My Melting Moments cookies are buttery, delicate cookies served sandwiched together with a layer of delicious buttercream filling. The name says it all—these cookies practically melt in your mouth. Frankly, I find them almost impossible to resist – and I’m pretty good at resisting cookies!
Now, you might be looking at this recipe and thinking, “Hang on a minute—these aren’t the Melting Moments I know!” and you would not be alone. There are so many variations of this classic cookie. I know the recipe has both British and Australian roots, and I enjoyed them in Canada when I was growing up too.
As I mentioned, my Melting Moments are two delicate cookies sandwiched together with a buttercream filling. However, in the UK, Melting Moments are more often glacé cherry topped single layer cookies that often include oats. In Canada, I have come across both the oaty single cookie and the more delicate sandwich cookie version. Also, there was a delicate single cookie with a maraschino cherry in the middle. I am sure there are even more versions out there in addition to these, so if you know of any, I would be very interested to learn more about them.
However, I hope that even if you were looking for another version of Melting Moments, you might consider giving this recipe a try, because it really is absolutely scrumptious. Whether you serve them with a cup of tea or a glass of milk, their delicate texture and flavour are perfect for any occasion. I especially love to serve these Melting Moments as part of an afternoon tea and they also make perfect cookies for gifting.
How To Make Perfect Melting Moments Cookies
It is really important to follow bones of the recipe exactly, although you can switch up the flavours a bit (see the Variations section below).
Be careful not to overcook these traditional homemade cookies. The pale exterior is part of their charm.
Remove the cookies from the baking sheets with great care.
Be sure to allow the cookies to cool completely before sandwiching them together with filling.
Be gentle when you sandwich the cookies together with buttercream.
Should I Use Corn Flour or Corn Starch?
I used corn starch growing up in Canada, however when I moved to the UK, it was difficult to find, so I started to use corn flour. I really did not notice a difference in how they performed, whether I used them to thicken stews and gravies or in recipes like this one.
I was always taught that corn flour and corn starch are the same thing, but my recent research revealed that there is actually a difference between the two.
So in my opinion, you can use whichever is easiest for you to find. It’s important to use one or the other though, as it helps to give these cookies their light texture.
Melting Moments Recipe Variations
Like many traditional homemade cookies, this recipe contains very simple flavours – sweet butter, lemon and vanilla. Because of this, it is really easy to create new flavour combinations.
Other Citrus Options
Substitute orange or lime rind and juice for the lemon rind and juice in the buttercream.
Other Flavourings
Substitute almond flavouring for the vanilla. Almond Melting Moments with lemon buttercream taste amazing.
Icing Sugar Garnish
When I took the photographs for this post, I forgot to sprinkle the icing sugar over top of the cookies. Then I took some more pictures after I had done so. The cookies looked great both with and without icing sugar, so I included photographs of both options. The choice is up to you!
Storing Melting Moments Cookies
These cookies are best eaten within 24 hours of making. Store in a sealed container at cool room temperature if possible. Being fridge cold affects the texture of the cookies. That said, you need to keep the buttercream cool. If you do have to store them in a fridge, bring the cookies to room temperature before serving.
Melting Moments Cookies – Printable Recipe
Melting Moments
Ingredients
For the cookies
- 1 cup butter, softened
- 1 teaspoon vanilla essense
- ½ cup icing sugar, sifted icing sugar is also known as confectioner's sugar
- 1½ cups plain flour plain flour is also known as all-purpose flour
- ½ cup corn flour or corn starch
- 1 tablespoon icing sugar, for decorating you may need slightly more or less
For the filling
- ⅓ cup butter, softened
- ⅔ cup icing sugar, sifted
- 1 teaspoon grated lemon rind or use orange or lime rind instead
- 1 teaspoon lemon juice or use orange or lime juice instead
Instructions
- Preheat the oven to 160°C (320°F).
- Line two baking sheets with greaseproof paper.
- Beat the butter, vanilla and sifted icing sugar together in the medium bowl of an electric mixer, with an electric hand mixer or by hand.
- Sift together the plain flour (all purpose flour) and corn flour (corn starch).
- Add the combined flours to the butter and icing sugar mixture in two batches, blending thoroughly.
- Flour your hands to prevent the dough sticking to them, and then roll roughly 2 level teaspoon portions of the mixture into balls, placing them about 3 cm apart on the greaseproof paper lined trays. (Be sure to make an even number of dough balls.)
- Using the tines of a fork, flatten the dough balls slightly, being sure to leave even impressions of the lines from the tines of the fork.
- Place the baking sheets in the oven and bake the cookies for about 15 minutes or until they are just being to brown a little. The cookies should be a pale straw colour, so they still look delicate.
- Remove the baking sheets from the oven and allow the cookies to cool in place for about 10 minutes.
- Carefully remove the cookies from the baking sheets using an egg lifter or spatula. Cool completely on wire racks.
- Meanwhile, make the buttercream filling.
- Beat the butter, soften icing sugar and lemon rind (or other citrus rind) together in in the medium bowl of an electric mixer, with an electric hand mixer or by hand.
- Beat in the lemon juice (or other citrus juice). The buttercream should be quite thick, but soft enough to sandwich between the cookies. If it isn't thick enough add a bit more icing sugar.
- Carefully take a biscuit and place a teaspoon of buttercream in the centre of the flat bottom.
- Gently sandwich the flat bottom of another cookie on top. Set aside and repeat with all the remaining cookies.
- Sift a little icing sugar over the Melting Moments for decoration.
- Store in a cool, dry place – preferably not the refrigerator, but somewhere cool enough to keep the buttercream filling fresh.
Notes
did you make this recipe?
Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.
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