Buttery Raspberry Crumble Cookies -

These Buttery Raspberry Crumble Cookies are a delightful combination of buttery, crumbly cookie dough, sweet raspberry jam, and a perfectly textured crumble topping. Baked in jumbo muffin tins, these cookies offer a satisfyingly large portion that is both comforting and elegant. The addition of almond extract provides a subtle nutty undertone that complements the tartness of the raspberry jam, making each bite a burst of flavor.

Why you will love this recipe

You will love this recipe because it’s incredibly easy to make, requires minimal ingredients, and delivers impressive results. These cookies are perfect for any occasion, from a simple afternoon treat to an elegant dessert for a gathering. The combination of textures and flavors is simply irresistible, and the recipe is versatile enough to customize to your liking. Plus, who can resist a cookie that looks as good as it tastes?

Introduction

Raspberry crumble cookies offer a delightful twist on traditional baking. These treats bring together the comforting texture of a crumble with the buttery goodness of a cookie, elevated by the sweet and tart burst of raspberry jam. Perfect for any occasion, from a casual afternoon snack to an elegant dessert, these cookies are easy to make and even easier to enjoy. The recipe combines simple ingredients to create a symphony of flavors and textures that will leave you craving more. The gentle balance of sweet and tart, the crumbly topping, and the soft, buttery base make these cookies a standout treat. Whether you are an experienced baker or just starting out, this recipe is sure to become a favorite.

Ingredients:

1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam

Preparation:

Step 1: Prep the Oven and Muffin Tin

Start by preheating your oven to 350°F (175°C). Ensuring the oven is properly preheated is crucial for even baking. While the oven is heating, prepare a jumbo muffin tin. Grease the tin thoroughly with butter and then lightly flour it, or use a non-stick cooking spray to prevent the cookies from sticking. This step is vital because it ensures the cookies release easily from the tin once they have cooled. The jumbo size gives the cookies an appealing substantial size.

Step 2: Make the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar. Beat these ingredients together until the mixture becomes light and fluffy. This process usually takes about 1-2 minutes. Properly creaming the butter and sugar is essential as it incorporates air into the dough, resulting in a tender cookie. The powdered sugar adds a melt-in-your-mouth quality to the dough.

Next, mix in the vanilla extract and almond extract. Ensure that the extracts are evenly distributed throughout the mixture to provide a consistent flavor profile in every cookie. The vanilla extract enhances the overall sweetness, while the almond extract adds a subtle, nutty complexity that complements the raspberry jam beautifully.

Gradually add the all-purpose flour and kosher salt to the mixture. Mix until just combined. It’s important not to overmix the dough, as this can develop the gluten in the flour, resulting in a tougher cookie. The dough should be crumbly but should hold together when pressed. The kosher salt not only seasons the dough but also enhances the other flavors, creating a more balanced taste.

Step 3: Assemble the Cookies

Scoop about 1/4 cup of the cookie dough into each well of the prepared jumbo muffin tin. Gently press the dough evenly into the bottom and slightly up the sides of each well. This creates a shallow well in the center of each cookie, which will hold the raspberry jam.

Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the well of each cookie. The amount of jam you use can be adjusted to your preference, depending on how much you love that raspberry flavor.

Sprinkle a heaping tablespoon of the remaining cookie dough over the jam in each cookie. This creates a delightful crumbly topping that adds both texture and visual appeal.

Step 4: Bake to Perfection

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the edges of the cookies are lightly golden brown and the tops are set. Keep a close eye on the cookies during baking to prevent them from burning. The baking time may vary slightly depending on your oven, so it’s always a good idea to check for doneness a few minutes early.

Once the cookies are baked, remove the muffin tin from the oven and let the cookies cool completely in the pan before attempting to remove them. This is important because the cookies are delicate when warm, and allowing them to cool completely helps them to firm up and prevents them from breaking.

Step 5: Remove and Serve

After the cookies have cooled completely, run a knife around the edges of each cookie to help release them from the muffin tin. Gently lift each cookie out of the tin and place them on a serving plate.

Serve the cookies as they are, or dust them with powdered sugar for an elegant touch. The powdered sugar adds a hint of extra sweetness and makes the cookies look even more appealing.

COOKING Rating:

Easy

Serving Suggestions:

Serve warm with a scoop of vanilla ice cream
Enjoy as a dessert with a cup of hot coffee or tea
Pack in a lunchbox for a sweet treat
Serve at a brunch gathering or afternoon tea party
Offer as a homemade gift to friends and family

Tips:

Ensure the butter is softened but not melted for best results.
Do not overmix the dough to maintain a tender cookie texture.
Use high-quality raspberry jam for the best flavor.
Let the cookies cool completely before removing them from the muffin tin to prevent breakage.
Store leftover cookies in an airtight container at room temperature to maintain freshness.

Prep Time:

20 minutes

Cook Time:

18-22 minutes

Total Time:

38-42 minutes

Nutritional Information:

(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)

Calories:

Approximately 250-300 per cookie

Protein:

Approximately 3-4 grams per cookie

Sodium:

Approximately 50-75mg per cookie

Conclusion

These Buttery Raspberry Crumble Cookies are a testament to the fact that simple ingredients, when combined with care and attention, can create something truly special. This recipe is more than just a set of instructions; it’s an invitation to explore the joy of baking and the pleasure of sharing homemade treats with loved ones. Whether you’re a seasoned baker or a novice in the kitchen, these cookies are sure to impress with their delightful flavor and satisfying texture. From the buttery, crumbly base to the sweet and tart raspberry filling, every element of these cookies works in perfect harmony to create a truly memorable dessert. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookies.

Questions and Answers About This Recipe

Q1: Can I use a different type of jam in this recipe?

A: Absolutely! While this recipe calls for seedless raspberry jam, you can easily substitute it with other flavors such as strawberry, blueberry, apricot, or even fig jam. Just make sure to use a jam that you enjoy, as the flavor of the jam will significantly impact the overall taste of the cookies.

Q2: What if I don’t have jumbo muffin tins? Can I use regular muffin tins instead?

A: Yes, you can use regular muffin tins, but you’ll need to adjust the baking time accordingly. Regular-sized cookies will bake faster, so start checking for doneness around 12-15 minutes. Additionally, you’ll get more cookies out of the recipe if you use regular muffin tins, so plan accordingly.

Q3: Can I make the dough ahead of time and store it in the refrigerator?

A: Yes, you can make the cookie dough ahead of time. Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake the cookies, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and assembling the cookies.

Q4: How do I prevent the cookies from sticking to the muffin tin, even if I use non-stick spray?

A: To ensure the cookies don’t stick, it’s a good idea to grease and flour the muffin tin, even if you’re using a non-stick spray. After greasing the tin with butter or cooking spray, lightly dust it with flour, tapping out any excess. This creates an extra barrier that helps the cookies release easily.

Q5: Can I add nuts to the crumble topping for extra texture and flavor?

A: Certainly! Adding chopped nuts to the crumble topping is a great way to enhance the texture and flavor of the cookies. Consider using almonds, pecans, walnuts, or even macadamia nuts. Simply mix the chopped nuts into the remaining cookie dough before sprinkling it over the raspberry jam. About 1/4 to 1/2 cup of chopped nuts should be sufficient.