These tender, buttery cookies practically dissolve on your tongue, offering a delicate sweetness perfect for afternoon tea or a cozy snack.

Heavenly Melt-In-Your-Mouth Tea Cookies

Why I’ll Love This Recipe

I adore this recipe for its simplicity and the dreamy, soft texture that melts in my mouth. With a hint of vanilla and just the right amount of sweetness, these cookies feel luxurious without any fuss. These are the kind of treats that make me feel pampered with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Butter – 180 g

  • Corn starch – 40 g

  • Powdered sugar – 90 g

  • Egg – 1 piece

  • A pinch of salt

  • Vanilla sugar – 1 teaspoon

  • Flour – ~250 g

  • Baking powder – 1 teaspoon

Directions

  1. I soften the butter at room temperature until it’s creamy.

  2. I whisk together butter and powdered sugar until the mixture is light and fluffy.

  3. I beat in the egg, then add the pinch of salt and vanilla sugar, stirring until smooth.

  4. I sift the flour, corn starch, and baking powder, then gradually fold them into the wet mixture to form a soft dough.

  5. I chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

  6. I preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper.

  7. I shape the dough into small rounds or use a cookie press, placing them on the baking sheet about 2 cm apart.

  8. I bake for 12–15 minutes, or until the edges are just beginning to turn golden.

  9. I let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Servings and timing

  • Makes approximately 24–30 cookies, depending on size.

  • Prep time: 20 minutes (plus 30 minutes chilling)

  • Bake time: 12–15 minutes

  • Total time: About 1 hour

Variations

  • Citrus twist: I add 1 teaspoon of lemon or orange zest for a bright flavor.

  • Chocolate-dipped: I dip half of each cooled cookie in melted dark or white chocolate.

  • Nutty crunch: I roll the edges of the cookie dough balls in finely chopped pistachios or almonds before baking.

  • Spice infusion: I add ¼ teaspoon of cinnamon or cardamom for a warm note.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them and thaw at room temperature before serving. To refresh, I warm them in a 150 °C (300 °F) oven for 3–4 minutes—it revives that just-baked softness.

FAQs

How can I make these cookies without vanilla sugar?

I simply replace the vanilla sugar with 1 teaspoon of vanilla extract or use ½ teaspoon vanilla powder.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour works beautifully. I reduce the amount slightly to around 230 g because it’s lighter, which enhances the melt-in-your-mouth texture.

My dough is too crumbly—what should I do?

I add a teaspoon of milk at a time until the dough comes together without being sticky.

Can I make these cookies gluten-free?

Absolutely. I use a 1:1 gluten-free flour blend in place of regular flour and ensure the baking powder is gluten-free. They turn out equally tender!

Why did my cookies spread too much?

If my cookies spread too much, I realize the dough was too warm. I always chill it thoroughly, and if needed, I chill the baking sheet too.

Conclusion

I love how these melt-in-your-mouth tea cookies bring a sense of elegance to any occasion while being easy to make. Whether I’m enjoying them with a cup of tea, gifting them to friends, or experimenting with flavor twists, they never fail to impress. I hope they become a staple in your kitchen, bringing warmth and delight one tender cookie at a time.

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