Melting moments cookies are the most popular cookies on every festive occasion. We make it for every Christmas and Chinese New Year, pack it in small boxes as a present to people and friends. There was once we even make some extra to sell.

Our melting moment consists of only five ingredients. It melts in the mouth, full of buttery flavor, very crumbly and addictive. It is not surprising that whoever has tried it can finish eating the whole box while watching their favorite TV program.

Have you decided what cookies you make for the upcoming celebration? Include melting moments in your list! This recipe will guarantee that you will get prises and compliments from friends and families, with minimum time and effort.

The best thing is you can bake it early and store well in the freezer.

Let take a look at how to make these melt-in-the-mouth cookies.

melting moments recipe

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1. Mesure all the ingredients

Measure the following ingredients before we get started:

380g of butter, cut into small cubes, 130g icing sugar, 330g cake flour, 140g cornstarch, 5g fine salt.

butter biscuits,

The flavor of the cookies depends mostly on the butter. I am using the Anchor brand butter from New Zealand, which yields an excellent result.

Never substitute the butter wholly or partially with margarine. Choose the best butter that you can get or at least one with decern quality.

Cut the butter into small cubes. It is easier to cut the butter with a sharp knife before it turns soft. Unwrap the butter and cut it on the wrapping paper into 16 small cubes. Transfer it directly into the mixer bowl to keep your working table clean and tidy.

Butter can be salted or unsalted. I prefer the unsalted butter because I can adjust the saltiness without restriction. You have to omit the salt in the recipe if you are using the salted butter.


I use icing sugar to make my melting moments.  I will sieve the sugar first before adding it to the mixing bowl if the icing sugar clump together. You can use either a flour sifter or and wire mesh sieve.

How about castor sugar or granulated sugar? I have not made melting moments with either one, as I worried that it would affect the result. For now, I will stick to icing sugar before I am willing to take the risk of sacrificing a batch of my melting moments for testing.

melt in your mouth butter cookies

There are two types of flour in the recipe the regular cake flour and cornstarch.

Cornstarch is the ingredients that make the melting moments so crumbly and light. The cookies will become more crumbly and crispy with a larger amount of cornstarch. However, the melting moments will become too dry if the amount of cornstarch is too large. The cookies will also shatter easily and difficult to handle.

The amount in this recipe is just right after years of fine-tuning.


As I mentioned above, omit salt if you are using the salted butter. If not, always use the fine salt (table salt).

There was once I wrongly use the coarser salt for cooking, and we get complaints to form our customers that they bite on salt granules.

melt in the mouth butter cookies
2. Mix all the ingredients

I like to add the butter first, followed by the icing sugar, and cornstarch and salt. Lastly, add the cake flour on top.

I have a reason to add the cake flour last.

The icing sugar and cornstarch are very fine, which will fly up to the air and dirty your kitchen when you turn on the machine. This incidence can happen especially with an open-ended mixer.

Therefore, I purposely add the cake flour last which is much coarser and dense. This way, all the ingredients will combine well without flying up the air that much.

How long it takes to combine

It takes about half a minute to mix all the ingredients. The exact time depends on how soft the butter, and how small the butter cubes are.

Once the mixture clumps together, it will be no longer stick to the mixing bowl. That is when you should stop mixing.

You can use a mixer or a food processor, as long as the ingredients are well mixed. If you use a mixer, choose the flat blade to mix the dough, dough hook is not suitable as it is best only for making bread, while wire whisk attachment may not be strong enough to incorporate the butter well.

butter cookies recipe

3. Prepare for baking

  • Preheat the oven to 190°C, both top and bottom heat.
  • Cut a large piece of baking paper to the size of your baking tray.
  • Apply some oil to the paper with a bakery brush.

Shape the cookies

You can do one of the followings:

  1. Use a small amount of the cookie dough to form a small ball with your hands. I made some small melting moments which is about 12g each, but you can make bigger cookies if you want.  Place the ball on an oiled baking paper, well separated from each other. Press it down with the back of the fork to form a pattern.
  2. Otherwise, you can also pipe it onto the baking paper.  Choose a piping bag nozzles to create the pattern that you like.

Note: Keep the cookies dough in the refrigerator for a while if it is too soft to handle. The dough will turn soft if you leave it at room temperature during summer, or in a tropical country like me.

4. Baking

Bake at 190°C for 18 minutes for the cookies weighted 12g each. Use a kitchen timer to keep track of the baking time.  You need to increase the baking time at the same temperature for the larger melting moments.

Please take note that the temperature indicators of many ovens are not very reliable. You can use an oven thermometer to confirm the accuracy of the temperature setting. Please test out with my recommended temperature setting with a small quantity, and then adjust accordingly when you make a larger batch.

