Melting Moments (Butter Cookies) Recipe

I whipped up a batch of melting moments butter cookies that blend softened unsalted butter, icing sugar, vanilla extract and cornflour into a delicate treat. Filled with luscious vanilla buttercream and strawberry jam, these Easy Cookies offer a refined texture and surprising twist. Each bite invites bakers to explore more.

I’ve always been fascinated with making cookies that are both delicious and easy to prepare. Melting Moments Butter Cookies are one of my favorites because they truly melt in your mouth.

I start by creaming unsalted butter with icing sugar, and then mix in plain flour, a bit of cornflour, a dash of vanilla extract and a pinch of salt to form a light dough. These ingredients come together to create a shortbread-like base perfect for sandwiching with a rich vanilla buttercream.

I whip up the buttercream using softened unsalted butter and more sifted icing sugar with a splash of vanilla and a tablespoon or two of milk until it reaches the right consistency. The final twist is adding 3-4 tablespoons of strawberry jam in between, which gives an unexpected burst of flavor.

I’ve always felt this recipe is not only great for holiday baking but also perfect for any casual gathering.

Why I Like this Recipe

I love this recipe because it gives me that amazing melt-in-your-mouth feel that I just can’t resist. Whenever I bite into one of these cookies, they practically dissolve in my mouth and leave behind a soft, buttery goodness that’s hard to find in other treats.

One of the best parts is the filling – the combo of sweet vanilla buttercream with a hit of strawberry jam makes each bite feel like a little burst of flavor. I really dig how the rich, creamy buttercream balances out the tangy sweetness of the jam, making it super comforting.

Another thing I like is how simple it is to make. I mean, who doesn’t appreciate a recipe where you only need basic ingredients? It makes me feel like I can whip up a batch even on a busy day without much stress. And even if I’m not super experienced in the kitchen, the instructions are easy enough to follow.

Finally, it reminds me of home baked goodies that bring back a nostalgia feeling. Even if the steps aren’t perfect every single time (I sometimes mess up the rolling a bit!), it all just seems to turn out delicious anyway.

Ingredients

• Unsalted butter (cookies & buttercream): Adds rich, creamy flavor and smooth texture which makes the cookies melt in your mouth
• Icing sugar: Sweetens the treats and gives a light, powdery finish that balances the butteriness pretty well
• Plain flour: Provides carbohydrate energy and holds the cookie structure together so they dont crumble too fast
• Cornflour: Lightens the dough and helps keep the cookies soft and tender after baking
• Vanilla extract: Brings a warm, sweet aroma that enhances the overall flavor mix effortlessly
• Strawberry jam: Offers a tangy, fruity burst of flavor that contrasts nicely with buttery sweetness

Ingredient Quantities

• For the cookies:
  • 225g unsalted butter, softened
  • 100g icing sugar, sifted
  • 225g plain flour
  • 50g cornflour
  • 1/2 tsp vanilla extract
  • A pinch of salt

• For the vanilla buttercream:
  • 150g unsalted butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • 1-2 tbsp milk

• For the filling:
  • 3-4 tbsp strawberry jam

How to Make this

1. Preheat your oven to 170°C (ish 340°F) and line a baking tray with parchment paper.

2. In a big bowl beat 225g of unsalted butter (softened) with 100g sifted icing sugar until the mixture looks light and fluffy. Add in 1/2 tsp vanilla extract and a pinch of salt.

3. Sift 225g plain flour and 50g cornflour into the butter mixture, then stir it all together until you get a smooth dough. Don’t over mix it.

4. Roll the dough into a ball then flatten it out onto a lightly floured surface to about 1cm thick. You could also roll it out between two sheets of parchment paper if that makes it easier.

5. Use a cookie cutter or just a knife to cut round shapes from the dough and place them onto your prepared baking tray, leaving a little space between each one.

6. Bake the cookies for about 12-15 minutes or until they’re just starting to turn a pale golden at the edges. They may seem soft but they’ll firm up as they cool.

7. While your cookies are cooling on a rack, make the vanilla buttercream by beating 150g softened unsalted butter with 200g sifted icing sugar, then mix in 1 tsp of vanilla extract and enough milk (1-2 tbsp) to get a smooth, spreadable consistency.

8. Once the cookies are completely cool, spread a nice, even layer of the vanilla buttercream on one cookie, then top it off with about 3-4 tbsp of strawberry jam. Sandwich with another cookie.

9. For best results, let the assembled cookies sit for a few minutes so the flavors meld together.

10. Enjoy these melt-in-your-mouth treats right away or store them in an airtight container for later snacking.

Equipment Needed

1. Preheated oven (about 170°C or 340°F)
2. Baking tray lined with parchment paper
3. One large mixing bowl
4. Mixer or whisk to beat butter and icing sugar
5. Sifter for the icing sugar and flours
6. Kitchen scale or measuring cups/spoons to measure ingredients
7. Rolling pin (or use two sheets of parchment paper to roll out the dough)
8. Cookie cutter or a knife for cutting out shapes
9. Cooling rack for the cookies
10. Additional bowl for mixing the vanilla buttercream
11. Spatula for spreading buttercream and jam on the cookies

FAQ

Melting Moments (Butter Cookies) Recipe Substitutions and Variations

• Unsalted butter (for cookies): You can use high-quality margarine instead, just remember to reduce the pinch of salt a bit since margarine can be a bit saltier.
• Icing sugar: If you dont have it, you can pulse granulated sugar in a blender until its super fine. It might not be as smooth, but its a good backup.
• Plain flour: All-purpose flour works fine in this recipe. Just make sure to level off your measuring cup to avoid overdoing it.
• Cornflour: You may use cornstarch as a direct swap. It has the same texture, so your cookies should still be delightfully melt in your mouth.
• Strawberry jam (for filling): Raspberry jam or even a homemade fruit compote can be a nice change if you’re craving some variety.

Pro Tips

1. Try to let your butter get really soft before you start stickin’ it into the mix, cause if it’s too cold it won’t blend well and you’ll end up with a lumpy dough.
2. Be careful not to overwork the dough once you add the flour. Mix it until just combined so that the cookies come out tender and don’t turn out tough.
3. When rolling out the dough, rolling it between two sheets of parchment paper really helps keep things neat and stops the dough from stickin’, which is a total lifesaver.
4. After sandwiching the cookies together, let them sit for a few minutes before munching on them. This little break lets the flavors merge together, making every bite even better.