Description
Raspberry Crumble Cookies are delightful treats featuring a crumbly buttery base, a sweet and tangy raspberry jam center, and a crispy crumble topping. Perfect for snack time or dessert, these cookies are easy to make and can be baked in a standard or jumbo muffin pan for different sizes.
Ingredients
Scale
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 you’d prefer
Garnish (optional)
- powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F and position a rack in the middle of the oven.
- Prepare Dough: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the flour, chilled butter pieces, granulated sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly and the butter pieces resemble peas or smaller.
- Prepare Muffin Pan: Grease a 12-count muffin pan or line it with paper liners for easier cleanup.
- Fill Muffin Cups with Dough: Using a 2-tablespoon scoop, loosely measured, place 2 tablespoons of dough into each muffin cup. After filling all 12 cups, set aside about 1 cup of crumb mixture for topping. Use a small glass or your fingers to press the dough evenly into the bottom of each muffin cup.
- Add Jam Filling: Spoon about 2 teaspoons of raspberry jam into the center of each dough-filled cup, spreading it lightly but not all the way to the edges.
- Add Crumble Topping: Sprinkle the reserved crumb dough evenly over the jam layer in each cup.
- Bake: Bake the cookies for about 20 minutes until the jam is bubbly and edges are golden brown.
- Cool: Remove the pan from the oven and place cookies on a wire rack to cool completely. To speed cooling, you can place them in the fridge briefly.
- Release and Garnish: Run a thin sharp knife around the edges of each cookie to help remove them from the pan. Optionally, dust with powdered sugar before serving.
Notes
- You can use paper liners for the muffin pan if preferred; this makes cleanup easier though removal without liners works well too.
- To make larger cookies similar to Costco size, use a jumbo muffin pan to get about 7 large cookies, each filled with 3 tablespoons of crumbs, topped with 1 heaping tablespoon of jam, sprinkled with remaining crumbs, and baked for 20-23 minutes.
- Store cookies tightly covered at room temperature for up to three days, or freeze for up to 3 months. Serve at room temperature for best flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
