Description
Indulge in the deliciousness of Buttery Raspberry Crumble Cookies. Discover a sweet treat for any occasion.
Ingredients
Scale
- 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
- Step 1: Prepare the Oven and Muffin Tin:.
- Step 2: 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.
- Step 3: Make the Crust and Topping:.
- Step 4: 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. Add in the flour and salt, mixing just until combined. The mixture should remain slightly crumbly—avoid overmixing to keep the dough tender.
- Step 5: Form the Cookie Base:.
- Step 6: Scoop about 1/4 cup of the mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a well in the center. Press gently to compact but avoid overpacking, which could make the crust tough.
- Step 7: Add the Raspberry Filling:.
- Step 8: Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.
- Step 9: Top and Bake:.
- Step 10: Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned.
- Step 11: Cool and Serve:.
- Step 12: Let the cookies cool completely in the pan. To remove them, you may need to gently run a knife around the edges. Enjoy!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg