Description
These Raspberry Crumble Cookies feature a buttery, crumbly base filled with sweet and tangy raspberry jam, topped with a delicate streusel-like crumb. Perfectly baked to golden edges and a bubbling jam center, they make an irresistible treat for any occasion.
Ingredients
Scale
Cookie Base and Topping
- 1¼ cup all purpose flour
- ½ cup chilled unsalted butter, cut into pieces
- ⅓ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon salt
Filling
- ¾ cup raspberry jam or preserves (any preferred flavor)
Optional Garnish
- Powdered sugar for dusting
Instructions
- Preheat the oven: Set your oven to 350°F and place a rack in the middle position to ensure even baking.
- Make the crumbly dough: Using a hand mixer or stand mixer with paddle attachment, beat together the flour, chilled butter, granulated sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly and the butter pieces are pea-sized or smaller.
- Prepare the muffin pan: Grease a 12-count muffin pan or line it with paper liners for easier cleanup. Using a 2-tablespoon scoop, loosely measure and transfer 2 tablespoons of dough into each muffin cup. Pack the dough firmly into the cups using a small glass or your fingers to create an even base. Reserve about 1 cup of dough crumbs for the topping.
- Add the jam filling: Spoon approximately 2 teaspoons of raspberry jam into each cup, spreading it lightly but keeping it away from the edges to prevent overflow during baking.
- Apply the crumble topping: Sprinkle the reserved crumb dough evenly over the jam in each muffin cup to create a crumbly topping layer.
- Bake the cookies: Place the muffin pan in the oven and bake for 20 minutes until the jam is bubbling and the edges of the crumbs turn a golden brown.
- Cool the cookies: Remove the pan from the oven and place it on a wire rack to cool completely. To speed cooling, you may place the pan in the fridge for a short time.
- Remove and garnish: Run a thin, sharp knife around the edges of each cookie to loosen them from the pan. Carefully lift out the cookies and, if desired, dust with powdered sugar before serving.
Notes
- You can opt to use paper liners for easier cleanup, but these cookies typically release well from the greased pan without liners.
- To make larger cookies similar to Costco size, use a jumbo muffin pan (makes about 7 cookies). Fill each cup with 3 tablespoons of crumb dough, press evenly, top with 1 heaping tablespoon of jam, spread but keep from edges, then sprinkle remaining crumbs on top. Bake for 20-23 minutes.
- Store cookies tightly covered at room temperature for up to 3 days or freeze for up to 3 months. Serve at room temperature for best flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
