Raspberry Meltaway Cookies just melt in your mouth! Perfect topped with a simple almond glaze swirled with raspberry jam.
How to make these easy meltaways
Mix the dough and let it chill before baking. Scoop out the dough using ½ tablespoon measures or a small cookie scoop. I personally love the scoop because it makes this part much less messy.
Line the dough rounds on a sheet in even rows, bake and then immediately flatten the tops. Using the bottom of a glass cup is perfect and keeps your hands safe from the hot cookies and pan.
Let the cookies cool and then top with the powdered sugar glaze. Pipe on some raspberry jam and swirl the two together.
Let them cool and set, then enjoy!
What are meltaway cookies?
Meltaway cookies are a deliciously soft shortbread cookie that feels so light that it feels like it’s melting away in your mouth as you bite into it. Which makes them an incredibly sweet treat that you can easily have you eat an entire batch before stopping.
Can you freeze meltaway cookies?
Due to the light and airy texture of these delicate cookies, you’ll find that freezing them once baked may not yield the same amazing taste and textures as a freshly baked batch. If you do choose to freeze them after baking, make sure that they are undecorated, were cooled completely and are stored in an airtight container.
Freezing the dough could be an easier school of thought as you can simply thaw the dough and bake as usual.
Raspberry Meltaway Cookies Ingredients
-1 cup butter, softened
-3/4 cup cornstarch
-3/4 cup powdered sugar
-1 1/2 tsp almond extract
-1 to 1.5 cups cup all-purpose flour **see note below
-2-3 TBSP seedless red raspberry jam
-vanilla glaze {see below}
How to make Raspberry Meltaway Cookies
In a bowl, mix together the butter and the cornstarch until they’re well combined. Add in the powdered sugar and extract until it’s smooth. Add in flour and mix until the dough comes together and the flour is all incorporated. Cover and refrigerate 10-15 minutes.
Preheat 350 degrees F.
Scoop out the dough into about ½ tablespoons of dough. I use this small cookie scoop. Roll the dough into a ball and lay them on parchment on a cookie sheet in rows (4 across by 5 rows) fitting about 20 per baking sheet.
Bake for 9 minutes and remove them from the oven. While still hot and fresh, flatten the tops of the cookies by gently pressing them down with the bottom of a glass. Let them sit for minutes before transferring the parchment to a cooling rack.
Let the cookies continue to cool for about 10 minutes before topping with glaze. Spoon the glaze over the tops of the cookies.
Transfer some raspberry jam to a close-top sandwich bag and cut the bottom corner tip to allow you to pipe the jam onto the cookies. Add about 4 or 5 drops of jam over the glazed cookies and use a toothpick to swirl them around.
Let the cookies cool and set before storing in an airtight container.
How to make the cookie glaze
Melt 3 tablespoons of butter and stir in 1/ teaspoon of vanilla with 3 tablespoons of milk. Whisk in 1 cup to 1.5 cups of powdered sugar. Stir until it’s smooth and the desired consistency is reached. Let the glaze cool slightly before spooning on to the cookies.
**Please Note: If you live in a more humid climate, or close to sea level you will need to add more flour to this recipe. So instead of using just 1 cup of flour in the recipe, you’ll need to use 1.5 cups and bake at least 3 or 4 cookies as a small test batch to make sure that the cookies don’t spread too thin.
RASPBERRY MELTAWAY COOKIES
Ingredients
- 1 cup butter softened
- 3/4 cup cornstarch
- 3/4 cup powdered sugar
- 1 1/2 tsp almond extract
- 1- 1.5 cups all-purpose flour**
- 2-3 TBSP seedless red raspberry jam
- vanilla glaze {see below}
Instructions
- 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. 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.
- 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.
- 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.
Notes
Do cookies with jam need to be refrigerated?
While it makes sense that an open jar of jam would require refrigeration, cookies that contain a small amount of jam (such as these meltaway cookies) can be safely stored at room temperature. If placed in the fridge, you may want them to come to room temperature before enjoying fully.
How do you prevent cookies from cracking?
Did you cookies puff up and crack? Using a nonstick spray can cause cookies to spread thinner than intended, resulting in the cracked dough. I recommend using parchment paper or a silicone mat as an alternative to nonstick spray for this reason plus it makes cleanup easier!
How do you keep cookies from spreading when baking?
Besides the above-mentioned parchment paper trick, another great way to keep your cookies from spreading too thin while baking is to make sure that the cookie dough is chilled and the baking sheet isn’t warm. Cold/room temp pan + hot and ready oven + chilled dough = Amazing cookies!
If you love these Raspberry Meltaway Cookies, be sure to try these other all-time favorite cookie recipes!
- Mint Chocolate Pudding Cookies
- Caramel Stuffed Chocolate Chip Cookies
- Raspberry Chocolate Chip Cookies
- Banana Cream Pie Cookies
- Blueberry Cream Cookies
Raspberry Meltaway Cookies topped with an almond glaze and swirled with raspberry jam are a delicious cookie you can’t keep away from.
Rachel Knott says
Amazing melt-in-your-mouth deliciousness! Everyone absolutely loved them & said they were beautiful as well. (I made some into hearts ♥️)
I frosted half of them with huckleberry jam & the other half with raspberry, both were equally yummy, albeit I prefer huckleberry anything.
I do believe you need some baking expertise to know what the dough should look like and to adjust the frosting to the proper consistency.
Thanks Jessica for this wonderful recipe, it’s a real keeper. I will definitely be making these again.
Jessica says
Oooh hearts are SUCH A GREAT IDEA! I’m glad you enjoyed them. : )
Carol S. says
I am making these now but half tablespoons have so far produced 2 cookie sheets (40 cookies) with only half the dough used! I have been baking for 50 years so I am not a beginner. Perhaps you meant ROUNDED half tablespoons? Which would end up being closer to a tablespoon. Oh well. Here goes nothing. Fingers crossed.
Barbara Cieslinski says
A few questions about this cookie. Can you taste the almond extract? Does is matter is there are seeds in the raspberry jam? Thinking about trying these for Christmas
Nellie says
Almond extract has a pretty strong flavor so you will be able to taste it in the cookie. Doesn’t matter if there are seeds – totally up to you as to what you prefer!
Cara says
Wow!!!!!! You have to try make these cookies! My husband says they are the best cookies I have ever made and I have made a lot of cookies over the years. We finished off the first batch and am definitely going to make these again this week. You will love these!! I would double the batch because you just can’t get enough of these.
Tawny says
These were very good and had that melt in your mouth deliciousness! It should be noted that these DO NOT have an almond glaze as mentioned but rather a vanilla glaze with almond in the dough.
Malissa says
Ooooo, these look fantastic. Can I make the dough ahead of time and store in the fridge for a day or two?
Jessica says
Yes, you can!
Monica says
Would it be ok to substitute vanilla extract for the almond if I have someone who doesn’t like almond flavor? Or is there another extract that would be good? Thanks.
Jessica says
Vanilla extract would be wonderful!