Description
These easy-to-make Raspberry Crumble Cookies are buttery, jammy, and topped with a delightful crumble.
Ingredients
Scale
- 1 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 1/2 cup Raspberry jam or preserves
- 1 tablespoon Optional lemon zest
Instructions
- Cream the butter and sugars together until light and fluffy. Mix in vanilla and a pinch of salt.
- In a separate bowl, whisk together the flour and baking powder. Gradually add to the butter mixture until a soft dough forms.
- Scoop out about two-thirds of the dough, roll into balls, and flatten them into shallow wells on a baking sheet.
- Crumble the remaining dough into small pieces for topping.
- Spoon raspberry jam into each well of the cookie base.
- Sprinkle the crumble topping over the jam.
- Chill the tray in the fridge for 10 to 15 minutes.
- Bake at 350°F (175°C) until edges are lightly golden, about 10 to 12 minutes.
- Cool on the tray for a few minutes before transferring to a rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: raspberry crumble cookies