Information
15 min
9 min
45 cookies
Desserts
USA
There’s something irresistible about a delicate, buttery cookie that melts in your mouth. These Raspberry Melting Cookies take a classic shortbread-style treat and elevate it with the sweet, tangy goodness of Chad’s Raspberry Jam . Perfect for holiday baking, afternoon tea, or any time you want a simple yet elegant dessert, these cookies are as beautiful as they are delicious.
Why You’ll Love This Recipe
Melt-in-Your-Mouth Texture: Buttery and delicate with every bite.
Simple Yet Elegant: A beautifully easy cookie that looks bakery-quality.
Made with Chad’s Raspberry Jam: The perfect touch of sweetness and fruitiness.
Ingredients
Cookies:
1 cup unsalted butter , softened
3/4 cup cornstarch
3/4 cup powdered sugar
1 1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
Glaze and Topping:
3 tbsp Chad’s Raspberry Jam
3 tbsp unsalted butter , melted
1/2 tsp vanilla extract
3 tbsp milk
1 to 1 1/2 cups powdered sugar
Directions
Step 1
Mix Cookies
Prepare the Dough: In a large bowl, mix together butter and cornstarch until well combined. Add powdered sugar and vanilla extract, mixing until smooth. Add flour and mix until the dough comes together and flour is fully incorporated. Cover and refrigerate for 10-15 minutes.
Step 2
Preheat the Oven: Set the oven to 350°F.
Step 3
Shape Cookies: Scoop out about 1/2 tablespoon of dough, roll into a ball, and place on a parchment-lined baking sheet. Arrange cookies 4 across in 5 rows, fitting about 20 per sheet.
Step 4
Bake & Flatten: Bake for 9 minutes. Remove from the oven and gently flatten the tops of each cookie using the bottom of a glass. Let sit for 2 minutes before transferring cookies to a cooling rack.
Step 5
Glaze and Raspberry Topping
Prepare the Glaze: Melt 3 tbsp butter. Stir in 1/2 tsp vanilla and 3 tbsp milk. Whisk in 1 to 1 1/2 cups powdered sugar until smooth. Let cool slightly before spooning onto cookies.
Step 6
Glaze the Cookies: Let the cookies cool for about 10 minutes. Spoon or pipe glaze on top of each.
Step 7
Heat the Jam: Measure out Chad’s Raspberry Jam into a microwave-safe container. Microwave for 30 seconds or until it reaches a partially liquid state.
Step 8
Add Raspberry Swirls: Transfer the jam to a small piping bag or plastic bag, cutting a tiny corner for piping. Pipe 45 small drops of jam onto the glaze on each cookie. Use a toothpick to swirl the jam and glaze together.
Step 9
Let Cool & Set: Allow cookies to cool completely so the glaze and jam can set. Store in an airtight container.
Tips for Success
Chill the dough before baking to help retain its shape.
Use a piping bag for neater jam-filled swirls.
Dust with powdered sugar for a bakery-style finish.
