Why You’ll Love This Recipe
These Buttery Raspberry Crumble Cookies are the ideal blend of crumbly, buttery goodness and sweet, fruity jam. The cookie base is rich and soft, while the raspberry jam adds a burst of flavor, and the crumble topping brings a satisfying crunch. They’re simple to make yet impressive enough to serve at any occasion, and the best part? They’re incredibly easy to customize with different jams or toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease or spray a jumbo muffin tin with non-stick spray, or dust it with flour to prevent sticking.
2. Make the Dough
- In a large bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract until the mixture is light and fluffy (about 1-2 minutes).
- Add flour and salt, mixing until the dough becomes crumbly but still cohesive. Be careful not to overmix to ensure the texture remains light.
3. Form the Cookie Base
- Place about ¼ cup of the crumble dough into each muffin well.
- Press it gently into the base and up the sides to form a shallow well in the center. Avoid pressing too firmly; a light touch helps keep the texture tender.
4. Add the Raspberry Filling
- Spoon ½ to 1 tablespoon of seedless raspberry jam into each cookie well. Be cautious not to overfill, as the jam can bubble over during baking.
5. Top with Crumble
- Sprinkle about 1 tablespoon of the remaining dough mixture over each cookie, covering the jam partially. This will form a lovely crumble topping.
6. Bake the Cookies
- Bake for 18–22 minutes or until the edges are golden brown. Keep an eye on them around the 18-minute mark to prevent overbaking.
7. Cool and Remove
- Allow the cookies to cool completely in the muffin tin to set. Once they’re cool, gently run a knife around the edges to release the cookies.
Tips for Success
- Room temperature butter is easier to mix and helps create a smoother dough.
- Don’t overmix the dough after adding the flour. This keeps the crumble texture light.
- Use high-quality raspberry jam for the best, most vibrant flavor.
- Let the cookies cool completely in the tin to prevent them from falling apart when removed.
Storage
- Store these cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week.
- You can also freeze the cookies in a single layer and thaw them before serving.
Serving Ideas
- Enjoy with a cup of coffee or tea for the perfect afternoon treat.
- Pair with vanilla ice cream for an indulgent dessert.
- Gift them in a decorative box or jar for holidays or special occasions.
Nutritional Info (per cookie)
Approximately 200 calories (depending on ingredient brands and portion sizes).
Variations
- Use different jams: Try apricot, strawberry, or blackberry for a fun twist.
- Add citrus zest: Lemon or orange zest can brighten the flavor of the cookies.
- Drizzle with melted white chocolate once cooled for extra sweetness.
FAQs
Can I use a different jam flavor?
Yes, feel free to swap out the raspberry jam for other fruit jams like strawberry, apricot, or blueberry. You can experiment with whatever flavor your taste buds desire.
How do I prevent the jam from overflowing while baking?
To prevent the jam from bubbling over, be cautious not to overfill the cookie wells. Stick to about ½ to 1 tablespoon of jam per cookie and keep an eye on them during baking.
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by using a gluten-free all-purpose flour blend. Make sure to check that all your ingredients are certified gluten-free as well.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown, and the crumble topping is lightly browned. You can also insert a toothpick into the center to ensure it’s cooked through.
Can I make these cookies ahead of time?
Yes, you can prepare the dough and store it in the fridge for up to 2 days before baking. Alternatively, you can bake the cookies in advance and store them in an airtight container.
Conclusion
These Buttery Raspberry Crumble Cookies are more than just a sweet treat—they’re a perfect blend of rich buttery texture and fruity elegance. Easy to make yet elegant enough for any celebration, these cookies are sure to become a favorite in your baking rotation. Whether you serve them at a gathering or savor them with an afternoon coffee, one bite will have you hooked! Enjoy the indulgent flavors and the simple joy of baking these delightful cookies!
Buttery Raspberry Crumble Cookies with Sweet Jam Filling
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Total Time: 40 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Buttery Raspberry Crumble Cookies feature a buttery base, sweet raspberry jam, and a crunchy crumble topping. Simple yet elegant, they’re perfect for any occasion.
Ingredients
1 cup unsalted butter, softened
¼ cup granulated sugar
⅓ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ¼ cups all-purpose flour
¼ teaspoon kosher salt
½ cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and grease or flour a jumbo muffin tin.
- Cream together butter, granulated sugar, powdered sugar, vanilla extract, and almond extract until light and fluffy.
- Add flour and salt; mix until the dough becomes crumbly but cohesive.
- Place ¼ cup of dough in each muffin well, pressing gently to form a shallow well.
- Fill each well with ½ to 1 tablespoon of raspberry jam.
- Top with 1 tablespoon of remaining dough to form the crumble topping.
- Bake for 18–22 minutes until edges are golden brown.
- Cool in the muffin tin, then gently remove the cookies.
Notes
Use high-quality raspberry jam for the best flavor.
Room temperature butter helps create a smoother dough.
Don’t overmix the dough after adding flour to keep the crumble texture light.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 16g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
