Buttery Raspberry Crumble Cookies 🍪💕
Ingredients:
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 tsp vanilla extract
1 tsp almond extract
2 1/4 cups all-purpose flour
1/4 tsp kosher salt
1/2 cup seedless raspberry jam
Directions:
Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin or line with mini paper liners.
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
Mix in vanilla and almond extracts until well combined.
Gradually add flour and salt, mixing until a soft dough forms.
Scoop about 1 tablespoon of dough into each muffin cup and press gently to create a small well in the center.
Fill each well with about 1 teaspoon of raspberry jam.
Use remaining dough to crumble over the top of each cookie, gently pressing it to hold.
Bake for 14–16 minutes, or until the edges are lightly golden.
Let cookies cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 15 minutes | Total Time: 30 minutes
Kcal: 160 kcal | Servings: 24 cookies
Tips:
Chill dough for 10–15 minutes if it feels too soft to handle.
Use seedless jam for a smoother texture and clean look in the center.
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