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Melt-in-Your-Mouth Raspberry Cookies

Delicate, buttery meltaway cookies with cornstarch for ultimate tenderness, topped with a swirled raspberry glaze for bright berry flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 36 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 2 cups all-purpose flour
  • 0.75 cup cornstarch
  • 0.25 tsp salt
Raspberry Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or heavy cream
  • 2 tbsp seedless raspberry jam warmed
  • 0.5 tsp vanilla extract optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment.
  2. Cream butter and powdered sugar until light and fluffy.
  3. Mix in vanilla and almond extracts.
  4. Whisk flour, cornstarch, and salt in a separate bowl.
  5. Gradually add dry ingredients to wet, mixing until soft dough forms.
  6. Roll dough into balls, place on sheets, and flatten slightly.
  7. Bake 10-12 minutes until edges set. Cool on rack.
  8. Whisk glaze ingredients; swirl in warmed raspberry jam.
  9. Drizzle glaze over cooled cookies and let set.

Notes

For best texture, do not overmix dough. Adjust flour slightly in humid climates.