If you’re searching for a treat that’s equal parts buttery, fruity, and melt-in-your-mouth delicious, look no further than these Buttery Raspberry Crumble Cookies. With a soft, crumbly crust and a tart-sweet raspberry jam center, these cookies are as easy to make as they are impressive to serve. Ideal for holidays, parties, or cozy afternoons at home, they offer a delightful bakery-quality experience with simple, pantry-friendly ingredients.
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
Step-by-Step Instructions
1. Prep Oven and Pan: Preheat oven to 350°F (175°C). Lightly grease or spray a jumbo muffin tin, or dust with flour to prevent sticking.
2. Make the Dough: In a large bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract until light and fluffy (1-2 minutes). Add flour and salt, mixing just until the dough is crumbly but cohesive. Avoid overmixing to keep the texture light.
3. Form the Cookie Base: Place about 1/4 cup of the crumble dough into each muffin well. Press gently into the base and up the sides to create a shallow well in the center. Don’t press too firmly; a light touch preserves the tender texture.
4. Add Raspberry Filling: Spoon 1/2 to 1 tablespoon of seedless raspberry jam into each cookie well. Be careful not to overfill, as the jam may bubble over during baking.
5. Top with Crumble: Sprinkle about 1 tablespoon of the remaining dough mixture over each cookie, covering the jam partially for a beautiful crumble topping.
6. Bake: Bake for 18–22 minutes or until edges are golden brown. Keep a close eye around the 18-minute mark to prevent overbaking.
7. Cool and Remove: Let cookies cool completely in the muffin tin to set. Once cooled, gently run a knife around the edges to release them.
Tips for Success
- Use room temperature butter for easier mixing and a smooth dough.
- Don’t overmix the dough after adding the flour to keep the crumble light.
- Choose high-quality raspberry jam for the most vibrant flavor.
- Let cookies cool fully before removing to prevent them from falling apart.
Storage
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to a week.
- Freeze in a single layer and thaw before serving.
Serving Ideas
- Enjoy with a cup of coffee or tea.
- Pair with vanilla ice cream for an indulgent dessert.
- Gift in a decorative box or jar for holidays or special occasions.
Nutritional Info (per cookie): Approximately 200 calories (depending on ingredient brands and portion sizes)
Variations
- Use different jams: Try apricot, strawberry, or blackberry.
- Add citrus zest: Lemon or orange zest can brighten the flavor.
- Drizzle with melted white chocolate once cooled.
Conclusion
These Buttery Raspberry Crumble Cookies are more than just a sweet treat—they’re a blend of rich buttery goodness and fruity elegance. Simple to prepare yet worthy of any celebration, they’re bound to become a staple in your baking rotation. Whether you serve them at a gathering or savor them with an afternoon coffee, one bite will make you fall in love!