Raspberry Crumble Cookies
Delicious Raspberry Crumble Cookies with a buttery crust and sweet jam filling.
Equipment
- muffin pan
- hand mixer
- Scoop
Ingredients
Dough Ingredients
- 1.25 cups all purpose flour
- 0.5 cups chilled unsalted butter cut into pieces
- 0.33 cups granulated sugar
- 0.5 teaspoons pure vanilla extract
- 0.25 teaspoons almond extract
- 0.25 teaspoons salt
Filling and Garnish
- 0.75 cups raspberry jam/preserves or any other flavor you'd prefer
- powdered sugar optional garnish
Instructions
Baking Instructions
- Preheat oven to 350°F with a rack in the middle of the oven.
- With a hand mixer of stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture becomes crumbly and the pieces of butter are pea-sized or smaller.
- Grease a 12-count muffin pan or line with paper liners. Using a 2-tablespoon scoop, transfer 2 tablespoons of dough into each muffin cup. You should have about 1 cup of crumbs left for the topping.
- Fill each cup with about 2 teaspoons of jam and lightly spread it around. Try not to take it all the way to the edges.
- Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes, until the jam is bubbling and the edges are golden brown. Place on a wire rack to cool completely.
- Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.
Notes
Store tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature.
Nutrition
Serving: 1cookieCalories: 196kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 116mgPotassium: 33mgFiber: 1gSugar: 16gVitamin A: 236IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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