Raspberry Crumble Cookies
Delightful Raspberry Crumble Cookies bring together sweet and tart flavors in a buttery, crumbly treat. Perfect for gatherings and easy enough for beginners.
Servings: 12 cookies
Calories: 150kcal
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened Creates a creamy base.
- 1/2 cup granulated sugar Sweetens the dough.
- 1/4 cup light brown sugar Adds a hint of molasses flavor.
- 1 large egg yolk Provides moisture and binds ingredients.
- 1 tsp vanilla extract Infuses warm aroma.
- 1 1/4 cups all-purpose flour Dough foundation.
- 1/4 tsp salt Balances sweetness.
- 1/4 tsp baking soda Helps cookies rise.
- 1/2 cup raspberry jam or preserves Imparts tartness.
For the Crumble Topping
- 1/3 cup all-purpose flour Provides structure.
- 2 tbsp cold unsalted butter, cubed Ensures flaky texture.
- 2 tbsp granulated sugar Sweetens and adds color.
- Extra sugar (for rolling) Creates a sugary crunch.
Instructions
Prepare the Dough
- In a large bowl, cream the softened unsalted butter with both granulated and brown sugars until light and fluffy, about 3-5 minutes.
- Add the egg yolk and vanilla extract, mixing until smooth.
- Gradually stir in the flour, baking soda, and salt until a cohesive dough forms.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Make the Crumble Topping
- In a small bowl, mix together the additional flour and sugar.
- Add the cubed cold butter and rub into the dry ingredients until the mixture resembles pea-sized crumbs.
Prepare for Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the dough has chilled, roll it into 1 inch balls and coat each ball in granulated sugar.
- Place balls on the baking sheet with space in between, and press deep indents in the center of each.
- Fill each indent with about a teaspoon of raspberry jam.
Top and Bake
- Sprinkle crumble topping over the jam-filled indentations.
- Bake for 10-12 minutes, until edges are golden and centers are soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for best texture. Experiment with different jams or spices for variations. Store cookies in an airtight container for up to a week.