Buttery Raspberry Crumble Cookies

Here is the complete step-by-step recipe for Buttery Raspberry Crumble Cookies, written clearly and simply without emojis.

Buttery Raspberry Crumble Cookies

Ingredients

For the Cookie Base:

• 1 cup (226 grams) unsalted butter, softened

• ¾ cup (150 grams) granulated sugar

• 1 teaspoon pure vanilla extract

• 2 cups (250 grams) all-purpose flour

• ¼ teaspoon salt

For the Filling:

• ½ cup (120 grams) raspberry jam or preserves (preferably seedless)

For the Crumble Topping:

• ⅓ cup (40 grams) all-purpose flour

• 2 tablespoons (25 grams) light brown sugar

• 2 tablespoons (28 grams) cold unsalted butter, cut into small cubes

Instructions

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).

• Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer. Beat for 2 to 3 minutes until the mixture is light and fluffy.

2. Add the vanilla extract and mix until incorporated.

3. Gradually add the flour and salt. Mix on low speed until a soft dough forms. Do not overmix.

Step 3: Form the Cookies

1. Using a tablespoon or small cookie scoop, form dough balls about 1 tablespoon in size.

2. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them.

3. Using your thumb or the back of a spoon, gently press a small well into the center of each dough ball. Be careful not to press all the way through.

Step 4: Add Raspberry Filling

• Fill each indentation with about ½ teaspoon of raspberry jam. Do not overfill to avoid overflow during baking.

Step 5: Prepare the Crumble Topping

1. In a small bowl, combine the flour and brown sugar.

2. Add the cold, cubed butter. Use a fork or pastry cutter to blend until the mixture resembles coarse crumbs.

3. Sprinkle a small amount of crumble topping over each jam-filled cookie, focusing on the edges around the jam.

Step 6: Bake

• Bake the cookies in the preheated oven for 13 to 17 minutes, or until the edges are lightly golden and the crumble is set.

• Baking times may vary depending on your oven and cookie size.

Step 7: Cool

• Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.

• Transfer to a wire rack to cool completely.

Storage and Serving

• Store cooled cookies in an airtight container at room temperature for up to 4 days.

• Cookies may also be frozen for up to 2 months. Thaw at room temperature before serving.

Tips and Variations

• For more flavor, you can add ¼ teaspoon almond extract to the dough along with the vanilla.

• Substitute raspberry jam with strawberry, apricot, or blueberry jam if preferred.

• If you like a crisper cookie, bake 1 to 2 minutes longer.

• If using jam with seeds, you can strain it for a smoother texture before filling.