Description
Raspberry Crumble Cookies are a delightful fusion of buttery shortbread and tart raspberry jam, creating an irresistible treat. These cookies feature a soft base topped with a crumbly layer, making them perfect for any occasion—be it a casual snack or a festive gathering. Easy to prepare with minimal ingredients, they offer a unique flavor experience that combines sweetness and tanginess. Serve them warm with ice cream, alongside fresh berries, or simply enjoy them on their own for a satisfying dessert that will impress your guests.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam (or preferred jam)
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a jumbo muffin pan.
- In a mixing bowl, beat together softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract until creamy.
- Add flour and salt; mix until just combined and crumbly.
- Scoop about ¼ cup of dough into each muffin well to form cookie cups, reserving some dough for topping.
- Spoon 1 tablespoon of raspberry jam into each cookie cup and sprinkle reserved dough over the top.
- Bake for 18–22 minutes until golden brown; allow to cool before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 145
- Sugar: 8g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 30mg