Description
Buttery raspberry crumble cookies feature a tender, melt-in-your-mouth base topped with a sweet raspberry jam filling and a golden crumb topping, perfect for tea time or dessert.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup raspberry jam
- 1/4 cup brown sugar (for crumble)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix dry ingredients into the butter mixture until a soft dough forms.
- Set aside 3/4 cup of dough for the crumble topping.
- Roll remaining dough into balls and place on the baking sheet; make an indent in the center of each.
- Fill each indent with raspberry jam.
- Mix reserved dough with brown sugar and cinnamon, then crumble over the jam-filled cookies.
- Bake for 14–16 minutes until lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Do not overfill with jam to prevent spreading.
- Other jams like strawberry or apricot can be substituted.
- Cookies firm up slightly as they cool.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American