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: Adds richness and creates that soft, melt-in-your-mouth texture.
Cornstarch: Keeps the cookies extra tender and delicate instead of dense.
Powdered Sugar: Sweetens the cookies while helping them stay light and smooth.
Almond Extract: Brings a subtle, nutty flavor that pairs perfectly with the raspberry.
All-Purpose Flour: Gives the cookies structure while still keeping them soft.
Raspberry Jam: Adds a bright, sweet-tart pop of flavor right on top.
Vanilla Glaze: Finishes the cookies with a touch of sweetness and a pretty, bakery-style look.
Tips for making Raspberry Cookies
Full instructions are in the recipe card below, but here are a few tips for the baking process!
- Don’t skip the chill—but don’t overdo it either: That quick 10–15 minute chill is just enough to firm up the butter so the cookies hold their shape without turning dense.
- Watch the bake time like a hawk: These should stay pale on top—if they start browning, you’ve gone too far and you’ll lose that signature meltaway texture.
- Flatten right out of the oven, not before: Pressing them after baking keeps the centers soft and prevents them from spreading too thin in the oven.
How long are these Frosted Cookies good for?
These meltaway cookies stay best for about 3–5 days at room temperature when stored in an airtight container. They’ll keep up to 1 week in the fridge, but they’re at their softest and most “melt-in-your-mouth” in the first couple days.
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.
Why did my cookies spread too much?
This usually means the dough needed a bit more flour or wasn’t chilled long enough—humidity and elevation can also play a big role.
Can I skip the almond extract?
Yes, but you’ll lose a lot of the signature flavor balance. If you skip it, you can swap in vanilla extract for a more classic cookie taste.
Do I have to use seedless raspberry jam?
Seedless is best for a smooth finish, but regular jam works too—it just won’t swirl quite as cleanly in the glaze.
Why do I flatten the cookies after baking?
That step sets the texture and gives them their signature “meltaway” bite without overbaking or drying them out.
More Cookies with Fruit:
- These raspberry chocolate chip cookies are soft, chewy, and loaded with juicy bursts of raspberry in every bite. It’s your classic chocolate chip cookie, just leveled up in the best way possible.
- Lemon raspberry crinkle cookies are little bites of sunshine with sweet raspberry swirls! They’re the kind of cookie that instantly upgrades any occasion without trying too hard.
- Our chocolate raspberry shortbread cookie bars are basically dessert doing the most—in the best way—with buttery shortbread, rich chocolate, and sweet-tart raspberry jam all stacked into one irresistible bite.
- Raspberry Danish cookies are little bakery-style bites topped with sweet raspberry jam and a thick swirl of cream cheese frosting that basically makes them feel like dessert got invited to breakfast and showed up early!
- Creamy, sweet, and packed with pops of raspberry and white chocolate, these Raspberry Cheesecake Cookies are the kind of treat that disappears faster than you planned.
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!
Penny Younghans says
Why does it say with an almond glaze but the glaze is flavoured with vanilla? Hmm