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
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- SOFT CHRISTMAS SUGAR COOKIES
- SUPER SOFT SUGAR COOKIES
- 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.
MAUREEN says
They are soooo good!!! Thanks for sharing!!
Jessica says
You’re very welcome- I’m so glad you liked them!
Amy says
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
Elizabeth says
I’m wondering about a Gluten free version of these as well, I see another poster inquired.
Jessica says
I haven’t tested a gluten free version, unfortunately.
Stacy Zurcher says
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. 🙁
Jessica says
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?
Julie says
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????
Lisa says
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.
Jessica says
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!
Jocelyn (Grandbaby Cakes) says
This cookies look amazing!! Thanks for sharing!!!
Pearl says
My son is 45 yrs old and he made this cookie and it turned out perfect,we was wondering if you can freeze them?
Jessica says
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!
Patty says
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????
Billie Ann says
I just got done making these!!!!
They turned out wonderful!!
Followed the recipe to a T..
Thank you for sharing!!
Richa Gupta says
These are mouth watering cookies!
natasha milne says
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
natasha milne says
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
Sarah says
Why does it state 1 11/2 cups of flour? Hoping this is supposed to be 1 1/2 cups
Jessica says
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.
Erin Clarkson says
These look so great!
Stacey says
Well I didn’t have good luck they fell apart right out of the oven!!????
james henderson says
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!
Jessica says
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!
Lisa says
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 ????
Jessica says
Thank you so much for your detailed comment Lisa! I really appreciate the info! I’m so glad you enjoyed the cookies too. 🙂
Caroline says
I’m from Australia, and I’m not 100% sure on the difference between cornstarch and cornflour, which is what we mostly have. Would cornflour be fine to use still?
Linda G says
i just made these… the taste is amazing but they are dry and crumbled when i removed them from the cookie sheet.
any suggestions to make them stay together?
Jessica says
I added this note to the recipe, Linda- maybe it will help?! “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.”
Christine Albertson says
I just made these, and they turned out a little dry and verrrry bland! Even with the icing and the raspberry jam, they still had very little flavor. I followed the recipe, and am very disappointed in the results. I’ve read all of the reviews on here, and wondering what recipe everyone else used to get such delicious and flavorful cookies?? The cookies were by no means flavorful, nor did they “melt in my mouth”. The only words I would use to describe them is dry and bland! I was hoping once I added the raspberry jam, that they would be better, but no such luck. Also, the jam was very hard to swirl into the icing. My jam just sat on top of the icing, and I had to really mash it into the icing with a toothpick to get it to spread around. It did not spread smoothly at all. Very frustrating, especially after seeing how nicely it swirled in the video. Doubt I’ll be making these again.
Jessica says
Hi Christine, I’m not sure what to say- it seems like multiple things went wrong when you made these cookies. Maybe try again and follow the instructions more closely? As you said, multiple people have reviewed these and said how much they enjoyed them. 🙁