Buttery Raspberry Crumble Cookies with a Sweet Jam Filling Recipe

Introduction

These Buttery Raspberry Crumble Cookies combine a tender, crumbly crust with a sweet and tangy jam filling. Perfectly balanced with almond and vanilla extracts, they make a delightful treat for any occasion.

Ingredients

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup seedless raspberry jam

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells, then set it aside.
2. Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined.
3. Step 3: Add the flour and salt to the mixture, stirring just until combined. The dough should stay slightly crumbly; avoid overmixing to keep it tender.
4. Step 4: Scoop about 1/4 cup of the dough into each muffin well. Press it evenly across the bottom and slightly up the sides, forming a well in the center. Press gently to compact without overpacking.
5. Step 5: Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
6. Step 6: Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture to cover the jam.
7. Step 7: Bake the cookies for 18-22 minutes or until the edges turn lightly browned.
8. Step 8: Allow the cookies to cool completely in the pan. To remove, gently run a knife around the edges and lift out.

Tips & Variations

• For extra flavor, try swapping raspberry jam with apricot or strawberry jam.
• Chilling the dough for 30 minutes before pressing it into the muffin tin can help prevent spreading.
• If you prefer a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To enjoy warm cookies, reheat gently in the microwave for 10-15 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of jam?

Using frozen raspberries won’t work as well because they release moisture and can make the cookies soggy. Jam is preferred for its concentrated sweetness and thickness.

Why is the dough crumbly?

The dough is meant to stay slightly crumbly to create that tender, buttery texture after baking. Overmixing or adding too much liquid can make it dense instead.

Buttery Raspberry Crumble Cookies with a Sweet Jam Filling Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

Delight in these Buttery Raspberry Crumble Cookies featuring a tender, crumbly base with a luscious sweet raspberry jam filling and a crunchy crumble topping. Perfectly balanced with a hint of almond extract, these cookies combine soft and crispy textures for an irresistible treat ideal for any occasion.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 jumbo cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crumble Base and Topping

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt

For the Filling

• 1/2 cup seedless raspberry jam

Instructions

1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease and flour a jumbo muffin tin or spray it with non-stick cooking spray to prevent sticking. Set aside while you prepare the dough.
2. Make the Crust and Topping: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1 to 2 minutes until fully combined and smooth. Gradually add the all-purpose flour and kosher salt, mixing just until the dough comes together but remains slightly crumbly. Avoid overmixing to preserve the tender texture.
3. Form the Cookie Base: Scoop about 1/4 cup of the dough mixture into each muffin well. Press the dough evenly into the bottom and partially up the sides of each well, creating a shallow well in the center for the jam. Press gently to compact the dough without making it too dense or tough.
4. Add the Raspberry Filling: Place between 1/2 to 1 tablespoon of seedless raspberry jam into the center of each cookie base, filling the well you created.
5. Top and Bake: Sprinkle a heaping tablespoon of the remaining crumble dough evenly over the jam-filled wells, covering the filling. Bake the cookies in the preheated oven for 18 to 22 minutes, or until the edges are lightly golden and the crumble topping looks crisp.
6. Cool and Serve: Allow the cookies to cool completely in the muffin tin. To remove, gently run a knife around the edges to loosen before lifting out carefully. Serve once fully cooled and enjoy the buttery, jam-filled crumble cookies.

Notes

• Use seedless raspberry jam to ensure smooth texture without seeds interfering with the crumble topping.
• Do not overmix the dough to keep the cookies tender and crumbly.
• If you don’t have a jumbo muffin tin, standard muffin tins will work but use less dough and jam per well accordingly.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
• For a nut-free version, omit the almond extract and substitute with extra vanilla extract.

Keywords: buttery cookies, raspberry jam, crumble cookies, dessert, baking, sweet cookies