Here’s a detailed, step-by-step recipe for Buttery Raspberry Crumble Cookies, written clearly and cleanly.
Buttery Raspberry Crumble Cookies
Yield
About 20–24 cookies
Ingredients
Cookie Base
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1 cup (225 g) unsalted butter, softened
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2/3 cup granulated sugar
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1/3 cup light brown sugar, packed
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1 large egg
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1/2 teaspoon salt
Raspberry Filling
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3/4 cup raspberry jam or preserves (seedless preferred)
Crumble Topping
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1/2 cup all-purpose flour
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1/4 cup granulated sugar
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1/4 cup light brown sugar
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1/4 cup cold unsalted butter, cubed
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1/2 teaspoon vanilla extract
Equipment
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Mixing bowls
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Electric mixer or whisk
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Baking sheets
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Parchment paper
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Spoon or cookie scoop
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Fork or pastry cutter
Step-by-Step Directions
Step 1: Prepare the Oven and Baking Sheets
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Preheat the oven to 350°F (175°C).
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Line baking sheets with parchment paper and set aside.
Step 2: Make the Cookie Dough
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In a large mixing bowl, add softened butter, granulated sugar, and brown sugar.
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Beat until light and creamy, about 2–3 minutes.
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Add the egg and vanilla extract. Mix until fully combined.
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Gradually add flour and salt.
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Mix until a soft, cohesive dough forms. Do not overmix.
Step 3: Shape the Cookies
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Scoop about 1 1/2 tablespoons of dough per cookie.
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Roll gently into balls.
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Place on prepared baking sheets, spacing cookies about 2 inches apart.
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Using your thumb or the back of a spoon, press a shallow indentation into the center of each cookie.
Step 4: Fill with Raspberry Jam
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Spoon about 1 teaspoon of raspberry jam into each indentation.
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Do not overfill, as the jam will spread slightly during baking.
Step 5: Prepare the Crumble Topping
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In a small bowl, combine flour, granulated sugar, and brown sugar.
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Add cold cubed butter and vanilla extract.
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Use a fork or pastry cutter to work the butter into the dry ingredients until crumbly.
Step 6: Add the Crumble
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Sprinkle a small amount of crumble topping over each cookie, lightly pressing it into the dough.
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Make sure the jam remains partially visible.
Step 7: Bake
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Place baking sheets in the preheated oven.
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Bake for 13–15 minutes, or until edges are lightly golden and crumble topping is set.
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Centers will remain soft.
Step 8: Cool and Serve
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Allow cookies to cool on the baking sheet for 5 minutes.
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Transfer to a wire rack to cool completely.
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Serve once fully cooled for best texture.
Storage Tips
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Store in an airtight container at room temperature for up to 3 days.
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Refrigerate for up to 1 week.
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Cookies freeze well for up to 2 months.