I’m dubbing these cookies “Melting Moments” because that’s the name of the cookie my mom was looking for when she requested them. Mom described them to me as a “small, plain, crisp, melt-in-your-mouth sugar cookie”, called them melting moments, and I set off to searching for a recipe.
And here they are. The cookie that satisfied Mom’s desire for a melting moment cookie.
This recipe is the Pioneer Woman’s Favourite Sugar Cookie recipe. It is uh-may-zing. I didn’t really like sugar cookies before these ones. I did change them just slightly though, making them a bit daintier than Ree’s cowboy-sized original. I got 96 cookies out of this batch where Ree normally gets 18 (no kidding!), and trust me, they get gobbled up quickly regardless of size.
In the case of these cookies, size really doesn’t matter.
These cookies are dainty, crumbly, and fragile. They don’t really travel well, so you should save them all for yourself to eat at home.
Jeanne, of Art of Gluten-Free Baking has baked up a gluten-free version of these cookies. You can find her post here.
[Recipe] Melting Moment Sugar Cookies
2 large eggs
1 cup canola oil
1 cup butter, softened
1 cup sugar, plus extra for stamping
1 cup icing sugar
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
Preheat oven to 350F.
In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
Add remaining ingredients and mix well.
Cover and refrigerate the dough for one hour.
Using a cookie scoop (I used a tiny one about the equivalent of 2 tsps), drop balls of dough onto a parchment lined cookie sheet.
Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar.
Use the glass to stamp and flatten each ball of dough, dipping again into the sugar each time.
Repeat until all the cookies are flattened.
Bake for 9 to 11 minutes, until cookies are just barely turning brown. Do not overcook them!
Allow to cool before eating. Or before packing them up to share with your co-workers.
- 2 large eggs
- 1 cup canola oil
- 1 cup butter, softened
- 1 cup sugar, plus extra for stamping
- 1 cup icing sugar
- 1 tsp vanilla
- 4 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cream of tartar
- Preheat oven to 350F.
- In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.
- Add remaining ingredients and mix well.
- Cover and refrigerate the dough for one hour.
- Using a cookie scoop (I used a tiny one about the equivalent of 2 tsps), drop balls of dough onto a parchment lined cookie sheet.
- Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar.
- Use the glass to stamp and flatten each ball of dough, dipping again into the sugar each time.
- Repeat until all the cookies are flattened.
- Bake for 9 to 11 minutes, until cookies are just barely turning brown. Do not overbake!
