindy says
I made these for the first time this year, and my husband absolutely loved them. I added the lemon extract and lemon zest. Delicious. This is definitely a keeper. Thank you.
Tanya says
I LOVE shortbread cookies and these are even BETTER! So easy to make and they do melt away when you bite into them!
Sherry says
Can you roll the dough out and use cookie cutters?
Angela @ BakeItWithLove.com says
I'm sure that you could roll them out and use them for cut-out cookies. However, you would need to use powdered sugar on your working surface and the cookies would take on a slightly different texture and taste. Thanks for asking!
Sherry says
Thank you. I used cookie cutters and made them as a gift last Christmas. I was again looking for a recipe with cornstarch and found this recipe AGAIN. I was curious about rolling them out and forgot I asked you about that last year! They roll out fine and are simply perfect according to the gift recipient. Thanks again. XXOO
Marie Gustafson says
LOVE, LOVE, LOVE THEM! I decorate them for Christmas with green & red (thin)icing.
At Easter with yellow, pink, blue and green icing! So easy and sooo delicious!
Jean says
These are ‘to die for’ cookies! I made them for a weekend gathering of old college friends and they did not last! These are my new favorite cookie! The corn starch makes them so light and delectable! Thanks for this recipe!
Megan T says
These taste just like my grandma's Christmas cookies and brought back so many memories. I used Pillsbury's gluten free flour as I have Celiacs disease and they are light and melt in your mouth. I added vanilla for more of a sweeter taste, in case I don't make some buttercream as well! I tasted one right out of the oven and I can't wait to taste them once they've fully cooled. I recommend these. Thank you for sharing!
Sereniti says
So I love what my joy of cooking book called "Mexican wedding balls" and these remind remind exactly of them, without the nuts! These are my new favorite recipe, and I can't wait to share with friends tomorrow.
If they last the night haha!
janie Rock-B. says
my grandmother won the Argo cornstarch cookie bake off in the midwest. for her Melting Moments recipe. they used to print her MM cookie recipe in the sides of the old Argo Cornstarch recipe box. She had 2 recipe very similar. I have both but use the olne lijke yours. I see many of your reipes are so much like my Grandmas. thanks for sharing Janie
Dawn says
I first made these cookies from the recipe on the Argo box (in 1988) and still think of them as almost magical.
If other recipes here remind you of your grandmother's cooking, that's reason enough for me to check out more of what's here!
Marge Smith says
janie, I am looking for that exact recipe that was on the Argo box. How does this recipe differ from the Argo recipe? Can you share it with me? I have been looking for that recipe for a long long time with no luck. Thanks in advance.
Nora says
We always used the Argo recipe!!! Special thanks to your grandma!!