Cookies

Melt In Your Mouth Butter Cookies

July 17, 2014

(also called snowball cookies or melting moments)

These sugar-coated butter cookies use just a handful of ingredients and perfectly pair with tea or coffee. They will literally melt in your mouth!

Melt In Your Mouth Butter Snowball Cookies

There are so many butter cookie recipes out there! I have at least 10 different ones that I really love, and it’s so hard to pick a favorite. However, I’ve found that my guests particularly give these cookies special attention. Every time I serve them, everyone snacks without stopping until they’re all gone. They are dangerously addictive with their melt-in-your-mouth texture and powdered sugar coating. When eaten with coffee or tea, they compliment it perfectly, making them a great snack or holiday gift.

Melt In Your Mouth Butter Snowball Cookies (5)

These eggless cookies are basically buttery, crumbly shortbread. They’re very easy to make as the recipe consists of just a few ingredients. The only 2 things that you must keep in mind are to use room temperature butter, and (as many of my cookie recipes suggest) to chill the dough for at least an hour to let it firm up and to prevent the cookies from spreading while baking.

Instead of using just flour, a part of it is replaced with cornstarch, which is what gives these cookies their delightful melt-in-your-mouth quality. Using powdered sugar instead of granulated sugar also contributes to the tenderness.

Speaking of sugar, not a lot of it is added to the dough. This means that, on their own, these cookies only have a mild sweetness. This is because they’re coated with powdered sugar after baking, which makes them sweet enough.

Melt In Your Mouth Butter Snowball Cookies

The size of these cookies makes them perfect for eating with tea or coffee. Besides, the smaller they are, the more you can have! The dough is rolled into balls around 1 inch (2.5cm) in diameter. To measure them all evenly, I use a 1-tablespoon ice cream scoop. You can make them bigger if you like, but be sure to increase the baking time accordingly. Bake until the edges are just starting to brown. Don’t worry much if the cookies spread out while baking – they will still taste delicious.

Melt In Your Mouth Butter Snowball Cookies (2)

After baking, I like to roll them in powdered sugar twice so they’ll be well covered. The first time when the cookies are still warm, and the second time after they have cooled completely. You can roll them just once if you prefer, but I like just a little more sweetness. πŸ˜‰

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Melt-In-Your-Mouth Butter Cookies
Yields: 36 bite-sized cookies
 
These sugar-coated butter cookies use just a handful of ingredients and perfectly pair with tea or coffee. They will literally melt in your mouth!
Ingredients
  • 1½ cups (200 grams/7 ounces) all-purpose flour
  • ½ cup (60 grams/2.1 ounces) cornstarch
  • ¼ teaspoon salt
  • 1 cup (2 sticks/227 grams) butter, room temperature
  • ⅓ cup (40 grams/1.4 ounces) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • ½ cup (60 grams/2.1 ounces) powdered sugar, sifted, for rolling
Instructions
  1. In a medium bowl, sift together flour, cornstarch, and salt. Set aside.
  2. In a mixer bowl fitted with the paddle attachment, beat the butter on medium speed for 30 seconds until creamy. Add powdered sugar and beat for about 2 minutes until smooth. Beat in vanilla extract. Add flour mixture and beat on low speed just until combined. Do not over mix.
  3. If the dough is soft, chill in the refrigerator, covered, for 1-2 hours until firm so that cookies will spread as little as possible while baking.
  4. Preheat oven to 350F/180C. Line 2 pans with parchment paper.
  5. If cookie dough is hard to handle after refrigerating, leave on the counter for a few minutes to soften.
  6. Using an ice cream scoop or level tablespoon, drop rounded balls of dough, 1 inch/2.5cm in diameter, onto prepared baking sheets. Bake for 10-12 minutes, until cookies just begin to brown at the edges. Leave to cool for 10 minutes. Then, while they are still warm, gently roll them in powdered sugar, careful not to cause them to crumble. Transfer to a wire rack to cool completely. Once cooled, roll them one more time in powdered sugar if desired.
  7. Cookies will keep well for a few days at room temperature in an airtight container.
  8. Cookies can be frozen for up to a month.

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25 Comments

  • Reply
    Sarah
    July 17, 2014 at 9:18 pm

    Hi, these look delicious πŸ™‚ they remind me a little of german vanilla kipferl’s. Well done..pics look great. On another note, may i ask where you got the cup from ? I love it. Thank you for the. Post & for your reply. Xxx sarah

    • Reply
      Shiran
      July 18, 2014 at 7:42 am

      Hi Sarah! Thanks for all the sweet words! Sure you can ask anything, but this specific cup is actually from a little town in France. Every time I travel, I buy unique plates, cups etc. Sorry I couldn’t help you with that!

      • Reply
        Sarah
        July 18, 2014 at 8:34 am

        Hello Shiran,

        Thank you for your reply πŸ™‚
        I will keep my eyes open when i visit france again.
        Merci πŸ™‚

    • Reply
      Dee
      October 13, 2015 at 11:28 am

      I have to bake 70 containers of these and would like to know if I could put some fine chopped pecans and omit some of the flour and how much of each should I use

      • Reply
        Shiran
        October 14, 2015 at 4:12 am

        If you want buttery, melt-in-your-mouth cookies with pecans, I suggest you make this recipe instead. It’s amazing!