If you are unsure, set the baking time two minutes shorter than the intended total baking time. Open the door of the oven partially to have a quick peep at the cookies. This way will ensure you will not overbake the cookies.

Melting moments cookies

danish butter cookies
5. Cooling and packaging

Cool the cookies on the baking tray. Be very careful because it is very fragile.

You can arrange it in a small container, with some bubble wrap as the separator. The only downside of this melting moments is that they are so fragile that and I wouldn’t advise shipping them.

Seal it up with cellophane tape. It can be kept and remain crisp for at least two weeks at room temperature. The melting moments have the advantage of freezing well. Keep it frozen if you want to make it in advance.

The Melting Moments Recipe

Yield: 80 cookies

Melting Moments Cookies Recipe

melting moments

Melting Moments Cookies - the most crumbly, buttery, and delicious cookies ever, so easy to make and yields the best result every time. Very easy to bake with five simple ingredients. Perfect for all celebrations. They can be kept up to two weeks, and even longer in the freezer. That makes it perfect for anyone who likes to do an early Christmas baking.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  1. Measure all the ingredients.
  2. Put all the ingredients in a mixer or blender. Add the butter first, followed by icing sugar, and cornstarch and salt.
  3. Lastly, add the cake flour on top.
  4. Mix until the ingredients are well combined and clear from the side of the mixing bowl.  
  5. Place a piece of baking paper on the baking tray. 
  6. Apply some oil to the paper with a bakery brush. 
  7. Use a small amount of the cookie dough to form a ball with your clean hand, about 12g each. Place the ball on an oiled baking paper, well separated from each other. Press it down with the back of the fork to form a pattern. Otherwise, you can also pipe it onto the baking paper.
  8. Bake at 190°C for 18 - 20 minutes.
  9. Put the cookies into the cookie box, and separate with the bubble wraps.
  10. Seal it up with cellophane tape. 

Nutrition Information:


10 boxes (8 cookies each)

Serving Size:

100g per box

Amount Per Serving: Calories: 496Total Fat: 31gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 82mgSodium: 440mgCarbohydrates: 52gFiber: 1gSugar: 13gProtein: 3g

    67 replies to "Melting Moments Cookies – Five ingredients easy recipe"

    • KP Kwan

      Hi, this is KP Kwan. I am happy to see you in this comment area, as you have read through my recipe. I am glad to reply to any questions and comments as soon as possible.

      • Vivian Semeraro

        Hi KP, just want to double check with you on the amount of salt because 5 grams seems to be quite a lot?
        Many thanks.

        • KP Kwan

          Hi Vivian,
          I am using 5g in this recipe, which you will expect to taste a bit of saltiness certainly.
          There isn’t any negative feedback from my customers, but if you are not comfortable with that amount, please reduce to 2.5g (half teaspoon). Make sure you are using unsalted butter 🙂
          All the best.
          KP Kwan

      • Sabrina

        Hi I’m just wondering why you didn’t add any eggs. Most butter cookies add eggs and vanilla extract. Can Adding eggs change the taste and melt in your mouth consistency? If I can add, how many eggs and how many tsp of vanilla can be added. Thanks

        • KP Kwan

          Hi Sabrina,
          The reason I do not use eggs is that seventy-five percent of the egg is water. If I formulate the cookies with eggs, it will become a chewy cookie, not the melt in the mouth type. It all depends on what texture I want.
          KP Kwan

      • Adele

        Good Morning

        I will be trying your recipe right now. Can’t wait Have a lovely day

        • KP Kwan

          All the best 🙂

    • Valerie

      Hi KP, would like to try making your melting moments cookies. Is there a substitute for cake flour as I can’t find them here? Appreciate your kind advise. Thanks!

      • KP Kwan

        Hi Valerie,
        I might confuse you with the terminology.
        I am using the flour making cakes and that is why I mentioned cake flour. Other names can be regular flour or all-purpose flour. They are all suitable for this recipe.
        Just do not use bread flour (high gluten flour) as it will affect the crispiness. Also, do not use self-raising flour as this type of flour contains the baking powder which is not necessary for this recipe.

        KP Kwan

    • BKLim

      Hi KP
      The ingredients stated with the measurement stated can yield only 10 cookies? Did I read this correctly?

      • KP Kwan

        Hi BK Lim,
        It should be 10 boxes (8 cookies each box). I have made the correction in the recipe.
        Thanks so much for pointing out the error.
        KP Kwan

    • Basudeb Das

      Nice blog post author. Thank you for sharing.

    • C

      Hi there, would just like to ask if creaming the butter and sugar first is necessary or will yield better results? Thanks.

