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!
- 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.
Rachel Knott says
Amazing melt-in-your-mouth deliciousness! Everyone absolutely loved them & said they were beautiful as well. (I made some into hearts ♥️)
I frosted half of them with huckleberry jam & the other half with raspberry, both were equally yummy, albeit I prefer huckleberry anything.
I do believe you need some baking expertise to know what the dough should look like and to adjust the frosting to the proper consistency.
Thanks Jessica for this wonderful recipe, it’s a real keeper. I will definitely be making these again.
Jessica says
Oooh hearts are SUCH A GREAT IDEA! I’m glad you enjoyed them. : )
Carol S. says
I am making these now but half tablespoons have so far produced 2 cookie sheets (40 cookies) with only half the dough used! I have been baking for 50 years so I am not a beginner. Perhaps you meant ROUNDED half tablespoons? Which would end up being closer to a tablespoon. Oh well. Here goes nothing. Fingers crossed.
Jayd says
Ma’am, if you’ve been baking for 50 years you already know the answer to that question. Condescension isn’t a good look CAROL.
Kimberlee says
And your condescending comment wasn’t a good look either JAYD. Tit for tat doesn’t look good either. I didn’t read hers as condescending but yours I absolutely did.
Happy Holidays with the up’s coming season for Good Cheer…. Hopefully everyone gets more of that Good Cheer and good will to all and that it lasts year round!
Barbara Cieslinski says
A few questions about this cookie. Can you taste the almond extract? Does is matter is there are seeds in the raspberry jam? Thinking about trying these for Christmas
Nellie says
Almond extract has a pretty strong flavor so you will be able to taste it in the cookie. Doesn’t matter if there are seeds – totally up to you as to what you prefer!
Cara says
Wow!!!!!! You have to try make these cookies! My husband says they are the best cookies I have ever made and I have made a lot of cookies over the years. We finished off the first batch and am definitely going to make these again this week. You will love these!! I would double the batch because you just can’t get enough of these.
Tawny says
These were very good and had that melt in your mouth deliciousness! It should be noted that these DO NOT have an almond glaze as mentioned but rather a vanilla glaze with almond in the dough.
Malissa says
Ooooo, these look fantastic. Can I make the dough ahead of time and store in the fridge for a day or two?
Jessica says
Yes, you can!
Monica says
Would it be ok to substitute vanilla extract for the almond if I have someone who doesn’t like almond flavor? Or is there another extract that would be good? Thanks.
Jessica says
Vanilla extract would be wonderful!
Rita says
Easy to make and very tasty. Gave it a 4 as the glaze is more of an icing . In order for it to stay on the cook i had to add about half a cup more powdered sugar to get the right consistency. I suggest you only use 2 Tbs of milk and add more if needed. Had a lot left over, may have to make again to use up the icing. It make 42 cookies. Will definately make again.
Joan says
I can’t wait to get back in my kitchen and bake some more of your recipes!!!! ( my house was destroyed in a attic fire!) The new kitchen will be great!!
Alison says
I’m so sorry to hear that Joan! I hope you get back to baking in your home soon!
J says
If I substitute the butter for vegan butter and milk for Almond milk
Will I get the same results, has anyone tried?
Nicole says
Vegan butters and margarines aren’t usually great for baking recipes like this as it can cause the cookies to spread. If needing to replace the butter due to an allergy then Id try a butter flavored shortening instead. Also almond milk can be used interchangeably with the milk without issue.
Shelby says
Can you make these using a gluten free flour?
Jessica says
I haven’t tested it with a gluten free flour, Shelby…
Sherry Briggs says
I’m going to try Bob’s Red Mill cup for cup gluten free flour blend
Jennifer Kurth says
First off let me say these are so pretty. I’m a fairly visual person who definitely eats with their eyes first lol. I showed this recipe to a friend of mine at work who not so much of a round about way hinted he wouldn’t complain if I made these.
I only had to use a cup of flour&chilled the dough for 15 minutes. I also kept the left over dough in the fridge in between baking the 2 batches .
I measured out a half tablespoon vs using a tablespoon cookie scooper, they looked the same to me . I used a little less then a tablespoon of dough and got 40 because 2 broke and I had to eat them!
I did bake mine for exactly 9 minutes which left them slightly golden on the bottom.
For the icing I went with 2 tablespoons of milk and a cup and a half of powdered sugar .
These cookies are so delicate and dainty &super pretty swirled with the raspberry jam. They definitely melt in your mouth &they are so good .
Hopefully they make it to my friend at work!
Vicki says
Delish! Make every year fur Christmas!
Katie says
I just threw away 2 batches. Melted and taffy-like texture. Nasty buttery mess. Perhaps they forgot an ingredient? Or the ratio is off?
Jessica says
Taffy-like?? I have no idea what happened in your kitchen.
Joy says
The cookie itself is great but the icing was difficult, it kept hardening. I had to continuously microwave it to keep it smooth, but everytime I did this it would harden quicker each time till it was crystallized at the end. My question. While adding the vanilla extract, milk, and powdered sugar, do I do this on the stovetop burner and “cook” it? Or was the butter just to be melted and no further “cooking” was needed?
Nicole says
After melting the butter no additional “cooking” should have been needed. The heating was to simply melt the butter so that everything can be combined into a thick glaze.
Marc says
Great cookie! I made them for Thanksgiving. I used vanilla instead of Almond extract. Then I put maple syrup in the icing in place of the vanilla. I will make them again.
Alison says
Sounds like some great substitutions! I hope you enjoy them again!
Barbara N says
My cookies taste good but are so crumbly. What did I do wrong?
Jessica says
Meltaway cookies are a delicate cookie! Much like pecan sandies or shortbread. If they hold together but crumble easily when eaten, you’ve likely done nothing wrong. If they’re not holding together, I’m wondering if you made them too thin?
jody bradshaw says
This was my first time baking these. They are delicious, but I had the crumbling issue like Barbara did. I had to eat quite a few that fell apart (not complaining!) The ones that made it to the glazing phase were beautiful and delicious. I guess I’ll count it as a recipe that provides a tasty snack!
Nicole says
Broken cookies still taste great 😉
Kathy says
These were very delicious but I guess I am the queen of Pinterest failures because quite a few crumbled apart. The recipe made way to much glaze/icing even though I only used one cup of powdered sugar. My jam came out in blobs rather than drops. But even though they were ugly they sure tasted great 😋😁
Nicole says
Oh no, I’m sorry to heart that
Gail says
The recipe does not say when to put the raspberry jelly in. Can you tell me when
Thanks
Nicole says
After the cookies have been baked, you will immediately press the cookies to make them flatter before transferring them to a wire cooling rack. Then the icing will be added on top of the cookies. After the icing has been added the jam will be dropped onto the icing and then swirled around.
Kathleen Keach says
I am confused .. you bake the cookies in a ball and then press
after they come out of oven ..
what would happen if you press before you bake
Nicole says
If you press the cookies before they bake the cookies could come out much thinner and wider, making them crunchy and not soft like we want.
Kara says
Was not a good recipe. Tasted like a wad of powder sugar. I prefer my cherry cream cheese cookies recipe.
Jessica says
Meltaway cookies are a little unique; sorry you didn’t like them!
Sally says
These were wonderful little treats and didn’t last long at my house. I will include them on any spring/summer cookie plate.
Nicole says
That sounds wonderful
Wendy says
Made a last minute decision to make these and I’m so glad I did! Very simple recipe and the cookie and the glaze are absolutely delicious!
Nicole says
We’re so happy to hear that you liked them
Johnnie says
I’m assuming you could use other jam flavors to change it up… right?
Jessica says
Absolutely!!