My favourite kind of cookies are not like these melting moments cookies which just melt and you need another one immediately. I love the chewiness of an oatmeal raisin and the pop bursts of a chocochip cookie. But this cookie is an absolute favourite with my husband and daughter. That is as good as any reason to keep making them.
These are eggless cookies and I am trying to keep a good bunch of recipes of eggless cookies. With my family not eating egg I need some tried and tested ones to whip up in a jiffy and give it to them. I am glad I found this recipe and it is a definite addition to my eggless baking collection.
Options & Variations
Though I loved these melting moments I am thinking of some alternatives I can bake with. I am thinking replacing some part of the all purpose flour with cocoa powder or almond meal. I think they should work beautifully. Of course there is the standard replacement option of trying this recipe with whole wheat flour. I will do that sometime though the almond meal excites me more right now.
I picked this recipe from Joy of Baking. But I felt it had too less sugar in the dough. It relied more on the rolled on sugar for the sweetness. So I amped up the sugar in the dough because I wasn’t sure the rolled on sugar will work uniformly throughout the cookie. So you can halve the sugar in the dough if you want.
If you like cookies as much as I do, then check out some of these other fun cookies like Thumbprint Cookies, Coconut Rock Buns and Chocolate dipped Cookies. If you like the melt in your mouth kind of cookies then you need to check out this easy three ingredient cookie which is absolutely awesome and you need to eat a few to believe the texture it has.
Melting Moments Cookies
- OTG or MIcrowave Oven to bake
- 100 gms all-purpose flour
- 30 gms Cornstarch
- Pinch salt
- 30 gms Confectioner's Sugar / Icing Sugar
- 110 gms Unsalted butter at room temperature
- Few drops Vanilla essence
- 40-50 gms Confectioner's Sugar / Icing Sugar for topping
- Sift the flour and cornstarch and set aside
- Mix the butter and sugar and beat them together till they form a smooth mixture. Add vanilla and mix well
- Add the flour and cornstarch with a pinch of salt to the butter mixture and bring it all together as a soft dough
- Cover and set aside the dough in the refrigerator for around 1 hour
- Preheat the oven to 180C and line a baking tray with parchment
- Divide the dough into 15 pieces and roll each one into a smooth ball
- Place the dough balls on the baking tray and bake for 12-16 minutes till the sides of the cookies start to brown
- Cool the cookies on the tray for 2-3 minutes
- Take the icing sugar in a bowl and roll each cookie in it completely and set it aside on a wire rack to cool
- Once the cookies have cooled completely roll them again in the icing sugar
- Store the cookies in an air tight container for 4-5 days