Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
There’s something just delightful about baking cookies that wrap you in cozy warmth, isn’t there? The gentle scent of buttery goodness wafts through the house, calling everyone to the kitchen like a warm hug. Today, I’m excited to share a recipe that captures that essence perfectly: Buttery Raspberry Crumble Cookies with a Sweet Jam Filling. These little golden treasures have a tender crumb, a burst of sweet-tart raspberry jam, and a delightful crumble topping that makes them irresistible. Perfect for cozy weekend baking or those moments when you need a little treat to brighten your day!
This recipe feels just right for the cooler months, when comfort food reigns supreme. Whether you’re baking these for a gathering, a sweet surprise for a friend, or simply treating yourself, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to whip up, making it perfect for a last-minute baking session.
- Perfectly sweet and slightly tart from the raspberry jam, this recipe combines amazing flavors.
- A crowd-pleaser that your friends and family will rave about.
- Can be customized with different jams or mix-ins for a unique twist.
- Great for family baking days and creating special memories with loved ones.
Ingredients You’ll Need for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
To dive into this cozy baking adventure, gather the following simple ingredients:
- 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
Let’s Make It Together
Ready to create some magic in your kitchen? Here’s how to bring these cookies to life:
- Preheat 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.
- In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined. The mixture should become creamy and fluffy.
- Add in the flour and salt, mixing just until combined. The dough will remain slightly crumbly, which is exactly what you want!
- Scoop about 1/4 cup of the mixture into each muffin well. Using your fingers, press the dough evenly into the bottom and slightly up the sides, forming a little well in the center.
- Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base. Don’t skimp—we want that sweet jam filling to shine!
- Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. You want to ensure a lovely crumbly topping for that perfect texture.
- Bake for 18-22 minutes, or until the edges are lightly browned. Your kitchen will smell heavenly!
- Let the cookies cool completely in the pan. Gently run a knife around the edges to remove them and watch their tender beauty unfold. Enjoy!
Delicious Variations to Try
These cookies are incredibly versatile! Here are a few scrumptious ideas to spark your creativity:
- Swap the raspberry jam for zesty lemon curd for a bright, refreshing twist.
- Try a rich chocolate ganache filling instead of jam for a decadent treat.
- Add in a sprinkle of chopped nuts, like almonds or pecans, to enhance the crunch.
- Use a dollop of creamy peanut butter or Nutella for an indulgent surprise in the middle.
Chef Emma’s Helpful Tips
To ensure you create the best cookies, consider these little gems from my kitchen:
- Let your butter soften at room temperature for a truly creamy mixture—this makes all the difference!
- If you have time, refrigerate the dough for about 30 minutes before pressing into the muffin tin. This helps the dough hold its shape and enhances the flavors.
- To store your cookies, keep them in an airtight container at room temperature for up to a week—or freeze them for longer enjoyment!
- If you want to keep things simple, substitute the almond extract with a little extra vanilla extract!
Nutrition Information per Serving
Curious about what you’re enjoying? Here’s the breakdown for each cookie:
- Serving Size: 1 cookie
- Calories: 210
- Total Carbohydrates: 25g
- Sugar: 9g
- Total Fat: 10g
- Protein: 2g
- Sodium: 50mg
Frequently Asked Questions
- Can I make this ahead? Yes, you can! The dough can be prepared and refrigerated for up to 3 days before baking.
- Can I use different ingredients? Absolutely! Feel free to swap the jam or use flavored extracts to suit your taste.
- How do I store leftovers? Keep them in an airtight container at room temperature for freshness.
- How long does it last? These cookies are best enjoyed within a week but can be frozen for up to 3 months.
Final Thoughts
These Buttery Raspberry Crumble Cookies with a Sweet Jam Filling hold a special place in my heart for their comforting flavors and delightful textures. They remind me of cozy afternoons spent baking and laughing with loved ones. I hope they do the same for you. Save this recipe to your cozy treats board so it’s ready when you need a little sweetness in your day! Happy baking!
Print
Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful buttery cookies with a tender crumb, sweet-tart raspberry jam filling, and a crunchy crumble topping.
Ingredients
- 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 the softened butter, granulated sugar, powdered sugar, vanilla, and almond extract for 1-2 minutes until fluffy.
- Mix in the flour and salt until just combined; the dough should be crumbly.
- Scoop 1/4 cup of dough into each muffin well, pressing it into the bottom and sides to create a well.
- Add 1/2 to 1 tablespoon of raspberry jam into each cookie base.
- Sprinkle a heaping tablespoon of crumble mixture on top of each cookie.
- Bake for 18-22 minutes or until the edges are lightly browned. Let cool completely before removing from the tin.
Notes
Refrigerate dough before baking for best results. Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 9g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
