These buttery Melting Moments Cookies are easy-to-make, eggless sweet treats for the holiday season. They have a wonderfully soft and crumbly texture thanks to cornstarch that simultaneously melts in your mouth.
If you are not into making decorated cookies because they need effort and time, these simple cookies are right for you. They are perfect for cookie exchange parties. Give this recipe a try and make a big batch in advance. Trust us; they will disappear in seconds!
So what makes these cookies that scrumptious? How can they melt in your mouth wonderfully? Well, it’s not only the butter. It helps a lot for sure, but another ingredient that makes the cookies so soft and crumbly is cornstarch. It has an incredible effect on these cookies!
These corn flour cookies show up at almost every special occasion we celebrate with our family and friends. This is a life-saver cookie recipe everyone should know. Why?
- These are so easy to make that even the youngest ones can make them.
- You don’t need many ingredients to make these. You don’t even need to go shopping as you probably have all the ingredients in your pantry.
- They can be made ahead of time.
The Easiest Christmas Cookies (A Classic!)
These melting moments cookies are one of the classics that everybody knows and loves! They are extremely easy to make and virtually effort-free. You just combine everything to make a soft dough, chill it, shape into balls and bake.
There is no fancy decorating steps unlike most of the holiday cookies. These are really simple yet super satisfying.
The added powdered sugar on their tops makes them perfect winter cookies and gives them a wonderful Christmassy mood!
This is the best melting moments recipe that make beautiful edible gifts. You can make them in advance, and they will keep well for up to 2 weeks at room temperature!
Read on to learn how we make these cookies from scratch!
What Are Melting Moments?
Melting moments cookies are originally from New Zealand. Similar to shortbread cookies, they are basically made of butter, sugar, flour and cornstarch. They are also called cornstarch cookies or butter cookies.
The reason they are also called corn flour cookies is that the recipe contains some cornstarch, which is also known as cornflour.
Traditionally, they are cream-filled cookies that simply melt in your mouth. But today, you can find many versions across the globe.
Our melting cookies aren’t made into sandwiches as we love them on their own. But it is very easy to make a batch of frosting and create a bite-sized cookie sandwich.
About The Ingredients
Butter: Use unsalted butter. And make sure it is softened at room temperature. So let the butter sit on the counter for a few hours before you start making the cookies.
Powdered sugar: Also known as icing sugar, this ingredient helps create a smoother, grit-free dough. Do not substitute it with granulated or caster sugar. It defeats its function!
Cornstarch: It is also known as corn flour. These two are the same thing. Cookies made with cornstarch will create such a luscious texture that it feels like it melts in your mouth.
All purpose flour: Make sure the flour is not self-rising (aka self-raising) flour as it contains baking powder. These cookies are unleavened, so you can only use plain flour.
Alternative Add-Ins:
You can flavor the cookies with any essence or extract. We use vanilla, but almond extract or lemon extract is also perfectly fine.
And it's an opportunity to experiment with other flavor combinations as well. Especially if you use a buttercream topping or make sandwiches.
What Does Cornstarch Do In Cookies?
Cornstarch doesn't change the flavor of the cookies because it doesn't have any taste at all. But it does help the cookies come out perfectly soft and crumbly. We use it in our meltaway lemon cookies too.
Can we use cornstarch instead of flour in cookies? The answer is simply no. They are two different ingredients. Cornflour gives you a soft result but you still need flour to make cookies. And we don't recommend substituting flour for cornstarch. You will get heavy and dense cookies if you leave it out.
We use 1 and ½ cup flour and ½ cup cornflour in this cookie recipe. And we are quite happy with the result.
How To Make
These cookies with corn flour have an amazing melt-in-your-mouth texture as the name suggests. They are super easy to make and stores well.
- In a large mixing bowl, whisk together the butter, powdered sugar and vanilla extract with an electric mixer (or in a stand mixer with the paddle attachment) until it is smooth and creamy.
- Add in cornstarch, flour and salt.
- Cover it with plastic or saran wrap so it doesn't dry out. Place it in the fridge for 30 minutes to rest.
- Roll the dough into mini balls. Place them on a baking sheet lined with parchment paper, leaving 1-inch between each. Gently press them down with a fork to give them a nice shape.
