Buttery Raspberry Crumble Cookies (Print Version)
Tender cookies filled with raspberry jam and crumbly topping, ideal for a sweet treat or dessert platter.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1/4 cup granulated sugar
03 -
1/3 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon almond extract
06 -
2 1/4 cups all-purpose flour
07 -
1/4 teaspoon kosher salt
→ Filling and Topping
08 -
1/2 cup seedless raspberry jam
# Steps:
01 -
Preheat oven to 350°F. Generously grease a jumbo muffin tin with butter and flour, or apply non-stick cooking spray to prevent sticking.
02 -
In a large mixing bowl, beat softened butter, granulated sugar, and powdered sugar together on medium speed until mixture becomes light and fluffy, about 1 to 2 minutes.
03 -
Mix in vanilla extract and almond extract, blending until incorporated.
04 -
Gradually add all-purpose flour and kosher salt to the butter mixture, stirring just until the dough is evenly combined and crumbly yet cohesive when pressed. Avoid overmixing.
05 -
Scoop approximately 1/4 cup of dough into each prepared well of the muffin tin. Press the dough evenly into the bottom and slightly up the sides to form a shallow well.
06 -
Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each portioned dough well.
07 -
Sprinkle a heaping tablespoon of remaining dough over the jam in each well for a crumbly topping.
08 -
Transfer to oven and bake for 18 to 22 minutes until the edges are lightly golden and the tops appear set.
09 -
Allow cookies to cool entirely in the pan before attempting removal to maintain structure.
10 -
Once cooled, carefully run a knife around the edge of each cookie to loosen and release from the muffin tin. Serve as is or finish with a dusting of powdered sugar if desired.
# Notes:
01 -
Use a jumbo muffin tin for best results. Cooling the cookies completely in the pan helps them maintain their crumbly texture during removal.