These Melting Moments cookies are exactly what the name promises—soft, buttery, and melt-in-the-mouth delicious. Made with simple pantry staples, these classic biscuits are light, tender, and incredibly moreish. Perfect for tea-time or any time I want to whip up a quick treat, they never disappoint.
Why You’ll Love This Recipe
I love how easy and quick these are to make, using ingredients I almost always have on hand. The texture is so soft and crumbly, they practically dissolve as I take a bite. They’re elegant enough to serve for guests, but simple enough for everyday snacking. The vanilla flavor adds a lovely warmth, and they pair beautifully with a hot cup of tea or coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
250g butter (soft)
½ cup icing sugar
⅓ cup corn flour
2 cups flour
1 tsp vanilla extract
Directions
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I start by preheating my oven to 160°C (320°F) and lining a baking tray with parchment paper.
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In a large mixing bowl, I cream the softened butter and icing sugar together until light and fluffy.
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Then, I add the vanilla extract and mix until combined.
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I sift in the corn flour and flour, and mix until a soft dough forms.
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I roll the dough into small balls and place them on the prepared tray, leaving some space in between.
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Using a fork, I gently press each ball down to create that classic melting moment pattern.
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I bake them in the preheated oven for 12–15 minutes, or until the edges are just turning golden.
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I let them cool completely on the tray—they’re very delicate when warm.
Servings and timing
This recipe makes about 24–30 cookies, depending on the size I roll them.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
Sometimes I like to sandwich two cookies together with a bit of buttercream or jam for an extra indulgent version. I also occasionally add a bit of lemon zest to the dough for a citrusy twist. If I’m feeling festive, I dip half of each cookie in melted chocolate once cooled.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to a week. They don’t need reheating, but I do recommend keeping them away from moisture so they stay light and crumbly. For longer storage, I freeze them in a sealed container for up to 2 months and thaw at room temperature when needed.
FAQs
What makes Melting Moments so soft?
It’s the combination of corn flour and icing sugar that gives these cookies their ultra-soft, crumbly texture. I always make sure the butter is at room temperature for the best mix.
Can I use margarine instead of butter?
I’ve tried it with margarine in a pinch, and while it works, I much prefer the flavor and texture I get with real butter.
Why did my cookies spread too much?
That usually happens if the butter is too warm or the dough wasn’t chilled. I find chilling the dough for 10–15 minutes before baking helps them hold their shape better.
Can I make these gluten-free?
Yes, I swap the regular flour for a gluten-free all-purpose flour blend. The texture is slightly different, but still delicious.
Are Melting Moments the same as shortbread?
They’re similar in richness and simplicity, but Melting Moments are even softer and more delicate due to the use of corn flour and icing sugar.
Conclusion
These Melting Moments are one of those timeless recipes I keep coming back to. They’re easy to make, utterly delicious, and always a hit whether I’m baking for family, friends, or just myself. Once I try them, it’s hard to stop at just one!
Print
Melting Moments
Melting Moments are soft, buttery cookies that live up to their name by literally melting in your mouth. Made with simple ingredients and a touch of vanilla, they’re light, crumbly, and perfect with a cup of tea or coffee.
- Total Time: 25 minutes
- Yield: 24–30 cookies
Ingredients
- 250g butter, softened
- ½ cup icing sugar
- ⅓ cup corn flour
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 160°C (320°F) and line a baking tray with parchment paper.
- Cream butter and icing sugar together in a large bowl until light and fluffy.
- Add vanilla extract and mix to combine.
- Sift in corn flour and all-purpose flour. Mix until a soft dough forms.
- Roll dough into small balls and place on the tray with space between each.
- Press each ball gently with a fork to create the classic pattern.
- Bake for 12–15 minutes, until edges are just golden.
- Cool completely on the tray before serving or storing.
Notes
- Sandwich two cookies with buttercream or jam for an indulgent twist.
- Add lemon zest to the dough for a citrus variation.
- Dip cooled cookies in melted chocolate for a festive version.
- Chill dough for 10–15 minutes before baking to reduce spreading.
- Use gluten-free all-purpose flour blend to make them gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
