Description
These Buttery Raspberry Crumble Cookies combine rich, buttery shortbread with a sweet-tart raspberry jam center and a golden crumbly topping, creating an irresistible treat perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup raspberry jam (or preserves)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour and salt, stirring until a dough forms.
- Reserve about 1/2 cup of the dough for the crumble topping.
- Roll the remaining dough into small balls and place on the prepared baking sheet. Flatten slightly.
- Make a small indentation in the center of each cookie using your thumb or the back of a spoon.
- Fill each indentation with a small amount of raspberry jam.
- Crumble the reserved dough over the top of the cookies.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 15–30 minutes if it’s too soft to prevent spreading.
- Use high-quality butter for the best flavor.
- Try different jam flavors like apricot, blueberry, or strawberry for variety.
- Store in an airtight container for up to 5 days or freeze for longer storage.
- Reheat in a 300°F oven for 5 minutes to refresh texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
