When it comes to cookies, the Buttery Raspberry Crumble Cookie with a Sweet Jam Filling stands out as a delightful option that’s bound to win hearts. I remember the first time I pulled a batch out of the oven— the aroma was intoxicating, wafting throughout my kitchen and putting a smile on my family’s faces before they even took a bite. These cookies are wonderfully buttery with a crumbly texture that perfectly complements the sweet-tart raspberry jam filling. Ideal for celebrations or simply as a guilty pleasure during the week, they cater to any occasion!

Why You’ll Love This Dish

Why should you whip up a batch of these Buttery Raspberry Crumble Cookies? Well, they’re not just cookies; they’re an experience. Easy to make and satisfying to eat, they’re perfect for busy weeknights or festive family gatherings. Plus, their unique jam filling makes them a standout treat that’s a step above standard cookies.

"These cookies disappeared faster than I could put them on the table! The raspberry filling is just divine!"

Preparing Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: A Treat That’s Hard to Resist

Getting started with these cookies is a breeze. Here’s a quick rundown of the process: You’ll begin by creaming together a delicious mixture of butter and sugars, then combine it with flour and salt to create a crumby base. Once you’ve prepared your cookie base, you’ll fill them with raspberry jam and top it off with more crumble before baking. In no time, you’ll have a batch of delicious treats ready to enjoy!

Key Ingredients

Here’s what you’ll need to gather before you kick off this delectable baking adventure:

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

Feel free to experiment! If you’re looking for a lighter version, you can swap out the butter for coconut oil, or use a sugar substitute for the sweetener. The raspberry jam can also be replaced with other fruit preserves, like strawberry or apricot for a delightful twist.

Step-by-Step Instructions

Ready to bake? Let’s dive into the directions:

Prepare the Oven and Muffin Tin: Start by preheating your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray, or grease and flour the wells—set aside.
Make the Crust and Topping: In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar with the vanilla and almond extracts for about 1-2 minutes until everything is well combined. Gradually add in the flour and kosher salt; mix just until everything comes together. Remember to keep the mixture slightly crumbly—overmixing will lead to tough cookies.
Form the Cookie Base: Scoop about 1/4 cup of the crumbly mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, creating a well in the center. Make sure to compact it gently; we don’t want rock-solid cookies here!
Add the Raspberry Filling: Spoon in about 1/2 to 1 tablespoon of raspberry jam right in the center of each cookie base. Don’t skimp—this is what makes them irresistible.
Top and Bake: Take the remaining crumble mixture and sprinkle a heaping tablespoon over each cookie. Bake in the preheated oven for 18-22 minutes, or until the edges are delicately browned.
Cool and Serve: Allow the cookies to cool completely in the pan. When they’re ready to be removed, gently run a knife around the edges; they should come out easily. Enjoy!

Best Ways to Enjoy It

These Buttery Raspberry Crumble Cookies are best served slightly warm, allowing the raspberry jam to flow just a bit. Pair them with a scoop of vanilla ice cream for a heavenly dessert, or enjoy them with a cup of tea for an afternoon pick-me-up. They make a lovely addition to a dessert platter at gatherings or dinner parties too!

Keeping Leftovers Fresh

If you happen to have any cookies left (which is unlikely!), store them in an airtight container at room temperature for up to a week. You can refrigerate them to extend their freshness, but remember to let them come back to room temperature before serving.

For longer storage, these cookies freeze beautifully. Wrap them individually in plastic wrap and place them in a freezer-safe bag. They can last for up to three months—just thaw them overnight in the refrigerator when you’re ready to indulge.

Pro Chef Tips

To enhance the almond flavor, consider using almond extract in combination with a little lemon zest. It brightens the overall taste.
If you want a richer texture, chill the dough for 30 minutes before baking.
For a fun twist, sprinkle some coarse sugar on top before baking for added sweetness and crunch!

Creative Twists

Why not switch things up a bit? Here are some fun variations to try:

Chocolate Swirl: Add a spoonful of melted chocolate over the raspberry jam for a decadent twist.
Nutty Crunch: Incorporate chopped walnuts or almonds into the topping for extra texture.
Berry Medley: Use a mix of berry jams—blueberry, blackberry—alongside raspberry for a colorful, fruity filling.

Your Questions Answered

What is the prep time for these cookies?

Expect to spend about 15-20 minutes prepping, with another 18-22 minutes for baking.

Can I use other types of jam?

Yes! Feel free to use any seedless jam or preserve you enjoy. Strawberry and apricot are delicious alternatives!

How do I ensure the cookies maintain their texture?

Avoid overmixing both the crumb mixture and the dough, and make sure to store them properly to keep them from becoming soggy.

Make your kitchen a haven of deliciousness with these Buttery Raspberry Crumble Cookies. They might just become your new go-to treat for any gathering!

Buttery Raspberry Crumble Cookies with Sweet Jam Filling

Author: majestyrecipes
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delightful buttery cookies with a crumbly texture and a sweet-tart raspberry jam filling.

Ingredients

Scale

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

Instructions

Preheat your oven to 350°F (175°C) and prepare a jumbo muffin tin.
Cream together butter, granulated sugar, and powdered sugar with vanilla and almond extracts for 1-2 minutes.
Gradually add flour and kosher salt; mix until crumbly.
Scoop about 1/4 cup of the mixture into each muffin well, pressing it into the bottom and sides gently.
Fill each cookie base with 1/2 to 1 tablespoon of raspberry jam.
Sprinkle remaining crumble mixture over each cookie.
Bake for 18-22 minutes or until edges are browned.
Cool completely before serving.

Notes

For variations, try different fruit preserves or add chopped nuts for crunch.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 10g
Sodium: 100mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: cookies, raspberry, dessert, baking, sweet treats