Buttery Raspberry Crumble Cookies with a Sweet Jam Filling Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
