Description
Buttery Raspberry Crumble Cookies are a delightful treat combining a crumbly cookie base with rich raspberry jam, perfect for any occasion.
Ingredients
Scale
- 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
- 1/2 cup seedless raspberry jam
Instructions
- Preheat your oven to 350°F (175°C). Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray to prevent sticking.
- In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy (about 1-2 minutes).
- Mix in the vanilla extract and almond extract until evenly distributed.
- Scoop about 1/4 cup of dough into each well of the muffin tin. Gently press the dough evenly into the bottom and slightly up the sides to create a shallow well in the center.
- Spoon 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.
- Sprinkle a heaping tablespoon of the remaining dough over the jam for a crumbly topping.
- Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.
- Let the cookies cool completely in the pan before attempting to remove them.
- Once cooled, run a knife around the edges of each cookie to help release them from the muffin tin. Serve as they are, or dust with powdered sugar for an elegant touch.
Notes
- Ensure the butter is softened for best mixing results.
- For a stronger raspberry flavor, consider using a thick raspberry preserve instead of jam.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg