It is melt in your mouth time, folks. If you are looking for delicate cookies that are light as air and melt in your mouth, these Melting Moments Cookies really do their name justice. The cookies have a shortbread texture to them and are just delicious.
Melting Moments Cookies – As light as Air and So Tasty!
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The cookies are quite easy to make. You can to make a dough that is half all purpose flour and half cornstarch, and mix it with a cup of butter and some pure vanilla extract. (affiliate links) The combination of flour and cornstarch is what makes the cookies so light and fluffy. And be sure to use pure vanilla extract. The imitation stuff just won’t do, especially in a delicate cookie like this.
This takes just a few minutes but then you have to chill the dough so the cookies hold up well in the oven, so you will need to have a few hours to make these cookies, (or make the dough one day and finish up the next).
Once the dough has cooled for about an hour, you can slice the dough in 1/2-3/4″ wide slices and then cut those in half and shape them into the pillow shape. Or you just roll them into some little balls, and bake them, and then either roll in confectioner’s sugar, or place them on a wire rack over paper and sprinkle them with sifted confectioner’s sugar. If you roll them, they will sometimes get a bit soggy on the bottom, so I like to sprinkle the tops.
Perfect for tea time, a light luncheon dessert or anytime you want just a bite of delicious “melt in your mouth” goodness. These melting moments are like soft little cloud shortbread pillows. So delicate! 
For more delicious cookie recipes, please visit my Cookie Jar Pinterest Board.
- 1¼ cup all purpose flour
- ¾ cup cornstarch
- ¼ tsp salt
- ⅓ cup confectioners sugar
- 1 cup unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- Topping:
- 1 cup confectioners sugar, sifted
- In a medium sized bowl whisk together the flour, cornstarch and salt. Set aside.
- In the bowl of a stand mixer, beat the butter and sugar for about 2 minutes until it is light and fluffy. Mix in the pure vanilla extract. Add the flour mixture that you prepared earlier, and mix until everything is well incorporated. Cover the dough and refrigerate for at least one hour or until it is quite firm.
- Preheat oven to 350º F. Line two baking sheets with silicone baking mats, or use parchment paper.
- Take out the refrigerated dough and either slice the dough or roll it into 1 inch balls and place the cookies on the prepared baking sheets spacing -1 inch apart. Bake for about 10-12 minutes. You will know when they are ready. The edges of the cookies will just start to brown. Remove from oven and let them sit in the pan for a couple of minutes and then put on a rack to cool.
- To finish the cookies, place some parchment or news paper under the wire rack. Sprinkle the tops of the cookies with powdered sugar. If you prefer, you can just roll the slightly cooled cookies in the powdered sugar.
- Place in an airtight container between sheets of wax paper. They will keep well for about 2 weeks. Makes about 40 cookies.
Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission, but the price will be the same for you. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."
Can I use cookie cutters for this recipe or will it only hold itself as a ball or pillow shape?
Thank you
Hi Aya, You could use cookie cutters as long as your dough is thick. Carol
I only have a hand mixer..could I fold in the flour mix by hand and mix it that way? What do you suggest?
Hi Dana. A hand mixer will work just fine. Just follow my instructions as though they were written for it. A stand mixer is more powerful, so you may need to mix for a bit longer, that’s all. Carol
Hi Carol,
Thank you for your advice..I will be making them this week for Christmas and I will add almonds to the mix and follow your instructions.I will let you know how they turn out 🙂
Regards,
Dana.
I’ve used cornstarch in shortbread recipes before, not I just need to find a substitute for the wheat flour. The best one seems to be Bob’s Red Mill Oat Flour.
Shortbreads are a favorite of mine. I love the texture.
These look awesome Carol! I love shortbread, there not to sweet but just the right amount of sweetness. I haven’t ever had a cookie with cornstarch. Will have to try sometime.
Thanks Linda . These really do just melt in your mouth
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