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Raspberry Meltaway Cookies
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Raspberry Meltaway Cookies
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Made with freeze-dried raspberries in the cookie and frosting, these puffy and pretty, naturally pink cookies will practically melt in your mouth.  

Prep time
Bake/Cook time
18 cookies
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Raspberry Meltaway Cookies
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
18 cookies


  • 1.2 ounce bag freeze-dried raspberries, made into a powder
  • 1 cup salted butter, cut into chunks
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 tablespoons freeze-dried raspberry powder
  • 1 teaspoon vanilla extract
  • 1/2 cup cornstarch
  • 1 1/2 cup unbleached, all-purpose flour*


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Reserve about 10 raspberries from the package. Pour the rest into a food processor and whir until pulverized. Strain through a fine mesh sieve to catch any large seeds. (You may see some smaller seeds in the powder, that’s ok.) Set aside.
  2. Make the cookies - With an electric mixer, cream butter, sugar, and raspberry powder for several minutes until totally combined and fluffy. Beat in vanilla, scraping down sides and bottom of bowl. Add cornstarch and flour. Mix on low speed until a soft, sticky dough forms, stopping to scrape sides and bottom of bowl as needed.
  3. Place dough in the refrigerator for 20-30 minutes. Meanwhile, line 2 cookie sheets with parchment. Preheat oven to 325°F.
  4. Use a tablespoon cookie scoop to portion dough onto prepared cookie sheets, leaving 2-inches between cookies. Flatten cookies slightly using bottom of a juice glass that’s been dipped in flour.
  5. Bake for 15 minutes or until centers appear done. Let cool on the sheets for 2 minutes, then remove to a wire rack to cool completely.
  6. Prepare frosting - Beat powdered sugar, raspberry powder, salt, and cream on low speed until combined. Increase speed to medium-high and beat until frosting is fluffy.
  7. Spread frosting onto each cookie. If desired, while frosting is still very soft, crushed reserved raspberries over frosting. The frosting will crust slightly on the top as it sets, but remain soft.
  8. Serve immediately or store in an airtight container. 


  1. Be sure to look for freeze-dried raspberries with are totally free from moisture, not chewy, sweetened dehydrated raspberries.
  2. Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.
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