These cookies are made with a few pantry staples, no eggs, and no fuss. They have a soft, powdery texture that truly melts on your tongue. You can leave them plain, dust them with powdered sugar, or sandwich them with lemon buttercream or raspberry jam for an extra fancy touch. They’re perfect for gifting, parties, or just keeping in the cookie jar for when you need a sweet moment.
🛒 What You’ll Need
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
Optional Filling:
- 1/4 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice or raspberry jam
👩🍳 Pro Tips
- Use room temperature butter for the smoothest, fluffiest dough.
- Don’t overbake—these cookies should be pale with just the slightest golden bottom.
- Sift the powdered sugar and cornstarch for the most delicate texture.
- Let cookies cool completely before sandwiching or dusting.
- Chill the dough if your kitchen is warm to help it hold shape.
🧰 Tools You’ll Need
- Mixing bowl
- Hand or stand mixer
- Rubber spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Cooling rack
- Sifter or mesh strainer
🔄 Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Lemon lovers: Add 1 tsp lemon zest to the dough for a citrus twist.
- Vanilla sandwich: Use vanilla bean paste and a little milk to make a simple buttercream filling.
- Holiday style: Tint the filling pastel pink or green for Easter or Christmas!
⏱️ Make Ahead Tips
- Unbaked dough can be chilled for up to 3 days or frozen for 2 months.
- Baked cookies (unfilled) keep in an airtight container at room temp for 5–6 days.
- Filled cookies are best enjoyed within 3 days.
👩🍳 Instructions
1. Preheat & Prep
Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. Cream Butter & Sugar
In a large bowl, beat butter and powdered sugar until light and fluffy, about 2–3 minutes. Add vanilla and mix.
3. Add Dry Ingredients
Sift in flour and cornstarch. Mix on low until just combined into a soft dough.
4. Shape the Cookies
Scoop 1-inch balls and place 2 inches apart on prepared baking sheet. Press gently with a fork or thumb.
5. Bake
Bake 12–15 minutes until just set and very lightly golden on the bottom. Let cool on the pan for 5 minutes, then transfer to a rack.
6. Fill or Dust
Once completely cool, sandwich with lemon buttercream or jam, or simply dust with powdered sugar.
🧊 Leftovers & Storage
- Store unfilled cookies in an airtight container for up to 5 days.
- Filled cookies are best enjoyed within 2–3 days, stored cool and covered.
- Freeze unfilled cookies for up to 2 months; thaw before filling.
💬 Final Thoughts
Melting Moments are the kind of cookie that lives up to its name—soft, crumbly, buttery perfection. Whether you dress them up with filling or enjoy them simple and sugared, they’ll quickly become a household favorite. I’d love to hear how yours turned out—did you go classic or get creative with flavors?
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