Description
These buttery raspberry crumble cookies are soft, tender, and filled with sweet raspberry jam, topped with a golden, crisp crumble. A perfect treat for tea time, holiday cookie trays, or everyday indulgence.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup raspberry jam (preferably seedless)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Mix in the vanilla extract and salt.
- Add the flour gradually and mix until the dough is crumbly but holds together when pressed.
- Set aside 3/4 cup of the dough for the crumble topping.
- Roll the remaining dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart.
- Use your thumb or the back of a spoon to make an indent in each cookie.
- Fill each indentation with a small spoonful of raspberry jam.
- Sprinkle the reserved dough over the tops of the cookies to create the crumble topping.
- Bake for 14–16 minutes, or until the edges are just golden.
- Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use any jam flavor you prefer—apricot or strawberry work great too.
- If the dough is too soft, chill it for 15–20 minutes before shaping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: raspberry crumble cookies, jam thumbprint cookies, buttery cookies, holiday cookies, shortbread jam cookies, fruit filled cookies