Description
Delicious and crumbly Raspberry Crumble Cookies featuring a buttery crust, sweet raspberry preserves, and a crisp crumble topping. Perfect for a delightful treat with tea or coffee.
Ingredients
Scale
Crust and Topping
- 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
Filling
- 1/2 cup seedless raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350℉ and prepare a jumbo muffin tin by spraying it with non-stick cooking spray or greasing and flouring the wells to prevent sticking.
- Make Crust and Topping: Cream together the softened unsalted butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1 to 2 minutes until combined and creamy.
- Add Dry Ingredients: Gradually mix in the all-purpose flour and kosher salt just until combined. The dough should still be a bit crumbly and not over-mixed to keep it tender.
- Form Cookie Crust: Scoop approximately 1/4 cup of the dough into each muffin well. Press the dough into the bottom and slightly up the sides to form a well, being careful not to overpack to avoid toughness.
- Add Raspberry Filling: Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each cookie well on top of the crust.
- Add Topping: Sprinkle about 1 heaping tablespoon of the remaining crumble dough over the jam filling evenly.
- Bake Cookies: Bake in the preheated oven for 22 minutes or until the edges are lightly browned and the topping is crisp.
- Cool and Remove: Allow the cookies to cool completely in the pan before carefully removing. You may run a knife around the edges to help loosen the cookies from the muffin tin.
Notes
- The crumble mixture should be slightly crumbly; do not overmix the dough to prevent toughness.
- You can test the dough by squeezing it in your hand; it should stick together.
- Store cookies at room temperature in an airtight container for up to one week.
- For longer storage, freeze cookies for up to three months, separating each tartlet with wax paper in a freezer bag.
- Using a jumbo muffin tin ensures perfect cookie size and shape with a crisp edge and soft middle.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
