Description
These Raspberry Crumble Cookies are buttery, crumbly treats filled with sweet and tangy raspberry jam. Perfect for any occasion, they combine a tender crumbly base with a jammy center and a delightful crumble topping, finished with an optional dusting of powdered sugar for a touch of elegance.
Ingredients
Scale
Cookie Dough
- 1¼ cup all purpose flour
- ½ cup chilled unsalted butter, cut into pieces
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Filling
- ¾ cup raspberry jam or preserves
Optional Garnish
- powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F and place a rack in the middle position to ensure even baking.
- Make Dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the flour, chilled butter pieces, granulated sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly and the butter pieces are pea-sized or smaller.
- Prepare Pan: Grease a 12-count muffin pan or line it with paper liners. Using a 2-tablespoon scoop, loosely measure and transfer 2 tablespoons of dough into each muffin cup. After filling all cups, reserve about 1 cup of leftover dough for topping. Pack the dough into each muffin cup using a small glass or your fingers to create an even base.
- Add Jam: Spoon about 2 teaspoons of raspberry jam into the center of each dough-filled muffin cup. Lightly spread the jam without reaching the edges to prevent leaking during baking.
- Add Crumble Topping: Sprinkle the reserved dough crumbs evenly over the jam layer in each cup, creating a crumble topping.
- Bake: Bake the cookies in the preheated oven for about 20 minutes, or until the jam is bubbling and the edges are golden brown.
- Cool and Remove: Transfer the muffin pan to a wire rack and allow the cookies to cool completely. To speed cooling, you can place them in the refrigerator. Once cooled, run a thin sharp knife around each cookie edge to loosen and remove them from the pan.
- Optional Garnish: Dust the cookies with powdered sugar if desired for a decorative finish.
Notes
- You can use paper liners for easier cleanup, but it is not necessary as the cookies release well from a greased pan.
- To make larger cookies, use a jumbo muffin pan (7 large cookies). Fill each cup with 3 tablespoons of dough, press evenly, top with one heaping tablespoon of jam spread carefully, and cover with remaining crumbs. Bake for 20-23 minutes.
- Store cookies tightly covered at room temperature for up to 3 days or freeze for up to 3 months. Serve at room temperature for best flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
