Melting Moments Cookies are literally melting in your mouth. Cornstarch makes the magic. Very easy to bake with 6 simple ingredients. They make perfect edible gifts!
Have you made your list of cookies for the upcoming celebrations? Melting moments cookies have to take their place in your list! If you are not into making cut-out cookies because it takes time, these are the right cookies for you. They are perfect for cookie exchange parties.
These butter cookies always remind me of my childhood because they were one of my favorite sweets. They are called Un Kurabiyesi in Turkish. The more buttery, the better for me. I remember mom would make these whenever my friends came over and my friends and I gobbled them up.
Melting Moments Cookies or Un Kurabiyesi (flour cookies) show up at almost every special occasion we celebrate with our family and friends. For one thing, these are so easy to make that even the youngest ones can make. Second, you don’t need many ingredients. You don’t even need to go shopping as I’m pretty sure that you already have all ingredients in your pantry. Well, there is nothing special in the ingredients list indeed. Another reason is that they have the advantage of freezing well. What makes these cookies so good is that they literally melt in your mouth!
Melting Moments Cookies can be found at every Turkish bakery as they are one of those very common cookies here. Not all of them are good though. Some of them are too dense and it’s even hard to eat them without drinking something like Turkish Tea Çay. Good Melting Moments Cookies must melt in your mouth. That’s what makes these cookies so irresistible. These are so darn good that you can’t stop once you have one.
I can hear you. You wonder what make these cookies that scrumptious and how they can melt in your mouth wonderfully. Well, it’s not the butter. Well, it helps a lot for sure, but another ingredient is the key to make the cookies that wonderful: Cornstarch. It has an incredible effect on these cookies! I’m planning to make a chocolate version of these cookies soon and will definitely share the result with you. I’ve made Orange Cookies With Cornstarch before and they were equally yummy thanks to cornstarch and orange flavor. I used less butter in them, go check the recipe out if you are after a lighter version.
This is an easy-to-bake eggless sweet treat that you can serve at five o’clock tea parties. These make perfect edible holiday gifts too. Putting extra powdered sugar in a separate bag in the package will make them even more special. Why don’t you make these Melting Moments Cookies for holidays this year and give your friends in some nice boxes or bags? I just can’t think of a better gift! If you have enough time and patience and if you want to go a little more fancy, you can make some colorful Button Cookies, which really look like buttons and surprise your friends.
More Edible Gift Ideas
- Rice Flour Jam Cookies on KurryLeaves
- Brown Sugar Sea Salt Caramels on The Seaside Baker
- Candied Almonds on Uproot from Oregon
- Chocolate Toffee Popcorn on Jelly Toast
- Heart Shaped Mini Cookies on You Too Can Cook
Other Holiday Cookie Recipes
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
PrintMelting Moments Cookies
These cookies are literally melting in your mouth! Simple. Easy. Scrumptious!
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 3 dozens 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 1 and ½ cup all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
- ½ cup powdered sugar
- 1 cup unsalted butter, at room temperature
- 1 teaspoon vanilla extract
Topping:
- 1 cup powdered sugar
Instructions
- In a medium bowl, combine flour, cornstarch and salt.
- In another bowl, mix butter and sugar with an electric mixer until smooth.
- Add in vanilla extract.
- Gradually add the flour mixture and mix until everything is well blended.
- You can do the same steps with your hands too. Just make sure you combine everything well.
- Chill the dough for half an hour.
- Preheat oven to 350F (175C).
- Line a baking sheet with parchment paper.
- Make mini balls from the dough and place on the baking sheet leaving about 1-inch space.
- Gently press a fork on the cookies to give them a nice shape. (See the video above)
- Bake for 13 minutes.
- Remove from the oven and cool on a wire rack for 5 minutes.
- Sift powdered sugar on them.
Nutrition
- Serving Size: 1
- Calories: 84
- Sugar: 4.9 g
- Sodium: 17.2 mg
- Fat: 5.1 g
- Carbohydrates: 9.3 g
- Protein: 0.4 g
- Cholesterol: 13.6 mg
Keywords: melting moments cookies, melting moments recipe
Stephanie Fleming says
I just mixed it up and put it in the refrigerator. I watched your video and my mixture is really crumbly while yours seemed to be in a ball. I am hopping crumbly will form into a ball in 1/2 hour..
Yusuf says
Hi Stephanie! Not sure why yours is too crumbly. The measurements here always work well. How was it after chilling?
JoAnn says
Excellent and very easy recipe! I just made these cookies with just a couple modifications since I live in Hawaii and have a bumper crop of lilikoi (passion fruit). Instead of vanilla I added a tablespoon of passionfruit juice; secondly, I sandwiched them with a sinful passionfruit buttercream frosting.
Eloisa says
Cookies can have another kind of shape, like star hearts? Or because of its consistency does it have to have that shape? Thank you
Zerrin says
Hi Eloisa! Never tried them in different shapes because this is how we traditionally make it. However, I can suggest that you chill them in the freezer for about 5 minutes after you shape them and then bake.
