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 Cookies Recipe

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: 496 Total Fat: 31g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 82mg Sodium: 440mg Carbohydrates: 52g Fiber: 1g Sugar: 13g Protein: 3g

    14 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

    • 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

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