Description
These Soft & Buttery Raspberry Crumble Cookies feature a tender, melt-in-your-mouth dough with a sweet raspberry jam filling and a delightful crumbly topping. Perfect for a teatime treat or dessert, these cookies combine rich butteriness with a fruity burst in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- â…” cup (80g) powdered sugar
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- ¼ tsp salt
Filling
- ½ cup (160g) seedless raspberry jam
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a mixing bowl, beat the softened butter and powdered sugar together until the mixture is fluffy and light. Then add the vanilla extract and mix again until well combined.
- Add dry ingredients: Gradually add the all-purpose flour and salt to the creamed butter mixture, stirring gently until a soft dough forms.
- Shape cookies: Roll tablespoons of dough into balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to press an indentation into the center of each ball, creating a well for the jam.
- Fill with jam: Spoon about ½ teaspoon of seedless raspberry jam into each cookie indentation, taking care not to overfill.
- Create crumble topping: Take the leftover dough and pinch it between your fingers to form small crumbs, then sprinkle these crumbs over the jam centers on each cookie for a delicate crumble topping.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 14 minutes, or until the edges are lightly golden. This ensures a soft yet slightly crisp texture.
- Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Use softened butter, not melted, for the best cookie texture.
- Make sure to use seedless raspberry jam to avoid seeds in the filling.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For best results, allow cookies to cool completely before storing to maintain texture.
- You can substitute other berry jams if desired, but texture may vary slightly.
