Raspberry Meltaway Cookies

Raspberry Meltaway Cookies are buttery, tender treats that practically dissolve in your mouth. Topped with a sweet raspberry glaze, these cookies are as beautiful as they are delicious. Perfect for holidays, special occasions, or an everyday sweet indulgence, they’re guaranteed to impress!

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack
• Spoon or piping bag for the glaze

Ingredients Overview

• Butter: Provides richness and the melt-in-your-mouth texture. Use unsalted for better control of salt levels.
• Powdered Sugar: Keeps the cookies soft and adds sweetness without graininess.
• Cornstarch: Contributes to the delicate, crumbly texture.
• Flour: The base of the cookies; all-purpose flour works perfectly.
• Raspberry Preserves: Adds a bright, fruity flavor to the glaze. Choose seedless for a smooth finish.
• Vanilla Extract: Enhances the flavor of the cookies.
• Milk: Thins the glaze to the perfect consistency.

Step-by-Step Instructions

1. Prepare the Dough

• In a mixing bowl, cream together:
  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
• Beat until light and fluffy.
• Mix in 1 teaspoon vanilla extract.

2. Combine Dry Ingredients

• In a separate bowl, whisk together:
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

3. Shape and Chill

• Roll the dough into 1-inch balls and place on a parchment-lined baking sheet.
• Flatten slightly with the bottom of a glass.
• Chill the dough in the refrigerator for 20-30 minutes.

4. Bake the Cookies

• Preheat your oven to 350°F (175°C).
• Bake the cookies for 10-12 minutes, or until the edges are set but not browned.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

5. Make the Raspberry Glaze

• In a small bowl, whisk together:
  • 1 cup powdered sugar
  • 2 tablespoons seedless raspberry preserves
  • 1-2 teaspoons milk (add gradually until the glaze reaches your desired consistency).

6. Glaze the Cookies

• Spoon or drizzle the raspberry glaze over the cooled cookies. For a neater finish, use a piping bag.
• Let the glaze set for 15-20 minutes before serving.

Recipe Tips

• Chill the Dough: Chilling prevents the cookies from spreading too much while baking.
• Smooth Glaze: Use seedless raspberry preserves for a silky glaze, or strain preserves to remove seeds.
• Custom Shapes: Use a cookie press or shape into thumbprint cookies and fill the indentation with the glaze.

What to Serve With This Recipe

• A cup of hot tea or coffee
• Lightly sweetened whipped cream for dipping
• Fresh berries as a garnish

Frequently Asked Questions

Can I freeze these cookies?
Yes! Freeze baked and unglazed cookies in an airtight container for up to 2 months. Glaze after thawing.

Can I use other fruit flavors?
Absolutely! Substitute raspberry preserves with strawberry, apricot, or your favorite fruit jam.

How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days or in the refrigerator for a week.

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cornstarch

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons seedless raspberry preserves
• 1-2 teaspoons milk

Instructions

1. Cream butter and powdered sugar until fluffy. Mix in vanilla extract.
2. Whisk together flour and cornstarch; add to the butter mixture until combined.
3. Roll dough into 1-inch balls, flatten, and chill for 20-30 minutes.
4. Bake at 350°F for 10-12 minutes, then cool completely.
5. Make glaze by mixing powdered sugar, raspberry preserves, and milk until smooth.
6. Drizzle glaze over cookies and let set before serving.

These Raspberry Meltaway Cookies are tender, sweet, and bursting with fruity flavor—a delightful treat for any occasion!

Raspberry Meltaway Cookies

buttery, tender treats that practically dissolve in your mouth. Topped with a sweet raspberry glaze, these cookies are as beautiful as they are delicious. Perfect for holidays, special occasions, or an everyday sweet indulgence, they’re guaranteed to impress!

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Equipment

• Kitchen Equipment Needed:
• Mixing bowls 
• Electric mixer (handheld or stand mixer)
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mat
• Cooling rack
• Spoon or piping bag for the glaze

Ingredients

  

• For the Cookies:
• 1 cup unsalted butter softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• For the Glaze:
• 1 cup powdered sugar
• 2 tablespoons seedless raspberry preserves
• 1-2 teaspoons milk

Instructions

 

• Cream butter and powdered sugar until fluffy. Mix in vanilla extract.
• Whisk together flour and cornstarch; add to the butter mixture until combined.
• Roll dough into 1-inch balls, flatten, and chill for 20-30 minutes.
• Bake at 350°F for 10-12 minutes, then cool completely.
• Make glaze by mixing powdered sugar, raspberry preserves, and milk until smooth.
• Drizzle glaze over cookies and let set before serving.
• These Raspberry Meltaway Cookies are tender, sweet, and bursting with fruity flavor—a delightful treat for any occasion!