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Buttery Raspberry Crumble Cookies

Buttery Raspberry Crumble Cookies

DeShawn Mitchell
These delightful cookies combine a rich shortbread base with a sweet-tart raspberry jam filling and a crumbly topping, offering a perfect balance of buttery goodness and fruity flavor.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter softened, high-quality recommended
  • 0.5 cup granulated sugar
  • 0.5 cup powdered sugar do not pack when measuring
  • 2 cups all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 teaspoon vanilla extract pure extract recommended
  • 0.5 cup raspberry jam good quality, warmed slightly if too thick

Instructions
 

Preparing the Dough

  • Cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
  • Gently mix in the flour, salt, and vanilla extract until just combined, ensuring not to overmix.

Assembling the Cookies

  • Preheat the oven to 350°F (175°C). Take about two teaspoons of dough and press it into the bottom of each muffin tin cup.
  • Add a teaspoon of raspberry jam on top of the dough in each muffin tin cup.
  • Sprinkle the remaining dough crumbs over the jam to create a crumble topping, ensuring the jam is mostly covered.

Baking

  • Bake in the preheated oven for 11-14 minutes, or until the edges are lightly golden. Cool completely on a wire rack.

Notes

  • 1-Use cold ingredients for flakier biscuits.
  • 2-Taste the apple filling and adjust spices as needed.
  • 3-Serve warm with ice cream or whipped cream for an extra treat.
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