Buttery Raspberry Crumble Cookies
Tender, buttery cookies filled with bright raspberry jam, perfect for sharing and enjoying with tea or coffee.
Ingredients
For the cookie base
- 1 cup unsalted butter, softened Use softened butter, not melted.
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract Can be swapped for lemon zest.
- 2 1/4 cups all-purpose flour Don't overmix the dough.
- 1/4 teaspoon kosher salt
For the filling
- 1/2 cup seedless raspberry jam Substitute with apricot, strawberry, or blackberry jam if desired.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick spray or grease and flour the wells. Set aside.
- In a bowl, cream the butter, granulated sugar, powdered sugar, vanilla, and almond extract for 1–2 minutes.
- Add flour and salt to the mixture and mix just until combined, keeping the mixture slightly crumbly.
Forming the cookies
- Scoop about 1/4 cup of the mix into each muffin well and press into the bottom and up the sides, making a well in the center.
- Spoon 1/2 to 1 tablespoon of raspberry jam into each center.
Baking
- Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture.
- Bake for 18–22 minutes, until edges are lightly browned.
- Let cool completely in the pan. Run a knife around edges if needed to remove.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled cookies in a single layer on a tray, then transfer to a bag for up to 2 months.