RASPBERRY MELTAWAY COOKIES

Homemade Raspberry Meltaway Cookies ~ these cookies have a lovely, bright raspberry almond flavor and just melt in your mouth! Easy cookie recipe you’ve got to try!

Raspberry Meltaway Cookies ~ Butter With A Side of BreadIf you’ve never had a meltaway cookie, you’ve absolutely got to try these! They have a wonderful buttery flavor and they just melt in your mouth. I topped these with a vanilla glaze swirled with raspberry jam. LOVE them!

Raspberry Meltaway Cookies

Yields ~ about 44  2.5″ cookies

  • 1 cup butter, softened
  • 3/4 cup cornstarch
  • 3/4 cup powdered sugar
  • 1 1/2 tsp almond extract
  • 1 cup all-purpose flour
  • 2-3 TBSP seedless red raspberry jam
  • vanilla glaze {see below}

Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.

Preheat oven to 350 degrees F.

Scoop out about 1/2 a tablespoonful of dough. (I use a small cookie scoop!)  Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring parchment to a cooling rack.

Glaze: Melt 3 TBSP butter. Stir in 1/2 tsp vanilla and 3 TBSP milk. Whisk in 1 cup powdered sugar. Stir until smooth. Let cool slightly before spooning onto cookies.

Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.

Let cool to set. Store in an airtight container.

Raspberry Meltaway Cookies ~ Butter With A Side of Bread Raspberry Meltaway Cookies ~ Butter With A Side of Bread Raspberry Meltaway Cookies ~ Butter With A Side of Bread


RASPBERRY MELTAWAY COOKIES
 
Prep time
Cook time
Total time
 
Author:
Serves: 44
Ingredients
  • 1 cup butter, softened
  • ¾ cup cornstarch
  • ¾ cup powdered sugar
  • 1½ tsp almond extract
  • 1 cup all-purpose flour
  • 2-3 TBSP seedless red raspberry jam
  • vanilla glaze {see below}
Instructions
  1. Mix together butter and cornstarch until well combined. Add in powdered sugar and extract and mix until smooth. Add flour and mix until dough comes together and flour is all incorporated. Cover and refrigerate 10-15 minutes.
  2. Preheat oven to 350 degrees F.
  3. Scoop out about ½ a tablespoonful of dough. Roll into a ball and lay on parchment on a cookie sheet. Lay cookie dough balls out 4 across in 5 rows, fitting about 20 cookies per sheet. Bake 9 minutes. Remove from oven and flatten the tops of each cookie by gently pressing down with the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.
  4. Glaze: Melt 3 TBSP butter. Stir in ½ tsp vanilla and 3 TBSP milk. Whisk in 1 cup powdered sugar. Stir until smooth. Let cool slightly before spooning onto cookies.
  5. Let cool about 10 minutes. Spoon glaze on top. Transfer jam to a small bag and cut the corner to pipe 4-5 small drops of jam on top of glaze on each cookie. Use a toothpick to swirl the jam and the glaze.
  6. Let cool to set. Store in an airtight container.

 

 

21 COMMENTS

  1. Hi cookies look delicious. I was wondering if almond extract can be substituted with vanilla. Since I have family with nut allergies.

    Thank you.

  2. Raspberry meltaway cookies – before I try these is 3/4 cup of cornstarch correct??? just seems like a lot??? but they sure sound good. Trying signing uop for your recipe cards/email by site wouldn’t let me.

    • YES! I know it sounds a little strange, but trust me, 3/4 cup of cornstarch is correct. Try them! They have the best flavor and consistency. You’ll love them!

  3. These sound like something I need to try to make TODAY! I am curious about a cookie with cornstarch and can’t wait to try the result – or should I say my hubby can’t wait to try the result. Thanks for sharing the recipe!

    • Nope- you’re welcome to use any jam you’d like! I do find that a seedless jam swirls better with the vanilla glaze, just FYI.

    • The icing does set- the jam remains somewhat soft, but I did stagger them in a container and it worked just fine. My concern with freezing them is that it generally alters the texture of the cookie. These are soft, delicate cookies, so I worry that freezing them would either make them lose that melt-in-your-mouth texture, or they’ll crumble.

    • I’m sure you can- I just love real butter, so I wait for a great sale and stock up, then use that in all my recipes. 🙂

  4. Was wondering how these would freeze? I have a wedding coming up in the fall,,, all PA weddings have BIG cookie tables! These sound delicious.

    • I’ve not frozen them personally, so if I were you, I’d make a test batch. Usually when I freeze cookies, I opt to freeze the dough instead since I love that fresh baked cookie taste. So you can always freeze the dough rolled into balls and then bake & frost them a couple days beforehand!

  5. I’ve bought these type of cookies from the grocery store (different icing of course), but my son LOVES them!! I didn’t know how they got them so soft and literally melt in your mouth. THANK YOU!!!! 😃 I’m excited to try them! Does the glaze set enough to stack without messing up?

    • I’m so glad you found it! I hope you like them! So stacking- I staggered them in a container a couple hours after frosting and they did great. They’re much like jam thumbprint cookies where the jam is always soft, although it does set somewhat. Hope this helps!

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