Description
Buttery Raspberry Crumble Cookies are a delicious dessert featuring a tender, buttery cookie base, a sweet raspberry jam center, and a golden crumble topping. These raspberry cookies are perfect for tea time, holidays, or as a beautiful homemade gift. Easy to make and irresistibly good!
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
Instructions
- Make Dough: Cream butter and sugars until fluffy. Add vanilla and almond extracts. Mix in flour and salt until dough forms.
- Form Cookie Base: Preheat oven to 350°F (175°C). Line or grease muffin tin. Press ~2 tbsp dough into each cup. Reserve 1 cup dough for crumble.
- Add Filling: Spoon 1 tsp raspberry jam into the center of each base.
- Top with Crumble: Crumble reserved dough on top of jam.
- Bake: Bake 18–22 minutes until edges are golden and jam is bubbly. Cool before removing from pan.
Notes
- Swap raspberry jam with other fruit preserves for variety.
- Add lemon zest to the dough for a citrus twist.
- Fold in chopped nuts for extra crunch.
- Store at room temp in an airtight container for 5 days or freeze for up to 3 months.
- Reheat briefly in a 300°F oven for that fresh-baked taste.
