Melting Moments Cookies

These cookies might possibly be the easiest cookies in the whole universe…

They contain just a few ingredients and are great fun to make.

And let me tell you that they taste just wonderful.

There is also one magical trick involved – Melting Moments Cookies replace some of the flour with cornstarch (corn flour) so they literally “melt-in-your-mouth”.



To prepare the delicious Melting Moments you need :

1 1/2 cup (210 grams) all-purpose flour

1/2 cup (60 grams) cornstarch (corn flour)

1/4 teaspoon salt

1/2 cup (60 grams) powdered (or confectioner’s or icing) sugar

1 cup (227 grams) unsalted butter, room temperature

1 teaspoon vanilla extract


1 cup (110 grams) powdered (or confectioner’s) sugar, sifted


1. In a bowl whisk together the flour, cornstarch and salt.

Set aside.

2. In the bowl of your electric mixer mix the butter and sugar …

… until light and fluffy (about 3 minutes).

Beat in the vanilla extract.

3. Gradually add the flour mixture.

Beat until incorporated.

Cover and refrigerate the dough for about one hour.

4. Preheat an oven to 350 F (175 C).

5. Line a baking sheet with parchment paper.

6. On a lightly floured surface form a log from the dough.

Cut the log into two halves.

And then cut each half into two halves, and then again and again, until you have 36 equal pieces.

7. Form a ball from each piece (it is going to be about 1 inch/2,5 cm in diameter).

(Hey, palm readers, what’s my fortune? Making many cookies, right?)

8. Place the cookies on the prepared baking sheet spacing them about 1 inch (2,5 cm) apart.

9. Bake for about 12 – 14 minutes or until the edges of the cookies start to brown.

Remove from the oven and place on a wire rack to cool for 5 minutes.

10. Now we are going to cover our lovely cookies with some sugar.

Line a baking pan or a tray with parchment paper and sprinkle about half of the confectioner’s sugar onto the bottom of the pan.

Then place the slightly cooled cookies on top of the sugar.

Thus we’ve covered the bottoms of the cookies and we can place them back on the cooling rack.

11. Put the remaining sugar in a strainer or a sieve and sprinkle the tops of the cookies.


These delicious cookies store very well (up to two weeks – in airtight containers between sheets of wax paper) so they are very good for those who like to make their Holiday baking in advance.

This lovely recipe was adapted from and makes 3 dozen cookies.


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26 thoughts on “Melting Moments Cookies

  1. my mom makes these every year for Christmas, except with an almond icing instead of powdered sugar. can’t wait to go home and have some!!

    cheers and happy holidays,


  2. I just saw this recipe in the paper today, but they put a bit of peppermint flavoring in the dough, put a swirl of peppermint glaze on top and then a bit of crushed candy cane.

    Now I have to decide whether to try the vanilla or the peppermint version first!

  3. I want to try this recipe but i dont know why each time i makes cookies or biscuits they ALWAYS flatten 🙁 any reasons for that? help plz

    • Hm…, what about too warm dough – try refrigerate the dough for about 30 minutes before shaping cookies out of it; or baking powder/soda – did you add it if the recipe asked for it?; or opening the oven too often – try not to; also the cookie sheet shouldn’t be too hot or even too warm before you place your cookies onto it; or don’t microwave the butter to soften it – always allow it to soften at room temperature…

      Hope you’re lucky this time! 🙂

  4. I made these cookies and made the mistake of putting crushed candy cane in the dough… Uh oh… they came out flat and crumbled in my hands.. How can I salvage this or redo the recipe? Could I make a merinque and stir the baked cookie dough in.. then rebake… please any suggestions.. I doubled the recipe and have so much…
    thank you, Norma

  5. I made these for Christmas this year. I added a little almond extract and dusted them with some cocoa powder. They were a huge hit!

  6. I just found this fantastic site and I’m in love with your recipes. I was wondering. I love lemon lately. Anything lemon really and thought about the addition of lemon to this cookie. Perhaps lemon infused powdered sugar or even lemon to the dough itself. Have you tried this or do you have any suggestions? Thanks so much for sharing all your great recipes, ideas and Witt!

    • Hello Christina! Thanks for the kinds words! And the addition of lemon to these cookie – that sounds interesting to me! I have not tried it, but if you do, please, let us know how you liked it… Happy baking to you! Petra 🙂

  7. For the melting moments I ice them with 1 cup powered sugar with 1 tablespoon orange juice and one teaspoon lemon juice. R eally nice change

  8. l’ve used this recipe for fifty years.i got the recipe from joy of cooking pamphlet which came in the mail.still everyone’s favourite.

  9. You’re right, these are the most wonderful cookies in the world! Thank you for this recipe, it’s my new favorite cookie????.

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