Description
Enjoy Raspberry Crumble Cookies with a buttery base, sweet raspberry filling, and crunchy crumble topping—a perfect dessert for any occasion.
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
For the Raspberry Filling:
- 1/2 cup raspberry jam
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Crumble Topping:
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Instructions
- Prepare the Dough – Cream together butter, granulated sugar, and brown sugar until fluffy. Mix in vanilla extract, then gradually add flour and salt. Chill the dough for 30 minutes.
- Make the Raspberry Filling – Heat raspberry jam, lemon juice, and cornstarch in a saucepan over low heat. Stir until slightly thickened, then let it cool.
- Prepare the Crumble Topping – Mix flour, brown sugar, granulated sugar, and cinnamon in a bowl. Stir in melted butter until crumbs form.
- Assemble the Cookies – Preheat oven to 350°F (175°C). Roll dough into 1-inch balls, place on a baking sheet, and make an indentation in each. Fill with raspberry jam and sprinkle with crumble topping.
- Bake to Perfection – Bake for 12-15 minutes until edges are golden brown. Cool for 5 minutes before transferring to a wire rack.
Notes
- Chill the dough to prevent excessive spreading.
- Don’t overfill with jam to avoid overflowing while baking.
- Try different flavors by using strawberry, blueberry, or apricot jam.
- For extra crunch, add chopped nuts to the crumble topping.
- Store cookies in an airtight container for up to 5 days or freeze for later use
- Prep Time: 20minutes
- Cook Time: 15minutes