Buttery Raspberry Crumble Cookies

recip


For the Cookie Base:

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • ¼ teaspoon salt

For the Raspberry Filling:

  • ½ cup seedless raspberry jam (homemade or store-bought)

For the Crumble Topping:

  • ½ cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, cold and diced
  • ¼ teaspoon ground cinnamon (optional, for extra warmth)

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper or a silicone baking mat.

2. Make the Cookie Dough

  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg yolk and vanilla extract until fully combined.
  3. In a separate bowl, whisk together the flour and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Be careful not to overmix.

3. Shape the Cookies

  1. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
  2. Use your thumb or the back of a small spoon to gently press an indentation into the center of each ball. If the cookies crack slightly, use your fingers to smooth the edges.

4. Add the Raspberry Filling

  1. Spoon about ½ teaspoon of raspberry jam into the indentation of each cookie.

5. Make the Crumble Topping

  1. In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon (if using).
  2. Cut in the cold, diced butter using a fork or your fingers until the mixture resembles coarse crumbs.
  3. Sprinkle the crumble topping evenly over each cookie, pressing lightly to adhere.

6. Bake to Perfection

  1. Bake the cookies for 12–15 minutes, or until the edges are lightly golden and the crumble topping is set.
  2. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

  • Use Seedless Jam: Seedless raspberry jam ensures a smooth filling without interfering with the texture.
  • Chill the Dough: If the dough feels too soft, chill it for 15–20 minutes before shaping to make it easier to handle.
  • Customize the Filling: Swap raspberry jam for strawberry, apricot, or even lemon curd for a fun twist.
  • Make Ahead: Assemble the cookies, freeze them unbaked, and bake directly from frozen, adding 1–2 minutes to the baking time.
  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Why This Recipe Works

These Buttery Raspberry Crumble Cookies combine the best elements of texture and flavor. The buttery, crumbly cookie base provides a rich foundation, while the tangy raspberry jam adds a burst of fruity brightness. The golden crumble topping ties everything together with a satisfying crunch and touch of sweetness. Together, they create a cookie that’s both comforting and sophisticated—a true standout for any occasion.

Conclusion: A Sweet Treat Everyone Will Love

Whether you’re hosting a holiday gathering, enjoying afternoon tea, or simply craving something sweet, these Buttery Raspberry Crumble Cookies are sure to delight. Their vibrant flavor, buttery texture, and elegant presentation make them a favorite for bakers and cookie lovers alike. Plus, their customizable nature means you can adapt them to suit your tastes or the season.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on these crumble cookies might just inspire others to try them too! 🍓✨


 

تعديل المقال