Buttery Raspberry Crumble Cookies Ingredients: - 1 cup unsalted butter, softened - 1/4 cup granulate...

Buttery Raspberry Crumble Cookies Ingredients: - 1 cup unsalted butter, softened - 1/4 cup granulate...

Buttery Raspberry Crumble Cookies

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

Directions:

1. Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin with paper liners.
2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
3. Mix in the vanilla and almond extracts.
4. In a separate bowl, whisk together the all-purpose flour and kosher salt.
5. Gradually add the flour mixture to the butter mixture, mixing until combined to form a soft dough.
6. Press a tablespoon of dough into the bottom of each muffin cup to form a base.
7. Spoon about a teaspoon of seedless raspberry jam over the dough base in each muffin cup.
8. Crumble small bits of remaining dough over the raspberry jam to cover it.
9. Bake for 20-25 minutes, or until the crumble topping is golden and the edges are set.
10. Allow the cookies to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 210 kcal | Servings: 12 cookies

Tips:
Chill the dough for 30 minutes before pressing into muffin tins to prevent spreading during baking.
Use seedless raspberry jam to avoid the filling leaking and keep the cookies neat.

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Posted
2025-10-06T16:35:02+00:00

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