Why You’ll Love these Melting Moments Cookies
The first time I baked these, I dyed the frosting red and green for Christmas (what you see here!), and they disappeared in minutes.
They’re one of those cookies that look fancy but are secretly simple. Here’s why they’re always a hit:
- Melt-in-your-mouth texture: Cornstarch gives these cookies a delicate crumb.
- Make-ahead friendly: Dough chills for days and bakes up perfectly.
- Versatile: Tint the frosting or add sprinkles for any holiday.
- Crowd-pleaser: Small sandwich cookies that everyone loves to pop in their mouth.
One reader, Debbie, said: “Molly, I just made these and they are AMAZING! Wow!” ★★★★★
Need another cookie recipe? Try these maple sugar cookies, gingerbread snowflake cookies, or hazelnut shortbread cookies with Nutella ganache.
My Top Tips Before You Bake
Don’t skip chilling: If you bake the dough warm, the cookies will spread flat.
Pipe the filling: It looks cleaner and makes even layers.
Holiday ready: Tint frosting red and green, or roll the edges in sprinkles for festive flair.
Freezer-friendly: Freeze unbaked dough balls up to 3 months, then bake straight from frozen (add 1–2 minutes).
Ingredients You’ll Need
Here’s a quick rundown of what makes these cookies so special:
- Unsalted butter: Softened to room temperature for a smooth, creamy base.
- All-purpose flour + cornstarch: The duo that creates the classic melt-in-your-mouth texture.
- Confectioners’ sugar: Dissolves seamlessly into the dough for a fine crumb.
- Vanilla + almond extract: Almond gives a subtle bakery-style flavor that makes these cookies unique.
- Salt: Just a pinch to balance the sweetness.
- Cream Cheese Frosting: Cream cheese, butter, vanilla, salt, and powdered sugar.
How to Make Melting Moments Cookies
Step 1: Make the dough: Whip the butter until pale and fluffy. Add flour, cornstarch, powdered sugar, vanilla, almond extract, and salt. Mix on low until a soft, sticky dough forms.
Step 2: Shape and chill: Scoop 1-inch dough mounds onto a lined baking sheet. Cover with plastic wrap and refrigerate.
Step 3. Bake: Preheat oven to 350°F. Bake for 8-9 minutes, until edges are set and tops look matte, not glossy. Do not over-bake!
Step 4. Make frosting and assemble: Beat cream cheese and butter until smooth. Add vanilla, salt, and powdered sugar. Beat until fluffy. Pipe or spread frosting on the bottom of one cookie, then sandwich with another.
Melting Moments Cookies
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Ingredients
Melting Moments Cookies
- 3/4 cup unsalted butter softened to room temperature
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup confectioners’ sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1/2 teaspoon almond extract
Cream Cheese Frosting
- 4 ounces cream cheese softened to room temperature
- 1/4 cup unsalted butter at room temperature
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups powdered sugar
- Food coloring optional
Instructions
- Beat the butter on medium high speed in a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer for 3 full minutes. Scrape down the sides of the bowl then add the flour, cornstarch, confectioners' sugar, vanilla, salt and almond extract. Mix on low speed until incorporated, 2-3 minutes. Dough will be soft and slightly sticky. Cover and chill for at least 3 hours or up to 4 days.3/4 cup unsalted butter, 1 cup all-purpose flour, 1/2 cup cornstarch, 1/2 cup confectioners’ sugar, 1 tablespoon vanilla extract, ¼ teaspoon salt, 1/2 teaspoon almond extract
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Using a small 1-inch cookie scoop (or Tablespoon) form into mounds, making about 18-20 cookies.
- Place mounds on prepared baking sheet 2 inches apart. Bake for 8-9 minutes, or until edges have set and tops are just barely set. Cookies will firm up and set as they cool. Be careful not to overbake.
- Allow cookies to cool on the baking sheet for about 10-15 minutes before transferring to a wire rack to finish cooling completely.
- While cooling, make the cream cheese frosting. In a large bowl with an electric mixer, beat together the butter and cream cheese until smooth, about 1 minute. Add the vanilla, salt and powdered sugar and beat on medium speed until smooth and combined, at least 3 minutes. Add up to 1/4 cup more powdered sugar as needed to reach a piping consistency. If desired, separate the frosting and mix in food coloring to reach desired hue.4 ounces cream cheese, 1/4 cup unsalted butter, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 2 cups powdered sugar, Food coloring
- When cookies are completely cooled, pipe the frosting between two cookies.
FAQs
They’re a type of shortbread made with cornstarch for an ultra-light, crumbly texture.
Most often, the dough wasn’t chilled long enough. Refrigerate at least 3 hours before baking.
Yes. Freeze unfilled cookies up to 2 months. Thaw at room temp, then add frosting before serving.
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Made these this weekend and they are YUM! Soft and wonderful. Only thing is that they are SO thick – I even made the batch into a few more than recommended to try and thin them. I’m going to see if I can get them to cooperate and spread a tiny bit more. Also going to try with tapioca starch as my brother-in-law is allergic to corn.
Hey Hayley! Thanks for the feedback! The dough or the cookies are thick? That’s how they’re supposed to be! I haven’t tried it but I think they will work with tapioca or arrowroot:)
Molly, I just made these and they are AMAZING! Wow!
Can these be frozen? Do they need to be stored in the fridge?
Hey Debbie! That makes me so happy! Yes, you can definitely freeze them. I have some in my freezer right now:) They will stay fresh in an air tight container in the freezer for up to 3 months. Just place them in the fridge overnight to defrost them slowly. Thanks!