3 Ingredient Melting Moments
These light crispy cookies melt in your mouth as you eat them. They are easy to make and can be made ahead of time.
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.
Serving: 1cookie, Calories: 75kcal, Carbohydrates: 7g, Protein: 0.4g, Fat: 5g, Saturated Fat: 3g, Sugar: 2g, NET CARBS: 7
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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