cornstarch cookies

These easy Cornstarch Cookies have a tender melt-in-your-mouth texture. They're also called shortbread, butter cookies or melting moments.

Shortbread Cornstarch Cookies

(225 grams) butter (at room temperature)

(60 grams) powdered icing sugar

vanilla extract

(195 grams) all purpose flour ((plain flour))

(60 grams) cornstarch ((cornflour))

salt

powdered icing sugar (sifted)

Add the butter and sugar to a medium-sized mixing bowl or stand mixer and beat with an electric mixer until well mixed and smooth. Beat in the vanilla.

Sift in the flour, cornflour and salt and mix to a crumbly dough. Knead a few times to bring it together, then wrap in plastic wrap and refrigerate for 1 hour (or put in the freezer for 15 minutes) to firm it up slightly.

Preheat the oven to 350°F/180°C and line two cookie sheets with baking parchment paper.

Roll tablespoonfuls of the cookie dough into balls and place onto the cookie sheets, spacing them at least 1 inch apart.

Place into the oven and bake for 12 minutes or until the edges just begin to brown.

Allow to cool on the trays for a few minutes, then transfer to a wire rack and sift the remaining powdered sugar over them.

Store in an airtight container (with wax paper or baking parchment paper between layers) for up to 2 weeks.

These delicious, light-textured Brazilian cornstarch cookies called biscoito de maizena or sequilhos are made with just three ingredients. Naturally gluten-free, you will love their melt-in-your-mouth texture.

Cornstarch cookies (Biscoito de Maizena)

(197 g) sweetened condensed milk

+ 1 1/2 tablespoons (250 g) cornstarch

Preheat the oven to 355 degrees F/180 degrees C. Prepare two baking sheets lined with parchment paper and set them aside.

In a large bowl, place the softened butter and condensed milk and beat with an electric mixer. Slowly add cornstarch, a little bit at a time, mixing with a wooden spoon, then continue mixing with your hands. Knead the cookie dough well until smooth and homogeneous.

Extra tip

if desired, transfer the dough to a pastry bag fitted with a pastry tip and pipe the rose-looking cookies. Experiment with different tips and shapes, but you will probably need some skill since the dough is quite hard.

Bake cookies on top of your oven for 10 minutes. They are ready once the bottom of the cookies becomes slightly golden. Wait to cool sweet treats on a wire rack and serve.

Melting moments cookies are a melt-in-your-mouth shortbread cookie that&#x27;s really easy to make!

Melting Moments Cookies

unsalted butter (at room temperature)

sugar

finely grated zest of half a lemon*

all-purpose flour

cornstarch**

powdered sugar (for sprinkling)

Combine the butter and 6 tablespoons powdered sugar in a large mixing bowl and cream with an electric mixer on medium speed until very light and fluffy; this will take a couple of minutes.

Add the vanilla and lemon zest and beat until combined.

Sift the flour, cornstarch, and salt over the butter mixture. Beat on low speed until a cohesive dough forms, stopping to scrape the sides and bottom of the bowl a few times. (The dough will be crumbly at first but it will eventually come together.)

Stir a few times with a rubber spatula to ensure all of the dry ingredients are incorporated, then cover the bowl and refrigerate for 1 or 2 hours.

After the dough has chilled, preheat the oven to 350. Spray 2 large baking sheets with cooking spray.

Shape the dough into 1-inch balls and arrange 2 inches apart on the baking sheets.

Use the bottom of a flat-bottomed glass (or just use your palm) to flatten dough balls to 1/4-inch thickness. (If the glass sticks you can spray it lightly with cooking spray.) Don’t get the cookies too thin or they’ll burn!

Bake 12 to 14 minutes, until the cookies look set all over. The cookies WILL NOT brown.

Let the cookies sit for 1 minute on the baking sheets, then use a thin metal spatula (I use a large offset spatula) to transfer the cookies to a wire rack. Don’t use your fingers or the cookies will crumble.

Sift the remaining powdered sugar over the tops of the cookies while they’re still warm. (You can do a second coat after the cookies cool if you want.) Serve.

Cool cookies to room temperature before storing them—they don’t have to be room temp to serve them though!

Uneaten cookies can be stored at room temperature in an airtight container, layered with wax paper, for about a week

The cookies can also be frozen, also in an airtight container, for up to 3 months.

I grew up having these for Christmas in th 70s.  My mother would put flavored red and green frosting on top usually a spearmint.

Ohio, USA here. That's how we always made them, my fave ever!

I've never made melting moments cookies before, but they certainly look like they would melt in your mouth! The perfect addition to any Christmas cookie tray!

Ooh I remember my Mom making cookies like these when I was a kid, and I LOVED them. They're an unassuming cookie...you wouldn't think they're SO delicious, right!? Perfect for Christmas!

You totally had me at the name of these cookies!!!  They sound delicious!  And, they are more crumbly than shortbread cookies!?!? I mean, where do I sign up!?!  Sorry Santa, but I'll be keeping these beauties all to myself!!!  
I hope you and your family have a beautiful holiday!!!!

