Raspberry Meltaway Cookies
This easy raspberry meltaway cookies recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Raspberry Meltaway Cookies
This easy raspberry meltaway cookies recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Ingredients
Method
- 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.
- Whisk vanilla glaze ingredients 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.
Tips for the Best Raspberry Meltaway Cookies
- Pre-heat & Prep: Always gather all ingredients before cooking raspberry meltaway cookies.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
