Raspberry Crumble Cookies
Delicious Raspberry Crumble Cookies feature a buttery shortbread crust, raspberry jam filling, and a sweet crumbly topping.
Equipment
- muffin pan
- Hand mixer
- Paddle Attachment
- scoop
- Wire rack
Ingredients
Dough
- 1.25 cups all purpose flour
- 0.5 cups chilled unsalted butter cut into pieces
- 0.33 cups granulated sugar
- 0.5 teaspoon pure vanilla extract
- 0.25 teaspoon almond extract
- 0.25 teaspoon salt
- 0.75 cups raspberry jam or any flavor you prefer
- powdered sugar optional garnish
Instructions
Preparation
- Preheat oven to 350°F with a rack in the middle of the oven.
- With a hand mixer or stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture becomes crumbly.
- Grease a 12-count muffin pan or line with paper liners. Transfer 2 tablespoons of dough into each muffin cup. Pack the dough into each cup.
- Fill each cup with about 2 teaspoons of jam, spreading it lightly.
- Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes until the jam is bubbling and edges are golden brown.
- Place on a wire rack to cool completely. Optionally, dust with powdered sugar.
Notes
Store tightly covered at room temperature for up to three days or freeze for up to 3 months. Serve at room temperature.
Nutrition
Serving: 1cookieCalories: 196kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 116mgPotassium: 33mgFiber: 1gSugar: 16gVitamin A: 236IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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