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.
You’ll love these traditional melting moments and these all butter shortbread with passionfruit icing too.
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.
Ingredients
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.
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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
- Danish Butter Cookies
- 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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Ingredients
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
Equipment
- A simple cookie tray
- A fork to make those cute indentations on top
Instructions
FOR THE COOKIES
- In a large bowl with an electric beater or in a stand mixer with paddle attachment, beat together the butter and sugar until creamy. Add the vanilla and beat well.
- 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.
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.
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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42 Comments on “Raspberry Melting Moments Cookies”
Hey there I plan to make these for a Valentines Day party. If I make them the night before will they be ok left out at room temperature in a container or should I store them in the fridge?
Overnight, they should be fine at room temperature. Just keep in mind they have fresh fruit in them, so some place cool like the pantry is best.
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 sharing this recipe.
You’re welcome. So happy you love them.
hello Marie- first off- awesome cookies recipes, I am planning on making some of them, but I have a question about these raspberry melting moments- can be used fresh raspberries instead of frozen?
Happy holidays, Violet
Hi Violet. Yes, you can absolutely use fresh raspberries. Happy baking 🙂
Hello,
Would I be able to freeze the baked and filled melting moments?
Yes you can, Alison. They’ll keep for a couple of months, well wrapped in the freezer.
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
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 🙂
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 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 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. ?
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.
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
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 🙂
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
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 🙂
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
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
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
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 🙂
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
Oooh, these look so tasty! Sucht a perfect pink treat for any occasion!!
Thanks so much Liz