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! 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!

How to make these easy meltaways

Mix the dough and let it chill before baking. Scoop out the sough 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. Et 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

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

4 from 23 votes

Print Pin Rate

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- 1.5 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

** 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 1.5 cups and bake 3-4 cookies initially as a test batch, to make sure the cookies don't spread so thin. 

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!

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.

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