Description
These Raspberry Crumble Cookies are buttery, crumbly, and bursting with sweet raspberry jam in the center. With a hint of almond and vanilla, they are the perfect combination of rich, tender cookies with a tangy fruit filling. These cookies are sure to become a favorite!
Ingredients
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1 cup unsalted butter, softened
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1/4 cup granulated sugar
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1/3 cup powdered sugar
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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2 1/4 cups all-purpose flour
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1/4 teaspoon kosher salt
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1/2 cup seedless raspberry jam
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, beat together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
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Add the vanilla and almond extracts, and mix until well combined.
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Gradually add the all-purpose flour and kosher salt, mixing until a dough forms.
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Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart.
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Make an indentation in the center of each dough ball using your thumb or the back of a spoon.
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Fill each indentation with a small spoonful of raspberry jam.
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Bake for 12–14 minutes, or until the edges of the cookies are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
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You can use any type of seedless fruit jam or preserves, like strawberry or apricot, for a different flavor variation.
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Be careful not to overfill the jam to avoid it spilling out during baking.
- Store the cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American