Raspberry Crumble Cookies (Print Version)
# Ingredients:
01 -
1 teaspoon almond extract
02 -
1 cup softened unsalted butter
03 -
1/2 cup raspberry jam (seedless)
04 -
2 1/4 cups all-purpose flour
05 -
1 teaspoon vanilla extract
06 -
1/4 cup white sugar
07 -
1/4 teaspoon kosher salt
08 -
1/3 cup powdered sugar
# Instructions:
01 -
Set the oven to 350°F (175°C). Coat a jumbo muffin tray with non-stick spray, or grease each cup and dust with flour.
02 -
Combine the butter, white sugar, powdered sugar, vanilla, and almond extracts in a bowl. Mix for about a minute or two until smooth. Stir in the flour and salt until crumbly but holds together when pressed.
03 -
Use around 1/4 cup of the crumbly dough and press it firmly into each muffin cup. Extend it slightly up the sides to create a shallow well for the jam.
04 -
Spoon about 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base. Don’t overfill—leave space for it to stay in place as it bakes.
05 -
Sprinkle about 1 heaped tablespoon of the leftover crumble over each. Bake for 18–22 minutes in the preheated oven until the edges start turning golden. Check at 18 minutes so they don’t bake too long.
06 -
Let the cookies sit in the tray until they’re completely cool. If they stick, carefully loosen the edges with a knife. They taste best served at room temperature.
# Notes:
01 -
Softened butter gives the dough a smooth, even texture.
02 -
Don’t overmix to keep the dough soft and crumbly.
03 -
Pick high-quality seedless raspberry jam for the richest taste.
04 -
Make sure cookies cool fully before lifting them out to keep them whole.