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.
Yield 40 cookies
Ingredients
- 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
frosting
- 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
Instructions
- 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.
notes and variations
- 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.
15 Comments
Barbara
December 3, 2013 at 10:53 amCan we use anything else beside instant espresso? None of the stores near me carry it. Would instant coffee work?
Sue
December 3, 2013 at 1:20 pmYou 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!
Tricia
November 27, 2012 at 2:10 amI’ve never had these but they sound great. Melt in your mouth delicious!
Sue
September 18, 2013 at 2:43 pmThey do melt…it’s the butter/flour/cornstarch combo!
grace
November 24, 2012 at 9:47 pmi love melting moments cookies, and a cappuccino version sounds delightful! the frosting is lovely too. 🙂
Sue
September 18, 2013 at 2:43 pmIt’s such a retro cookie, but still one of the best.
Hannah
November 22, 2012 at 9:23 pmSounds 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!
Sue
September 18, 2013 at 2:44 pmAnd you can eat the dough 🙂
Magnolia Verandah
November 22, 2012 at 9:31 amThese just look like they would melt in the mouth, and the cappuccino inference has won me over.
shannon weber
November 22, 2012 at 12:26 pmit’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.
Sue
September 18, 2013 at 2:44 pmThanks Shannon! You too!
Hungry Dog
November 21, 2012 at 7:54 pmI want to make these in all the versions you’ve ever posted! They sound delicious. Happy Thanksgiving!
Averie @ Averie Cooks
November 21, 2012 at 5:55 pmThe 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!
La Table De Nana
November 21, 2012 at 5:43 pmI bet these are scrumptious.
Bianca @ Confessions of a Chocoholic
November 21, 2012 at 4:41 pmLittle melty cookies sound lovely! Have a great Thanksgiving!