Description
Introducing the Raspberry Crumble Delight — a tempting dessert perfect for any occasion. This recipe combines the rich, buttery texture of a crumble crust with the sweet tartness of raspberry jam, creating a cookie that’s both indulgent and refreshing. Ideal for sharing with friends and family, these treats strike a lovely balance between simplicity and decadence.
Ingredients
- 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
Step-by-step Directions
1. Preheat the Oven
Start by preheating your oven to 350℉. Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells.
2. Mix the Ingredients for the Crust
Cream the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract together until well combined for about 1-2 minutes.
3. Prepare the Dough
Gradually incorporate the all-purpose flour and kosher salt into the butter mixture. Stir just until combined, keeping the dough slightly crumbly.
4. Form the Base
Scoop about ¼ cup of the crumbly mixture into each muffin well. Press the mixture into the bottom and a bit up the sides to form a well. Make sure not to press the crust too densely.
5. Add Raspberry Jam
Spoon ½ to 1 tablespoon of raspberry jam into the center of each pressed crust.
6. Add Topping and Bake
Sprinkle a heaping tablespoon of the remaining dough on top of the jam to add texture. Bake in the preheated oven for 18-22 minutes or until the cookies are lightly browned.
7. Cool and Serve
Allow the cookies to cool completely in the muffin tin before removing. Use a knife to run around the edges to help release them if necessary.
Servings & Preparation Time
The provided quantities yield approximately 12 large crumble cookies. Preparation time is around 20 minutes, with a cooking time of 18-22 minutes.
Tips for Storage & Reheating
- Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. Ensure cookies are wrapped tightly to avoid freezer burn.
- To reheat, simply warm at 300℉ for a few minutes until heated through.
Conclusion
The Raspberry Crumble Delight is a versatile recipe that merges the pleasure of a crumbly, buttery cookie with the luscious flavor of raspberry jam. These cookies are easy to make and even easier to love, perfect for special occasions or a delightful treat to brighten any day. Try baking a batch today and watch them become a new favorite in your household.
Print
Raspberry Crumble Delight
- Total Time: 32 minute
- Yield: 12 large crumble cookies 1x
Description
Introducing the Raspberry Crumble Delight — a tempting dessert perfect for any occasion. This recipe combines the rich, buttery texture of a crumble crust with the sweet tartness of raspberry jam, creating a cookie that’s both indulgent and refreshing. Ideal for sharing with friends and family, these treats strike a lovely balance between simplicity and decadence.
Ingredients
- 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
- Preheat the Oven: Start by preheating your oven to 350℉. Prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells.
- Mix the Ingredients for the Crust: Cream the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract together until well combined for about 1-2 minutes.
- Prepare the Dough: Gradually incorporate the all-purpose flour and kosher salt into the butter mixture. Stir just until combined, keeping the dough slightly crumbly.
- Form the Base: Scoop about ¼ cup of the crumbly mixture into each muffin well. Press the mixture into the bottom and a bit up the sides to form a well. Make sure not to press the crust too densely.
- Add Raspberry Jam: Spoon ½ to 1 tablespoon of raspberry jam into the center of each pressed crust.
- Add Topping and Bake: Sprinkle a heaping tablespoon of the remaining dough on top of the jam to add texture. Bake in the preheated oven for 18-22 minutes or until the cookies are lightly browned.
- Cool and Serve: Allow the cookies to cool completely in the muffin tin before removing. Use a knife to run around the edges to help release them if necessary.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes