Description: Golden, buttery cookies with a sweet raspberry jam center and a tender crumble topping. A bakery-style treat made easy at home! These cookies are an absolute delight, offering a symphony of textures and flavors that will transport you to your favorite local bakery. The combination of the rich, buttery cookie base, the sweet-tart raspberry jam filling, and the delicate crumble topping creates a truly irresistible treat. Perfect for an afternoon snack, a special occasion, or simply to satisfy a sweet craving, these Buttery Raspberry Crumble Cookies are sure to become a household favorite.
Ingredients:
- 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature
- 2/3 cup (133g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 1/2 cup (approximately 140g) raspberry jam (seedless or with seeds, depending on your preference) – high quality jam is recommended
Preparation:
Step 1: Preheat & Prep: Begin by preheating your oven to 350°F (175°C). This ensures the oven is evenly heated for optimal baking. Line a baking sheet with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Step 2: Cream Butter and Sugar: In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together until pale and fluffy. This process is crucial as it incorporates air into the batter, resulting in a light and tender cookie. Beat for at least 3-5 minutes, scraping down the sides of the bowl as needed to ensure even mixing. The mixture should be noticeably lighter in color and texture.
Step 3: Incorporate Vanilla, Flour, and Salt: Stir in the vanilla extract. Vanilla extract enhances the sweetness and adds depth of flavor to the cookies. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a crumbly dough forms. Be careful not to overmix; overmixing develops the gluten in the flour, resulting in tough cookies. The dough is ready when it just comes together and holds its shape when pressed lightly. If the dough is too dry, add a tablespoon of cold water at a time until it comes together.
Step 4: Reserve Crumble Topping: Scoop out approximately 1/2 cup of the dough and set it aside. This portion will be used for the crumble topping, adding a delightful textural contrast to the finished cookies.
Step 5: Shape the Cookies: Roll the remaining dough into 1.5-inch balls. This size yields a cookie that is substantial yet not overwhelming. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. This spacing allows for proper air circulation and prevents the cookies from spreading too much during baking.
Step 6: Fill with Raspberry Jam: Gently press a well into the center of each dough ball using your thumb or the back of a small spoon. The well should be large enough to hold about 1/2 teaspoon of raspberry jam. Fill each well with the raspberry jam. Don’t overfill, as the jam may bubble over during baking.
Step 7: Create Crumble Topping: Crumble the reserved dough over the tops of the filled cookies. To create the crumble, simply break the dough into small pieces using your fingers. Distribute the crumble evenly over each cookie, ensuring that the jam is partially covered. This topping adds a beautiful golden-brown color and a pleasant crunch to the cookies.
Step 8: Bake to Perfection: Bake in the preheated oven for 14–16 minutes, or until the edges are lightly golden brown and the crumble topping is just golden. The cookies are done when the edges are set and the centers are slightly soft. Avoid overbaking, as this can result in dry cookies.
Step 9: Cool and Enjoy: Remove the baking sheet from the oven and let the cookies cool for 5 minutes on the baking sheet. This allows them to firm up slightly, making them easier to transfer. Then, carefully transfer the cookies to a wire rack to cool completely. The cooling process allows the cookies to fully set and develop their flavor. Enjoy these delightful Buttery Raspberry Crumble Cookies warm or at room temperature.
Why You Will Love This Recipe:
These Buttery Raspberry Crumble Cookies offer a perfect balance of textures and flavors. The soft, buttery cookie base provides a comforting foundation for the sweet and tangy raspberry jam filling. The crumble topping adds a delightful crunch and a touch of rustic charm. The recipe is relatively easy to follow and uses readily available ingredients, making it accessible to bakers of all skill levels. These cookies are incredibly versatile and can be enjoyed any time of day. They are perfect for serving with a cup of tea or coffee, as a sweet ending to a meal, or as a special treat for friends and family. Moreover, they are a crowd-pleaser, bound to garner compliments from everyone who tries them. The homemade touch elevates them beyond store-bought cookies, making them a truly special indulgence.
COOKING Rating:
Easy to Medium
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream for an extra-indulgent dessert.
- Pair with a cup of hot tea or coffee for a cozy afternoon treat.
- Arrange on a platter for a beautiful and delicious addition to a brunch spread.
- Pack in a decorative box as a thoughtful homemade gift.
- Crumble over yogurt or granola for a delightful breakfast topping.
- Serve at parties, holiday gatherings, and bake sales.
Tips:
- Use quality ingredients: The flavor of these cookies will largely depend on the quality of the butter and jam. Opt for a good-quality unsalted butter and a raspberry jam with a rich, natural flavor.
- Softened butter is key: Make sure the butter is softened to room temperature, but not melted. This will ensure it creams properly with the sugar, resulting in a light and airy cookie.
- Don’t overmix the dough: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix just until the ingredients are combined.
- Chill the dough (optional): If the dough becomes too soft to handle, wrap it in plastic wrap and chill it in the refrigerator for 15-20 minutes. This will make it easier to roll into balls.
- Vary the jam: Feel free to experiment with different flavors of jam, such as strawberry, apricot, or fig. Each flavor will add a unique twist to the cookies.
- Make ahead: The dough can be made ahead of time and stored in the refrigerator for up to 2 days.
- Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Nutritional Information: (Approximate, per cookie)
- Calories: Approximately 165 kcal
- Protein: Approximately 2g
- Sodium: Approximately 25mg
Conclusion:
These Buttery Raspberry Crumble Cookies are a delightful and easy-to-make treat that is sure to impress. With their soft, buttery base, sweet raspberry jam filling, and crumbly topping, they offer a perfect balance of textures and flavors. Whether you are baking for a special occasion or simply want to satisfy a sweet craving, these cookies are a guaranteed crowd-pleaser. Enjoy the process of baking these cookies and the joy of sharing them with your loved ones.
5 Questions and Answers About This Recipe:
Q1: Can I use salted butter instead of unsalted butter? A: While it’s best to use unsalted butter to control the salt level in the recipe, you can substitute salted butter. However, you should reduce the amount of salt added to the dough by half (about 1/8 teaspoon) to avoid overly salty cookies.
Q2: Can I use a different type of jam? A: Absolutely! One of the great things about this recipe is its versatility. Feel free to experiment with different flavors of jam, such as strawberry, apricot, blackberry, or even fig. Each flavor will add a unique twist to the cookies. Just make sure to use a high-quality jam for the best flavor.
Q3: Can I freeze the cookie dough? A: Yes, you can freeze the cookie dough for up to 2 months. To freeze, shape the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, simply bake the frozen dough balls as directed in the recipe, adding a few extra minutes to the baking time.
Q4: The dough is too crumbly and won’t come together. What should I do? A: If the dough is too crumbly, it could be due to several factors. First, make sure your butter was properly softened, not melted. If it was too warm, chill the dough in the refrigerator for about 15-20 minutes. If the dough is still too dry, add a tablespoon of cold water at a time until it comes together. Be careful not to add too much water, as this can make the cookies tough.
Q5: My jam bubbled over during baking. How can I prevent this? A: Overfilling the wells with jam can cause it to bubble over during baking. Make sure to use only about 1/2 teaspoon of jam per cookie. Also, using a thicker, higher-quality jam can help prevent bubbling. If your jam is particularly thin, you can try chilling the filled cookies in the refrigerator for about 15 minutes before baking to help the jam set up slightly.
