Buttery Raspberry Crumble Cookies
Delightful cookies filled with tangy raspberry jam, boasting a buttery crumble that melts in your mouth.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure it’s at room temperature for easy blending.
- 1/4 cup granulated sugar Adds a touch of sweetness.
- 1/3 cup powdered sugar Creates a melt-in-your-mouth quality.
- 1 teaspoon vanilla extract For a warm and inviting flavor.
- 1 teaspoon almond extract Enhances flavor complexity.
- 2 1/4 cups all-purpose flour The backbone of this recipe.
- 1/4 teaspoon kosher salt Enhances flavors.
Filling
- 1/2 cup seedless raspberry jam The star of the show!
Instructions
Preparation
- Preheat your oven to 350°F (180°C) and grease a muffin tin or line it with cupcake liners.
- In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add in the vanilla and almond extracts, mixing well.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Press a tablespoon of dough into each muffin cup, creating a well in the center.
- Fill each well with a teaspoon of seedless raspberry jam.
- Bake for 15-20 minutes until the edges are lightly golden.
- Allow to cool before removing from the muffin tin.
Notes
Chill the dough for 30 minutes for enhanced flavor. Use quality jam for the best results. Store cookies in an airtight container for up to 5 days.