Melting Moments Cookies

Soft, buttery Melting Moments topped with fresh lemon buttercream. These melt-in-your-mouth cookies are easy, elegant, and perfect for any holiday cookie tray.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 201kcal

Author Leigh Anne Wilkes

Equipment

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.

Video

Notes

For a little flavor variation add in a teaspoon of vanilla extract or 1/2 tsp almond extract.
1. If you don't like lemon, use 1 tsp vanilla extract or almond extract instead of the lemon juice and zest.
2. Instead of frosting them dust with some powdered sugar.
3. 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.
4. Bake just until set. Melting Moments shouldn’t brown much—pull them from the oven when the edges are firm but still pale.
5. Let them cool completely before frosting. These cookies are very delicate warm, so cooling helps them stay intact when adding the lemon buttercream.
6. Use fresh lemon zest and juice for the frosting. Bottled lemon juice won’t give the same bright, fresh flavor.
7. 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.

Nutrition