Buttery Raspberry Crumble Cookies
Buttery Raspberry Crumble Cookies combine the rich, decadent flavor of butter with the fruity tang of raspberries, creating a delightful dessert that is both visually appealing and satisfyingly delicious. These cookies are perfect for any occasion, whether you’re hosting a gathering, celebrating a special event, or simply treating yourself after a long day.
Why Make This Recipe
These cookies are not just about flavor; they offer a unique texture experience with a crumbly base and a gooey raspberry center. The combination of vanilla and almond extracts adds depth to the taste, making every bite a blissful experience. Their easy preparation also makes them an ideal choice for bakers of all levels, ensuring delicious results without requiring extensive baking skills.
How to Make Buttery Raspberry Crumble Cookies
Making Buttery Raspberry Crumble Cookies is a straightforward process, perfect for busy bakers who still want to impress. Here’s how you can create these delightful treats in no time.
Ingredients:
- 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
Directions:
- Preheat your oven to 350°F (175°C). Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray to prevent sticking.
- In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy, about 1-2 minutes.
- Mix in the vanilla extract and almond extract until evenly distributed.
- Gradually add the flour and kosher salt, mixing just until combined. The dough should be crumbly but hold together when pressed. Avoid overmixing to prevent dense cookies.
- Scoop about 1/4 cup of dough into each well of the muffin tin. Gently press the dough evenly into the bottom and slightly up the sides to create a shallow well in the center.
- Spoon 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.
- Sprinkle a heaping tablespoon of the remaining dough over the jam for a crumbly topping.
- Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.
- Let the cookies cool completely in the pan before attempting to remove them.
- Once cooled, run a knife around the edges of each cookie to help release them from the muffin tin. Serve as they are, or dust with powdered sugar for an elegant touch.
How to Serve Buttery Raspberry Crumble Cookies
These cookies can be enjoyed warm or at room temperature. For an elegant presentation, dust them lightly with powdered sugar just before serving. They are delightful on their own or can be paired with a scoop of vanilla ice cream for a decadent dessert.
How to Store Buttery Raspberry Crumble Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, consider freezing the cookies. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to three months.
Tips to Make Buttery Raspberry Crumble Cookies
- Ensure your butter is softened, as this helps in achieving the desired texture.
- Don’t overmix the dough; a crumbly consistency is key.
- Feel free to experiment with different jams or preserves for a variety of flavors.
Variation
You can customize your Buttery Raspberry Crumble Cookies by using different types of fruit jams like apricot, strawberry, or blueberry. Additionally, adding chopped nuts or white chocolate chips to the dough can introduce a delightful crunch.
FAQs
1. Can I use fresh raspberries instead of jam?
While fresh raspberries can be used, they may not provide the same gooey texture and sweetness. If using fresh raspberries, consider adding a bit of sugar to create a jam-like consistency.
2. Can these cookies be made in advance?
Yes! These cookies can be made a day in advance. Just store them in an airtight container at room temperature until you’re ready to serve.
3. What can I do if the dough is too crumbly?
If your dough appears too crumbly and isn’t holding together, try adding a tablespoon of milk or water gradually until the desired consistency is reached.
Enjoy the delightful experience of making and sharing Buttery Raspberry Crumble Cookies, a timeless treat that will surely win hearts!
Buttery Raspberry Crumble Cookies
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened Ensure butter is softened for best texture.
- 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 Avoid overmixing the dough.
- 1/4 teaspoon kosher salt
For the Filling and Topping
- 1/2 cup seedless raspberry jam Use more for extra sweetness if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a jumbo muffin tin with butter and flour or use non-stick cooking spray.
- In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until the mixture is light and fluffy, about 1-2 minutes.
- Mix in the vanilla extract and almond extract until evenly distributed.
- Gradually add the flour and kosher salt, mixing just until combined. The dough should be crumbly but hold together when pressed.
Assembly
- Scoop about 1/4 cup of dough into each well of the muffin tin and gently press it into the bottom and slightly up the sides.
- Spoon 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.
- Sprinkle a heaping tablespoon of the remaining dough over the jam for a crumbly topping.
Baking
- Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.
- Let the cookies cool completely in the pan before removing them.
- Run a knife around the edges of each cookie to help release them from the muffin tin.
- Serve as they are, or dust with powdered sugar for an elegant touch.
