Description
These Raspberry Crumble Cookies are deliciously buttery and crumbly with a sweet, fruity raspberry jam center. Perfect for a snack or dessert, they have a lovely contrast of textures and a delicate dusting of powdered sugar to finish.
Ingredients
Scale
Dough
- 1¼ cup all purpose flour
- ½ cup chilled unsalted butter, cut into pieces
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Filling and Topping
- ¾ cup raspberry jam or preserves
- powdered sugar, optional garnish
Instructions
- Preheat oven: Preheat your oven to 350°F and position a rack in the middle of the oven to ensure even baking.
- Make the crumbly dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the flour, chilled butter pieces, granulated sugar, vanilla and almond extracts, and salt together until the mixture becomes crumbly and the pieces of butter are pea-sized or smaller.
- Prepare muffin pan: Grease a 12-count muffin pan or line it with paper liners if preferred. Using a 2-tablespoon scoop, loosely scoop dough into each muffin cup, filling all 12 cups. You should have about 1 cup of dough left over for the topping. Press the dough evenly into the bottom of each muffin cup using a small glass or your fingers.
- Add jam filling: Spoon about 2 teaspoons of raspberry jam into each muffin cup and spread lightly, being careful not to spread the jam all the way to the edges to prevent overflow during baking.
- Top with crumbs: Crumble the remaining dough evenly over the jam layer in each muffin cup.
- Bake: Bake the cookies for about 20 minutes until the jam is bubbling and the edges of the crumble are golden brown.
- Cool: Remove from the oven and place the muffin pan on a wire rack to cool completely. To speed cooling, you can place the pan in the fridge.
- Remove cookies: Run a thin sharp knife around the edges of each cookie to loosen them from the pan, then carefully remove each cookie.
- Garnish and serve: Dust the cookies with powdered sugar if desired before serving.
Notes
- You can use paper liners for easier cleanup, but the cookies will come out fine if you grease the pan well.
- For jumbo-sized cookies, use a jumbo muffin pan to make 7 large cookies. Fill each cup with 3 tablespoons of dough, press evenly, top with 1 heaping tablespoon of jam (not spread to edges), then sprinkle remaining crumbs on top. Bake for 20-23 minutes.
- Store cookies tightly covered at room temperature for up to three days, or freeze for up to 3 months. Serve at room temperature for best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
