A type of shortbread but even more melty, these raspberry melting moments cookies are aptly named little raspberry buttercream filled treats. Buttery, sweet, and so easy to make.
What are melting moments cookies?
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.
The raspberry buttercream frosting
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 buttercream filing.
The buttercream sets at room temperature so this is the kind of cookie best accompanied with a nice cup of tea.
With only 6 ingredients, these cookies are so simple.
- Flour: Just plain (all purpose) flour is all you need.
- Cornflour / cornstarch: This is part of what gives these melting moments cookies their classic soft and melty texture.
- Butter: Used in both the cookies and the raspberry buttercream frosting, these cookies are loaded with buttery flavour.
- Icing sugar (powdered sugar): This is also used in both the cookie and the buttercream.
- Vanilla: This adds a little extra flavour to these cookies.
- Raspberries: You can use fresh or frozen raspberries in this buttercream filling.
How to make them
These raspberry melting moments are the work of minutes.
- Make the dough: First you’ll beat the butter and sugar until creamy (photo 1). Beat in the vanilla, followed by the flour and cornflour until the dough is clumping (photo 2).
- Form the cookies: Roll the dough into small balls and place them on baking trays a couple of inches apart. Use a fork to gently press down on top (photo 3) then chill before baking.
- Make the raspberry buttercream frosting: Press the raspberries through a strainer (photo 4) to get a raspberry puree – discard the seeds. Add this puree to butter, sugar and vanilla in a bowl (photo 5), then beat until light and fluffy.
- Assembling: Transfer to a piping bag and pipe the buttercream onto half the cooled cookies, then top with another cookie (photo 6).
Pro tips and tricks
- Flour the fork: If you dip the fork in flour before pressing down on the cookies, it won’t get stuck to them.
- Don’t skip chilling: Due to the high butter content in these cookies, it’s worthwhile chilling them so they don’t spread too much while baking.
This is an update of an old recipe that needed a little love. These raspberry melting moments were originally created for a virtual baby shower fellow blogger, Katherine of Love In My Oven and they truly are a perfect baby shower treat.
Katherines little girl, Hattie, is now three years old. Below you’ll find links to all the bloggers who took part in this virtual baby shower and their recipes, including Kelly from Kelly Lynns Sweets and Treats who did such a phenomenal job organising this fun event.
If you try these raspberry melting moments cookies, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too!
More shortbread recipes you’ll love
- Vanilla Shortbread Cookies with Passionfruit Icing
- Raspberry Almond Shortbread Bars
- Cranberry Pistachio Shortbread
- Dark Chocolate Shortbread Cookies
- Chocolate Chip Shortbread
- Orange Almond Crescent Cookies
- Raspberry thumbprint cookies
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FOR THE COOKIES
- 226 g unsalted butter, softened (1 cup / 2 sticks / 8oz)
- 70 g icing (powdered) sugar (½ cup / 2.5oz)
- 1 ½ teaspoons vanilla extract
- 195 g plain (all purp) flour (1 ½ cups / 7oz)
- 70 g cornflour (corn starch) (½ cup / 2.5oz)
FOR THE RASPBERRY BUTTERCREAM FROSTING
- ½ cup frozen raspberries
- 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
- 1 ½ cups icing (powdered) sugar (195g / 6.9oz)
- ½ teaspoon vanilla extract
For best results, always weigh ingredients where a weight is provided
- A simple cookie tray
- A fork to make those cute indentations on top
FOR THE COOKIES
- Sift together the flour and cornflour and mix well.
- Add the flour mixture to the butter mixture in 3 parts, gently mixing between each until just incorporated.
- Line a few cookie trays with baking paper.
- Roll 2 teaspoons of mixture into balls and place on one or two of the lined trays. Dip a fork in flour and press down lightly on top of each until they are above half the height and re-flouring the fork each time.
- Place in the fridge to chill for 1/2 an hour.
- Preheat the oven to 180C / 350F / 160C fan forced.
- Move the cookies so they are about 1.5 inches apart over a few trays, then bake for 14-15 minutes, then transfer to a wire rack to cool.
FOR THE RASPBERRY BUTTERCREAM FROSTING
- 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.
- 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.
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
- 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
- Strawberry Lemonade Cupcakes from Nourish and Fete
- Vanilla Donuts with Pink Glaze from Little Sweet Baker
- Strawberry Souffles with Fresh Strawberries from That Skinny Chick Can Bake
- No Churn Strawberry Shortcake Ice Cream from The Baking Chocolatess
Thanks for joining the party and I hope you enjoyed all of these fun recipes!
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