Description

Indulge in buttery raspberry crumble cookies featuring a sweet jam filling that is simply irresistible. These cookies are perfectly crumbly, rich, and packed with fruity flavor. Ideal for any occasion—from family gatherings to festive celebrations—these treats stand out with their delightful combination of buttery goodness and luscious raspberry center. Easy to make and customizable with your favorite fruit preserves, they can be prepared ahead of time and frozen for later enjoyment. Whether served warm with ice cream or alongside a cup of tea, these cookies promise to satisfy any sweet tooth.

Ingredients

Scale

1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam

Instructions

Preheat oven to 350°F (175°C) and prepare a jumbo muffin tin with non-stick spray.
In a mixing bowl, cream the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 2 minutes until combined.
Gradually add flour and salt, mixing just until crumbly—avoid overmixing.
Scoop about 1/4 cup of dough into each muffin well, pressing evenly into the bottom and slightly up the sides to form a well.
Spoon in 1/2 to 1 tablespoon of raspberry jam into each cookie base.
Top each with remaining crumble mixture and bake for 18-22 minutes or until edges are lightly golden.
Allow cookies to cool completely before gently removing from the pan.

Nutrition

Serving Size: 1 cookie (40g)
Calories: 200
Sugar: 10g
Sodium: 70mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg

Keywords: Ensure butter is at room temperature for optimal texture. Chill the dough for about 30 minutes before baking if time allows; this helps maintain shape during baking. Feel free to substitute raspberry jam with other fruit preserves like strawberry or apricot for different flavors.