Raspberry Crumble Cookies: A Sweet Treat with a Burst of Berry Flavor
Get ready to delight your senses with these Raspberry Crumble Cookies—perfectly sweet with a touch of tangy raspberry, all wrapped up in a buttery, crumbly texture. Ideal for afternoon tea, a special dessert, or just a treat to brighten your day, these cookies are as beautiful as they are delicious. Follow this simple recipe to create a batch of your own indulgent crumble cookies that promise to be a hit at any gathering or simply as a personal treat.
Ingredients
- 1 cup unsalted butter, softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam (or other flavor of your choice)
Directions
Prep and Mix
- Preheat Oven: Set your oven to 350℉ (177℃). Prepare a jumbo muffin pan by lightly spraying it with baking spray or greasing and flouring each well to prevent sticking.
- Cream Ingredients: In a large mixing bowl or the bowl of a stand mixer, cream together the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract until the mixture is light and fluffy, about 2-3 minutes.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and kosher salt to the creamed mixture. Combine until the mixture is mostly integrated but still somewhat crumbly. Finish mixing by hand or with a stiff spoon to ensure you do not overwork the dough.
Assemble and Bake
- Form Cookie Base: Scoop about ¼ cup of the crumble mixture into each muffin well. Press the mixture into the bottom and slightly up the sides of each well to form a cookie base with a small well in the center.
- Add Jam: Spoon approximately one tablespoon of raspberry jam into the center of each cookie base.
- Top with Crumble: Sprinkle enough of the remaining crumble mixture over the jam to completely cover it.
- Bake: Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until the tops of the cookies are just starting to turn golden brown.
- Cool and Serve: Allow the cookies to cool completely in the pan. Once cooled, gently loosen the edges of each cookie with a thin spatula or knife before carefully removing them from the pan.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 22 minutes
- Total Time: 42 minutes
- Calories: 210 kcal per cookie
- Servings: 12 cookies
Conclusion
Raspberry Crumble Cookies are the perfect blend of rich, buttery flavor and the delightful tang of raspberry. These cookies are not only a treat to eat but also a joy to prepare. Simple yet elegant, they’re suitable for any occasion, from casual get-togethers to more formal affairs. Bake a batch today and watch them disappear as quickly as they came out of the oven, all while filling your kitchen with the irresistible aroma of baked goods and sweet raspberry. Enjoy the process and the outcome as you delight in these exquisite crumble cookies.
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Raspberry Crumble Cookies
- Total Time: 42 minutes
- Yield: 12 1x
Description
Raspberry Crumble Cookies offer a unique and indulgent twist on the traditional cookie, blending the rich flavors of buttery pastry and sweet raspberry jam. The soft cookie base paired with the vibrant, fruity center and a crumbly topping creates a multi-textured experience that’s both satisfying and delightful.
Ingredients
1 cup unsalted butter, softened
⅓ cup powdered sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ¼ cups all-purpose flour
¼ teaspoon kosher salt
½ cup seedless raspberry jam (or other flavor of your choice)
Instructions
Preheat the oven to 350℉ (177℃). Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. Set aside.
In a large mixing bowl or the bowl of a stand mixer, cream together the butter, powdered sugar, granulated sugar, vanilla extract, and almond extract until light and creamy, about 2-3 minutes.
Add the flour and salt to the creamed mixture and mix just until mostly combined. The mixture should be somewhat crumbly. Finish mixing by hand or with a stiff spoon, being careful not to overmix to avoid tough cookies.
Scoop about ¼ cup of the mixture into each muffin well, pressing into the bottom and slightly up the sides to create a well for the jam.
Spoon about a tablespoon of raspberry jam into the center of each formed cookie base.
Sprinkle each with enough of the remaining crumble mixture to cover the jam.
Bake for 18-22 minutes, or until the tops are just beginning to turn golden brown.
Allow the cookies to cool completely in the pan. Use a thin spatula or knife to loosen the edges before carefully removing from the pan.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
Nutrition
- Calories: 210