Name: Buttery Raspberry Crumble Cookies
Prep time: 15 min
Cook time: PT-484959H37M35S
Total time: PT-484959H37M35S
Cuisine: American
Ingredients: For the Cookie Base:; Unsalted butter, softened; Granulated sugar; Powdered sugar; Vanilla extract; Almond extract; All-purpose flour; Salt; For the Filling:; Seedless raspberry jam; For the Crumble Topping:; Reserved cookie dough mixture

There’s something undeniably delightful about the combination of buttery shortbread, sweet raspberry jam, and a crumbly topping. These Buttery Raspberry Crumble Cookies bring together these elements to create a treat that’s both visually appealing and irresistibly delicious. Perfect for tea time, dessert, or as a thoughtful homemade gift, these cookies are sure to impress.

Buttery Raspberry Crumble Cookies

Why I Love This Recipe

I find these cookies to be the perfect balance of textures and flavors. The rich, buttery base pairs wonderfully with the tartness of the raspberry jam, while the crumble topping adds a satisfying crunch. They’re also versatile; by switching out the jam, I can easily create new variations to suit different tastes or occasions.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookie Base:
- Unsalted butter, softened
- Granulated sugar
- Powdered sugar
- Vanilla extract
- Almond extract
- All-purpose flour
- Salt
For the Filling:
- Seedless raspberry jam
For the Crumble Topping:
- Reserved cookie dough mixture

Directions

Prepare the Dough:
- In a mixing bowl, I cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
- I add the vanilla and almond extracts, mixing until well incorporated.
- Gradually, I blend in the flour and salt until the dough comes together. The dough should be slightly crumbly but hold together when pressed.
Form the Cookie Base:
- I preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Using a spoon or cookie scoop, I press about 2 tablespoons of the dough into the bottom of each muffin cup, forming an even layer. I reserve approximately 1 cup of the dough for the crumble topping.
Add the Raspberry Filling:
- I spoon about 1 teaspoon of raspberry jam onto the center of each dough base, spreading it slightly but avoiding the edges to prevent sticking during baking.
Top with Crumble:
- I crumble the reserved dough over the jam layer, ensuring each cookie is generously topped.
Bake:
- I bake the cookies for 18–22 minutes, or until the edges are lightly golden and the jam is bubbly.
- Once baked, I allow the cookies to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 12 cookies. The preparation time is about 15 minutes, with a baking time of 18–22 minutes, totaling around 35–40 minutes from start to finish.

Variations

Jam Choices: I sometimes substitute raspberry jam with other flavors like strawberry, apricot, or blackberry for a different twist.
Nutty Addition: For added texture and flavor, I mix finely chopped nuts, such as almonds or pecans, into the crumble topping.
Gluten-Free Option: By using a gluten-free all-purpose flour blend, I can make these cookies suitable for those with gluten sensitivities.
Citrus Zest: Adding a teaspoon of lemon or orange zest to the dough imparts a subtle citrus note that complements the raspberry filling beautifully.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to enjoy them warm, I place them in a preheated oven at 300°F (150°C) for about 5 minutes. Freezing is also an option; I freeze the baked cookies in a single layer before transferring them to a freezer-safe bag or container, where they keep well for up to 3 months. Thawing them at room temperature before serving works best.

FAQs

Can I use salted butter instead of unsalted?

Yes, I can use salted butter, but I reduce the added salt in the recipe to balance the flavors.

How do I prevent the jam from seeping out during baking?

I ensure not to overfill the cookies with jam and keep the filling away from the edges. Pressing the base and topping firmly helps seal the jam inside.

Is it necessary to use muffin liners?

While not strictly necessary, I find that using muffin liners makes for easier removal and cleanup. If I choose not to use them, I ensure the muffin tin is well-greased.

Can I make the dough ahead of time?

Absolutely. I prepare the dough and refrigerate it, tightly wrapped, for up to 2 days before baking. If it’s too firm when ready to use, I let it sit at room temperature for a few minutes to soften slightly.

What other fillings work well in these cookies?

Beyond various jams, I sometimes experiment with lemon curd, chocolate hazelnut spread, or even caramel for a different flavor profile.

Conclusion

Buttery Raspberry Crumble Cookies are a delightful treat that combines rich, buttery dough with sweet and tart raspberry filling, topped with a satisfying crumble. Their elegant appearance and delectable taste make them a favorite in my baking repertoire. Whether I’m enjoying them with a cup of tea or sharing them with friends and family, these cookies never fail to impress.