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.
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 ~
- MELTING MOMENTS ~ the originals!
- COCONUT SNOWBALL MELTING MOMENTS
- PEPPERMINT MELTING MOMENTS
- DEEP CHOCOLATE KAHLUA BITES
Cappuccino Melting Moments
Little bite sized shortbread cookies like these Cappuccino Melting Moments are ideal for serving after a big meal.
Servings: 40 cookies
- 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.
- 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.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
Did You Make This?We love seeing what you've made! Tag us on social media at @theviewfromgreatisland for a chance to be featured.
Questions and Reviews
Can we use anything else beside instant espresso? None of the stores near me carry it. Would instant coffee work?
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!
I’ve never had these but they sound great. Melt in your mouth delicious!
They do melt…it’s the butter/flour/cornstarch combo!
i love melting moments cookies, and a cappuccino version sounds delightful! the frosting is lovely too. 🙂
It’s such a retro cookie, but still one of the best.
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.
And you can eat the dough 🙂
These just look like they would melt in the mouth, and the cappuccino inference has won me over.
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.
Thanks Shannon! You too!
I want to make these in all the versions you’ve ever posted! They sound delicious. Happy Thanksgiving!
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!
I bet these are scrumptious.
Little melty cookies sound lovely! Have a great Thanksgiving!