Whip up this recipe for Melting Moment cookies with lemon zest and a creamy cinnamon buttercream filling


For the cookie dough:
115 gr softened butter
25 gr icing sugar/confectioners sugar
½ teaspoon vanilla
zest of half a lemon
115 gr plain flour
1 ½ tablespoons cornflour/maizina

For the cinnamon buttercream filling:
125 gr softened butter
1 cup + 2 tablespoons icing sugar/confectioners sugar
1 teaspoon vanilla essence
½ teaspoon ground cinnamon

How to
First off, heat the oven to 180 degrees Celsius and prepare an oven-safe baking tray with non-stick spray.

Beat the butter, icing sugar, vanilla essence and zest until light and creamy.

Sift the flour and cornflour and mix it with the butter mixture until combined into a manageable dough.

You can now transfer your cookie dough to a piping bag if you wish. I used an old cookie press to create pretty shapes with my dough – you can also roll it out and use certain cookie cutters if you want.

Be sure to place the cookies about 1 cm apart on the baking tray.

Bake for 10 – 15 minutes until golden. Leave to cool.

For the buttercream filling; Beat the butter, icing sugar, vanilla essence and cinnamon until fluffy and creamy. You can add a little milk if the icing is still too thick.

Spread the cookies with buttercream filling and serve with tea.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

1 votes, average: 2.00 out of 5)


Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.