Buttery Raspberry Crumble Cookies with a Sweet Jam Filling Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
