These raspberry crumble cookies are sweet, tart and buttery. Filled with raspberry jam and fresh raspberries. They’re so simple to make and are so delicious!
Author:nataliyadudley
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12 cookies 1x
Category:dessert
Ingredients
Scale
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/4 cup powdered sugar
2 cups + 2 tablespoons all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup raspberry jam
6–8 raspberries, halved (optional)
Instructions
Preheat oven to 350 F. Lightly grease large muffin tin. Set aside.
To a mixer bowl add butter, sugar, vanilla extract, almond extract and salt. Beat until combined and smooth.
Add flour and mix on low speed. Do not overmix. Mix until mixture is still crumbly.This will take about 1-2 minutes.
Add a spoonful of dough to each muffin tin.
Lightly press the dough onto the bottom.
Add raspberry jam and raspberry halves.
Sprinkle the rest of the dough crumble over the raspberry jam.
Bake for 19-24 minutes or until the sides or becoming golden brown.
Notes
Do not overmix when adding the flour. You’ll want to mix on low speed for 1 minutes, or up to 2 minutes. But be very careful not to overmix. The mixture should be crumbly. If you overmix, it can start become one, which is what we don’t want.
Bake until golden brown: You’ll want to bake these until you can see the edges of turn golden brown. Baking them to little, can cause them to be underbaked which will make them soft. You can bake a little over, just know, they will be crispier.