Melting moments cookies are a classic Australian cookie. These dainty cookies are so soft and buttery that they melt in the mouth.
They make the perfect cookie for afternoon tea or a party, as they look really impressive but are so easy to make.
Melting moments are filled with delicious buttercream, here, it is flavored with lemon, but you can mix it up with some of my favorite recipe twists.
People just love these melting moments cookies, and it is impossible just to have one. They are one of the most well known Australian cookies and are perfect with a cup of tea.
What are melting moments cookies?
Melting Moments are small butter cookies made with flour, butter, and powdered sugar, sandwiched together with a delicate buttercream. They have a wonderfully buttery taste and a light melt-in-your-mouth texture. Traditionally they are filled with lemon buttercream, but there are so many variations on the buttercream.
As they don't contain eggs, they are great for those with an egg allergy.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients. For a complete ingredient list, check out the recipe card below.
- Butter: This needs to be soft room temperature butter. I recommend using unsalted butter and adding salt. But if you have salted butter, just add a tiny pinch of salt rather than the quantity in the recipe.
- Powdered Sugar: Also known as confectioner's sugar or icing sugar, this gives the cookies the perfect texture and sweetness.
- All-Purpose Flour: You want plain all-purpose flour for this recipe as you don't want the cookies to rise.
- Cornstarch: Also known as cornflour, this is what gives the cookies the crumbly soft texture that melts in the mouth.
- Salt: The measurements are for standard table salt; if using salted butter, just add a pinch of salt.
- Lemon zest and juice: This is used to flavor the buttercream filling. Be sure to zest the lemon before you cut it to juice it. You can easily change the flavor of the buttercream. (see recipe adaptions below)
Recipe Adaptions
You can change the flavor and or color of your buttercream to suit your tastes or party.
- Swap the lemon juice and zest for the same quantity of orange juice and zest for an orange filling.
- Make a vanilla filling by replacing the lemon juice and zest with 1½ teaspoon of vanilla extract.
- Add a nutty hit, and replace the lemon juice and zest with 1½ teaspoon of almond extract.
- Make a chocolate filling by replacing ¼ cup of the powdered sugar with cocoa powder (¾ cup powdered sugar and ¼ cup cocoa powder). Leave out the lemon juice and zest, and add a teaspoon of vanilla extract. If the mixture is a little stiff, you can thin it with 1 teaspoon of water.
- To make a coffee filling, leave out the lemon, mix 1 teaspoon of espresso powder with 1 teaspoon of water, and add that to the buttercream mixture.
- Use a storebought caramel/dulce de leche to fill your melting moments.
- If you wish to color the buttercream, use gel colors, so they don't thin down the mixture. You might need to sprinkle in a little extra powdered sugar if using liquid colors.
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Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- Ensure your butter is soft but not melted.
- Use an electric mixer to cream the butter and sugar together, but use a spatula to fold in the flour and cornstarch. If you use an electric mixer for the flour, you risk overmixing, which will give you tough cookies.
- Lightly flour your hands when rolling the cookies into balls. This will ensure the dough doesn't stick to your fingers.
- Line a biscuit sheet or cookie tray with parchment paper to ensure the cookies don't stick.
- Bake the cookies on the lowest shelf of the oven to give you a crisp and smooth bottom.
- When making the buttercream, use an electric whisk or stand mixer with a whisk attachment to really cream the butter, then add the powdered sugar and cream again until very light and fluffy. This will ensure your buttercream is light and delicate and will give you a very pale-colored filling.
Storing your cookies
You can store the sandwiched cookies in an airtight container for up to three days.
They will keep longer but the buttercream starts to harden and the cookie gets softer.
These are delicate cookies, and while they are great for gifting a neighbor or friend, they aren't suitable for shipping as they are too fragile.
Making in advance
If you want to make them in advance, store the unsandwiched cookies for up to a week. The buttercream will keep in the refrigerator for a week as well. Then bring it to room temperature before trying to fill the cookies.
