Raspberry Crumble Cookies
Raspberry Crumble Cookies are a delightful treat that perfectly combines the tartness of raspberries with a buttery, crumbly cookie base, perfect for bakers of all skill levels.
Servings: 12 cookies
Calories: 175kcal
Ingredients
Cookie Base
- 1/2 cup unsalted butter, softened Creamy and rich, this butter forms the base for a tender cookie.
- 1/2 cup granulated sugar Adds sweetness and helps create a light, fluffy texture.
- 1/4 cup light brown sugar A hint of molasses flavor boosts the overall taste profile.
- 1 large egg yolk Contributes to richness and a smooth consistency.
- 1 tsp vanilla extract Adds a warm, inviting fragrance that enhances the cookies’ taste.
- 1 1/4 cups all-purpose flour Serves as the backbone of the cookie, providing structure.
- 1/4 tsp salt Balances sweetness, enhancing all flavors.
- 1/4 tsp baking soda Helps the cookies rise for that light, airy texture.
- 1/2 cup raspberry jam or preserves The star of the show, providing that delightful burst of flavor.
Crumble Topping
- 1/3 cup all-purpose flour Creates the delightful crumble texture.
- 2 tbsp cold unsalted butter, cubed Adds richness to the crumbles.
- 2 tbsp granulated sugar Sweetens the topping just enough.
- extra c sugar for rolling Makes the cookies look delightful and taste even better.
Instructions
Preparation
- Cream the softened unsalted butter, granulated sugar and light brown sugar together in a large mixing bowl until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until smooth and fully blended.
- Stir in the all-purpose flour, baking soda, and salt until just combined. Cover the dough and chill for 30 minutes in the refrigerator.
- In a small bowl, combine the extra flour, granulated sugar, and cubed cold butter for the crumble topping. Rub the cold butter into the flour mixture until it forms pea-sized crumbs.
Baking
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into small balls, about 1 inch in diameter, and coat each ball in granulated sugar.
- Press a deep indent into each cookie ball and fill it generously with raspberry jam.
- Sprinkle each cookie with the prepared crumble topping.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set.
- Cool cookies on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Using cold butter for the crumble topping is crucial; it ensures that the crumbles retain their shape. Consider adding chopped nuts or a sprinkle of cinnamon to the crumble topping for added flavor.