Vanilla melting moments

Vanilla melting moments

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 four-inch cookies
Author Connie Veneracion


  • 1 and 1/2 cup all-purpose flour
  • 6 tablespoons corn starch
  • a pinch of salt
  • 1 cup butter (that’s a whole 250g. block or 2 sticks), softened but NOT melted
  • 1 cup powdered sugar (no need to sift)
  • 1/2 teaspoon vanilla extract or seeds of one vanilla bean
  • 1 tablespoon milk


  • Preheat the oven to 350F.
  • Line a baking sheet with non-stick paper.
  • Sift together the flour, starch, salt and vanilla seeds in a bowl.
  • In another bowl, whisk the softened butter and powdered sugar until smooth.
  • Add the flour mixture and mix until you have rather stiff dough which should be smooth, not crumbly. If the mixture appears crumbly, add 1 tbsp. of milk and mix. Otherwise, you can skip the milk altogether.
  • I used a piping bag to shape the cookies. You don’t have to; you can use a small scoop or just drop the dough by teaspoonful on the baking sheet. If you use a piping bag, however, there are more options. You can create large and flatter cookies or small plump ones depending on the tip that you use. Whether you use a piping bag or not, remember to place the cookies at least an inch and a half apart as they will spread.
  • Bake at 350F for 12 to 15 minutes, or until the edges are lightly browned.
  • Leave on the baking sheet for at least three minutes before moving to a wire rack to cool completely.
  • Vanilla melting moments
  • You can sprinkle the cookies with a little cocoa powder and powdered sugar before serving.