Description: These Raspberry Crumble Cookies are a delightful treat that combines the buttery goodness of shortbread with the sweet and tart burst of raspberry jam, all topped with a delicious crumble. They’re perfect for a cozy afternoon, a holiday gathering, or anytime you crave a homemade cookie with a touch of elegance. Easy to make and even easier to devour, these cookies are sure to become a family favorite.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
- 1/2 cup high-quality raspberry jam (seedless preferred for a smoother texture)
- 1/4 cup powdered sugar, for dusting (optional, but adds a lovely finishing touch)
Preparation:
Step 1: Preheat and Prep: Preheat your oven to 350°F (175°C). This temperature ensures the cookies bake evenly and develop a lovely golden-brown color without burning. Line a large baking sheet with parchment paper. Parchment paper is your best friend here! It prevents the cookies from sticking, makes cleanup a breeze, and helps them bake more uniformly.
Step 2: Cream Butter and Sugar: In a large mixing bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar. This is a crucial step for achieving a tender cookie. Beat the mixture on medium speed until it is light and fluffy, about 3-5 minutes. The butter and sugar should be well-combined and almost pale in color. This process incorporates air into the mixture, which contributes to the cookies’ delicate texture.
Step 3: Add Vanilla Extract: Stir in the vanilla extract. Use a high-quality pure vanilla extract for the best flavor. Vanilla enhances the sweetness of the cookies and adds a warm, comforting aroma.
Step 4: Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Whisking ensures the salt is evenly distributed throughout the flour, which is important for balanced flavor.
Step 5: Gradually Add Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until a crumbly dough forms. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix just until the ingredients are combined. The dough should be slightly crumbly but hold together when pressed.
Step 6: Prepare the Crumble Topping: Set aside 1/3 of the dough for the crumble topping. This crumble topping is what gives these cookies their signature rustic look and adds a delightful textural contrast to the soft cookie base and the smooth jam filling.
Step 7: Shape the Cookies: Use the remaining dough to form small balls, about 1 tablespoon each. Roll the dough between your palms to create smooth, even balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. This spacing allows the cookies to spread slightly as they bake without sticking together.
Step 8: Create Indentations and Fill with Jam: Using your thumb or the back of a small spoon, create a small indentation in the center of each dough ball. Be gentle so you don’t crack the dough. Fill each indentation with about 1 teaspoon of raspberry jam. Don’t overfill the indentations, as the jam will spread during baking.
Step 9: Add the Crumble Topping: Crumble the reserved dough over the tops of the cookies, covering the jam slightly for a rustic look. Break the reserved dough into small pieces and sprinkle them evenly over the cookies. The crumble topping should be generous but not overwhelming, allowing the jam to peek through in places.
Step 10: Bake: Bake for 12-15 minutes, or until the edges of the cookies are lightly golden. Keep a close eye on the cookies during baking, as oven temperatures can vary. The cookies are done when the edges are set and the crumble topping is lightly browned.
Step 11: Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you transfer them.
Step 12: Dust with Powdered Sugar (Optional): Dust the cooled cookies with powdered sugar for a festive touch, if desired. Use a fine-mesh sieve to evenly distribute the powdered sugar over the cookies.
Why You Will Love This Recipe:
These Raspberry Crumble Cookies are more than just a sweet treat; they’re an experience. The buttery, melt-in-your-mouth cookie base is perfectly complemented by the bright, fruity burst of raspberry jam. The crumble topping adds a delightful textural contrast, making each bite a symphony of flavors and sensations. They’re easy to make, visually appealing, and utterly irresistible. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this recipe simple and satisfying. Plus, they’re customizable! You can easily swap out the raspberry jam for other flavors like apricot, strawberry, or even blackberry.
Serving Suggestions:
- Enjoy them warm with a glass of cold milk or a cup of hot tea.
- Serve them as part of a dessert platter at your next party or gathering.
- Pack them in a lunchbox for a special treat.
- Give them as a homemade gift to friends and family.
- Crumble them over ice cream for a delicious sundae topping.
Tips:
- Use high-quality butter for the best flavor and texture. European-style butter, with its higher fat content, will result in a richer, more tender cookie.
- Make sure your butter is softened to room temperature before creaming it with the sugar. This will ensure that the butter and sugar combine properly, creating a light and fluffy mixture.
- Don’t overmix the dough! Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix just until the ingredients are combined.
- If your dough is too sticky, chill it in the refrigerator for 30 minutes before shaping the cookies. This will make it easier to handle.
- For a more intense raspberry flavor, use a high-quality raspberry jam with a high fruit content. Seedless jam will give you a smoother texture, but jam with seeds will add a bit of visual interest.
- Feel free to experiment with different jam flavors! Apricot, strawberry, blackberry, or even fig jam would all be delicious in these cookies.
- Store the cookies in an airtight container at room temperature for up to 5 days. They will stay fresh longer if you add a piece of bread to the container to absorb moisture.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutritional Information: (Approximate, per cookie)
- Calories: 140 kcal
- Protein: 1g
- Sodium: 30mg
Conclusion:
Raspberry Crumble Cookies are a delightful homemade treat that’s perfect for any occasion. With their buttery, melt-in-your-mouth texture, bright raspberry flavor, and charming crumble topping, these cookies are sure to become a new favorite. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of happiness! They are simple enough for a beginner baker but delicious enough to impress even the most discerning cookie connoisseur. Enjoy!
Questions and Answers:
Q1: Can I use a different type of jam?
A: Absolutely! While raspberry jam is the star of this recipe, you can easily substitute it with other fruit preserves like strawberry, apricot, blackberry, or even fig jam. Just make sure the jam is of good quality and complements the buttery cookie base.
Q2: Can I make the dough ahead of time?
A: Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let the dough sit at room temperature for about 15 minutes to soften slightly before shaping the cookies.
Q3: What can I do if my dough is too sticky?
A: If your dough is too sticky to handle, wrap it in plastic wrap and chill it in the refrigerator for 30 minutes. This will firm up the butter and make the dough easier to roll and shape.
Q4: Can I freeze the baked cookies?
A: Yes, you can freeze the baked cookies for up to 2 months. Let them cool completely, then place them in a freezer-safe container or bag. When you’re ready to eat them, thaw them at room temperature for about 30 minutes.
Q5: How can I make these cookies gluten-free?
A: To make these cookies gluten-free, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum, which will help bind the ingredients together. You may also need to add a little extra liquid, such as milk or water, to the dough to achieve the right consistency.
