Raspberry Crumble Cookies
Delightful cookies that combine tender buttery dough with sweet raspberry jam and a crumbly topping, perfect for any occasion.
Ingredients
For the cookie base
- 1 cup unsalted butter, softened Ensure butter is at room temperature for easy mixing.
- ⅓ cup powdered sugar Use fine powdered sugar for better texture.
- ¼ cup granulated sugar Regular granulated sugar works well.
- 1 teaspoon vanilla extract Pure extract is preferred for best flavor.
- 1 teaspoon almond extract Almond extract complements the raspberry beautifully.
- 2 ¼ cups all-purpose flour Measure accurately for the right texture.
- ¼ teaspoon kosher salt Enhances the overall flavor of the cookies.
For the filling and topping
- ½ cup seedless raspberry jam or preserves Use a good quality jam for best results.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly spray a jumbo muffin pan or grease each well with flour.
- In a large mixing bowl, combine the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat until light and creamy.
- Add the flour and salt, mixing until mostly combined. Use your hands to finish mixing until evenly incorporated.
- Scoop ¼ cup of dough and press it into the bottom and up the sides of each well in the muffin pan.
- Spoon raspberry jam into the center of each cookie cup.
- Sprinkle remaining dough over each cookie for a crumble topping.
- Bake for 18-22 minutes, or until golden brown around the edges and set on top.
- Allow to cool in the pan for a few minutes before removing, then let cool completely on a wire rack.
Notes
For extra flavor, consider using fresh raspberries in addition to jam. Chill the dough before baking for better texture.