Nothing says holiday elegance like Holiday White Chocolate Raspberry Meltaways. These soft, pale cookies are buttery, tender, and studded with creamy white chocolate, with jewel-toned streaks of raspberry jam running through them. Perfect for cookie swaps, festive trays, neighbor gifts, or Pinterest-worthy dessert boards, these meltaways pair beautifully with hot cocoa, spiced tea, or coffee. Quick to prepare, no chill required, and endlessly customizable, they bring a refined yet cozy touch to your holiday baking.
Why You’ll Love This Recipe
- Soft, melt-in-your-mouth texture thanks to tender, buttery dough.
- Festive appearance with raspberry streaks and white chocolate drizzle.
- Quick and easy—ready in under 30 minutes, no chilling required.
- Customizable flavors—add almond, lemon, coconut, or freeze-dried raspberry powder.
- Perfect for gifting or elegant holiday dessert tables.
Ingredients
- Unsalted butter (1 cup, softened): Adds richness and a tender texture.
- Powdered sugar (½ cup): Sweetens and keeps cookies soft.
- All-purpose flour (2 cups): Forms the structure of the cookies.
- Vanilla extract (1 tsp): Enhances overall flavor and aroma.
- Raspberry jam (⅓ cup): Creates delicate jewel-like swirls for flavor and color.
- White chocolate (½ cup, chopped or chips): Adds creamy sweetness and visual appeal.
- Optional: lemon or orange zest, freeze-dried raspberry powder, coconut flakes for variation.
How to Make Holiday White Chocolate Raspberry Meltaways
1. Prep the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough
Beat the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix until combined.
Gradually add flour, mixing on low speed until a soft dough forms.
3. Add Jam and White Chocolate
Gently fold in the raspberry jam to create delicate streaks—avoid overmixing to preserve swirls.
Fold in the white chocolate pieces until evenly distributed.
4. Shape the Cookies
Scoop tablespoons of dough and roll into small balls. Place on the prepared baking sheet with spacing.
Tip: Use a small cookie scoop for uniform cookies; chill dough 10 minutes if your kitchen is warm.
5. Bake
Bake for 10–11 minutes, keeping cookies pale and tender. Do not brown—they should remain soft and meltaway-like.
6. Cool and Decorate
Cool cookies briefly on the baking sheet, then transfer to a wire rack to finish cooling.
Melt extra white chocolate and drizzle over the cooled cookies. Sprinkle with finely grated white chocolate or powdered sugar for a polished finish.
Tips for Success
- Use room-temperature butter, not melted, to prevent excessive spreading.
- Fold jam gently to preserve pretty pink streaks.
- Keep baking time short for soft, tender cookies.
- If dough is crumbly, add 1 teaspoon of milk to bring it together.
- High-quality white chocolate ensures smooth melting and a clean drizzle.
- Enhance raspberry flavor with freeze-dried raspberry powder.
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Small cookie scoop
- Spatula
- Wire cooling rack
- Small spoon or piping bag for chocolate drizzle
Recipe Variations
- Lemon Raspberry Meltaways: Add 1 tsp lemon zest for a bright citrus note.
- Coconut White Chocolate Meltaways: Fold in 2 tbsp coconut flakes for texture.
- Almond Raspberry Cookies: Add ½ tsp almond extract for a nutty twist.
- Extra Raspberry Punch: Mix in 1 tsp freeze-dried raspberry powder for vivid flavor.
Serving Suggestions
- Serve on holiday cookie platters alongside dark chocolate treats and peppermint bark.
- Pair with hot cocoa, spiced tea, or coffee for a cozy holiday snack.
- Pack in gift tins or small boxes for neighbor or coworker gifts.
- Dust with powdered sugar just before serving for a festive snowy look.
FAQs
Can I make these ahead of time?
Yes, store in an airtight container at room temperature for up to 3–4 days.
Can I freeze the cookies?
Yes, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
Do I have to use white chocolate?
You can substitute milk or dark chocolate chips, though the classic meltaway effect is best with white chocolate.
Why are my raspberry streaks blending too much?
Fold the jam in gently and sparingly—overmixing will fully color the dough.
Can I add other flavors?
Absolutely! Lemon, orange, coconut, or almond extracts all work beautifully.
Holiday White Chocolate Raspberry Meltaways: Buttery, Festive, Melt-in-Your-Mouth Cookies
- Total Time: 25–30 mins
- Yield: 24 small cookies
- Diet: Vegetarian
Description
Holiday White Chocolate Raspberry Meltaways: buttery, melt-in-your-mouth cookies studded with creamy white chocolate and streaked with jewel-toned raspberry jam. Perfect for Christmas cookie tins, holiday parties, cookie swaps, and gifting.
Ingredients
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/3 cup raspberry jam
- 1/2 cup white chocolate, chopped or chips
- Optional: lemon or orange zest, freeze-dried raspberry powder, coconut flakes
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat the softened butter and powdered sugar until light and fluffy.
- Add vanilla and mix until combined.
- Gradually add the flour and mix on low until a soft dough forms.
- Gently fold in the raspberry jam to create streaks—do not overmix.
- Fold in the white chocolate pieces until evenly distributed.
- Scoop tablespoons of dough and roll into small balls; place on the prepared sheet with spacing.
- Bake for 10–11 minutes; cookies should remain pale and tender.
- Cool on the baking sheet briefly, then transfer to a rack to finish cooling.
- Melt extra white chocolate and drizzle over cooled cookies; sprinkle finely grated white chocolate or powdered sugar to finish.
Notes
- Use room-temperature butter—not melted—to prevent spreading.
- Fold jam gently to preserve pink swirls rather than fully coloring the dough.
- Keep baking time short; do not brown the cookies to maintain the meltaway texture.
- If dough is crumbly, add 1 tsp milk to bring it together.
- Use a small cookie scoop for consistent sizing; chill shaped balls 10 minutes if the kitchen is warm.
- Use high-quality white chocolate for smooth melting and clean drizzles.
- To intensify raspberry flavor, add a teaspoon of freeze-dried raspberry powder.
- Prep Time: 15 mins
- Cook Time: 10–11 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Conclusion
Holiday White Chocolate Raspberry Meltaways are a festive, elegant, and utterly delicious treat that’s as beautiful as it is tasty. Soft, buttery, and adorned with creamy white chocolate and jewel-like raspberry swirls, they make any holiday tray or gift feel extra special. Perfect for cozy winter moments or dazzling dessert tables, these cookies are sure to become a seasonal favorite.