Raspberry Meltaway Cookies are soft & delicate & truly melt in your mouth! Perfect vanilla cookies topped with a sweet 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! 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!
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.
Raspberry Meltaway Cookies Ingredients
-Butter: We need 1 cup of softened butter to help give our cookies some rich tasting fats that help it feel like it’s melting away on our tongues.
-Cornstarch: Adding in 3/4 cup of cornstarch helps to keep the dough thicker and lighter so that it has a great consistency.
-Powdered Sugar: We want our cookies sweet, so having 3/4 cup of powdered sugar (not granulated sugar) in the dough will really help to achieve this.
-Almond Extract: Adding 1 1/2 teaspoons of almond extract will help to enhance the flavors a bit as well as add in its own. The sweet earthy flavor of the almond will really pair great with the other flavors in these cookies.
-Flour: 1 to 1 1/2 cups of all purpose flour will be the base of this cookie dough recipe and the amount of flour actually needed will vary.
-Raspberry Jam: You only need about 2-3 tablespoons of your favorite seedless raspberry jam to create the colorful swirls on every cookie.
-Vanilla Glaze: We will make our own vanilla glaze using 3 tablespoons of butter, 1/2 teaspoon of vanilla, 3 tablespoons of milk and about 1-1 1/2 cups of powdered sugar.
How to make Raspberry Meltaway Cookies
Mix together the butter and cornstarch until combined, in a bowl.
Add in the powdered sugar and the almond extract until smooth.
Add in the flour and mix until the dough comes together and the flour has been incorporated.
Cover and place in the fridge for 15 minutes.
Preheat your oven to 350 degrees F.
Scoop the dough into 1/2 tablespoon sized scoops (I use a small cookie scoop) and roll the dough into balls before placing on a parchment lined baking sheet in rows of 4 by 5. (So about 20 cookies per baking sheet).
Bake in the oven for 9 minutes and then remove.
While the cookies are still hot and fresh, flatten the tops of the cookies by gently pressing down on them with the bottom of a clean glass.
Let sit for several minutes before transferring to a cooling rack.
After the cookies have cooled for about 10 minutes, you can top it off with the glaze. Spoon your glaze over the cookies.
Transfer some raspberry jam to a piping bag or a close top sandwich bag and snip the corner. Pipe some jam onto each cookie (about 4-5 drops). Use a toothpick to swirl them around.
Let cool and set before serving.
How to make the cookie glaze
Melt the butter and stir in your vanilla and milk. Whisk in 1- 1/2 cups of powdered sugar. Stir until smooth and the desired consistency has been reached.
Let the glaze cool slightly before spooning onto cookies. Enjoy!
RASPBERRY MELTAWAY COOKIES
Ingredients
- 1 cup butter softened
- ¾ cup cornstarch
- ¾ cup powdered sugar
- 1 ½ tsp almond extract
- 1- 1 ½ cups all-purpose flour**
- 2-3 TBSP seedless red raspberry jam
Vanilla Glaze
- 3 TBSP butter
- ½ tsp vanilla
- 3 TBSP milk
- 1 ½ cups powdered sugar
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 butter. Stir in vanilla and milk. Whisk in 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.
Video
Notes
Nutrition
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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.
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!
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- THE BEST PEANUT BUTTER CHOCOLATE CHIP COOKIES
- PEANUT BUTTER BUTTERFINGER COOKIES
- ZUCCHINI COOKIES
- SOFT CHRISTMAS SUGAR COOKIES
- SUPER SOFT SUGAR COOKIES
- BLACKBERRY OATMEAL COOKIES
- COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES
- GRANDMA’S ITALIAN COOKIES
- CHERRY CHOCOLATE CHIP COOKIES
- CHRISTMAS SPRINKLE SUGAR COOKIES
- STRAWBERRY CAKE MIX COOKIES
- HOT COCOA COOKIES
- MINT CHOCOLATE CHIP COOKIES
Raspberry Meltaway Cookies are soft & delicate & truly melt in your mouth! Perfect vanilla cookies topped with a sweet glaze swirled with raspberry jam.
Maria Vargas says
Hi cookies look delicious. I was wondering if almond extract can be substituted with vanilla. Since I have family with nut allergies.
Thank you.
Jessica says
Of course!! It’d be wonderful with vanilla.
Aggie says
Maria, I use Almond a lot instead of vanilla … butter spritz are really good with almond. Use in butter cream frosting also…
PastryChef88 says
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.
Marilyn says
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.
Jessica says
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!
Hazel says
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. 🙂
Jessica says
It plays a big part in the consistency of the cookie- the whole “melt in your mouth” aspect. It’s delicious!
Hazel says
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
Tesa says
Is is salted or unsalted butter?
Jessica says
I always use salted butter, but you’re welcome to use unsalted and add 1/4 tsp of salt if you’d prefer.
Stacy says
What about subbing Lemon flavor for the Almond?
Jessica says
Sounds amazing!!
Charlene says
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!
Brenda Hayson says
I would love to try these cookies but with perhaps strawberry or blackberry jam. Any problem with that?
Jessica says
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.
Karen says
Nutritional info, plz!!
Jessica says
You’re welcome to plug the ingredients into a site to see this information!
Lynn says
Could these be frozen with the icing on? Is the icing soft or does it dry?
Jessica says
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.
GiGi says
Can you substitute margarine for butter?
Jessica says
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. 🙂
Sue says
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.
Jessica says
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!
Shanyce says
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?
Jessica says
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!
Debbie says
Are they suitable for vegetarians? Many thanks
Lisa says
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
Cathy says
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.
Jessica says
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. 😉
Tammy says
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 ????????
Jessica says
I measure the same way. 🙂
Kara says
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!
Jessica says
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!
bev says
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???
Jessica says
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?
bev says
Did it just like instructed per the recipe.
tchristman says
mine did the same! spread out all over the sheet
Jessica says
I have no idea what went wrong! Dang it. Did you use powdered sugar? And did you have softened butter?
Sheri says
I am making these today, Cant wait.
Kathy says
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.
Jessica says
It’s crazy how off each oven is! My mother in law’s is super cool…it takes some getting used to for sure.