- Allow the cookies to bake for 13 minutes or until their edges are slightly golden. Once they are done, remove them from the oven and leave them on the cookie sheet to cool for 5 minutes. Don't be tempted to touch the cookies at this step. They will be too soft.
- Then, transfer them to a cooling rack and leave them to cool completely at room temperature. Sift them with powdered sugar.
Chill The Dough Before Shaping!
This recipe for melting moments includes chilling the dough.
If you skip this step, the dough will simply spread or flatten when baking and create wafers. It's the same technique you use when making any type of shortbread cookie. By chilling the dough, you are allowing the heat from the oven to set the outside before the butter in the cookies completely melts away.
Chilling the dough for half an hour or so and then roll it into balls. The dough is too soft before chilling and it will be hard to shape them.
Don't spend too much time on shaping. The cookie balls should still be cold and firm before they go into the oven. So shape them fast and immediately put them in the oven.
Shaping The Cookies
As we want to keep things simple, we just use the fork method. After rolling the dough into balls and placing them on the prepared baking sheet, we press on each with a fork to give them a nice pattern.
Instead of a fork, you can use the bottom of a glass and lightly flatten each cookie dough ball.
If you want, you can skip these shaping methods and leave the cookie balls as they are.
Making Cornstarch Cookies With Icing
Our melting moments cookies are topped with powdered sugar. However, if you want a more substantial topping, you can always add frosting.
You can use any recipe that you'd like. We usually just combine about ¼ cup of butter with 3 ½ to 4 cups of powdered sugar. We also add lemon zest and a little bit of lemon juice to help create a tangier, balanced flavor.
Simply beat together all of these ingredients until you have a fluffy, thick frosting. You can either top the cookies or sandwich them with this frosting.
Tips
Do not skip chilling the cookie dough before shaping. If you do, the cookies will spread too much in the oven.
When these cookies are completely baked, they will be soft and pale. Don’t continue baking them to give them color. You’ll just end up over-baking them and baking hard cookies.
Once the cornstarch cookies are baked and removed from the oven, you have to rest them on the cookie sheet for 5 minutes. This helps them set before you transfer them to the wire rack, which can disfigure them.
Storage
You can store the melted moments cookie dough and the baked cookies.
For the dough, simply wrap it in plastic or saran wrap. Keep it inside the fridge until you need it. Keep in mind, you may need to bring the dough to room temperature before being able to work with it and shape balls.
If you want to store the baked cookies, also place them in an airtight container. These cookies need to be kept at room temperature in a cool, dry place. They will last for up to 2 weeks.
Can I Freeze Them?
One thing we love most about these melting-moment cookies is how well they freeze. They are very stable and retain their wonderful texture, shape, and flavor.
To freeze them, place them inside an airtight container. Wrap it with a layer of foil and label the foil. Store the melting moment biscuits inside the freezer for up to 4 months. But they are really best when used within the first two.
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📖 Recipe
Melting Moments Cookies (Cornstarch Butter Cookies)
INGREDIENTS
- 250 g unsalted butter at room temperature
- 75 g powdered sugar
- 1 teaspoon vanilla extract
- 65 g cornstarch
- 200 g all-purpose flour
- ¼ teaspoon salt
Topping:
- ¼ cup powdered sugar
INSTRUCTIONS
- In a large mixing bowl, mix butter, powdered sugar and vanilla extract with an electric mixer or in a stand mixer with a paddle attachment until smooth.
- Add in cornstarch, flour and salt.
- You can do the same steps with your hands too. Just make sure you combine everything well.
- Cover and chill the dough for half an hour.
- Preheat the 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 how to make it in the video below)
- Bake for 13 minutes or until the edges are very slightly golden.
- Remove from the oven, let them sit on the baking sheet for 5 minutes. Then transfer onto a wire rack to cool them completely.
- Sift powdered sugar on them and serve.
Video
NOTES
- Don’t skip the chilling step. Otherwise, the cookies will flatten when baking.
- These cookies do look pale when they are baked, so don’t tend to over-bake them.
- After removing the cookies from the oven, make sure they sit on the baking sheet for 5 minutes. Then transfer on a wire rack to let them cool completely.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
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!