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