Description
Buttery Raspberry Crumble Cookies are golden, buttery cookies with a sweet raspberry jam center and a tender crumble topping. A bakery-style treat made easy at home!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless or not, up to you!)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and sugar until it’s pale and fluffy.
- Stir in the vanilla extract. Gradually add the flour and salt, mixing until a crumbly dough forms that holds together when pressed.
- Scoop out about 1/2 cup of the dough and set it aside for the topping.
- Roll the rest of the dough into 1.5-inch balls and space them 2 inches apart on your baking sheet.
- Gently press a well into the center of each ball using your thumb or spoon. Add 1/2 teaspoon of raspberry jam into each.
- Crumble the reserved dough over the tops for a perfect buttery finish.
- Bake for 14–16 minutes, until edges are golden and crumble is just golden. Let cool 5 minutes on the tray, then move to a wire rack.
Notes
- If you prefer a thicker jam filling, add a little extra jam into the center of each cookie.
- For extra flavor, you can sprinkle a little powdered sugar over the cookies once they have cooled.
- These cookies can be stored in an airtight container for up to 5 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg