Melting Moments Cookies
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
12 people
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Calories
149 kcal
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Course
Baked Goods
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Cuisine
International
Melting Moments Cookies
Description
This recipe blends salted butter and powdered sugar until light and fluffy, then incorporates potato starch, cake flour, and optional vanilla extract to form a soft dough. The use of potato starch rather than potato flour contributes to the cookie's characteristic feather-light and tender crumb.
The dough is divided, shaped into small balls, and lightly patterned with a fork for a subtle texture on top. Baking at a moderate temperature for about 10 minutes until very light brown ensures a gentle bake that preserves the cookies’ delicate nature. Dusting with powdered sugar after baking adds a finishing touch of sweetness and a pleasant appearance.
These cookies are well-suited for serving as a light tea-time treat or gentle dessert, where their melt-in-the-mouth texture can be appreciated. They pair well with tea or coffee and benefit from careful handling due to their tender structure.
To achieve the correct texture, ensure you use potato starch (not potato flour) as specified, as it significantly affects the biscuit’s lightness.
Ingredients
- 125 g (4 oz) butter room temperature, salted
- 40 g (1⅖ oz) powdered sugar
- 1/4 teaspoon vanilla extract optional, pure
- 125 g (4 oz) potato starch or corn starch, preferred
- 80 g (2⅘ oz) cake flour
- powdered sugar for dusting cookies
Instructions
- Preheat the oven to 350°F (176°C). Line the baking sheet with parchment paper.
- In a mixing bowl, beat the butter and powdered sugar until creamy, light, and fluffy. Add the vanilla extract and stir well. Fold in the potato starch and cake flour, mixing well until a soft dough is formed.
- Divide the dough into 2 rounds. Use your palms to shape them into small balls. To create a pattern on the cookies, use a fork to press gently onto the top of the round cookies. Dip the fork in water after each press to prevent the cookie dough from sticking to it.
- Place the baking sheet in the bottom part of the oven. Bake for about 10 minutes, or until the cookies turn very light brown. Remove from the oven and let cool for about 5 minutes. Dust some powdered sugar over the cookies before serving.
Notes
- Use potato starch, not potato flour, to achieve the signature light and tender texture of these cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Serving | 12people | |
| Calories | 149kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 73mg | 3% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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