Melting Moments Cookies are a type of shortbread that melts in your mouth. These ones are filled with an easy Raspberry Buttercream. This is the best melting moments recipe EVER!
I have a really special recipe to share with you today. Special for two reasons
- This is the best Melting Moments recipe ever!
- These Melting Moments Cookies were made in honour of friend, and fellow blogger, Katherine of Love In My Oven
You see, Katherine will very soon welcome a little baby girl into the world and a whole bunch of us food bloggers have pulled together to throw her a virtual baby shower.Also, I don’t want to go any further without giving a shout out to Kelly from Kelly Lynns Sweets and Treats who did such a phenomenal job organising this fun event. Without Kelly, these cutie melting moments may never have existed (shock emoji face). You’ll find the links to all 22 of the bloggers recipes below this recipe.
Why you’ll love these Melting Moments Cookies with Raspberry Buttercream
It’s in the name – these cookies will melt in your mouth. They’re buttery and easy to make with lovely raspberry buttercream.
DIFFICULTY – Easy. Melting moments are a type of shortbread and very easy to put together.
MAKE AHEAD – Yes, these can be made days in advance and will keep well
STORAGE – Store them in an airtight container in the fridge but take them out at least 1/2 an hour before you want to serve them. These will keep well up to a week.
TOOLS USED IN THIS RECIPE
OTHER RECIPES YOU MIGHT LIKE
The wonderful world of food blogging
I really love this world of food blogging. It’s a lot of work but I love creating recipes, baking and taking (hopefully) beautiful photos to share on my little piece of the webosphere. The other thing I love about being a food blogger is all the genuinely lovely people I’ve met along the journey. It’s just such a supportive community, and real people behind so many wonderful cooking websites.
It was with great excitement that I set about coming up with a worthy recipe for this fun little Virtual Baby Shower. It didn’t take long at all to settle on these Melting Moments Cookies with Raspberry Buttercream.
If you’ve never had a Melting Moment, you’re in for a real treat and I urge you to try these immediately. If you have tried Melting Moments, you’re in for a real treat and I urge you to try these immediately.
Melting Moments Cookies are a kind of shortbread sandwich cookie but, as the name suggests, they melt in your mouth. That doesn’t even begin to explain them though. Melting Moments are feather light and totally sublime. Baked all the way through, they are crisp but soft in a fall apart-y kinda way.
And that Raspberry Buttercream
These little cookie morsels are filled with a super simple Raspberry Buttercream. This raspberry filling just needs 4 ingredients and they all get thrown in a bowl together and beaten together until you have soft, buttery Raspberry Buttercream. The buttercream sets at room temperature so this is the kind of cookie best accompanied with a nice cup of tea 🙂
And if you love shortbread as much as me, try these Vanilla Shortbread Cookies with Passionfruit Icing or these Orange Pistachio Shortbread Cookies.
Melting Moments Cookies with Raspberry Buttercream
FOR THE COOKIES
- 226 g (1 cup / 2 sticks) unsalted butter, softened
- 70 g (1/2 cup / 2.5oz) icing (powdered / confectioners) sugar
- 1 1/2 teaspoons vanilla extract
- 195 g (1 1/2 cups / 7oz) plain (AP) flour
- 70 g (1/2 cup / 2.5oz) cornflour (corn starch)
- 1/3 cup pink and yellow sprinkles
FOR THE RASPBERRY FILLING
- 1/3 cup frozen raspberries
- 113 g (1/2 cup / 1 stick) unsalted butter, softened
- 2 cups (280g / 10oz) icing (powdered / confectioners) sugar
- 1/2 teaspoon vanilla extract (optional)
- Pink food colouring (optional)
FOR THE COOKIES
In a stand mixer with paddle attachment, beat together the butter and sugar. Add the vanilla and beat well.
Sift together the flour and cornflour, then add the sprinkles and mix well.
Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
Flatten the dough into a disk in some plastic wrap and sit in the fridge to firm up for about 1/2 an hour.
Preheat the oven to 180C / 350F / 160C fan forced. Line a large baking tray with baking paper.
Roll 1/2 tablespoons of mixture into balls and then press down lightly with a floured fork on top of each and sprinkle with a few extra sprinkles.
Bake for 15 minutes until just starting to brown on the edges, then transfer to a wire rack to cool.
FOR THE RASPBERRY FILLING
Heat the raspberries in the microwave for 30 seconds. Push them through a strainer until you have about 6 teaspoons of raspberry juice. Discard the seeds.
Add the raspberry juice, butter, icing sugar and vanilla to a bowl and beat with a handheld mixer (or in a stand-mixer) until light and creamy. Scrape down the sides of the bowl as necessary. Add some pink food colouring to intensify the colour if using and mix well.
Spread or pipe some buttercream onto the flat side of half of the cooled cookies, then top with another cookie.
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- Isn't that a lot of corn flour (cornstarch) - The corn flour plays a very important role in this recipe by keeping these cookies meltingly tender.
TOOLS USED IN THIS RECIPE
NEED MORE COOKIES? CLICK HERE
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Meet our guest of honor: Katherine! Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!
You don’t need to know Katherine to join in the fun, just enjoy all of the pink themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipe out.
7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats
BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food
YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme
ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes
PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers
ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking
IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage
MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic
STRAWBERRY MOUSSE CUPS from The Beach House Kitchen
ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer
VANILLA GLAZED BAKED DONUTS from Girl Heart Food
CHOCOLATE ROSE TRUFFLES from The Love of Cakes
PRETTY IN PINK PARFAITS from Six Snippets
STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen
STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen
NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins
STRAWBERRY SCONES from 31 Daily
RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits
STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete
VANILLA DONUTS WITH PINK GLAZE from Little Sweet Baker
STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake
NO CHURN STRAWBERRY SHORT CAKE ICE CREAM from The Baking Chocolatess
Thanks for joining the party and I hope you enjoyed all of these fun recipes!