RASPBERRY MELTAWAY COOKIES

Raspberry Meltaway Cookies just melt in your mouth! Perfect topped with a simple almond glaze swirled with raspberry jam.

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 just melt in your mouth! Perfect topped with a simple almond glaze swirled with raspberry jam. If 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- 1 1/2 cups cup all-purpose flour**
  • 2-3 TBSP seedless red raspberry jam
  • vanilla glaze {see below}
  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 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.
  4. 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 to 1 1/2 cups powdered sugar. Stir until smooth and desired consistency is achieved. 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.

** If you live in a more humid climate or close to sea level, you will need more flour for this recipe. So instead of using just 1 cup, use 1 1/2 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don’t spread so thin.

If you love these Raspberry Meltaway Cookies, be sure to try these other all-time favorite cookie recipes!

Raspberry Meltaway Cookies just melt in your mouth! Perfect topped with a simple almond glaze swirled with raspberry jam.  Raspberry Meltaway Cookies ~ Butter With A Side of Bread Raspberry Meltaway Cookies just melt in your mouth! Perfect topped with a simple almond glaze swirled with raspberry jam. 

Raspberry Meltaway Cookies ~ Butter With A Side of Bread
4 from 18 votes
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RASPBERRY MELTAWAY COOKIES

Raspberry Meltaway Cookies just melt in your mouth! Perfect topped with a simple almond glaze swirled with raspberry jam. 
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes
Servings 44
Author Butter With A Side of Bread

Ingredients

  • 1 cup butter softened
  • 3/4 cup cornstarch
  • 3/4 cup powdered sugar
  • 1 1/2 tsp almond extract
  • 1- 1 1/2 cups 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 1/2 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 1/2 tsp vanilla and 3 TBSP milk. Whisk in 1 cup to 1 1/2 cups powdered sugar. Stir until smooth and desired consistency is achieved. 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.

Recipe Notes

** If you live in a more humid climate or close to sea level, you will need more flour for this recipe. So instead of using just 1 cup, use 1 1/2 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don't spread so thin. 

105 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.

      • Aggie, I think she was asking instead of Almond, can she use vanilla because they have a nut allergy.
        Tell her more places to use almond doesn’t really help someone with nut allergies.

        Maria, usually when it come to extract you can sub out whatever flavor you want.

  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!

      • I’m curious. . . . what does the cornstarch do for this cookie? Is it crispness? I’m still gonna try these, cause I love almond raspberry thumbprints. 🙂

        • It plays a big part in the consistency of the cookie- the whole “melt in your mouth” aspect. It’s delicious!

          • Jessica, thank you for responding. I’m making these tomorrow (got grand-kids coming on Thursday. I think I’m gonna like these, for sure. I’ll send review when I’m done “sampling”. LOL

  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!

  6. Hi,
    I come from Germany and try these cookies yesterday. They are top flat in my oven. I used a table in the net to have cups to grams…..do you have your indregents in grams for me please? They were so flat, they are not chewy anymore nur tasty xD

  7. Maybe I followed the recipe wrong but I didn’t have good luck. It wasn’t a batter, it was dry and I had to squeeze the ingredients to get them into a ball. I just felt it needed something to bind them together.

    • I’d try it again, Cathy! I’ve made these cookies many, many times and have never had them turn out super crumbly, like you’re describing. If anything, they’re a bit sticky, hence the time in the fridge. 😉

    • May I ask how you measure your flour? If you put the measuring cup into the bag and scoop the flour you are actually getting way to much flour as it compacts it … what I do is scoop a another cup in the flour then dump into the 1 cup measuring cup… the flour is fluffy and the cookies are too!!! Just a trick I learnt 💁🏼

  8. These sound and look delicious! I can’t wait to try them. I was wondering if you think it would work to use them to make sandwich cookies? Also, do you think I can add some raspberry jam to the batter without it changing the consistency or texture? Thank you for your help!

    • Kara- I’d make them as the recipe states first. Personally, I wouldn’t do either of those suggestions. It’s not a very flexible cookie recipe and they’re best when kept small, so I don’t think sandwich cookies would be good either. Try them and you’ll see what I mean!

  9. Total flop! Followed the recipe exactly, & the spread all over the paper. I questioned the amount of butter but made them as stated. Big waste of money & time. Are you sure it’s not 1 STICK of butter instead of 1 CUP???

    • Hi Bev– I’m sorry these didn’t turn out for you! I assure you, the recipe is correct. I’ve made these many, many times and have had friends, neighbors and other readers make them with success. I’m trying to figure out what went wrong for you and am having trouble because there’s no reason they should spread all over the pan. The butter is literally the only “wet” ingredient in the cookies. Did you modify it at all? Was your butter softened, or more melted?

  10. If someone’s cookies don’t come out the way they want, check your oven’s temperature. I learned that my oven temperature is off by 25 degrees. Look forward to making these cookies.

  11. These raspberry meltaway cookies look so good I can’t hardly wait to try them. They were shared to my facebook page and immediately I went to your blog. I am also sharing and pinning them. Thank you for sharing.

  12. We first made these cookies according to the directions. We then made the lemon version of these cookies. We used a healthy 1/4 tsp of lemon oil for the cookies and a few drops of lemon oil for the frosting. We used lemon curd for the jam on the top. The raspberry ones were still better in our humble opinion.

  13. Just made 2 batches. They look beautiful. Very easy to make. I can’t wait till my family tries them. I will make them again. Thank you for the awesome recipe

  14. Are you able to double the recipe? I made one batch and turned out great. Then was going to make a double batch for a cookie exchange and it was a total flop! Wondering if it had something to do with making a double batch?

