4 Ingredient Melting Moments
These cookies melt in your mouth as you eat them. They are crispy, light and buttery. They store well and are good for gifting or bringing to an event.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/4 cup (30 g) powdered sugar, plus additional for dusting
- 3/4 cup (96 g) all purpose flour
- 1/4 cup (32 g) cornstarch
Instructions
- Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add butter and sugar. Beat at highest speed until light and fluffy. Make sure to stop and scrape the sides of your bowl a few times in between mixing.
- Add in flour and cornstarch. Using the lowest speed (stir cycle on my stand mixer), mix the flour and cornstarch into the butter mixture just until a dough forms. If you are using a hand mixer that doesn't have a very low speed, then you can also mix in the flour and cornstarch by hand using a spatula.
- Once a dough forms, use a 1 tbsp cookie scoop to scoop out dough. 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. You do not need to flatten the dough as the cookies will spread when they bake. If you want to make a pattern on the surface, use the back of a fork to gently make indents on the surface, doing your best not to flatten the dough ball.
- Preheat oven to 350°F (177°C). While your oven is preheating, place the cookie dough balls into the fridge just so the dough doesn't get too soft. See note regarding refrigerating the dough. Once the oven is ready, remove the cookies from the fridge and place into the oven to bake.
- Bake cookies for about 12-14 minutes or until the edges just start to turn a light brown. 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
- If you plan on making these into sandwich cookies, I would make the cookies smaller (2 tsp of dough per cookie rather than 1 tbsp of dough).
- When measuring the flour and cornstarch or powdered sugar, use the spoon and level method. This means you spoon the flour/cornstarch/powdered sugar into the measuring cup and then level it off with a knife. Do not directly dip your measuring cup into the flour/cornstarch/powdered sugar.
- Make sure your powdered sugar contains cornstarch.
- The cookies are lightly sweetened so I do recommend you dust the tops with powdered sugar.
- Refrigerating the dough: The cookie dough only need to be refrigerated for a few minutes while your oven preheats. The dough can technically be baked right away if you are working very fast but I found that by the time I finished rolling and adding indents to all the cookies, the cookie dough had softened just a tad too much causing some cookies to spread too much, which is why I recommend that you chill the dough for a few minutes while your oven preheats.
- If you plan on refrigerating the dough longer, the dough will completely harden if left in the fridge for more than 30 minutes. If this happens, you will want to bring the dough balls back to room temperature before baking.
- You can easily double or triple this recipe. You can also make the cookies smaller to get more cookies.
- Nutrition estimate does not include the dusting of powdered sugar on top.
Serving: 1cookie, Calories: 92kcal, Carbohydrates: 9g, Fat: 6g, Saturated Fat: 4g, Sodium: 0.4mg, Fiber: 0.2g, Sugar: 2g, NET CARBS: 9
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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