Buttery Raspberry Crumble Cookies
A delightful dessert that combines the rich flavor of butter with tangy raspberries, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them individually in plastic wrap and then in a freezer-safe bag for up to three months. Experiment with different jams for various flavors.