Once they’re out of the oven, I let them cool completely before drizzling. I melt white chocolate chips with a touch of coconut oil to make the drizzle silky, then use a spoon to flick thin ribbons of chocolate across the tops. A little shower of finely crushed freeze-dried raspberries or coconut flakes on top adds that snowy holiday charm. At this point, it takes all my willpower not to eat three immediately.
Pro Tips for Best Results
One thing I tested extensively was butter temperature. I tried cold butter, melted butter, and everything in between, and trust me—softened butter is absolutely essential for the right texture. Melted butter made the cookies spread and lose their shape, while cold butter kept the dough from combining properly. Let the butter sit out until it yields easily to your fingertip but isn’t melty.
Another tip I learned the hard way is to avoid overmixing the dough once the dry ingredients are added. Meltaways depend on a delicate crumb, and too much mixing can make the cookies tough. As soon as the flour and cornstarch disappear into the dough, stop mixing and fold in the raspberries gently. A light hand makes all the difference.
I also tested a version using fresh raspberries because I wanted to see if it was possible, but the added moisture completely changed the dough. It made the cookies gummy and spread unpredictably. Freeze-dried raspberries are non-negotiable here—they give you the flavor without compromising texture.
Finally, don’t skip lining your baking sheet. Even though these cookies don’t have a sugary exterior, meltaway dough can stick just enough to make removal tricky. Parchment paper or silicone mats ensure every cookie lifts off with perfectly smooth bottoms.
Common Mistakes to Avoid
The first time I made meltaways, I made the mistake of baking them until they looked golden brown. Big mistake. Meltaways are meant to stay pale, soft, and delicate. If you wait for browning, they’ve already overbaked. Instead, remove them when they look set and matte on top.(See the next page below to continue…)