    • Hi Chelsea… I imagine you could double these with no problem… I’m guessing maybe a doubled measurement got mixed up in the process?? I’m sorry they didn’t turn out for you!

  15. I made these with unsalted butter and forgot to add the salt. Not a huge taste difference. Will remember the next time. Topped with cream cheese glaze and boysenberry jam because it was the “opened jar” ..DELISH!!!! At first I wasn’t sure but I found that rolling them a little bigger than a nickel but not a quarter size ball worked best. I noticed they didn’t crumble, nor have a doughy taste. Not to mention the lack of salt. Minor details. Will definitely make again and again! Using raspberry and vanilla. And lemon/raspberry. Lemon/lemon…Oh my goodness the combination of flavor choices seem to only be limited to my “on hand” extract and jam supply.

  16. I tried these and the first pan was totally flat and thin, I turned down the temp for pan two by 25 degrees and still flat! I think I will try to lower heat to 300 degrees next time

  17. Jessica. Thank you for this recipe. Perfection I must say. So many options. With jams persevere. And flavors for the glaze. You have me on a roll lol. Brought 30 dozen to the homeless camp with coffee n hot cocoa. Everyone deserves homemade goodness kindness.

    Merry Christmas

  18. I made these with different flavorings: rose water extract and rose water jam. Lavender extract and lavender jam. Lemon extract and lemon curd. The possibilities are endless! Almond and raspberries are amazing together.

  19. Was so looking forward to making these cookies. Just took the first batch out of the oven and they melted into one large flat mess. What did I do wrong

  20. I followed the recipe exactly. They did not turn out. They were super thin, crumbly, and the glaze was too thin. They tasted good, but you could barely pick up, they would just crumble. So sad after I put so much time and money into these. 🙁

    • I have no idea what went wrong Stacy- I’m so sorry. 🙁 It’s a very traditional meltaway cookie recipe- maybe try again and if they’re too thin after baking a test batch, mix in 1/2 cup additional flour?

  21. I also had trouble with them. Flat and crumbled. Icing was to thin. I did add more powered sugar to thicken but didn’t even have a chance to use it. Threw out the whole batch. So disappointed😞

  22. just made these cookies some are falling apart as we try to pick them up after the glaze just crumbling!? Wonder why? we followed the directions as stated.

    • Meltaway cookies are more susceptible to climate differences- I added a couple notes to the recipe to help. I’m sorry they didn’t turn out!

    • You can freeze the dough, but I worry if you freeze the cookies, they won’t be a good consistency when defrosted. As a “meltaway” cookie, they’re tender. 🙂 Glad you enjoyed them!

  23. These look so nice in your picture, but mine cracked around sides when I flattened them..still had great taste, just not as pretty! A bit dissatisfied with results😒

  24. just made them!! my opinion , it was a flop!! tasted good though so giving it another try. question to clarify though is it vanilla added to glaze or almond ?? thx
    the top says almond glaze and the ingredients is vanilla

    • never mind just watched the vide I guess its vanilla haha!! maybe I should buy clear vanilla then as my first attempt the glaze was yellowish

    • I fixed it- I think my printable recipe card didn’t like how I originally typed it. 😉 Yes- it’s 1 to 1 1/2 cups of flour. I prefer one cup, but it seems some people who live near sea level need 1 1/2 cups to prevent the cookies from spreading too much.

  25. These cookies are delicious. However, I have made them 3 different ways, the second attempt being the preferred. Your list of ingredients may have a glitch. I remember using only 1 cup of flour the first two times I made them, but the recipe now lists “1 11/2” cups flour.
    Anyhow, the first time I neglected to add the vanilla to the frosting. Still delicious. The second time I followed the recipe, but I only used 1 cup of flour. The cookies rolled into balls more easily, and they baked well. The 3rd time I added 1 1/2 cups of flour, and the dough was dry. It was difficult to roll into balls, and the cookies crumbled a bit when I used the cup to flatten.
    Anyhow……it’s a delicious cookie, however I prepared them. I would give them 5 Stars if not for the mistake in the ingredients list. Just a thought for others, regarding the flour. (1 cup was better!) Thanks!

    • I’m so glad you’ve enjoyed them James! Yes, I modified the recipe to help those who were baking around sea level- it seems some had issues with the dough. So it reads “1- 1 1/2 cups flour.” I wish I had time to fly all over the country and recipe test, but alas, my family probably wouldn’t appreciate the travel time. 😉 I’m glad you found a way that worked for you! I completely agree- 1 cup of flour is the way to go for me too!

  26. Some one posted this to my Facebook feed and I decided to add to my Christmas baking list. So glad I did and maybe some of my tips will help others. First I didn’t read the comments till I was done making dough and slightly regretted that. I used unsalted butter as hypertension runs in my family. By the time I was ready to roll balls and bake it was too late to incorporate salt. So I moved on and hoped it didn’t make too much of a difference. The dough was crumbly for me. I’m in Rhode Island which is dang close to sea level so I did use 1 & 1/2 cup of flour. Was concerned after chilling dough that it would be too crumbly BUT helpful hint for other: this takes real effort to make the balls… they need to be DENSE balls. No scooping with cookie baller as author suggested worked for her. I used a 1tbs steel measuring spoon and packed it into that before using real elbow grease and finger technique to get the balls formed. You really have to smash it and pack it with finess! If your expecting to scoop out and gently / quickly form balls this is not the recipe for you. It takes effort! Not a recipe I would suggest to make with grandkids for this reason. It takes time and concentration. Sorry to hammer in this fact but it’s worth knowing in advance. After taking these steps the cookies came out perfect following the EXACT directions given. Mine came out lovely 😊

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