Melting Moments Biscuits Cookies
Indulge in the buttery bliss of Melting Moments Biscuits Cookies, a classic treat that truly lives up to its name. These delicate, crumbly cookies are made with a soft dough crafted from unsalted butter, powdered sugar, and a perfect balance of all-purpose flour and cornstarch, ensuring they melt effortlessly on your palate. A hint of vanilla adds warmth to every bite, but the real magic lies in the luscious filling—a creamy blend of butter, powdered sugar, and a splash of lemon juice or milk for a tangy twist. With their signature fork-pressed ridges and sandwich-style assembly, these cookies are as pleasing to the eye as they are to the taste. Perfect for afternoon tea or gifting, this melt-in-your-mouth recipe is easy to make and even easier to love!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 75 grams Powdered sugar (sifted)
- 225 grams All-purpose flour
- 75 grams Cornstarch
- 1 teaspoon Vanilla extract
- 100 grams Unsalted butter (for filling)
- 150 grams Powdered sugar (for filling)
- 1 tablespoon Lemon juice (or milk)
- 0.5 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 160°C (320°F) and line two baking trays with parchment paper.
In a large mixing bowl, beat the butter and powdered sugar until light and creamy using an electric mixer (about 2-3 minutes).
Add the vanilla extract and briefly mix to incorporate.
Sift the all-purpose flour and cornstarch into the butter mixture. Gently fold the dry ingredients in using a spatula or wooden spoon until a soft and smooth dough forms.
Scoop out small portions of the dough (about 1 teaspoon each) and roll them into balls. Place them on the prepared baking trays, leaving some space between each ball.
Using a fork, gently press down on each dough ball to flatten slightly and leave a decorative ridged pattern on the top.
Bake in the preheated oven for 12-15 minutes or until the edges are just starting to turn golden. Avoid overbaking as these cookies should remain pale and delicate.
Remove from the oven and let the cookies cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the filling. Beat the butter and powdered sugar together until smooth and fluffy.
Add the lemon juice (or milk) and vanilla extract to the filling, beating until creamy and well combined.
Once the cookies are completely cool, spread a small amount of the filling on the flat side of one cookie. Sandwich together with another cookie.
Repeat until all the cookies are paired and filled. Serve immediately or store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 11.1 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 15 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
