Buttery Raspberry Crumble Cookies
Ingredients:
1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup raspberry jam (seedless or with seeds, your choice)
Directions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add vanilla and mix well. Gradually add in flour and salt until dough forms and becomes crumbly but holds together when pressed.
Set aside about 1/2 cup of the dough for the crumble topping.
Roll the remaining dough into 1.5-inch balls and place them on the baking sheet, 2 inches apart.
Use your thumb or the back of a spoon to gently press a well into each cookie center. Fill each with about 1/2 teaspoon raspberry jam.
Crumble the reserved dough over the tops of the cookies.
Bake for 14–16 minutes, or until the edges are golden and the crumble is lightly browned.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 15 minutes | Bake Time: 16 minutes | Total Time: 31 minutes
Kcal: 165 kcal per cookie | Servings: 24 cookies
Tips:
Chill the dough slightly if it becomes too soft while shaping.
Swap raspberry jam for any of your favorite preserves, apricot and strawberry are delicious too!
#raspberrycookies #thumbprintcookies #crumblecookies #jamcookies #butterycookies #holidaybakes #fruitfilledcookies #easybaking #homemadecookies #sweetcravings