These melt in your mouth cookies are the perfect mix of simplicity and deliciousness. Melting moments cookies are quick to make and oh so good.
Melting moments cookies are a buttery melt in your mouth experience that you are going to want to have over and over again. I tend to bake them during the holiday season, but they would be absolutely fabulous all year long.
These cornstarch sugar cookies with a simple glaze will likely become a favorite of yours as well.
As much as I love pretty decorated sugar cookies with colored royal icing, it is nice to have some simple and delicious cookie recipes in your arsenal as well. These melting moments are just that thing.
You can whip up a batch of dough in a matter of minutes and have them baking in no time. They don’t require any rolling, cutting or fussing.
In fact you can just eyeball the dough and roll it into balls if you want to. I prefer to use my small cookie scoop though, to keep the balls uniform in size.
I can’t be the only one that has ever expanding balls of dough as I make cookies right? The first few cookies are normal size and they get bigger and bigger as I go.
By the end I have a few huge cookies that are too big to share with folks, so I have to eat them myself. We all take our lumps, I guess!
These melting moments are a breeze to make. They are a lot like the classic snowball cookies, but without the pecans.
The major difference is the addition of cornstarch which really gives you that melt in your mouth texture. They are very lightly sweet, with only a tiny bit of powdered sugar in them.
So the butter and texture really shine through in the finished product. There are so few ingredients, so each really shines through and adds that special something.
You can certainly dust them in powdered sugar if you like. Then they would mimic snowballs.
However I love them with a little bit of simple powdered sugar glaze. After all, that gives something for the sprinkles to stick too.
Nothing is more festive than sprinkles. So pepper on a few holiday jimmies for Christmas or colorful nonpareils for a birthday.
You don’t have to do anything too fancy to make them stand out. Let their buttery melt in your mouth texture do all of the talking.
My little guy LOVED these cookies. He kept picking out his favorites and setting them aside for later. Needless to say none of them hit our trays for sharing.
I may have to make another couple of batches when he is napping sometime if we want to have some left to share!
What are some must make Christmas cookies at your house? We’re always ready to find new favorites!
Storing Melting Moments:
- Melting moments can be stored in an airtight container at room temperature for a couple of weeks.
- They can be frozen for up to 3 months.
Tips and Tricks
- You can get away with baking these without chilling them first. However, if your butter is super soft you may want to chill the dough before baking. It will keep them from spreading.
- A quick and easy way to give them a little flare is to use a fork to flatten the ball of dough before baking.
- They would be fabulous flavored with lemon extract and a little lemon instead of vanilla in the glaze!
- If you are using salted butter, reduce or eliminate the salt in the recipe.
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Melting Moments Cookies
- 1 cup unsalted butter softened
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
- ¾ cup cornstarch
- 1 cup all purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 2 Tablespoons milk or cream give or take
- ¼ teaspoon vanilla extract
- Preheat oven to 350°F.
- Beat butter until light and fluffy.
- Add vanilla and powdered sugar and beat until well mixed.
- In a small bowl, whisk together flour, cornstarch, baking powder and salt until there are no lumps.
- Mix dry ingredients into butter mixture until thoroughly combined.
- If the mixture feels soft, chill for at least a half hour. Otherwise, go ahead and proceed to baking.
- Roll dough into 1″ balls (I like to use my small cookie scoop to portion the dough.)
- Place on ungreased cookie sheet and flatten slightly.
- Bake for about 12 minutes, or until lightly golden brown.
- Cool on cookie sheet for 2 minutes, then remove to wire rack to cool completely.
- To glaze: mix together powdered sugar, vanilla. Add milk or cream a little bit at a time until you form a thick glaze consistency. Spoon a small amount onto each cookie and top with sprinkles if desired.