Sweet Buttery Melting Moments
Delightful cookies that melt in your mouth with rich buttery flavor and tender texture, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure it is softened; cold butter won't mix well.
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
- ½ cup cornstarch Can replace with arrowroot powder if needed.
For the Lemon Buttercream
- ¼ cup unsalted butter, softened This is for the buttercream.
- 1 cup powdered sugar For buttercream.
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- ¼ teaspoon vanilla extract Optional for buttercream.
Instructions
Preparation
- Gather all the ingredients and tools. Ensure butter is softened.
- Preheat the oven to 350°F (180°C) or 160°C if using a fan-forced feature.
Mixing
- In a large bowl, mix the softened butter with powdered sugar until pale and creamy.
- Add vanilla extract and mix until incorporated.
- Sift together flour and cornstarch, then gradually add to the butter mixture, mixing on low speed until just combined.
Shaping and Baking
- Dust your hands with flour, shape each cookie using about 3 teaspoons of dough, and place on prepared baking sheets.
- Flatten each cookie with a floured fork and bake for 14-15 minutes until the edges turn golden.
- Cool on the baking sheet for about 10 minutes, then transfer to a wire rack.
Making Buttercream
- In a bowl, combine softened butter, powdered sugar, lemon zest, lemon juice, and optional vanilla extract. Beat until light and creamy.
Assembling
- Spread or pipe the lemon buttercream onto half of the cookies and sandwich them with the remaining cookies.
Notes
Store in an airtight container at room temperature for about a week. For longer storage, freeze the cookies and thaw at room temperature before serving.