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!
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.
The combination of flour and cornstarch is what makes the cookies so light and fluffy. And be sure to use pure vanilla extract.T
he 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. This makes sure the cookies hold up well in the oven.
That means you have to set aside 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 for a more melt in your mouth texture.
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!
Nutritional information for these pillow cookies
These tasty cookies are light enough to fit into a diet plan. They have 80 calories and are reasonably low in sugar. Each cookie works out to 4 Weight Watchers smart points.
For more delicious cookie recipes, please visit my Cookie Jar Pinterest Board.
Would you like a reminder of these melting moments cookies? Just pin this image to one of your cooking boards on Pinterest.
Melting Moments Cookies
These tasty little cookies have a light as air taste and melt in your mouth texture. They are perfect to take to a cookie swap.
- 1 1/4 cup all purpose flour
- 3/4 cup cornstarch
- 1/4 tsp salt
- 1/3 cup confectioners sugar
- 1 cup unsalted butter, at room temperature
- 1 tsp pure vanilla extract
- 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 in a long log, and refrigerate for at least one hour or until it is quite firm.
- Preheat oven to 350 º F. Line two baking sheets with silicone baking mats, or use parchment paper.
- Take out the refrigerated dough and cut and roll 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.
Each cookie has 4 WW smart points.
This recipe came from Joy of Baking and adapted slightly from a version found on Yummy Corner.
Serving Size:1 cookie
Amount Per Serving: Calories: 80Total Fat: 4.5gSaturated Fat: 2.9gUnsaturated Fat: 1.5gCholesterol: 12.4mgSodium: 64.1mgCarbohydrates: 9.1gFiber: 0.1gSugar: 3.9gProtein: 0.4g
Thursday 15th of December 2022
I can’t find anywhere in the directions where it says to roll the dough into a log before chilling. I see the photo but do t k ow how thick to make the log.
Monday 19th of December 2022
I just chilled the dough in about a 2 inch log, and then sliced it then cut the slices into quarters. This made each piece about 1 inch in size. You can cook them as is, or roll them into little balls.
Monday 17th of December 2018
The flavor is perfection but the cookies were totally flat. I love the pillow shape. I followed your recipe but didn't check oven temp. Also wonder about weights of ingredients versus cup amounts. Any suggestions?
Monday 17th of December 2018
Hi Sue. Not sure what the problem could be. When I made mine they kept the nice pillow shape with no problems. Scooping flour can make the weight of it more and might do this. Instead spoon it and weigh it. 1 1/4 cups of all purpose flour weighs 160 grams. You might try that to see if it helps. The butter should be at room temp. Carol
Saturday 23rd of December 2017
I want to make these but I’m confused about the sugar. Is it 1 and 1/3 mixed in or is the 1/3 for tops of cookies?
Sunday 3rd of December 2017
Have you tried freezing them?
Thursday 11th of January 2018
Hi Marjie. It's been a while since I made these and see that I didn't mention the dip in my recipe. I think I remember using ranch dressing but lots of dippings are good.Brown sugar sauce and ketchup also are good with them. Carol
Sunday 26th of November 2017
They turned out really well. I added red, green and white striped chips (for the holidays). So cute!
Sunday 26th of November 2017
Glad you liked them Liane. I love your adaptation. Carol