      • KP Kwan

        Creaming the butter and sugar create a lighter texture when making cakes, but will not contribute to the crispiness and melt in the mouth feeling of cookies. Since we do not need to increase the volume of the cookies like making cakes, I don’t think it is necessary. However, I have never tried it to validate the outcome so far.

    • Saritha

      Hi KP,
      Thank you so much for the recipe..i have been looking doe eggless ones..i wanted to know since you said its fine to replace cake flour with all purpose flour in one of your earlier comments, doesn’t cake flour contain an amount of cornstarch in it? So when we substitute the cake flour with all purpose flour should we increase the amount of cornflour in the recipe? Is it going to be equal substitution?
      Awaiting your reply.
      Thank you

      • KP Kwan

        Hi Saritha,
        The amount of cornstarch in the recipe is enough even though if we substitute cake flour (with 7-% protein) with all-purpose flour (10-12% protein).
        However, if you want to use all-purpose flour and want to be sure the melting-moment filling, change the 330g cake flour in the recipe to 310 all-purpose flour, and 140g cornstarch to 160g.
        KP Kwan

    • Colleen

      I made a small batch, tasted lovely but came out flat.

      • KP Kwan

        Hi Colleen,
        Try to form it into a ball. Lightly press with the fork and do not flatten it too much. When it is heated up in the oven, it will flatten a bit.
        KP Kwan

    • Melissa

      Hi KP, I tried to divide the recipe to make a smaller batch (1/3 size) and the batter turned out pretty sticky and hard to shape even after mixing it a fair bit (it’s too sticky to press using a fork as it’ll just get stuck). Do I need to add more flour or could it be part of the mixing process I messed up?

      • KP Kwan

        Hi Mellissa,

        Keep to the same ratio of ingredients as in the recipe to get the melt in the mouth texture. Do not mix it for too long.
        I have the same issue when the weather is warm. Keep the mix in the refrigerator until it firms up a bit before shaping. Also, do not press it too flat with the fork, as the butter will melt in the oven and the cookies spread out a bit in the oven.

        I hope this is helpful.

        KP Kwan

    • Ly

      Thank you for the detailed instructions on making these cookies. My family loved it. Do you think deducting 40 gr of cornstarch and replace custard powder will make it be okay?

      • KP Kwan

        Hi LY,
        I have not tried that before but should be OK. Custard powder is essentially cornstarch (some brand use other types of starch), coloring and flavoring agent.
        KP Kwan

    • Khadija Dawood

      Thank you for an awsome recipe. The outcome is is smooth and velvety. It really tastes good after a day.

      • KP Kwan

        Hi Khadija,
        Thank you for trying this recipe and glad to know that it turned out well.
        KP Kwan

    • Betty

      Hi KP, can you please tell me whether I need to preheat the oven before baking ? How long is the preheat time &’it’s temperature? I’m a begginer that’s why I’m asking . Thanks.

      • KP Kwan

        Hi Betty,
        It is useful to preheat the oven. As long as the temperature reaches the required level as indicated in the recipe, it is good to start baking.
        KP Kwan

    • Barbara Hadjiapostolou

      Definitely a delicious recipe for melt in your mouth biscuits. Thank you

      • KP Kwan

        You are welcome. I hope you will enjoy it.

    • Fran Baker

      This is THE best and simplest recipe! I was concerned at first because the mixture was quite crumbly after with a hand mixer. I then squeezed the dough together with my hands and it came together to almost a pie dough consistency. I divided this recipe making 1/3 the batch shown here. It made 24 cookies. I am eager to make a full batch to add to my Christmas cookie boxes! Thank you so much for this recipe.

      • KP Kwan

        Thank you for trying the recipe and I am glad that you like it. Yeah, perfect for Christmas cookie boxes!

    • Nirmala

      Tried out the recipe yesterday. It worked out prefectly. Family and friends simply loved it! Definihtely this one will be repeated many times in my kitchen. The batch made yesterday is quickly depleting. 🙂 Thank you, Kwan.

      • KP Kwan

        So glad to know that it works and you all like it.

    • MamaNkhavi

      I love the outcome, it is perfect. Thank you for the wonderful recipe.

      • KP Kwan

        Thanks for trying out the cookies and so happy to know that it works. Cheers!

    • Grace

      Hi. Just tried baking biscuits for the first time. I tried using a biscuit machine. The dough when pressed stays on the machine. I have refrigeratored the dough after a few tries but still the same. I made small balls and flattened it with a fork and it is perfect. Amazing recipe. I love it. Can you help please?

      • KP Kwan

        Hi Grace,
        This recipe is suitable by flattening it with a fork. It is too soft and sticky for the machine. If I reformulate it to be less sticky, it will turn out less melt-in-the-mouth. I guess it has its limitations.
        Best regards,
        KP Kwan

    • CM

      Hi KP, would you have a recipe for dark chocolate flavoured melting cookies.

