Cappuccino Melting Moments

Cappuccino Melting Moments

Little bite sized shortbread cookies like these Cappuccino Melting Moments are ideal for serving after a big meal. If you’re too stuffed for pie, these buttery shortbread cookies are just the thing.

Cappuccini Melting Moments cookies on a glass tray

Cappuccino Melting Moments are infused with a hint of coffee

Like my original MELTING MOMENTS, these delicious little shortbread cookies are made with cornstarch in the dough, which, along with the butter, gives them a melting texture, they literally dissolve when they hit your mouth — you hardly have to chew! Espresso powder in the cookie and a touch of cinnamon dusted on the frosting gives these a real cappuccino flavor.

Here are all the Melting Moment cookie variations I’ve done so far ~

cappuccino melting moments cookies on a rack

Cappuccino Melting Moments
5 from 5 votes

Cappuccino Melting Moments

Little bite sized shortbread cookies like these Cappuccino Melting Moments are ideal for serving after a big meal.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 11 minutes
Chill time 1 hour
Yield 40 cookies
Author Sue Moran


  • 1 cup 2 sticks unsalted butter, at room temperature
  • 1 Tbsp instant espresso powder
  • 1 cup flour
  • 1/3 cup confectioner's sugar
  • 3/4 cup cornstarch


  • 11/4 cup confectioner's sugar
  • 3 Tbs unsalted butter, room temperature
  • 1 tsp vanilla bean paste or extract
  • milk or cream for thinning
  • cinnamon for dusting


  • Set oven to 350F
  • Cream the butter and the espresso powder. Let the butter sit for 15 minutes to allow the espresso granules to dissolve a bit in the moisture of the butter. Beat again briefly.
  • Add the rest of the ingredients and mix until the dough forms. Refrigerate for at least an hour, or until firm. You can leave it overnight and bake the next day if you want to.
  • Scoop with a 1 inch scoop, or drop small mounds onto a parchment lined baking sheet. You want the cookies to be bite sized. Be sure your baking sheets are cool and not hot from the oven when you set out the dough.
  • Bake for about 11-12 minutes until just lightly browned. Don't over bake.
  • Let the cookies sit on the pan for a couple of minutes, then finish cooling them on a rack. They are delicate, so take care when removing them from the pan.
  • To make the frosting, mix everything together into a spreadable frosting, adding just enough milk or cream for the right consistency.
  • Frost the cooled cookies and dust with cinnamon.

Cook's notes

  • Melting Moments are delicate, let them cool completely before frosting, and try not to handle them too much.
  • These cookies are made with a shortbread type dough, and so have that unique crumbly texture and flour and butter flavor that distinguishes shortbread from other cookies.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

Cappuccino Melting Moments pin.


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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 3, 2013 at 10:53 am

    Can we use anything else beside instant espresso? None of the stores near me carry it. Would instant coffee work?

    • Reply
      December 3, 2013 at 1:20 pm

      You probably could, but I’m amazed that you can’t find the espresso, it’s pretty common. In my store it’s way on the top shelf in the coffee section, and it may just be hiding in an unlikely place. You need to find powder, not granules, if you’re going to use coffee. Good luck!

  • Reply
    November 27, 2012 at 2:10 am

    I’ve never had these but they sound great. Melt in your mouth delicious!

    • Reply
      September 18, 2013 at 2:43 pm

      They do melt…it’s the butter/flour/cornstarch combo!

  • Reply
    November 24, 2012 at 9:47 pm

    i love melting moments cookies, and a cappuccino version sounds delightful! the frosting is lovely too. 🙂

    • Reply
      September 18, 2013 at 2:43 pm

      It’s such a retro cookie, but still one of the best.

  • Reply
    November 22, 2012 at 9:23 pm

    Sounds like my kind of cookie! Even better yet that they’re eggless, so it would be a snap to make them vegan. Thanks for sharing the recipe.

    Happy Thanksgiving!

    • Reply
      September 18, 2013 at 2:44 pm

      And you can eat the dough 🙂

  • Reply
    Magnolia Verandah
    November 22, 2012 at 9:31 am

    These just look like they would melt in the mouth, and the cappuccino inference has won me over.

  • Reply
    shannon weber
    November 22, 2012 at 12:26 pm

    it’s not yet even 6:30 on Thanksgiving morning, and i’m up. since i’m not stuffed with pie and other things yet, i could completely go for one of these, and probably for breakfast. or really, just to pop in my mouth while cooking. Happy Thanksgiving to you and yours.

    • Reply
      September 18, 2013 at 2:44 pm

      Thanks Shannon! You too!

  • Reply
    Hungry Dog
    November 21, 2012 at 7:54 pm

    I want to make these in all the versions you’ve ever posted! They sound delicious. Happy Thanksgiving!

  • Reply
    Averie @ Averie Cooks
    November 21, 2012 at 5:55 pm

    The fact that they literally dissolve when they hit your mouth sounds pretty amazing. I baked cookies recently w/ cornstarch and they were soft, but not dissolve-like soft. These sound so interesting and love the flavors!

  • Reply
    La Table De Nana
    November 21, 2012 at 5:43 pm

    I bet these are scrumptious.

  • Reply
    Bianca @ Confessions of a Chocoholic
    November 21, 2012 at 4:41 pm

    Little melty cookies sound lovely! Have a great Thanksgiving!

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