Description
These Buttery Raspberry Crumble Cookies feature a tender, buttery base, sweet raspberry jam filling, and a crumbly topping, creating a delightful treat reminiscent of fruit crumble pies in cookie form.
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup raspberry jam or preserves
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter and sugar until light and fluffy.
- Add vanilla and salt, then gradually mix in flour until a dough forms.
- Form small portions of dough into rounds on the baking sheet and create a well in the center of each.
- Spoon a bit of raspberry jam into each well.
- Crumble a small amount of remaining dough over the top of each cookie.
- Bake for 12–15 minutes or until edges are golden.
- Let cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use thick jam to prevent spreading.
- Chill cookies before baking to help jam stay centered.
- Try variations with other jams, spices, or chopped nuts.
- Dough can be made ahead and refrigerated.
- Can be baked as bars instead of cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg