Description
Soft, buttery Raspberry Crumble Cookies with a golden crumbly topping and a sweet jam center the perfect balance of tart, fruity flavor and melt-in-your-mouth cookie goodness.
Ingredients
1 cup unsalted butter, softened
2/3 cup granulated sugar
1/2 cup brown sugar, packed
2 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1/2 cup raspberry jam (seedless preferred)
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture and mix until combined.
6. Set aside 1/2 cup of the dough for crumble topping.
7. Scoop tablespoons of dough onto prepared baking sheets and flatten slightly with your thumb.
8. Spoon about 1/2 teaspoon of raspberry jam into the center of each cookie.
9. Sprinkle a small amount of the reserved dough on top of the jam to create a crumble effect.
10. Bake for 12–14 minutes, until the edges are lightly golden.
11. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
12. Dust with powdered sugar if desired and serve.
Notes
You can substitute raspberry jam with strawberry, apricot, or blackberry jam.
Chill the dough for 15 minutes before baking for thicker cookies.
Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: raspberry crumble cookies, jam thumbprint cookies, easy cookies, fruity desserts, buttery cookies