These cookies are light, crispy and melt in your mouth as you eat them. This easy version of Melting Moments needs just 3 ingredients. The cookies store well and can be made ahead of time.
Melting Moments has been my favorite cookie to make this month. They are an easy to cookie to make and my friends and family seem to really enjoy them.
These cookies are a version of an Australian butter cookie known as Melting Moments. They are sometimes served as individual cookies and sometimes used to make sandwich cookies. While these do taste just like the Melting Moments I’ve had, the ingredient list is a little different.
Ingredients
- Cake flour
- Butter
- Powdered sugar
Cake flour: These cookies use cake flour which is what gives the cookies a very tender, melt-in-your-mouth crumb. I love that the cookies use cake flour because I always have leftover cake flour in my pantry that I need to use since so few recipes need cake flour. If you don’t have cake flour in your pantry, you can easily make your own by mixing together all purpose flour with cornstarch.
Butter: This recipe uses unsalted butter. The butter needs to be softened to room temperature before being creamed together with the sugar.
Powdered sugar: Powdered sugar helps to create the melt-in-your-mouth sensation and also adds sweetness to the cookies. Make sure your powdered sugar contains cornstarch. When you check the packaging it should list sugar and cornstarch in the ingredient list. Packaged powered sugar usually is mixed with cornstarch to prevent caking. This is the kind of powdered sugar you want to use for this recipe and not pure sugar.
Melting Moments Cookies
Melting Moments are a type of butter cookie from Australia. While this version has slightly different ingredients, the taste is virtually the same.
If you are familiar with Melting Moments, you know that they traditionally contain cornstarch to achieve their unique texture. This recipe does contain cornstarch as well, as it is in the powdered sugar. In addition, the cake flour works similarly. Melting Moments are usually made with a combination of all purpose flour and cornstarch. The cornstarch is added to reduce the protein in the all purpose flour and to create a lighter and softer crumb. Similarly, cake flour already has a lower protein than all purpose flour and has a finer texture. And as an added bonus, if you don’t like the taste of cornstarch, you won’t taste it in this version since it doesn’t use as much cornstarch as the traditional version.
How to Make Melting Moments Cookies
The butter and sugar are creamed together until light and fluffy. The flour is then slowly mixed in at low speed until a dough forms.
The cookie dough is then scooped out and rolled into balls and placed onto a baking sheet lined with parchment paper. The cookies are then placed into the fridge for a few minutes while the oven preheats. The cookies will need about 12 minutes in the oven. Once they are cool, dust with powdered sugar before serving.
More Cookie Recipes
- 4 Ingredient Magic Cookies
- 4 Ingredient Hawaiian Shortbread Cookies
- 3 Ingredient Sugar Cookies
- 4 Ingredient Lemon Melting Moments
3 Ingredient Melting Moments
Ingredients
- 1/2 cup (113 g) unsalted butter softened to room temperature
- 1/4 cup + 1 tbsp (38 g) powdered sugar plus additional for dusting
- 1 cup (114 g) cake flour
Instructions
- Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add butter and sugar. Using the flat paddle attachment on the mixer, cream at highest speed until light and fluffy (this should only take about 1 minute). Make sure to stop and scrape the sides of your bowl a few times in between mixing to make sure all the sugar and butter gets mixed.
- Add in cake flour. Using the lowest speed (stir cycle on my stand mixer), mix the flour into the butter mixture just until a dough forms.
- Once a dough forms, use a 2 tsp cookie scoop to scoop out dough. If you don't own a 2 tsp cookie scoop you can just measure out 2 tsp of dough with your measuring spoon. Roll each dough ball in between your palms until it becomes a smooth round ball. Place onto prepared cookie sheet, spacing cookies at least one inch apart.
- Preheat oven to 350°F (177°C). While your oven is preheating, place the cookie dough balls into the fridge for 10 minutes.
- Bake cookies for about 12 minutes or until the cookies are done. The cookies should stay pale. Remove cookies and let them cool on the cookie sheet. Once cooled, remove cookies and dust with powdered sugar before serving.
Notes
- Homemade cake flour: Measure 1 cup of all purpose flour and remove 2 tbsp of it. Add the remaining amount into a small mixing bowl. Add 2 tbsp of cornstarch to the bowl. Whisk together to combine.
- When measuring flour or sugar, use the spoon and level method.
- Melting Moments sometimes have a pattern on the surface (indents made with a fork). If you want this design, simply use a fork to make indents on the surface (being careful not to squish down the dough) before baking the cookies. The cookies do spread and flatten more if you make the indents. I think that is fine if you are making sandwich cookies but I like my cookies a little puffier when I'm serving them just as they are so I prefer to not make the indents.
- I found that 2 tsp of dough was the perfect size for the cookies. You can do 1 tbsp scoops but the cookies end up spreading more which I didn't like.
- I do recommend that you dust the cookies with powdered sugar before serving. It helps create the melt-in-your-mouth sensation and the cookies are not that sweet on their own without the dusting on top.
- Nutrition estimate does not include the dusting of powdered sugar on top.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Easy recipe, very unique taste. They do seem to melt in your mouth. My dough was a little wet, and I was not able to round them, I think my butter set out to long, but good nonetheless.
It may be the butter you are using has a higher fat content or like you said, it may have been really soft if left out on the counter too long or if your kitchen is particularly warm. You can try refrigerating the dough for a few minutes until you can make them into rounds, but I’m glad they tasted good
What is cake flour?! Never heard of it
Cake flour has a lower protein amount and finer texture than all-purpose flour. It’s often used to make cakes and cookies to give them a more tender and softer texture. It’s a common ingredient used in baking and, in the US, you can find it near the all-purpose flour at grocery stores. Hope that helps!
Do you think melting moments cookies would work with vegan butter like Earth Balance? They sound like awesome cookies for a Christmas cookie box!
Sorry but I haven’t tried it with vegan butter