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.
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.
What are Melting Moments?
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 🙂
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More shortbread recipes you’ll love
- Thyme and Lemon Melting Moments
- Vanilla Shortbread Cookies with Passionfruit Icing
- Raspberry Almond Shortbread Bars
- Vanilla Shortbread Cookies with Passionfruit Icing
- Orange Pistachio Shortbread Cookies
- Dark Chocolate Shortbread Cookies
- Chocolate Chip Shortbread
Melting Moments Cookies with Raspberry Buttercream
Ingredients
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)
Instructions
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.
Notes
- 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
- A simple cookie tray
- A fork to make those cute indentations on top
- A handheld beater or stand mixer
NEED MORE COOKIES? CLICK HERE
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Have you tried this recipe?
Rate or comment below
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!
…and I’m the recipe developer, cook, photographer, and author behind Sugar Salt Magic. I’m also mum to 3 amazing fur babies and wife to the most amazing man in the world. Life is good. I love food and creating easy (mainly sweet) recipes that I can share with you. I’d love you to join along in my journey so sit back, relax and have a look around for some yum that you can feed your friends and family with. 
Oooh, these look so tasty! Sucht a perfect pink treat for any occasion!!
Thanks so much Liz
How cute are these cookies?! I’m a sucker for melting moments – just love them. And the raspberry buttercream in your recipe just takes it over the top!
Thanks Lily
I have never had a melting moment! These sound so decadent and delicious!
Well you’ll just have to make a batch, LOL! Thanks Patrick 🙂
I do like all these buttery and melt-in-your-mouth kind of cookies, and this is a major reason I try to avoid them as much as possible (Cannot say it’s a very successful battle though haha). These bad little guys with a raspberry touch, look and sound fabulous!
Haha! Thanks Ben
Every time I see these I literally imagine putting one in my mouth and feeling it melt away….they look SO delicious!! Such an amazing contribution to this shower! THANK YOU for being a part of this day!! I can’t believe what dear relationships I’ve developed through food blogging! Much love to you!! XO
And to you Katherine. It was such fun to be a part of this and everyone involved is so lovely. xo
These sound amazing!! I want to eat them all 🙂 thanks for being a part of the party! So much fun!! Xoxo
Thanks Kelly. It was great fun and I love coming up with something to help celebrate. 🙂 xoxo
I LOVE these! They’re so pretty and I can almost taste them melting in my mouth!
Thanks Lisa. They’re really good and I love how cute they look 🙂
Wow! These look amazing, I love the pics! This is the type of cookie I could just pop in my mouth one right after the other 😉 . Pinned. Take care.
Thanks so much Stacey
Marie, these are positively gorgeous! And I love the way you’ve styled the photos, especially with them stacked in that pretty white basket. I feel like I’m right there and could just reach in and grab one — if only, right!? Beautifully done, as always. 🙂
Thank so much Monica 🙂
Hello,
I tried them and they did not remain round at all in the oven! They melted into a messy all over the tray pond…
and trust me, I have followed the recipe
It looks like the flour wasn’t enough… or what else could have happened?
But tasty they were, that’s for sure.
I ended up cutting them in squares and filling them like that.
If anyone has any idea what went wrong, please share it with me 🙂
Hi Kate, I’m sorry to hear that. I use this recipe regularly myself and have never had this issue. The first thing that comes to mind is that the butter was a bit too soft. To get around this you can form the dough up in the fridge for 1/2 hour before shaping them and baking. If you’re making these on a warm day that could also contribute to the same issue. Let me know if this could be it.
Hi Marie,
Thank you for your answer.
No, I don’t think it was because the butter was soft… maybe the other way around as I had the dough in the fridge for about 2 hours before I was able to bake them.
Well… since they are looong gone now (as I said before they are very tasty) the only option I have is to try again and see how the next ones turn out.
I’ll keep you posted 🙂
Oh no! How frustrating. Please keep me posted on your second batch but I’ll also try to do some troubleshooting
Delicious!!!! There is a lot of leftover buttercream when making sandwich cookies as pictured. I’m trying them as single flat cookies with the icing and sprinkles.
Thanks for your feedback Cindy. I’ll be updating this post in the near future so I’ll make sure to re-check that buttercream quantity.
Just want to double check – 1/2 cup of corn starch?? Seems like a lot!
Yes, that’s definitely correct but don’t scoop it. Spoon it into your 1/2 cup measure, then level it off with a knife. Even better, weigh it if you have scales. ?
I didn’t think about it at the time because I just wanted to finish the cookies but I think chilling the buttercream for a bit was necessary. Mine kind of oozed out the sides. So not as pretty but still delicious!
The buttercream is normally good to go immediately. It may come down to how soft the butter was. Just add a little more icing sugar to stiffen it up if needed 🙂
Just wondering if these cookie can be rolled out and cut with a cookie cutter??
Hi Germaine, not really. This dough is best rolled into balls.
I have been searching high and low for the perfect shortbread recipe and this is it! Thank you! My husband practically inhale these cookies. I’ve made them with the raspberry filling, with melted chocolate and just plain. They are always a hit.
Thank you so much Tanya, that makes my day 🙂
Hello. I have a few questions!
How come this recipe requires putting the dough to chill for 30 minutes but your lemon melting moments don’t? Is there any difference between the 2 recipes besides the buttercream?
Can I make the dough beforehand and keep it in the fridge before baking?
And lucky last, can I substitute raspberries for strawberries?
Thanks for your help!
Hello, this is a slightly different recipe and contains less flour so the chilling time stops them from spreading in the oven. It makes them absolutely melty and delicious. You can make the dough 2-3 days ahead and you can even freeze it. Yes to the strawberries, they’ll work fine