  • Reply
    dina
    July 18, 2014 at 2:05 am

    i love light cookies like these!

    • Reply
      Shiran
      July 18, 2014 at 7:43 am

      Me too Dina!

      • Reply
        Judy
        September 20, 2014 at 12:29 pm

        My grandmother made these and I have never been able to find the recipe until now. Thanks!
        Judy

        • Reply
          Shiran
          September 20, 2014 at 3:50 pm

          That’s exciting to hear. Thanks Judy!

  • Reply
    Anna
    October 12, 2014 at 4:46 pm

    I made these for my friends baby shower today! Everyone was asking who had made them while walking around with powdery biscuit crumbs on their tops! They really do melt in the mouth! Very fragile, I gave mine 2 minutes longer in the oven.

    • Reply
      Shiran
      October 14, 2014 at 12:43 pm

      Thanks for sharing Anna! I’m glad everyone likes them! πŸ™‚

  • Reply
    Lillian
    October 29, 2014 at 6:28 am

    Hi Shiran,

    Thank you for such amazing recipe. The first time I made following the exact recipe but I thought it wasn’t sweet. So I added caster sugar and some coconut powder to taste. The cookies didn’t turn out to be melting in mouth instead chewy. Can you please advise.

    • Reply
      Shiran
      October 29, 2014 at 1:14 pm

      Hi Lillian πŸ™‚ If the only issue is that the cookies are not sweet enough to your taste, then you can simply add more powdered sugar (and not caster sugar, which will make them chewy). As long as you add powdered sugar to the cookie batter, the cookies will keep their melt-in-your-mouth texture. Try using 1/2 cup powdered sugar instead of 1/3 cup for the cookie batter, it should be sweet enough. Also, did you roll the cookies in powdered sugar twice? And did you use all the 1/2 cup in the recipe to roll them?

      • Reply
        Name*
        October 29, 2014 at 9:53 pm

        Hi Shiran,

        Thank you for your prompt reply. I will try again without the caster sugar. I haven’t tried rolling them in powdered sugar but just lightly sift on top of them.
        Thank you again for your piece of useful information. May you have a great day. =)

        • Reply
          Shiran
          October 30, 2014 at 4:47 am

          That was probably the reason why they weren’t sweet enough. In the post I mentioned that not a lot of sugar is added to the dough and therefore the cookies only have a mild sweetness – this is because they’re coated with powdered sugar after baking, which makes them sweet enough. So make sure to roll them next time πŸ™‚ And again, no problem, have a wonderful day!

  • Reply
    Debbie
    July 19, 2016 at 12:56 am

    Delicious! Melt in your mouth! Never used cornstarch before. I will use this recipe from now on!

    • Reply
      Shiran
      July 19, 2016 at 3:41 am

      Thank you, Debbie! πŸ™‚

  • Reply
    Ivor Amore
    September 14, 2016 at 1:36 am

    Hi Shiran,
    I am going to try these to-day. My first time cooking Biscuits.
    I note that there is no added baking powder in this recipe.
    I checked a few others and they had 1tps baking powder in their Melt in the Mouth cookies.
    2nd I will mix everything by hand as I do not have a mixer of any kind . Hope this works for now. Otherwise I shall have to invest in a Hand mixer of some sort.
    I do general food cooking for the home but never any thing like deserts, cakes and so on.
    Take care Ivor Amore

    • Reply
      Shiran
      September 19, 2016 at 8:50 am

      Hi Ivor, I hope you liked the cookies! The cookies are great without baking powder, but if you prefer them more light, you can add it.

  • Reply
    Ivor Amore
    September 19, 2016 at 6:38 pm

    Hi Shiran,

    Thank you for the reply.
    I followed the recipe to the letter, but found that the mix was too thin in consistency, even after keeping in the “fridge” for 20 minutes, so I added a further amount of 80g self raising flour to get the right consistency.
    this also gave me some added baking powder in the mix.
    They turned out just fine.

    Take care
    Ivor

    • Reply
      Shiran
      September 21, 2016 at 10:23 am

      Hi Ivor, I usually keep it in the fridge for at least an hour or two to firm up, otherwise it’s too soft. I’m glad you like it though! Thanks!

  • Reply
    Patty Cake
    October 20, 2016 at 2:40 pm

    Can this dough be rolled out and cut into shapes with a cookie cutter? I am looking for a recipe that I can decorate with royal icing

    • Reply
      Shiran
      October 25, 2016 at 8:09 am

      Try this recipe, which is perfect for what you’re looking for.

  • Reply
    Cindy
    November 26, 2016 at 9:25 pm

    Delicious cookies, made with my daughter and they were absolutely fantastic…

    • Reply
      Shiran
      November 27, 2016 at 4:34 am

      Thank you Cindy!

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