      • KP Kwan

        Haha, not at the moment, but I do have the intention to make that in the future.

    • Iris

      Hi KP, followed the recipe exactly as said and the taste is absolutely delicious. Thanks for sharing.

      • KP Kwan

        Hi Iris,
        I am glad that the melting moments turn out as you are expected.
        KP Kwan

    • Margaret

      Good day, do you have a conversion chart for the ingredients? How much is it in cups, ounces and teaspoons or tablespoons? I really will like to try this recipe.
      Thank you

    • Tsai

      Hi Kwan, i tried your recipe and it is good! May i know if i can substitute the butter with 50-50 butter-Crisco?

      • KP Kwan

        Hi Tsai,
        Yes, you can, but the flavor of butter will not be as intense as if you use 100% butter. It is a personal preference, however.

    • mercedes vila

      Hi KP
      I tried the recipe and the outcome was so yummy. But the cookies were very fragile what did I do wrong?

      • KP Kwan

        Hi Mercedes,
        This recipe will yield cookies that are fragile. If you want to make it less fragile, reduce the amount of cornstarch, but the melt in the mouth effect will be less too.
        KP Kwan

    • Nini

      Hello, can I check if corn flour and corn starch the same?

      • KP Kwan

        Yes, what I mean by cornflour is the same as corn starch. Thanks.

    • Sue Mck

      Making them for the third time this evening. Great recipe and also really appreciated the precise instructions. Thanks

      • KP Kwan

        Thanks for using my recipe and glad to know that it is a success. 🙂

    • Anelda

      Hi KP,

      I did try the recipe but the shape of cookies turned to be flat, seems they are melting during baking process. I m wondering what did i do wrong about it? Do you have any trick to avoid this thing happen? Thank you.

      • KP Kwan

        Hi Amelda,
        I roll the cookies into a ball, then lightly press with the fork to create some lines. Please do not flatten the cookies too much. The cookies will melt partially and flatten in the oven.
        KP Kwan

    • Brittany

      Hi there. Has anyone had success piping the biscuits as opposed to rolling them in balls and then slightly flattening? Thanks!!

      • Renee Teo

        Hi, it is abit difficult because the dough is quite sticky. Piping usually only works when the dough is quite liquid?

        • KP Kwan

          This dough is quite sticky, so is not very suitable to pipe it.

    • Shermin

      Hi KP,
      May I know the baking mode should be top n bottom heat with convection fan on? Middle rack?


      • KP Kwan

        I use top and bottom heat (both), and there is no fan in my oven.
        KP Kwan

    • Renee Teo

      Hi KP,
      I tried your recipe and it turned out fabulously. However, my mother had given feedback that the cookies were abit dry and abit powdery. The only thing I changed was to bake it for 25 minutes. Is there any way to fix this?

      • KP Kwan

        Hi Renee,
        You can make it less powdery by adding more cake flour and reduce the amount of cornstarch (cornflour) of an equal amount.
        To make it less dry, add some milk or egg.
        However, both methods will make it less melt-in-the-mouth. It is still tasty with different mouthfeel and texture.
        KP Kwan

    • Man Hua

      Hi KP,

      I added 20g of matcha powder and i think the dough became abit dry.
      I’m not sure if I should take away 20g from cake flour or cornstarch?
      I still want it to be melt-in-your-mouth.
      Hope to have your opinion.

      Thank you so much.

      • KP Kwan

        Hi Man Hua,
        I never try adding matcha powder before, but I will do the same as you think (reduce cornstarch) if I do it.
        I hope it works well.
        KP Kwan

    • liyana

      hello KP Kwan may i please know the amount of cookies it will be cause you have mentioned 380 g of butter

      • KP Kwan

        This recipe yields 80 small cookies.

    • Sabariah

      Thank u for d recipe. Btw can I make it like sandwich cookies with Nutella filing or Jem etc? I had eaten melting moment with filing just like sandwich cookies. And if I add coco powder to the recipe should I need to less sugar or other ingredients?

      • KP Kwan

        Hi Sabariah,
        I would think you don’t need to change anything by adding a small amount of cocoa powder. If you want to add more, you can reduce the same amount of cornstarch.
        Sugar should not affect the melt in the mouth feeling too much, so you can adjust the sweetness accordingly.
        KP Kwan

    • Jeana Ong

      Hihi, perfect recipe. Thank u for sharing.
      I like to make coffee flavour, wonder ihow much shd I add. 5g instant coffee ,
      5g hot water?

      • KP Kwan

        Frankly never tried that before, but I would start with ten grams each for a strong coffer flavor 🙂

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