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Buttery Raspberry Crumble Cookies

These Buttery Raspberry Crumble Cookies are like a hug in cookie form, with a perfectly tender, buttery base and a burst of sweet-tart raspberry jam hidden inside.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Cookies, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 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

Equipment

  • Jumbo Muffin Tin
  • Electric mixer
  • Large bowl
  • small knife

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a jumbo muffin tin well.
  2. Step 2: In a large bowl, beat together the softened butter, granulated sugar, and powdered sugar until light and fluffy (about 1-2 minutes). Stir in the vanilla and almond extracts.
  3. Step 3: Gradually add the flour and salt to the butter mixture. Mix on low speed until just combined. Do not overmix.
  4. Step 4: Scoop about 1/4 cup of dough into each muffin tin well, pressing it down and up the sides to form a well. Spoon 1/2 to 1 tablespoon of raspberry jam into each well. Sprinkle the remaining dough over the jam to create the crumble topping.
  5. Step 5: Bake for 18-22 minutes, or until the edges are golden brown and the tops are set. Let the cookies cool completely in the muffin tin.
  6. Step 6: Once cool, run a small knife around the edge of each cookie to loosen and lift them out of the tin.

Notes

For an extra crunchy crumble, mix a tablespoon or two of chopped nuts into the remaining dough before sprinkling it over the jam. A pinch of cinnamon or nutmeg in the dough can add a lovely warmth.