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.
Notes
Nutrition
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!
- VALENTINES SUGAR COOKIES
- COPYCAT SWIG SUGAR COOKIES
- 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.
Beth says
These cookies are amazing. I have made them twice in the past 2 weeks and they came out perfectly each time. Everyone loved them. I had so many requests for the recipe. Thank you for sharing. They are quickly becoming my go-to cookie. I actually weigh out each dough ball so I get consistent sized cookies. I used almond extract instead of vanilla in the glaze. Trying to give the recipe 5 stars, but for some reason, it won’t let me.
Jessica says
I’m so glad you enjoy them Beth!! They’re one of my favorites too!
Sussn says
Omg!!!!
Seriously!!!
Insane GREAT cookies
And I don’t post a review unless
It’s epic!!!
I bake I understand!
Follow these directions
And it is perfection
Susan N………….
Rosamundo says
Can these be frozen? If so for how long??
Jessica says
I’d freeze the dough but I don’t think I’d freeze the cookies. Meltaways are delicate and freezing would diminish additional moisture so I worry they’d be super crumbly!
Debra E Wruck says
I froze them for a month and they were perfect after thawing. So easy to make and so delish.
Lexis says
Did you use salted or unsalted butter?
Jessica says
I like using salted butter, but it’s more of a personal preference. I like salt, ha!
Dee says
When you say 1-1 1/2 for flour, does that mean two and a half cups? Or does that mean One cup plus another One and a half cups? The dash between the One’s is throwing me off. I would like to try these cookies but I need to know that first. Lol…they look so yummy!
Jessica says
I clarified it in the post. 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.
Sharon Leveque says
I don’t really like raspberries . Could you use strawberry jam instead ? Thanks !
Alison says
Sharon, I haven’t tried it myself but I think it should work just fine! Let us know how you like them if you do try it that way!
Bobbi says
These cookies were a big hit on my cookie platter. I had several folks request the recipe including from the guys. They were tender and so easy to make. The icing and jam added just the right sweetness. I can see using this same combination on some Valentines Day Heart cookies! Thanks so much for sharing this recipe.
Alison says
Bobbi, love this! Thanks for sharing!
Donna says
can you use gluten free flour
Alison says
Donna, Definitely! We have tried many of our recipes with gluten free flour and they turn out great!
Tiffani says
Would using raspberry extract in the cookies be too much?
Jessica says
I don’t think it’s needed!
Maggie says
I just made lemon curd, would that work ? What about the glaze ? looks like a greàt recipe, thanks so much
Jessica says
I think lemon curd sounds incredible!
Alexa says
I made these yesterday, and stashed them in the fridge… Is this necessary? It’s the uncooked milk in the glaze that makes me wonder
Jessica says
They’ll last longer in the fridge, but no, it’s not necessary!
Andi says
Could I use lemon extract instead of almond, to make more of a lemon cookie with raspberry glaze?
Nellie says
That sounds like a great idea Andi! I’m sure the lemon will be delicious in these cookies!
Brenda Pliska says
My hubby cant have corn starch can you suggest another option
Jessica says
Cornstarch is pretty critical to this recipe, unfortunately!
Colleen says
Does the glaze harden enough to stack the cookies?
Jessica says
Yes, it does!
Colleen says
Made these and they are wonderful. However the are very thin and fragile. Would more flour make them thicker?
Jessica says
You can try making the cookies thicker- that should help!
Annmarie says
What can you use in place of almond extract, as I have a member that is highly allergic to tree nut?
Jessica says
You can use vanilla.
connie madsen says
does this recipe only make 20 cookies?
Olivia says
Usually this recipe makes around 40 cookies.
Becky Fletcher says
I wanted so bad to love these cookies. EVERYBODY was saying how good they were…Ok, I’ll be honest here. The first time I made them I realized the cornstarch had expired 6 years ago. So I thought that was why they were sandy and pasty. But this time I got all new fresh ingredients and tried them again. Still the same. It’s like a sand cookie. Then the sand coats your mouth and it feels like paste. You have to drink something to get the paste out of your mouth. I have never made anything with that much corn starch. I thought maybe it was a misprint but I read the comments where people asked about using something else besides corn starch and the reply was No, it was essential to the cookie. So, if the ingredients are correct, I won’t be making them again. My husband flat refuses to even taste them anymore. Oh, and another thing, this might have some bearing on all this, I haven’t baked in years. Maybe I just suck. I hope I didn’t hurt your feelings. I’m sure it was just me.
Jessica says
Sounds like you’ve never had a meltaway cookie before… yes, they’re very delicate and crumbly. Very similar to shortbread cookies.
Nicole martin says
This is by far my favorite Christmas’s cookie!
Alison says
So glad you enjoyed them Nicole!
Rachel says
I haven’t made these as of yet but was reviewing the recipe. Planning on making them tomorrow so I’ll rate them later. I’m using some homemade huckleberry jam, because huckleberry jam is my jam. Lol.
But I did want to let you know you have a few typos in your post. “ Scoop out the sough…”
& “ Et them sit for minutes before… ”
Sorry, I should have been a proofreader by profession.
Alison says
Thanks for the help! I fixed those typos 🙂