I adore melting moments Kelsie! One of the easiest cookies, right? And the perfect addition to our  holiday cookie tray! Pinned!

Interesting!  This is the first I've heard of melting moments cookies, but I must say that I'm intrigued!  1/2 cup of cornstarch?  Yup, I need to try these!  Plus, it's cookie season, and Santa needs cookies!!  These sound delicious with a mug of strong coffee!

I know I'd love these because I actually make my shortbread cookies with cornstarch! What a fun name too! These would be such a fun and delicious addition to my holiday cookie tray :)  Can't wait to try!

I love these with hot cocoa!  Such yummy cookies!  Pinning! xo

Possibly my favourite cookies of all time!
I love these so much, Kelsie!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1575852402/lp7wfbsxwfvcoljomxly.mp4

Melting moments cookies, also known as cornstarch cookies, are an easy shortbread-like cookie that absolutely melts in your mouth. They're simple enough to make that anyone, even non-bakers, can make this recipe successfully!

These cornstarch cookies are a delicious melt in your mouth cookie that uses minimal ingredients for great results!

Melting moments cookies

butter (unsalted, softened)

cornstarch

Preheat your oven to 350°F. Line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Add in the vanilla extract and mix again until combined.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. Slowly start adding the dry ingredients to the butter mixture. Make sure not to overmix so the cookies stay soft.

Take about 1 tablespoon worth of cookie dough and roll it into 1-inch ball. Place the balls on the prepared baking sheets, leaving about 2 inches of space between each cookie dough ball. Press down very gently with a fork then place in the middle rack of the oven and bake for 10 minutes. (do not flatten the cookies too much when pressing with a fork to keep the cookies from spreading too much.

Allow the cookies to cool down on the baking sheet for 5 minutes before using a thin spatula to transfer them to a cooling rack. These cookies will be very soft so proceed with caution.

Dust them with more powdered sugar while they&#39;re warm. If the sugar melts, add another dusting of powdered sugar after they&#39;re fully cool to give them that snow look.

Sequilhos, or Brazilian Cornstarch Cookies, are the easiest cookies you will ever make! Only 4 ingredients are all you need to make the cookies that were part of every Brazilian&#039;s childhood.

Sequilhos (Cornstarch Cookies)

unsalted butter (8 tablespoons) (softened to room temperature)

sweetened condensed milk (½ cup + 2 tablespoons)

cornstarch (2 ¼ cups)

Combine the butter, sweetened condensed milk and salt in a large bowl. Using a spatula, mix everything until the butter is incorporated into the condensed milk. A few remaining lumps is okay!

Slowly add the cornstarch, mixing with the spatula to combine. It will eventually get hard to use the spatula, and you can then use your hands. Mix just until a smooth dough forms. You might not need all the cornstarch and should avoid the temptation to add everything if it&#39;s not needed.

Roll the cookie dough (about 1 teaspoon per cookie) into balls and press each ball with your thumb (like you would thumbprint cookies). Place the balls on a two baking sheets lined with parchment paper. Using a fork, slightly flatten the cookies, also making their characteristic fork indentations.

Refrigerate the cookies for 30 minutes to avoid them spreading when baking.

Preheat oven to 350ºF with a rack in the middle.

Bake the cookies for 15 minutes or until they begin to gain some color on the bottom. They should still be quite pale on the top.

Remove the cookies from the oven and let them cool slightly still on the baking sheets. After 15-20 minutes, carefully remove them to a wiring rack so they can finish cooling.

Thank you so much for this recipe. Muito Obrigado!

Made these for a Brazilian Jiu-Jitsu Party... GREAT tasting cookies! 🍪 I made double the batch and people were asking to take some home! I bet they'd taste great with coffee ☕ but I'll have to try again since they're all gone now. 😀 

The only thing is my cookies were really spread out and I was wondering what happened... I did put them in the fridge, and some in the freezer too. Then I did the math. I doubled the recipe, but yet it made 3 sheets worth of cookies (instead of 4)... so that means my cookies were probably TWO to three teaspoons each instead of one 🙃... oops lol. So I think next time I would definitely err on the SMALLER size dough ball, like less than a dime size (or maybe I can use a madeleine mold, but probably less authentic). Thank you 😊

That's amazing cornstarch cookies I have to make for our kids. Thanks for sharing and love your site

Top 6 cornstarch cookies recipes from across the web

The most viewed cornstarch cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shortbread Cornstarch Cookies

Cornstarch cookies (Biscoito de Mai...

Cornstarch cookies (Biscoito de Mai...

Melting Moments Cookies

Melting moments cookies

Sequilhos (Cornstarch Cookies)

Top 6 cornstarch cookies recipes from across the web

The most viewed cornstarch cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shortbread Cornstarch Cookies

Cornstarch cookies (Biscoito de Mai...

Cornstarch cookies (Biscoito de Mai...

Melting Moments Cookies

Melting moments cookies

Sequilhos (Cornstarch Cookies)

The most viewed cornstarch cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine