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These classic Melting Moments are buttery, tender cookies that truly melt in your mouth. Topped with a bright lemon buttercream they’re simple, elegant, and perfect for holiday cookie trays or any occasion. Easy to make with 5 basic ingredients, these melt-in-your-mouth cookies deliver the perfect mix of sweet and citrusy in every bite.
Why You’ll Love These Cookies!
You’ll love these Melting Moments because they have the most incredible soft, tender texture that truly melts in your mouth. The bright lemon buttercream—made with fresh zest and juice—adds the perfect pop of citrus to the buttery cookie. They come together quickly with simple pantry ingredients, yet feel elegant enough for any holiday tray or special occasion.
And for me, they’re extra special because they’re the cookies my mother always made at Christmastime—comforting, nostalgic, and a true family favorite. Whether you’re baking for tradition or trying something new, these pretty, giftable cookies are always a standout.
Cornstarch Cookies
These melting moments cookies are sometimes called “cornstarch” cookies because they have 2/3 cup of cornstarch in them. It is the cornstarch that makes them so tender that they melt in your mouth. There are no eggs in this recipe so don’t think I forgot them. You’d be surprised how often I get an email asking me if I forgot to list the eggs on the recipe!
5 Ingredient Cookies
- Cornstarch
- Butter. I used salted butter at room temperature. If using unsalted butter, add in a pinch of salt.
- Powdered Sugar
- Flour. I prefer unbleached all purpose flour.
- Fresh Lemon juice and zest
How to Make Melting Moments
- Cream the butter in the bowl of a stand mixer with the paddle attachment.
- Add in powdered sugar, flour and cornstarch and mix to combine.
- Roll dough into even size balls, a small golf ball size.
- Bake on a parchment paper lined baking sheet for 12 minutes at 325 degrees F oven. Bake only until the edges just begin to slightly brown. They are a pale cookie. Cool on a wire rack.
- Make frosting while cookies bake and frost cookies when cool.
Tips from Leigh Anne
- If you don’t like lemon, use 1 tsp vanilla extract or almond extract instead of the lemon juice and zest.
- Instead of frosting them dust with some powdered sugar.
- Don’t overmix the dough. I have found that using the paddle attachment with a stand mixer works the best and helps the dough come together quickest. If using an electric hand mixer you may need to use your hands to help the dough come together.
- Bake just until set. Melting Moments shouldn’t brown much—pull them from the oven when the edges are firm but still pale.
- Let them cool completely before frosting. These cookies are very delicate warm, so cooling helps them stay intact when adding the lemon buttercream.
- Use fresh lemon zest and juice for the frosting. Bottled lemon juice won’t give the same bright, fresh flavor.
- Pipe or spread the frosting lightly. A little goes a long way and keeps the cookie’s texture front and center. If you press too hard on the cookie it will crumble.
Frequently Asked Questions
What is the best way to store melting moments cookies?
Keep them stored in an airtight container at room temperature for 4-5 days. They are a very fragile cookie and do not ship or travel well.
Do I have to frost them?
Instead of adding frosting, dust them with some powdered sugar.
Can I make melting moments cookies gluten free?
Just substitute your favorite gluten free cup for cup baking mix for the flour in the recipe. I like Bob’s Red Mill Cup for Cup.
Can I freeze these cookies?
Place cookies in an airtight container or a freezer storage bag. Place a sheet of parchment paper between layers to keep them from sticking. Freeze for 2-3 months. Thaw a room temperature. As they are fragile, be sure and lay flat in the freezer and don’t put anything on top of them if they are in a freezer bag.
Why are my cookies crumbly?
Melting Moments are naturally delicate, but if they’re too crumbly, you may have added a bit too much flour.
These Melting Moments are everything a classic homemade cookie should be—soft, buttery, delicately sweet, and finished with that bright pop of lemon that makes each bite unforgettable. They’re simple to make, beautiful on any cookie tray, and filled with the kind of nostalgic charm that brings back favorite holiday memories. Whether you’re carrying on a family tradition or discovering them for the first time, these melt-in-your-mouth cookies are sure to become a cherished part of your own celebrations.
Other favorite recipes you might enjoy:
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Melting Moments Cookies
Ingredients
- 2/3 cup cornstarch
- 1 cup butter
- 1/2 cup powdered sugar
- 1 cup flour
Frosting
- 1/4 cup butter
- 3 3/4 cup powdered sugar
- 1/2 of a lemon juiced or enough to make frosting right consistency
- grated lemon rind
Instructions
- Cream butter.
- Add in flour, cornstarch and powdered sugar and mix until combined.
- Roll into balls and place on a parchment lined baking sheet.
- Bake at 325 degrees for 12 minutes (edges will be only slightly brown)
Frosting
- Cream butter and add in sugar, juice and zest.
- Cool cookies and frost.
Tips & Notes:
- For a little flavor variation add in a teaspoon of vanilla extract or 1/2 tsp almond extract.
-
- If you don’t like lemon, use 1 tsp vanilla extract or almond extract instead of the lemon juice and zest.
- Instead of frosting them dust with some powdered sugar.
- Don’t overmix the dough. I have found that using the paddle attachment with a stand mixer works the best and helps the dough come together quickest. If using an electric hand mixer you may need to use your hands to help the dough come together.
- Bake just until set. Melting Moments shouldn’t brown much—pull them from the oven when the edges are firm but still pale.
- Let them cool completely before frosting. These cookies are very delicate warm, so cooling helps them stay intact when adding the lemon buttercream.
- Use fresh lemon zest and juice for the frosting. Bottled lemon juice won’t give the same bright, fresh flavor.
- Pipe or spread the frosting lightly. A little goes a long way and keeps the cookie’s texture front and center. If you press too hard on the cookie it will crumble.
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Nutrition Facts:
Leilyn says
Winner
Pamela says
Wonderful recipe, melt in your mouth. For the frosting I omitted the lemon juice & zest and drizzled melted dark chocolate on top.
Antonia says
I used 1 tsp of pure vanilla extract and dusted them with powdered sugar. So buttery & delicious!!