Description
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
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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:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, beat butter and sugar together until light and fluffy.
- Add the egg yolk and vanilla extract, mixing well.
- Gradually add flour and salt, mixing until dough forms.
- Prepare the raspberry filling: Stir the raspberry jam and lemon juice together in a small bowl.
- Make the crumble topping: Mix flour, sugar, and melted butter together with a fork until crumbly.
- Shape the cookies: Roll the dough into 1-inch balls, flatten slightly, and place on the prepared baking sheet.
- 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.
- Bake for 12-15 minutes or until the edges are golden brown.
- 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
- Serving Size: 1 cookie
- Calories: 165 kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg