These cookies are the most buttery, crumbly, and delectable ever. The tastiest melting moments cookies may be made in a matter of minutes with this recipe.

According to my baking recipes, the Spritz cookies I made for Christmas were a big hit.

I adore all kinds of cookies, but my favorites are the buttery, crumbly varieties that just melt in your mouth.

Since my cravings were so intense, I decided to whip up a batch of my very own Melting Moments cookie mix. These melting moments cookies turned out beautifully, and I couldn’t be happier.

Buttery shortbread and crumbly texture make Melting Moments cookies an appropriate moniker. When you bite into one, you’ll feel like you’ve taken a sip of liquid gold.

Let me let you in on a bit of secret: potato starch, not cornstarch, is required for the velvety, smooth, and crumbly cookies.

To ensure the most delicate melting moments of cookies, use the best butter you can find for the butter you’ll be using.

Get ready to make many of these cookies for the holidays, which are just a few weeks away. If you’re like me, you should keep some of them hidden in case the supply runs out.

What is the average number of calories in one serving?

• Each serving of this recipe contains only 149 calories.

INGREDIENTS

• Powdered sugar for dusting cookies
• 125 g (3/4 cup and 1 1/4 tbsp.) potato starch (preferred) or cornstarch
• 40 g (5 1/4 tbsp.) powdered sugar
• 125 g (1/2 cup + 1 tbsp. ) salted butter, room temperature
• 80 g (3/4 cup and 2 1/2 tsp.) cake flour
• 1/4 teaspoon pure vanilla extract, optional

INSTRUCTIONS

1. A 176°C (350°F) oven setting is recommended. Baking sheets can be lined with parchment paper.
2. Beat the butter and powdered sugar together in a bowl until light and fluffy. Make a thorough whisk before adding the vanilla extract. Make a soft dough by combining the potato starch and cake flour and folding them in.
3. Divide the dough into two equal portions. Shape them into little balls using your palms. A fork can be used to imprint the pattern on the top of the round cookies. To prevent the cookie dough from adhering to the fork, dip the fork in water after each press.
4. A baking pan should be positioned in the oven’s lower-middle section. Bake for about 10 minutes or until the cookies begin to color slightly. Allow the cookies to cool down for about 5 minutes after it comes out of the oven. Before serving, sprinkle cookies with powdered sugar.

NOTES

• Starch and flour are two very different things when it comes to potatoes. For this dish, you’ll need potato starch. When used in baking, potato starch lends a light, airy feel to cookies.