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Raspberry Crumble Cookies

Deliciously soft cookies filled with raspberry jam and topped with a crispy crumble, perfect for family gatherings and bake sales.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup Unsalted butter (softened) Must be at room temperature for easy creaming.
  • 1/2 cup White granulated sugar Sweetens the batter.
  • 1 tsp Vanilla bean paste Enhances overall flavor.
  • 1/2 tsp Almond extract Adds a subtle nutty flavor.
  • 2 cups Flour (scooped and leveled) Gives structure to the cookies.
  • 1/2 tsp Salt Balances sweetness.
Filling
  • 1/2 cup Seedless raspberry jam The main filling that adds tartness.
Topping
  • Remaining dough Crumbles from the cookie base Use for topping the jam.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Spray a muffin pan with non-stick baking spray.
  3. In a large mixing bowl, combine the softened butter, sugar, vanilla bean paste, and almond extract. Beat on high speed for 2-3 minutes until light and fluffy.
  4. Add the flour and salt to the butter mixture and mix until just combined.
Assembly
  1. Scoop 2 tablespoons of cookie dough and press it into the bottom of each muffin tin.
  2. Spoon 2 teaspoons of raspberry jam into the center of each cookie base.
  3. Sprinkle the remaining crumbles over the jam.
Baking
  1. Bake for about 18 minutes, or until the tops and edges are golden brown.
  2. Allow the cookies to cool completely in the pan and gently release using a spatula.

Notes

Experiment with different jam flavors! Consider adding chocolate chips or nuts for extra texture.