Buttery Raspberry Crumble Cookies

 

Indulge in the perfect balance of buttery crumble and tangy raspberry jam with these irresistible Buttery Raspberry Crumble Cookies! These cookies are not just treats—they’re little bites of joy, with a tender, crumbly base, a sweet jam center, and a golden, buttery topping. Whether you're serving them at a tea party or enjoying them with your afternoon coffee, they’re guaranteed to impress.

Why You’ll Love This Recipe

There’s something magical about the combination of buttery dough and fruity jam. These cookies are:
✔️ Easy to make – No fancy techniques required!
✔️ Versatile – Swap the jam for any flavor you love.
✔️ Perfect for any occasion – Great for holidays, gifts, or a simple sweet craving.

Let’s get baking!

Tools You’ll Need

·        Jumbo muffin tin (or regular muffin tin for smaller cookies)

·        Mixing bowls

·        Electric mixer (or a sturdy whisk)

·        Measuring cups and spoons

·        Spatula

·        Knife or offset spatula (for releasing cookies)

Ingredients

(Makes about 12 jumbo cookies)

·        1 cup (226g) unsalted butter, softened

·        ¼ cup (50g) granulated sugar

·        ⅓ cup (40g) powdered sugar

·        1 tsp vanilla extract

·        1 tsp almond extract (optional but adds depth)

·        2 ¼ cups (280g) all-purpose flour

·        ¼ tsp kosher salt

·        ½ cup (160g) seedless raspberry jam (or any jam of choice)

Step-by-Step Instructions

Step 1: Prep the Oven & Pan

·        Preheat oven to 350°F (175°C).

·        Grease a jumbo muffin tin with butter and flour, or use non-stick spray.

Step 2: Make the Cookie Dough

1.     In a large bowl, beat butter, granulated sugar, and powdered sugar until light and fluffy (1-2 mins).

2.     Mix in vanilla and almond extracts.

3.     Gradually add flour and salt, mixing just until combined. (Dough should be crumbly but hold when pressed.)

Step 3: Assemble the Cookies

1.     Scoop ¼ cup dough into each muffin well.

2.     Press dough into the bottom and slightly up the sides to form a well.

3.     Spoon ½–1 tbsp raspberry jam into each well.

4.     Crumble remaining dough on top for a golden, buttery finish.

Step 4: Bake to Golden Perfection

·        Bake for 18–22 mins until edges are lightly golden.

·        Let cool completely in the pan before removing.

Step 5: Serve & Enjoy!

·        Run a knife around edges to release.

·        Dust with powdered sugar for extra elegance.

Pro Tips for Success

✔ Don’t overmix the dough – Keeps it tender and crumbly.
✔ Use room-temperature butter – Ensures smooth mixing.
✔ Try different jams – Blackberry, apricot, or even lemon curd work great!
✔ For extra crunch – Add chopped nuts to the crumble topping.

Storage & Reheating Tips

·        Room temp: Store in an airtight container for 3 days.

·        Freeze: Keep unbaked dough or baked cookies for up to 1 month.

·        Reheat: Warm in a 300°F oven for 5 mins to refresh crispiness.

Nutritional Info (Per Cookie)

·        Calories: ~220

·        Fat: 12g

·        Carbs: 26g

·        Protein: 2g

(Values are approximate.)

FAQs

Q: Can I use frozen raspberries instead of jam?
A: Yes! Simmer them with a little sugar to thicken before using.

Q: Can I make these gluten-free?
A: Substitute all-purpose flour with a 1:1 gluten-free blend.

Q: Why did my cookies stick to the pan?
A: Ensure proper greasing or use parchment liners for easy removal.

Final Thoughts

These Buttery Raspberry Crumble Cookies are a simple yet stunning dessert that feels both rustic and elegant. The buttery crumble, paired with the sweet-tart jam, creates a harmony of flavors and textures that’s hard to resist.