Caitlin Hoffmann says
So easy to make and delicious! I reccomend to use buttercream to put on top of the cookies instead of powdered sugar. It tastes a lot better that way. I've used this recipe for 2 years now and always was happy about how they turned out.
★★★★★
Zerrin says
Hi Caitlin! I'm so happy to hear that you loved these cookies as much as I do. Topping them with buttercream is such a brilliant idea! I'm sure it takes the cookies to next level. Will try it next time. Thank you for the idea!
Donna says
Just made these yummy cookies in a practice run in advance of my teenage son’s cookie exchange next week. I loved them as I am a big shortbread fan! I was wondering if I can freeze the dough for a couple of days before rolling and baking the cookies?
★★★★
Pamela says
Hi! I noticed that the amount of corn starch used here and on the original recipe are different; here you list 1/2 a cup and on the original you list 3/4 a cup. Which measurement is correct? I want very much to make these for Christmas this year because they seem so easy to do. I don’t have the patience for, nor can I stand on my feet for rolling and cutting out cookies anymore. I hope to hear from you soon!
Pamela
Zerrin says
Hi Pamela! You can make the recipe with both measurements. If you use 1/2 cup cornstarch, they slightly crispier. When you use 3/4 cup, they turn out slightly softer. It is really easy to make these cookies and I think they make perfect gift for Christmas. Hope you enjoy them as much as we do.
Cider's Mom says
I borrowed from Gabrielle and added lavender, but also threw in some lemon. They're delicious! I measured everything and found the consistency perfect, not crumbly or over-moist, but I also whipped up my own powdered sugar and made sure to use room temp butter. Absolutely excellent! My "Friendsgiving" party offering is sure to be a hit. Thanks !
★★★★★
Zerrin says
I'm so glad that you loved the recipe! Bet lavender and lemon make it even tastier. Thank you for sharing your experience here!
Durre says
Spectacular. Had no issues with the recipe at all, added an extra half cup of powdered sugar to the dough to make it more to my taste and some cardamom. Added cinnamon to the powdered sugar sprinkled on at the end.
Huge hit with my family and friends and often get requests for them.
Taste very different to a traditional shortbread, much smoother and creamier mouth feel.
I make these often, thank you so much, wonderful recipe.
★★★★★
Zerrin says
Thank you Durre! I'm so glad you loved these cookies. Aren't they simple yet yummy? Cardamom is a great twist! Need to try it next time.
Gabrielle says
I followed the recipe exactly, did not chill the dough before baking and added finely ground lavender. They were INSANE. Everyone who tried them said they were incredible. This is a keeper recipe for sure!
Zerrin says
I'm glad you loved the recipe Gabrielle. They literally melt in your mouth, don't they? This is my ultimate cookie recipe for special occasions. Adding lavender is such a brilliant idea, it takes the cookies to the next level. Need to try it next time. Thanks!
Carol says
how much lavender should you use, where can you buy that and how strong of a flavor is it? does it make it taste flowery?
I want to try this for a Christmas party.
Buffy says
Can anyone tell me why these cookies are so sticky? They are impossible to roll in a ball. I followed the recipe exactly.
Zerrin says
Sorry it didn't work as desired. Maybe the problem is the amount of flour. You might need to add more. I use a 250ml-cup and the measurements always work fine for me, so our cups might be different. Hope this helps.
TJ says
There is no way you used 1 cup and a half of flour of measured flour and obtained that creamy dough shown in the video. Using a cup and a half, I ended up with dough that was nothing but crumbles, like another poster did. I suspect that perhaps you are measuring the flour (and possibly the cornstarch as well) by sifting it into the measuring cup, as opposed to scooping it. If this is the case, perhaps consider amending your recipe, as I can see it being good if only it were much more moisture.
TJ says
Update: I tasted the first batch. I am very disappointed. I did not realize that these are just basic shortbread cookies. I am more of a cook than a baker, however, and I am willing to bet anyone who bakes regularly would have realized this by looking at the ingredients. Mine certainly did not melt in my mouth as I had hoped, and they taste very bland (but to give credit where credit is due, so do most shortbread cookies). Although that much flour clearly made it too crumbly (very similar to a press-in pie crust in texture), I was really hoping it would end up with the soft mouthfeel at least.
Debi says
yes you can tell by looking at the recipe that these are shortbread. my favorite kind of cookie! I make a gluten free brown sugar shortbread, my family says I should sell them. But when your from the south, I guess you just love shortbread! Making these today, will probably eat the whole batch myself!!!
Cathy says
I have a problem, Followed recipe to the letter and these baked up flat like a huge pancake cookie, not like a ball. Any idea why? temp 350 for 13 min. All ingredients followed. I did think it was strange that there is no leavening in this recipe.
★
SUZY says
Have you ever tried with margarine? My son is vegan - and looking for vegan cookies for Christmas? I made chocolate chip cookies with Vegan Becel and there were great.
Zerrin says
Hi Suzy,
Yes I did and it worked great too.
Donna says
Has anyone ever added a little almond extract to the recipe?
Lori says
Do these freeze well? I need to bake now for Christmas.
Zerrin says
Hi Lori,
Yes, they freeze well. These are always a hit for Christmas.
Best!