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Melting Moments Recipe:

1 1/2 cups (195 grams) all purpose flour

1/2 cup (60 grams) cornstarch

1/4 teaspoon (1 gram) salt

1/4 cup (30 grams) confectioners sugar (powdered or icing)

1 cup (225 grams) unsalted butter, at room temperature

1 1/2 teaspoons (6 grams) pure vanilla extract


1 cup (120 grams) confectioners sugar (powdered or icing), sifted

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Melting Moments: In a medium sized bowl, sift or whisk the flour with the cornstarch and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until incorporated. Beat in the vanilla extract. Add the flour mixture and beat just until combined. Cover and refrigerate the batter until firm (one to two hours).

Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

When batter is firm, roll into 1 inch (2.5 cm) balls, using about 1 tablespoon/18 grams of batter. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 12 - 16 minutes or until the bottoms of the cookies are golden brown and the edges of the cookies are just starting to brown. Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack to cool for 1-2 minutes.

Place 1 cup (120 grams) of sifted confectioners sugar on a plate and roll each cookie in the sugar. Transfer to a wire rack to cool completely and then roll the cookies again in the powdered sugar.

These cookies store very well. Place in an airtight container between sheets of parchment or wax paper and they will keep a couple of weeks. They can also be frozen. If desired, just before serving, sprinkle the tops of the cookies with powdered sugar.

Makes about 30 cookies.


Melting Moments are a buttery crisp shortbread cookie that has a coating of powdered sugar. They are a popular Christmas cookie, maybe because they look like snowballs. While I'm not sure how this delicious butter cookie got its name, maybe it's because this cookie literally melts-in-your-mouth.

Melting Moments store very well, up to two weeks, and they can be frozen. As far as the ingredients go, because there are not a lot of competing flavors in this cookie, try to use a good quality butter. Also, try to use 'pure' vanilla extract not the ones that are labeled 'imitation'. The batter contains both All Purpose Flour and Cornstarch, and it's the cornstarch (a fine white powder that comes from the inner grain (endosperm) of corn) that gives the cookies their wonderful melt-in-your-mouth crisp and crumbly texture. However, this also makes the cookies quite fragile so they're not a good cookie to ship.

Incidentally, Melting Moments can also be crescent shaped with the ends dipped in melted chocolate. Or sometimes the dough is placed in a piping bag with a fluted tip and piped into rosettes with a red or green candied cherry placed in the center of each cookie.