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Buttery Raspberry Crumble Cookies Recipe

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★★★★

4 from 75 reviews

Indulge in these easy buttery raspberry crumble cookies featuring a rich, crumbly crust with a sweet and tangy raspberry jam filling. Perfectly baked until golden, these cookies offer a delightful blend of buttery goodness and fruity flavor, making them an irresistible treat for any occasion.

Ingredients

Scale

Crust and Topping

  • 1 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon kosher salt

Filling

  • 1/2 cup seedless raspberry jam

Instructions

  1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
  2. Make the Crust and Topping: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined. Add in the flour and salt, mixing just until combined. The mixture should remain slightly crumbly—avoid overmixing to keep the dough tender.
  3. Form the Cookie Base: Scoop about 1/4 cup of the mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a well in the center. Press gently to compact but avoid overpacking, which could make the crust tough.
  4. Add the Raspberry Filling: Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
  5. Top and Bake: Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned.
  6. Cool and Serve: Let the cookies cool completely in the pan. To remove them, you may need to gently run a knife around the edges. Enjoy!

Notes

  • Do not overmix the dough to keep the crumb texture tender.
  • Use seedless raspberry jam to avoid seeds in the cookies.
  • Chilling the dough before baking is optional but can help the cookies hold their shape better.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For a nut allergy-friendly version, omit almond extract or substitute with additional vanilla extract.

Keywords: raspberry crumble cookies, buttery cookies, jam-filled cookies, dessert, easy baking, homemade cookies

Find it online: https://foodiecara.com/buttery-raspberry-crumble-cookies-recipe/