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Buttery Raspberry Crumble Cookies

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These Buttery Raspberry Crumble Cookies are the perfect combination of rich, melt-in-your-mouth buttery cookies with a sweet raspberry filling and a crumbly topping. A delightful treat for any occasion!

Ingredients

Scale

  1. For the Cookie Dough:

    • 1 cup unsalted butter, softened
    • ¾ cup granulated sugar
    • 1 large egg yolk
    • 2 teaspoons vanilla extract
    • 2 ¼ cups all-purpose flour
    • ½ teaspoon salt

    For the Raspberry Filling:

    • ½ cup raspberry jam (seedless or with seeds, as preferred)
    • 1 teaspoon lemon juice

    For the Crumble Topping:

    1. ½ cup all-purpose flour
    2. ¼ cup granulated sugar
    3. 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, beat butter and sugar together until light and fluffy.
  3. Add the egg yolk and vanilla extract, mixing well.
  4. Gradually add flour and salt, mixing until dough forms.
  5. Prepare the raspberry filling: Stir the raspberry jam and lemon juice together in a small bowl.
  6. Make the crumble topping: Mix flour, sugar, and melted butter together with a fork until crumbly.
  7. Shape the cookies: Roll the dough into 1-inch balls, flatten slightly, and place on the prepared baking sheet.
  8. Use your thumb or a spoon to make a small indent in the center of each cookie. Fill with a teaspoon of raspberry jam and sprinkle crumble topping over each cookie.
  9. Bake for 12-15 minutes or until the edges are golden brown.
  10. Allow cookies to cool for 10 minutes before transferring to a wire rack.

Notes

  • Ensure that you use softened butter for the cookie dough for easy mixing.
  • You can use either seedless or seeded raspberry jam, depending on your preference.

 

  • These cookies can be stored in an airtight container for up to 5 days.

Nutrition

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