Buttery Raspberry Crumble Cookies
These cookies combine buttery goodness with tangy raspberry jam, creating a delightful treat that's simple and satisfying.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Quality butter enhances the flavor.
- 1/4 cup granulated sugar Add sweetness without overpowering.
- 1/3 cup powdered sugar Creates a melt-in-your-mouth texture.
- 1 teaspoon vanilla extract Essential for warmth in flavor.
- 1 teaspoon almond extract Provides a unique twist to the flavor.
- 2 1/4 cups all-purpose flour Measure carefully to avoid dry cookies.
- 1/4 teaspoon kosher salt Enhances the overall flavor.
For the Filling
- 1/2 cup seedless raspberry jam Choose high-quality jam for best flavor.
Pro Tips
- Before mixing, ensure butter is softened but not melted. Essential for light and crumbly texture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a jumbo muffin tin by spraying it with non-stick cooking spray.
- In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes.
- Add the all-purpose flour and kosher salt, mixing gently until just combined to maintain a crumbly texture.
Assembly
- Scoop about 1/4 cup of the dough into each muffin well and press down evenly to create a base.
- Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
- Sprinkle the remaining crumble mixture over the jam in each cookie base.
Baking
- Bake in the preheated oven for 18-22 minutes, or until edges are golden brown. Allow to cool completely before removing from the pan.
Serving
- Serve warm, ideally paired with tea, coffee, or vanilla ice cream.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the microwave for a few seconds to revive freshness.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 6gSodium: 45mgFiber: 1gSugar: 10g
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