Buttery Raspberry Crumble Cookies with a Sweet Jam Filling Recipe

Introduction

These Buttery Raspberry Crumble Cookies combine a tender, crumbly crust with a sweet and tangy raspberry jam filling. Perfectly balanced with vanilla and almond extracts, they make a delightful treat for any occasion.

Ingredients

• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.
2. Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined.
3. Step 3: Add the flour and salt, mixing just until combined. Keep the mixture slightly crumbly to maintain a tender dough.
4. Step 4: Scoop about 1/4 cup of the mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a small well in the center. Be gentle to avoid compacting it too much.
5. Step 5: Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
6. Step 6: Sprinkle a heaping tablespoon of the remaining crumble mixture over the jam filling in each well.
7. Step 7: Bake for 18-22 minutes, until the edges are lightly browned.
8. Step 8: Let the cookies cool completely in the pan. Run a knife gently around the edges to remove them.

Tips & Variations

• Use seedless jam to prevent the filling from spilling over during baking.
• Try substituting almond extract with lemon zest for a citrus twist.
• For a nuttier flavor, add 1/4 cup finely chopped almonds to the crumble mixture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a low oven or microwave to refresh the crumbly texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular muffin tins instead of jumbo ones?

Yes, you can use regular muffin tins, but the cookies will be smaller and the baking time may need to be reduced. Keep an eye on them to avoid overbaking.

What other jam flavors work well in this recipe?

Apricot, strawberry, or blackberry jam all pair nicely with the buttery crumble and can be used as tasty alternatives.

Buttery Raspberry Crumble Cookies with a Sweet Jam Filling Recipe

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★★★★★

4.6 from 581 reviews

These Buttery Raspberry Crumble Cookies feature a tender, crumbly crust with a sweet and tangy raspberry jam filling. Perfectly baked in a jumbo muffin tin, these cookies balance rich buttery flavors with a fruity burst, making them an irresistible treat for any occasion.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 jumbo cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust and Topping

• 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

Filling

• 1/2 cup seedless raspberry jam

Instructions

1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells to prevent sticking. Set this aside while you prepare the dough.
2. Make the Crust and Topping: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1-2 minutes until well combined and fluffy. Gradually add the all-purpose flour and kosher salt, mixing just until incorporated. The dough should be slightly crumbly and not overmixed to keep it tender.
3. Form the Cookie Base: Using a scoop or your hands, place about 1/4 cup of the dough mixture into each muffin well. Press the dough evenly along the bottom and partially up the sides to create a shallow well in the center without overpacking to maintain a tender crust.
4. Add the Raspberry Filling: Spoon 1/2 to 1 tablespoon of seedless raspberry jam directly into the center well of each cookie base, spreading gently but not touching the edges.
5. Top and Bake: Sprinkle each cookie generously with the remaining crumble dough, covering the jam filling. Place the muffin tin in the preheated oven and bake for 18-22 minutes or until the edges are lightly golden and the crumble topping is set.
6. Cool and Serve: Remove the cookies from the oven and allow them to cool completely in the muffin tin. To serve, gently run a knife around the edges to loosen if needed, then carefully lift out each cookie. Enjoy the delicate buttery texture paired with the sweet raspberry filling!

Notes

• Make sure not to overmix the dough to keep the cookies tender and crumbly.
• Using seedless raspberry jam ensures a smoother filling without any large fruit pieces.
• Chilling the dough before forming the crust can help maintain the crumbly texture but is optional.
• Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
• These cookies can also be made with other fruit jams like strawberry or apricot for variety.

Keywords: Buttery Raspberry Crumble Cookies, Raspberry Jam Cookies, Crumble Cookies, Jam Filled Cookies, Dessert Cookies, Baked Cookies