🧈 Buttery Raspberry Crumble Cookies
Ingredients
For the dough/crumble (used for base and topping):
-
1 cup (2 sticks) unsalted butter, softened
-
2/3 cup granulated sugar
-
1/4 cup brown sugar
-
1 tsp vanilla extract
-
2 1/4 cups all-purpose flour
-
1/4 tsp salt
For the filling:
-
1/2 cup raspberry jam or preserves (seedless if preferred)
Instructions
-
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
Cream the butter and sugars in a large bowl until light and fluffy (about 2 minutes). Mix in the vanilla extract.
-
Add flour and salt, mixing just until combined. The dough will be crumbly but should hold together when pinched.
-
Scoop dough (about 1 tablespoon each) and roll into balls. Place on prepared baking sheet and slightly flatten.
-
Make a small well in the center of each cookie using your thumb or the back of a spoon.
-
Fill each well with about 1/2 teaspoon of raspberry jam.
-
Use remaining dough to crumble over the tops of the jam-filled cookies. This creates a streusel-style topping.
-
Bake for 12–15 minutes, or until the edges are lightly golden.
-
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
💡 Tips:
-
For a festive twist, add a hint of lemon zest to the dough.
-
You can substitute raspberry jam with any other fruit jam you love.
-
Drizzle with powdered sugar glaze for extra sweetness.
