Raspberry Crumble Cookies – Experience the world of Raspberry Crumble Cookies, a creation that combines the ideal blend of buttery crumble and delectable raspberry jam. This recipe, which is easy to follow guarantees a batch of 12 cookies that will leave you longing for more. Let’s delve into the enchantment of these treats!
In the cozy moments of my kitchen, I stumbled upon the enchantment of Raspberry Crumble Cookies. It was a lazy Sunday afternoon when I decided to create something special for my family. As the sweet fragrance filled the air my spouse and child eagerly gathered around their eyes filled with excitement. The first bite was sheer bliss. Since that day these cookies have become a beloved family favorite.
What makes this Raspberry Crumble Cookies truly special?
Savor something, with our Raspberry Crumble Cookies—a symphony of buttery perfection and fruity delight. What sets these treats apart is not their melt-in-your-mouth crumble expertly made with butter but also the clever use of the same mixture, for both crust and topping ensuring simplicity without compromising on flavor. However it’s truly the seedless raspberry jam nestled in the center that steals the show by creating an explosion of sweetness which takes these cookies to a realm of indulgence. With their texture and the delightful combination of ingredients, every bite is a celebration of both richness and simplicity perfectly balanced.
What You Need To Make This Raspberry Crumble Cookies Recipe?
Softened Butter: Meet the unsung hero of our Raspberry Crumble Cookies—softened butter, not just a mere cup in the recipe but the smooth operator that transforms your cookies into little clouds of bliss. Picture it as a kitchen confidante, whispering secrets of tenderness and melt-in-your-mouth perfection into every crumb. So, let it dance with your sugars and extracts; it’s not just an ingredient; it’s the silent maestro of your baking symphony.
Granulated Sugar and Powdered Sugar: In the sweet medley of your cookie creation, granulated sugar and powdered sugar aren’t just measures; they’re your partners in sweetness, adding layers of sugary love to every bite. They’re not mere crystals; they’re the catalysts that turn your dough into a canvas of delight. So, scoop, pour, and let these sugars be the companions that sweeten not just your cookies but the moments you share them in.
Vanilla Extract and Almond Extract: A teaspoon of vanilla extract isn’t just a measurement; it’s the aromatic storyteller weaving nostalgia into your cookies. And almond extract? It’s not just a teaspoon; it’s the hint of warmth, a secret handshake with the nuts, making your cookies sing. Imagine these extracts as your kitchen’s poets, infusing your creation with more than just flavor—stories, memories, and a touch of magic.
All-Purpose Flour and Kosher Salt: As you measure out cups of all-purpose flour, think of it as the blank canvas awaiting the artistry of your flavors. It’s not just a dry ingredient; it’s the foundation, the stage for your cookie drama. And kosher salt? It’s not just a pinch; it’s the backstage director, enhancing every note without stealing the show. Together, they create the harmonious base that lets the other ingredients shine.
Seedless Raspberry Jam: Enter the superstar—seedless raspberry jam, not just a half cup in the mix but the heartthrob that injects fruity rapture into every cookie. Think of it as the unexpected twist in your recipe, the plot twist that keeps your taste buds on their toes. So, when you spoon it onto your cookies, know you’re not just adding jam; you’re inviting a burst of berry brilliance into the center stage of your culinary creation.
Steps To Make Raspberry Crumble Cookies:
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Step 1: To make the crust and topping start by combining butter, granulated sugar, powdered sugar, vanilla extract and almond extract. Cream them together for about 1 to 2 minutes to create a slightly crumbly mixture. Then add flour and salt to the mixture until they are just combined. Be careful not to overmix so that you can maintain a perfect texture, for this recipe.
Step 2: Take 1/4 cup of the mixture. Gently press it into the bottom and up the sides of each muffin well. Make sure not to pack it because we want to achieve a tender crust. After that put 1/2 to 1 tablespoon of raspberry preserves in the center of each cookie. Finally sprinkle a tablespoon of the remaining topping, over each cookie.
Step 3: Place them in the oven. Bake for around 18 to 22 minutes or until you see that the edges have turned lightly golden. Once they are done baking allow them to cool completely before removing them from the muffin tin.
Tip:
Take your Raspberry Crumble Cookies to the next level by warming up the jam before spooning it onto the cookie dough. This delicate step not only brings out the flavors of the jam but also ensures an even distribution resulting in delightful pockets of fruity goodness in every bite. Just pop it in the microwave for a zap or heat it on the stovetop for a seconds – this small act of warming transforms a good cookie into an extraordinary one filling your kitchen with an irresistible aroma and making your cookies the talk of the town. Enjoy the baking journey!
Frequently Asked Questions:
Can I use other fruit jams in this recipe?
Certainly! Feel free to get creative and try out your favorite fruit jams to give these cookies a touch.
Can I freeze these cookies for later?
Absolutely these cookies freeze well. Simply store them in an airtight container for, up to a month. You’ll have a treat ready whenever you want.
Can I use salted butter instead of unsalted?
While it’s recommended to use unsalted butter, for control over the level of saltiness you can certainly use salted butter instead. Just remember to adjust the amount of added salt.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Raspberry Crumble Cookies
Ingredients
- 1 c unsalted butter softened
- 1/4 c granulated sugar
- 1/3 c powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 1/4 c all-purpose flour
- 1/4 tsp kosher salt
- 1/2 c seedless raspberry jam
Instructions
- Preheat your oven to 350℉. Prepare a muffin tin.
- In a bowl mix together softened butter, granulated sugar, powdered sugar, vanilla extract and almond extract for about 1 to 2 minutes until combined.
- Add all-purpose flour and kosher salt to the mixture. Mix gently until just combined. Be careful not, to overmix; the texture should be crumbly.
- Take 1/4 cup of the mixture. Press it into each well of the muffin tin to form a crust.
- Next spoon in 1/2 to 1 tablespoon of raspberry jam into the center of each cookie crust.
- Sprinkle a tablespoonful of the remaining mixture on top of each cookie.
- Bake in the oven for around 18 to 22 minutes until they turn lightly golden in color.
- Allow them to cool down, before gently removing them from the muffin tin. Now you can savor the combination of buttery crumble and fruity goodness!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
can you make these in miini muffin tray?
Yes, you can make these Raspberry Crumble Cookies in a mini muffin tray! Just follow the same instructions for pressing the dough into each well, but use about 1/4 of the mixture per mini muffin cup. Since mini muffins are smaller, you’ll need to adjust the baking time slightly. Start checking around 12–15 minutes to ensure they’re golden and firm, as mini muffins will cook faster than regular-sized ones. Enjoy!