Description
These Buttery Raspberry Crumble Cookies Recipe are soft, and filled with fruity raspberry jam, topped with a golden-brown crumble. They’re perfect for tea-time, holidays, or as a sweet homemade treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup raspberry jam (or preferred flavor)
- 2 tbsp brown sugar (for crumble topping)
- 2 tbsp cold butter (for crumble topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture until dough forms.
- Scoop dough onto baking sheet and flatten slightly with your thumb to create an indent.
- Fill each indent with a spoonful of raspberry jam.
- Mix brown sugar and cold butter with a fork to form crumble. Sprinkle on top of cookies.
- Bake for 12–15 minutes, until edges are golden.
- Let cool before serving.
Notes
- You can use strawberry, apricot, or blueberry jam for variety.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 145kcal
- Sugar: 11g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg