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Buttery Raspberry Crumble Cookies

Delicious cookies featuring a buttery crumble and a sweet raspberry jam filling, perfect for any time of the day.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • ½ cup unsalted butter, softened Make sure it's at room temperature for easier mixing.
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract For flavor.
For the Filling
  • ½ cup raspberry jam Store-bought or homemade.
For the Crumble Topping
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar, packed
  • 2 tablespoons unsalted butter, softened
  • ¼ teaspoon cinnamon Optional for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
  3. Add the vanilla extract, baking powder, and salt, mixing until combined.
  4. Gradually stir in the flour until a dough forms.
Assembly
  1. Take about half of the cookie dough and press it into the bottom of the prepared baking sheet.
  2. Spread the raspberry jam over the dough.
  3. In a separate bowl, mix together the flour, brown sugar, butter, and cinnamon (if using) until crumbly.
  4. Sprinkle this mixture over the raspberry jam.
Baking
  1. Bake in the preheated oven for about 25 minutes, until the edges are golden brown.
  2. Allow to cool for about 10 minutes before slicing into squares or serving.

Notes

For added fruitiness, consider adding fresh raspberries to the dough. Store leftover cookies in an airtight container at room temperature for up to a week.