Buttery Raspberry Crumble Cookies

Buttery raspberry crumble cookies have become my go-to treat for cozy afternoons and quick celebrations. They come together in under thirty five minutes with only a handful of pantry staples and reward you with pockets of tart jam nestled in a soft golden crust. The balance of rich buttery flavor and bright raspberry makes these cookies craveable for kids and grownups alike.

The first time I baked these cookies for a neighborhood potluck everyone asked for the recipe. They hold up well when packed for picnics or gifts and I love that the jam center always stays perfectly gooey even after cooling.

Ingredients

• Unsalted butter: This gives the cookies their signature rich flaky texture Choose quality European style butter for a deeper flavor
• Granulated sugar: Adds subtle sweetness and helps the cookies hold their shape
• Powdered sugar: Creates a softer texture and adds a hint of extra sweetness
• Vanilla extract: Brings warmth and a cozy bakery aroma Use pure vanilla for best results
• Almond extract: Lends a hint of nuttiness that pairs perfectly with raspberry If you love almond notes opt for a higher quality extract
• All purpose flour: The main structure provider Sift for lightness
• Kosher salt: Balances all the sweetness and deepens the flavor
• Seedless raspberry jam: The star of the show Choose a jam with no seeds for the smoothest bite and check for high fruit content for best flavor

Step by Step Instructions

Prepare the Muffin Tin and Oven:

Spray a jumbo muffin tin with nonstick spray or lightly grease and flour each well This prevents sticking and ensures tidy edges Preheat your oven to three hundred fifty degrees Fahrenheit so it is ready when your dough is

Mix the Dough Base:

Cream together the softened butter granulated sugar powdered sugar vanilla extract and almond extract for one to two minutes Try to achieve a smooth yet fluffy mix This sets up the delicate crumb

Add the Dry Ingredients:

Gently mix in the sifted all purpose flour and kosher salt Stir just until the mixture comes together and is barely crumbly Too much mixing will make the cookies tough so stop as soon as it starts to hold

Shape the Cookie Bases:

Scoop about a quarter cup of dough mixture into each muffin well Press evenly into the base and partly up the sides to create a little well for the jam Be gentle and press just enough for the dough to stay together

Add the Jam:

Spoon about half to one tablespoon of raspberry jam into the well of each cookie Taking care not to overfill will help avoid spillage during baking Use the back of your spoon to gently spread the jam a bit

Crumble and Top:

Use the remaining dough mixture to sprinkle a generous amount over each jam filled base This creates the signature crumbly top Aim for rustic clumps rather than even coverage

Bake to Perfection:

Place your filled tin in the oven on the center rack Bake for eighteen to twenty two minutes until the edges are a light golden brown Watch closely as the perfect doneness is all about color

Cool Completely:

Allow the cookies to cool entirely in the tin to set their shape Once cooled gently loosen each cookie by running a thin knife around the edge Then lift out and enjoy

Save

My favorite part of these cookies is the almond and raspberry combination It reminds me of baking with my grandmother who believed every dessert should have a touch of something fruity and nutty These cookies always bring back memories of her sunny little kitchen

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to four days For longer storage freeze the cookies in a single layer first then transfer to an airtight bag Freeze for up to two months and thaw at room temperature for a fresh baked taste

Ingredient Substitutions

You can use other jam flavors like apricot strawberry or blueberry Just seek out a thick and seedless variety for best results If you prefer not to use almond extract simply add another splash of vanilla

Serving Suggestions

These cookies shine with tea or coffee and work well on holiday cookie trays For a fancier touch dust lightly with powdered sugar just before serving They are also a lovely edible gift during the holidays or for housewarmings

Save

Recipe FAQs

→ How do I prevent the dough from becoming tough?

Mix the flour only until combined and avoid overworking the dough. Overmixing can develop gluten, resulting in a less tender texture.

→ What type of jam works best for the filling?

Seedless raspberry jam offers a smooth consistency and bright flavor, but any high-quality raspberry preserve can be used.

→ Can I use regular muffin tins instead of jumbo?

Yes, but adjust the amount of dough and jam per well. Reduce baking time slightly, checking for golden edges.

→ Is it necessary to chill the dough before baking?

No chilling is required for this dough, ensuring a quick prep and bake process while achieving a delicate crumb.

→ How do I remove the cookies from the tin without breaking them?

Allow the cookies to cool fully in the pan, then run a knife gently around the edges before lifting them out carefully.