Raspberry Meltaway Cookies just melt in your mouth! Soft dough made with cornstarch and powdered sugar compliments these raspberry cookies beautifully. 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!
Raspberry Meltaway Cookie Ingredients
— Butter: You’ll need 1 cup butter, softened. You can use salted or unsalted; use what you have on hand!
— Cornstarch: Part of what gives these cookies their super soft, tender texture is 3/4 cup cornstarch
— Powdered Sugar: Helps the cookies be lightly sweet while maintaining the soft texture. You’ll need 3/4 cup.
— Almond Extract: Instead of traditional vanilla, we use 1 1/2 tsp almond extract to compliment the raspberry flavor.
— All Purpose Flour: We use 1 to 1 1/2 cups cup all-purpose flour, depending on what elevation you live at.
–2-3 TBSP seedless red raspberry jam, for topping & vanilla glaze
How to Make Meltaway Cookies
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. (I use a small cookie scoop!) 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 parchment to a cooling rack.
Icing & Jam for Meltaway Cookies
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.
** 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.
More Cookies with Fruit:
- Raspberry Chocolate Chip Cookies
- Blueberry Cream Cookies
- Cherry Chocolate Chip Cookies
- Blackberry Oatmeal Cookies
- Peach Snickerdoodles
A perfectly pretty and sweet cookie deserves a perfectly sweet and pretty girl beside it! This is L, my 4th child and 2nd girl. She started smiling at just 3 weeks old and hasn’t stopped since! She is cute and she knows it, but something I really love about her is that she isn’t afraid to mess that cute hair up by playing hard in the mud. I guess that’s something that comes from having 3 brothers?!
Can you freeze these cookies?
I love freezing cookies! There are 2 ways I prefer to freeze them. The first is by freezing the unbaked cookie dough balls. I scoop and shape the balls round with my hands, then freeze them in 1 layer on a cookie sheet. You can position them as close together as possible without touching. Freeze, then once solid, transfer them to a ziplocked freezer bag. Then you can pull them out and bake them whenever you want! You’ll want to either let them thaw on a cookie sheet while preheating the oven, or add a couple minutes to the bake time to compensate for frozen cookie dough.
The second way is to just freeze the baked cookies. My mother in law does this ALL the time. They turn out pretty well, albeit a tiny bit drier and more crumbly once thawed. Oh and you’ve got to make sure you thaw them. Frozen cookies are pretty hard to eat. Thankfully, they only take about 20 minutes or so to thaw out.
Raspberry Meltaway Cookies just melt in your mouth! Soft dough made with cornstarch and powdered sugar compliments these raspberry cookies beautifully. Perfect topped with a simple almond glaze swirled with raspberry jam.
ANGELINE says
A great recipe to try love Raspberry’s
Diane says
Was mixing this recipe and it didn’t want to form a ball to refrigerate so I looked at it again thought I forgot something but I didn’t no egg or oil what holdsit together I added few drops of water hope they turn out unless I was to melt the butter instead of just being soft help
Marsha says
Love these cookies. Instead of almond in the glaze, I use lemon juice. try it!
Kaylie says
Sounds delicious!
Wendy Adelman says
I’m a cookie maker, but I could not find success with these cookies. First batch I put 1 cup flour, they were thin and heavy, threw them out. Tried another batch, put 1 1/4 cups flour same problem, Your cookie looked thick and beautiful, my batches went into the garbage.. I don’t know what I did wrong.
Karen says
Your cookies look delicious but I can’t eat regular flour. Everything has to be gluten free. Can any of your cookies be made with any form of gluten free flour?
Bunny says
Why does it say to cool the glaze? There doesn’t appear to be anything hot in the glaze.
Ann says
The recipe says MELTED butter.
Janice says
Couldn’t you just swirl the jam in the icing?
Jessica says
I guess you could… just try not to mix it too much as part of the look is the jam peeking out from the icing.
Janice says
The recipe I have says softened butter, not melted.
Jessica says
It’s softened butter.
Shauna Rhodes says
I found these easy to make and delicious!!! I made these for a cookie exchange and they were a hit!! They truly melt in your mouth. I’m in Florida, so I followed the advice to use 1.5 cups of flour for a humid climate. I may try to swap out the almond flavor for lemon juice. I think a lemon version would be amazing as well!!
Jessica says
So glad you enjoyed them Shauna! If you want to use lemon flavor instead, I recommend adding lemon zest. I think it gives the most fresh, authentic flavor. 1-2 TBSP to the dough should be good, depending on how lemony you like foods! Adding lemon juice to the glaze would help too!
Shane Bichl says
Hello, this looks fantastic! Thanks for sharing! One question, for the glaze do you use melted butter or room-temperature butter?
Jessica says
I make the glaze with melted butter Shane!