If you try these Melting Moments Cookies, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Melting Moments Cookies
Ingredients
For the cookies
- 1½ cup unsalted butter room temperature (Note 1)
- 1 cup powdered sugar (Note 2)
- 2 cups all-purpose flour (Note 3)
- 1 cup cornstarch (Note 4)
- ¾ teaspoon salt (Note 5)
For the filling
- ½ cup unsalted butter room temperature (Note 1)
- 1 cup powdered sugar (Note 2)
- 1½ teaspoon grated lemon zest (Note 6)
- 2 teaspoons lemon juice
- pinch salt
Instructions
For the Cookies
- Preheat oven to 320ºF/160°C. (see note 7)
- Line two biscuit/cookie trays with parchment paper.
- Use an electric mixer or stand mixer with whisk attachment to cream the butter and powdered sugar until light and fluffy.1½ cup unsalted butter1 cup powdered sugar
- Add the flour, cornstarch, and salt, and use a spatula or wooden spoon to incorporate them. (don't use the electric mixer as it can make your cookies tough)2 cups all-purpose flour1 cup cornstarch¾ teaspoon salt
- Flour your hands, roll 2 teaspoons of the mixture into balls, and place about 1"/2.5cm apart on the prepared trays.
- Flatten the cookies slightly.
- Bake for 13-15 minutes until the cookies are lightly golden ( a pale straw color).
- Remove from the oven and let them stand for 10 minutes before placing them on a wire cooling rack to cool completely.
For the Filling
- Beat the butter with an electric mixer or stand mixer with whisk attachment until it is light and fluffy; add in the powdered sugar and cream together until very pale and smooth. Add in the salt, lemon zest and juice and beat again.½ cup unsalted butter1 cup powdered sugarpinch salt1½ teaspoon grated lemon zest2 teaspoons lemon juice
- Add a heaped teaspoon of buttercream to the flat bottom of one cookie and light sandwich it together with another cookie. Press them together gently until the buttercream reaches the edges.
- Dust with sifted powdered sugar when serving.
Notes
- The butter needs to be soft, room temperature butter. I recommend using unsalted butter and adding salt. But if you have salted butter, just add a tiny pinch of salt rather than the quantity in the recipe.
- Powdered Sugar is also known as confectioner's sugar or icing sugar.
- You want plain/all-purpose flour for this recipe as you don't want the cookies to rise.
- Cornstarch is also known as cornflour.
- The measurements are for standard table salt; if using salted butter, just add a pinch of salt.
- Be sure to zest the lemon before you cut it to juice it. You can change the flavor of the buttercream to suit your taste/occasion. (see the bulk of post for adaptions)
- If you use a fan-forced oven, reduce the temperature to 285ºF/140ºC.
Nutrition
Nutrition is per serving
Lynn Polito says
These really did melt in my mouth! They were so delicious!
Faaiza says
I love a good melting moment and this one is perfection!! Yum!
Donna says
I haven't had melting moments in years! I used to always buy them at the bake sales when we first moved to Aus. Was so excited to make my own at home, and they worked out perfectly!
Jennifer says
Loved these! I served them for a ladies tea and all the women wanted the recipe! What a hit!
Claire McEwen says
Oh that makes me smile 🙂
Cx
laura says
Thes cookies really do melt in your mouth!
Rupali says
So far, I had only tried these from our local bakery. But these were so much better! The cookies were just so buttery, and melt-in-the-mouth! Such a lovely recipe. I am definitely making these again.
Claire McEwen says
Oh I am o pleased you enjoyed them Rupali 🙂
Cx
Donna says
My ex's granny used to make the best melting moments, I wasn't sad to get rid of him, but I have been missing her biscuits ever since! These hit the spot perfectly and will definitely become a Sunday baking tradition in this house!
Sherry says
What a great tasting cookie recipe! I made your Melting Moments Cookies for a tea party that I had. Everyone loved them and asked me for the recipe!
Alex Bala says
These are so good! I had never tried them before, but they are absolutely one of my new favorite cookies to make. Thanks!
Mandy Applegate says
I'd never heard of melting moments cookies before but gave them a go - I was SO pleased I did - they are delicious!
Cindy says
Absolutely delightful! These were a huge hit with all!
Sachi says
I love these! Butter and lemon are such a great combination.