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
