Buttery Raspberry Crumble Cookies (Print Version)
Golden crumble, sweet raspberry jam, and a melt-in-your-mouth cookie base in every bite.
# Ingredients:
→ Cookie Base and Crumble
01 -
1 cup unsalted butter, softened
02 -
1/4 cup granulated sugar
03 -
1/3 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon almond extract
06 -
2 1/4 cups all-purpose flour
07 -
1/4 teaspoon kosher salt
→ Filling
08 -
1/2 cup seedless raspberry jam
# Directions:
01 -
Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
02 -
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. Add in the flour and salt, mixing just until combined. The mixture should remain slightly crumbly—avoid overmixing to keep the dough tender.
03 -
Scoop about 1/4 cup of the mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a well in the center. Press gently to compact but avoid overpacking, which could make the crust tough.
04 -
Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
05 -
Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned.
06 -
Let the cookies cool completely in the pan. To remove them, you may need to gently run a knife around the edges. Enjoy!