Description
These Raspberry Crumble Cookies are soft, buttery, and filled with sweet-tart raspberry preserves. With a delightful crumble topping and a tender cookie base, they’re perfect for afternoon tea, holiday trays, or anytime you want a treat that’s as beautiful as it is delicious.
Ingredients
Scale
For the cookie base:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (60 g) powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
For the raspberry filling:
- 3/4 cup (240 g) raspberry preserves (seedless or regular)
For the crumble topping:
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1/4 cup (55 g) unsalted butter, cold and cubed
- 1/4 teaspoon ground cinnamon (optional)
Instructions
1. Prepare the cookie dough
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar with an electric mixer until light and fluffy (about 2–3 minutes).
- Add the egg yolk and vanilla extract, and mix until fully incorporated.
- Gradually add the flour and salt, mixing just until the dough comes together.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
2. Make the crumble topping
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon (if using).
- Add the cold butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Refrigerate until ready to use.
3. Assemble the cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll the chilled dough into 1.5-inch (3.8 cm) balls and place them on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
- Use your thumb or the back of a teaspoon to press a shallow well into the center of each cookie.
- Spoon about 1/2 teaspoon of raspberry preserves into the center of each well.
- Sprinkle a generous amount of the crumble topping over the raspberry preserves, pressing gently to adhere.
4. Bake
- Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the crumble topping is set.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Raspberry preserves: Use high-quality preserves for the best flavor. You can substitute with other fruit preserves like strawberry, apricot, or blueberry.
- Make-ahead: The dough can be prepared up to 2 days in advance and stored in the refrigerator.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.