Buttery Raspberry Crumble Cookies (Print Version)
# Ingredients:
→ Cookie Base and Topping
01 -
1 cup unsalted butter, softened
02 -
1/4 cup granulated sugar
03 -
1/3 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon almond extract
06 -
2 1/4 cups all-purpose flour
07 -
1/4 teaspoon kosher salt
08 -
1/2 cup seedless raspberry jam
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour each well.
02 -
In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until combined. Add the flour and salt, mixing just until crumbly.
03 -
Press about 1/4 cup of the crumble mixture into the bottom and slightly up the sides of each muffin well to form a base and center well for the jam filling.
04 -
Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each cookie base, ensuring not to overfill.
05 -
Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. Bake in the preheated oven for 18-22 minutes or until lightly browned.
06 -
Allow the cookies to cool completely in the tin before removing. Gently run a knife around the edges if necessary.
# Notes:
01 -
Use room-temperature butter for best mixing results.
02 -
Do not overmix the dough to maintain a tender texture.
03 -
Choose a high-quality seedless raspberry jam for optimal flavor.
04 -
Completely cool cookies before removing them from the muffin tin.