Buttery Raspberry Crumble Cookies
Delicious, buttery cookies filled with sweet-tart raspberry jam, perfect for any occasion.
Ingredients
For the Cookie Base
- 1 cup unsalted butter, softened This is the cookie's base, providing richness and a tender crumb.
- 1/4 cup granulated sugar Adds sweet notes to the cookie.
- 1/3 cup powdered sugar Adds finesse and a delicate mouthfeel.
- 1 teaspoon vanilla extract A hint of vanilla enhances flavor.
- 1 teaspoon almond extract Transforms your cookies by adding depth.
- 2 1/4 cups all-purpose flour The backbone of our cookie dough.
- 1/4 teaspoon kosher salt Balances the sweetness perfectly.
For the Filling
- 1/2 cup seedless raspberry jam The star of the show that adds joy.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter, granulated sugar, and powdered sugar using an electric mixer until light and fluffy (about 2-3 minutes).
- Add the vanilla and almond extracts, mixing until fully integrated.
- Gradually add the flour and kosher salt, mixing until just combined.
- Shape the dough into 1-inch balls and make a deep indentation in the center of each ball using your thumb.
- Fill each indentation with a small spoonful of seedless raspberry jam.
- Place the cookies on a baking sheet lined with parchment paper and bake for 12-15 minutes or until edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your cookies with a warm cup of tea or hot cocoa!
Notes
For best results, ensure butter is at room temperature before mixing and use good quality jam. Cookies can be customized with different jams and nut additions. Store in an airtight container for up to a week.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gSodium: 50mgSugar: 6g
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