Description
These Buttery Raspberry Crumble Cookies are soft, rich, and irresistibly crumbly with a sweet raspberry center. They combine the melt-in-your-mouth texture of a buttery shortbread cookie with the fruity brightness of raspberry jam. Perfect for holidays, gatherings, or an elegant afternoon treat.
Introduction
If you love buttery cookies with a fruity twist, these Raspberry Crumble Cookies will be your new favorite. Baked in a muffin tin for a thick, bakery-style shape, each cookie has a golden crumb base, a sweet raspberry filling, and a delicate crumble topping. They’re easy to make, beautiful to serve, and guaranteed to impress with both flavor and presentation.
Why You’ll Love This Recipe
- Soft, buttery texture with a tender crumb
- Sweet, tangy raspberry center
- Bakery-style shape using a simple muffin tin
- Easy to prepare with basic ingredients
- Perfect for gifting, parties, or enjoying with tea or coffee
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a jumbo muffin tin with butter and flour, or spray with non-stick cooking spray.
Step 2: Make the Cookie Dough
Beat the softened butter, granulated sugar, and powdered sugar for 1–2 minutes until light and fluffy.
Mix in the vanilla and almond extracts.
Add the flour and salt gradually, mixing until the dough is crumbly but holds together when pressed.
Step 3: Assemble the Cookies
Scoop 1/4 cup of dough into each well of the muffin tin.
Press the dough into the bottom and slightly up the sides to form a shallow well.
Add 1/2–1 tablespoon of raspberry jam to the center of each cookie.
Top each cookie with a heaping tablespoon of the remaining dough for a crumble topping.
Step 4: Bake
Bake for 18–22 minutes, or until the edges turn a light golden brown and the tops are set.
Let the cookies cool completely in the pan before removing.
Step 5: Remove and Serve
Run a knife around the edges to release each cookie gently.
Serve as is, or dust with powdered sugar.
Variations
- Use strawberry, apricot, or blueberry jam
- Add chopped nuts to the crumble
- Add lemon zest for brightness
- Swap jam for chocolate spread
Tips for Best Results
- Don’t overmix the dough
- Let cookies cool fully before removing
- Use seedless jam
- Press gently when forming wells
Storage Tips
- Store at room temperature for 4–5 days
- Refrigerate up to 1 week
- Freeze up to 2 months
Serving Suggestions
- Dust with powdered sugar
- Serve with tea, coffee, or milk
- Add vanilla ice cream on the side
FAQs
Q: Can I skip almond extract?
Yes, you can replace it with more vanilla.
Q: Can I use a regular muffin tin?
Yes, reduce the dough amounts slightly and check earlier.
Q: Can I use salted butter?
Yes, just reduce added salt.
Nutrition Facts (Per Cookie)
- Calories: 310
- Total Fat: 18 g
- Saturated Fat: 11 g
- Cholesterol: 45 mg
- Sodium: 70 mg
- Total Carbohydrates: 35 g
- Sugars: 17 g
- Protein: 3 g
- Fiber: 1 g
Conclusion
These Buttery Raspberry Crumble Cookies are rich, soft, and filled with sweet raspberry goodness. Perfect for holidays, gatherings, or an everyday treat, they’re guaranteed to become a favorite in your recipe collection.