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Raspberry Crumble Cookies Recipe

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4.3 from 8 reviews

These Raspberry Crumble Cookies are a delightful handheld dessert combining buttery, crumbly cookie dough with a sweet and tangy raspberry jam center. Baked in a muffin pan for easy serving, the cookies feature a golden, crisp topping that perfectly balances the soft, fruity filling. Ideal for afternoon tea, snacks, or a charming party treat.

Ingredients

Cookie Dough

  • 1¼ cup all purpose flour
  • ½ cup chilled unsalted butter, cut into pieces
  • ⅓ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon salt

Filling

  • ¾ cup raspberry jam or preserves (or any other flavor preferred)

Optional garnish

  • Powdered sugar

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and place a rack in the middle position to ensure even baking.
  2. Mix Dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat together the flour, chilled butter pieces, sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly with pea-sized or smaller butter pieces.
  3. Prepare Muffin Pan: Grease a 12-count muffin pan or line it with paper muffin liners. This prevents sticking and makes removal easier later.
  4. Form Cookie Base: Using a 2-tablespoon scoop (loosely packed), portion 2 tablespoons of the crumbly dough into each muffin cup. Press and pack the dough firmly into the bottom and up the sides of each cup using your fingers or a small glass to create an even base layer.
  5. Add Jam Filling: Spoon about 2 teaspoons of raspberry jam into the center of each dough base in the muffin cups. Spread gently, taking care not to push the jam all the way to the edges so it stays contained.
  6. Add Crumble Topping: Sprinkle the remaining dough crumbs evenly over the jam layer to create a crumble topping.
  7. Bake: Bake the assembled muffin tin in the preheated oven for approximately 20 minutes, or until the jam is bubbly and the edges of the crumble topping are golden brown.
  8. Cool and Remove: Remove the pan from the oven and let the cookies cool completely on a wire rack. For faster cooling, place them in the refrigerator briefly. Run a thin, sharp knife around the edges of each cookie to loosen them from the pan and carefully remove.
  9. Optional Garnish: Dust the cooled cookies with powdered sugar for a delicate finish before serving.

Notes

  • For a larger serving size or jumbo cookies, use a jumbo muffin pan but adjust baking time accordingly.
  • Paper muffin liners can facilitate easier removal and clean up.
  • Ensure butter is cold before mixing to achieve the ideal crumbly texture.
  • Raspberry jam can be substituted with any preferred flavor preserves to customize the cookies.

Find it online: https://marthatasty.com/raspberry-crumble-cookies-recipe/