Melting Moments Cookies

Melting Moment Cookies

Melting Moment Cookies with Royal Icing. Friends, if you are looking for the easiest cookie recipe to throw together but are worried about the results, look no further. Make this recipe your go to for every Christmas platter going forward.

Melting Moments Cookies

I know, choosing a favorite cookie is like choosing a favorite child. They all different and special in their own way. There are elaborate cookies with plenty of decoration and flavors but sometimes, you just need to go back to basics. You are short on time and you need a classic to rely on. A no fail recipe and yet so utterly butterly delicious.

Melting moments cookies


This is an uncomplicated recipe. It has no exotic spices or nuts or anything to complicate life of that cookie but if you feel a bit more fancy, add a bit of ground Cinnamon or ground Cardamom and it will take you to a whole new level. But if your taste buds are craving simplicity just leave it as is.

Melting moments cookies

The recipe is inspired by Kitchme

If you would like to try out some other cookie recipes, try these below.

Mixed Fruit Cream Cheese Cookies

Chocolate Covered Sugar Cookies

If you try this recipe, please comment below an review/rate the recipe, I would so appreciate it.

Did you know I am on Instagram and Pinterest? Let’s be friends. Click on the links below my picture on the right.

melting moments cookies

Melting Moment Cookies with Royal Icing

Delicious and delicate cookies covered in Royal icing that will literally melt in your mouth.

  • 1/2 Cup` All Purpose Flour
  • 1/4 Cup Corn starch
  • 1/3 Cup Powdered Sugar
  • 5 Tbsp Butter (salted)
  • 1/4 tsp. Vanilla Extract
  • Royal Icing
  • 4 Cups Powdered Sugar
  • 2 Tbsp Meringue Powder
  • Food coloring (Optional)
  • 5 to 8 Tbsp Water
  1. Preheat oven to 325 degrees Fahrenheit.

  2. In a bowl Mix Flour and Corn Starch together.

  3. In a stand Mixer, using paddle attachment, whip Butter for 2 minutes at medium and then medium high speed.

  4. Add Powdered Sugar and mix until creamy. Scrape the bowl in between as needed.

  5. Add vanilla extract and mix.

  6. Add the dry mixture slowly while the mixer is at stir speed. Let the Flour incorporate fully before you add more..

  7. Mix until soft dough is formed.

  8. Remove the dough from the mixer and place it on parchment paper or Plastic wrap.

  9. Knead a little with your hands to form a roll or a log.

  10. Wrap tightly with plastic wrap and refrigerate for 20 minutes.

  11. After 20 minutes, remove from the refrigerator, remove the plastic wrap and cut small round cookies.

  12. Alternatively, make small ball shapes from the dough and flatten. stamp a design if you so choose.

  13. Cover a cookie sheet with parchment paper. Place cookie dough an inch apart and bake for 18 to 20 minutes.

  14. Once baked, remove the cookie sheet from the oven and let the cookies cool on a cooling rack. Prepare the Royal Icing while cookies are cooling.

  15. Once completely cooled, cover with Royal icing.

  16. Clean the Stand Mixer bowl and wipe dry. 

  17. Add powdered Sugar and Meringue Powder. 

  18. Slowly add Water 1 Tbsp at a time while the mixer is running at a low speed.

  19. Once you have added about 5 Tbsp of water, run the mixer at medium speed to give you an idea of consistency.

  20. You want it to be thinner than paste. If you are adding more water, only add 1 tsp at a time and then reduce to only few drops at a time to get the right consistency. 

  21. If you are using single color, you can add few drops of Food Color in the mixer bowl. 

  22. If you are using more than one color, remove the icing in separate bowls and ad color.

  23. the best way to flood a cookie is using a bottle. If you don’t have a bottle, use a pastry bag. 

  24. I simply flooded the cookies with white icing and used a toothpick with food color to draw a design. 

  25. This was just a very quick method of decoration. If you have more time, you can use as many colors and designs.

Make sure to work very quickly with Royal icing. If using pastry bag or bottle, the tip should always be immersed in few drops of water when not in use. Royal icing hardens really fast so design must be drawn quickly. 


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