Some cookies demand attention with bold flavours and dramatic looks.
And then there are cookies like these Melting Moments—quiet, elegant, and incredibly comforting.
I baked these on a day when I wanted something simple yet special. No fuss, no heavy spices—just butter, vanilla, and that unmistakable melt-in-the-mouth texture that makes you close your eyes for a second after the first bite. These are the kind of cookies that feel nostalgic even if you’re baking them for the first time.
Traditionally, Melting Moments are rolled in powdered sugar, giving them a soft snowball-like appearance—one reason they’re especially loved during Christmas. But honestly, these cookies deserve to be baked all year round.
While testing this recipe, I played a little with the dough. I divided the batter into three parts:
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One portion I kept plain and classic
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One larger portion got toasted pecans
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And the smallest portion was mixed with crushed candy canes
The results were interesting—and very educational (more on that in the tips section 👇).
Before we get to all that, let’s talk about what makes these cookies so special.
Why These Cookies Melt in Your Mouth
Melting Moments are essentially a buttery shortbread-style cookie, but what sets them apart is the addition of cornstarch. Cornstarch softens the structure of the cookie, making it tender, delicate, and slightly crumbly. That’s also why these cookies are fragile—and why they literally melt when you bite into them.
Because the flavour profile is very clean and subtle, the quality of ingredients really matters here—especially butter and vanilla.
Ingredient Notes & Why Each One Matters
All-Purpose Flour
Provides structure. Since these cookies are delicate, the flour is balanced carefully with cornstarch.
Cornstarch
This is the star ingredient for texture. It’s what gives Melting Moments their signature soft, crumbly, melt-in-the-mouth feel.
Salt
A small amount, but essential. It balances the sweetness and enhances the buttery flavor.
Confectioners’ Sugar (Powdered Sugar)
Used both inside the dough and for coating. It dissolves easily, giving the cookies a smooth texture rather than a grainy one.
Unsalted Butter (Room Temperature)
Butter is the main flavor here, so use the best quality you can. Soft butter creams beautifully and creates a light texture.
Pure Vanilla Extract
Since there are no competing flavors, pure vanilla makes a noticeable difference. Avoid imitation vanilla if possible.
My Variations & What I Learned
Plain Melting Moments
These turned out perfect—light, tender, and exactly how a Melting Moment should be.
Toasted Pecan Melting Moments
Absolutely delicious. Toasting the pecans first enhanced their flavour and added a gentle crunch without affecting the structure of the cookie.
Candy Cane Melting Moments
This batch was a mixed result—half were okay, half spread too much. And here’s why:
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Candy canes melt when exposed directly to oven heat.
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When crushed candy canes are exposed on the surface, they melt and release moisture.
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The more candy canes added, the higher the chance of the cookies flattening.
👉 Key fix:
When shaping the dough balls, the candy cane pieces should be tucked inside the dough, not exposed on the outside. This protects them from direct heat and helps the cookies hold their shape better.
Melting Moments Cookies
Ingredients
- 1 1/2 cups all purpose flour ((195 grams) )
- 1/2 cup cornstarch ( (60 grams) )
- 1/4 teaspoon salt
- 1/4 cup confectioners sugar (powdered or icing) ((30 grams) )
- 1 cup unsalted butter, at room temperature ((225 grams) )
- 1 1/2 teaspoons pure vanilla extract
Topping
- 1 cup confectioners sugar (powdered or icing), sifted ((120 grams) )
Instructions
- In a medium sized bowl, sift or whisk the 1 1/2 cups all purpose flour with the 1/2 cup cornstarch and 1/4 teaspoon salt.
- In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the 1 cup unsalted butter, at room temperature until smooth. Add the 1/4 cup confectioners sugar (powdered or icing) and beat until incorporated. Beat in the 1 1/2 teaspoons pure vanilla extract. Add the flour mixture and beat just until combined.
- Cover and refrigerate the batter until firm (one to two hours).
- Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
- When batter is firm, roll into 1 inch (2.5 cm) balls, using about 1 tablespoon / 18 grams of batter. Place on the prepared baking sheet, spacing about 2 inches (5 cm) apart.
- Bake for about 12–16 minutes or until the bottoms of the cookies are golden brown and the edges of the cookies are just starting to brown. Rotate your baking sheet front to back about halfway through baking.
- Remove from oven and place on a wire rack to cool for 1–2 minutes.
- Place 1 cup (120 grams) of sifted 1 cup confectioners sugar (powdered or icing), sifted on a plate and roll each cookie in the sugar. Transfer to a wire rack to cool completely and then roll the cookies again in the powdered sugar.
Notes
Storage
Place cookies in an airtight container between sheets of parchment or wax paper. They will keep well for a couple of weeks and can also be frozen. Just before serving, you can lightly dust them again with powdered sugar if desired. Makes about 30 cookies.Tips & Tricks for Perfect Melting Moments
- Chill the dough properly: This is crucial. A well-chilled dough prevents spreading.
- Handle gently: These cookies are delicate even before baking.
- Don’t overbake: They should remain pale on top; only the bottoms should turn lightly golden.
- Double sugar coating: Rolling the cookies twice in powdered sugar gives them that classic snowy finish.
- Not ideal for shipping: Because they’re fragile, these cookies are better for gifting locally rather than mailing.
- Storage: They keep beautifully for up to two weeks in an airtight container and freeze very well.