Dessertscelebratingsweets5.0
Raspberry Crumble Cookies
This delicious treat is a cross between a tart and a cookie. It features a buttery shortbread crust, raspberry jam filling, and a sweet and crumbly topping. Enjoy these Raspberry Crumble Cookies alongside a cup of coffee or tea for breakfast, dessert, or a snack.
👥 12 Servings⏱️ Prep & Cook: 3h 40m⏳ Prep: 20 min🔥 Cook: 20 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- knife
📝 Preparation Steps
1
Preheat oven to 350°F with a rack in the middle of the oven.
2
With a hand mixer of stand mixer fitted with the paddle attachment, beat flour, butter, sugar, extracts, and salt until the mixture because crumbly and the pieces of butter are pea-sized or smaller.
3
Grease a 12-count muffin pan (see notes for jumbo muffin pan) OR line with paper liners*. Using a 2-tablespoon scoop (loosely measured, not packed), transfer 2 tablespoons of dough into each muffin cup. Once you've filled all 12 you should have about 1 cup of crumbs left for the topping. Use a small glass (like a shot glass or espresso cup) or your fingers to pack the dough into each muffin cup.
4
Fill each cup with about 2 teaspoons of jam and lightly spread it around. Try not to take it all the way to the edges.
5
Crumble remaining dough over the top of the jam layer. Bake for about ⏱️ 20 minutes, until the jam is bubbling and the edges are golden brown. Place on a wire rack to cool completely. You can even speed this up by placing them in the fridge for a bit.
6
Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.
powdered sugar (optional garnish)
Nutrition Facts
calories
196 kcal
fat Content
8 g
serving Size
1 serving
fiber Content
1 g
sugar Content
16 g
sodium Content
116 mg
protein Content
2 g
trans Fat Content
1 g
cholesterol Content
20 mg
carbohydrate Content
30 g
saturated Fat Content
5 g
unsaturated Fat Content
3 g
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