The first time I made these Holiday White Chocolate Raspberry Meltaways, my whole kitchen filled with the sweet scent of butter, vanilla, and warm white chocolate, and I knew instantly I had stumbled onto a new seasonal favorite. I remember scooping the soft dough, already dotted with ruby-red berries, and thinking how festive it looked even before baking. When I finally tasted one—a warm, delicate cookie that practically dissolved on my tongue—I knew I’d be making them every December. These little meltaways are soft, snowy, and irresistibly bright with raspberry flavor.
Why You’ll Love This Recipe
If you’re anything like me, you’ll fall head over heels for these cookies because they deliver all the magic of holiday baking without requiring complicated techniques. You get a buttery cookie that melts in your mouth, bright pops of raspberry throughout, and a sweet drizzle of white chocolate that makes them look like they came from a bakery. They’re easy enough for weekday baking yet special enough for Christmas dessert trays. Plus, you’ll love how the dough comes together in minutes and how beautifully these cookies freeze.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional but wonderful)
- 1 3/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3/4 cup freeze-dried raspberries, lightly crushed
- 1/2 cup white chocolate chips (for the dough)
- 1 cup white chocolate chips (for drizzling)
- 1 teaspoon coconut oil or vegetable shortening (for melting chocolate)
After testing different versions, I found freeze-dried raspberries give the best texture because they don’t add excess moisture the way fresh or frozen berries do. You can use dried raspberries as a substitute, but the flavor isn’t quite as bright. Almond extract is optional, but trust me when I say it adds a delicate bakery-style touch that pairs beautifully with white chocolate.
Equipment Needed
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (1 tablespoon size works best)
- Microwave-safe bowl for melting chocolate
None of these tools are fancy, but each one makes the process smoother. I’ve tried making meltaways without parchment paper, and my cookies stuck just enough to frustrate me—so don’t skip the liner. A cookie scoop isn’t mandatory, yet it guarantees evenly shaped cookies that bake at the same rate. And if you don’t have a mixer, you can cream the ingredients by hand, but expect a little more arm workout.
Step-by-Step Instructions
When I start making these meltaways, the very first thing I do is cream the butter and sugars together until the mixture becomes light and fluffy. This step always feels like magic to me because the texture transforms so completely, and it’s one of the secrets to that signature melt-in-your-mouth crumb. Once the mixture is pale and airy, I add the vanilla—and almond extract if I’m in the mood—and the aroma instantly becomes warm and comforting, like the start of every holiday baking day I remember from childhood.
Next, I whisk together the flour, cornstarch, and salt in a separate bowl. Cornstarch is the real MVP here—it gives these cookies their cloud-soft texture. When I fold the dry mixture into the butter mixture, the dough always seems crumbly at first, but after a few more folds, it comes together into something beautifully soft and easy to shape. I gently stir in the crushed freeze-dried raspberries and white chocolate chips, doing my best not to break the berries down too much.
Scooping the dough is my favorite part because each portion looks like a little snowball flecked with red jewels. I use a tablespoon-sized scoop and roll each ball lightly between my palms to smooth it out. The dough doesn’t spread very much, so I space the cookies just an inch apart on a parchment-lined sheet. They bake at 325°F for about 11–13 minutes, and I always look for the edges to appear slightly matte—not browned. Overbaking takes away that meltaway magic, so I check early.(See the next page below to continue…)