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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- SOFT CHRISTMAS SUGAR COOKIES
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- BLACKBERRY OATMEAL COOKIES
- COCONUT MACADAMIA NUT CHOCOLATE CHIP COOKIES
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- 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.
Amy says
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.
Jessica says
You’re very welcome! I hope you like them!
Martha Widholm says
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.
Joanna Troyer says
How long do this keep
Jessica says
I’d say they taste the best when eaten within 2-4 days.
Jenn says
Any idea if they would work gluten free?
Kim says
Just tried these and they are true awesomeness
Jessica says
I’m SO glad you think so too Kim! 😉
Lisa Abramowicz says
Just made them….turned out perfectly!!!!
Jessica says
I’m so glad you enjoyed them Lisa! 🙂
Debi says
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
Jessica says
You’re so welcome Debi- glad you enjoyed them!
Chelsea says
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?
Jessica says
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!
Kandi says
My glaze is yellow, and my cookies cracked when I pressed them I followed instructions to a T even timed cookies.
Jessica says
Hi Kandi- it sounds like a few things didn’t go quite right- dang it! 🙁
Marla Wheatley says
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.
Jessica says
Yes, the possibilities are endless! I’m working on a lemon version myself! YUM! So glad you liked them!
Marla Wheatley says
Oh I also left them in the fridge for a couple of hours instead of 10-15 min.
Joan mills says
Going to them where is the glaze recipe?
Jessica says
It’s there- step 5!
Autumn Blake says
Can’t wait to try, I’m going to see how it works with lemons flour since I’m gluten free, but they look delicious!
Jessica says
I’m working on a lemon version and they’re INCREDIBLE! 😉 Stay tuned!
Carol says
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
Tammy says
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
Dawn says
These look beautiful. I cannot wait to bake them.
Josee Marchessault says
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.
Jessica says
I’m so glad you enjoyed them! Yes- so many possibilities!
Joanne says
I was SO excited to make these. My cookies are so flat – they just melted away on my pan.
Jessica says
Did you use powdered sugar? Was your butter just softened?
Ginger says
Mine turned out so crumbly, they turn to powder when trying to pick them up???
Jessica says
Dang it- not sure what happened Ginger! They are delicate cookies, but it sounds like something went wrong for sure. I’ve made them many (many!) times and haven’t had an issue.
MAUREEN says
Maybe your dough wasn’t chilled enough.
Dawn Roberts says
Hi! I don’t like Raspberry Jam…i was wondering if I could substitute with Strawberry Jam instead?
Jessica says
Of course!