Description
Indulge in the delightful taste of Raspberry Crumble Cookies, a perfect combination of buttery shortbread and sweet raspberry jam. These treat-sized cookie cups are not only easy to make but also versatile enough for any occasion, from tea parties to casual snacking. With their crumbly topping and a hint of almond flavor, each bite melts in your mouth, making them an irresistible dessert. Whether enjoyed warm or cold, these cookies can be customized with various jams or toppings to suit every palate.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and prepare a jumbo muffin pan.
- In a mixing bowl or stand mixer, beat together softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract until creamy.
- Add flour and salt; mix until just combined. The dough should be crumbly yet hold together when pressed.
- Scoop about ¼ cup of the dough into each muffin well and press it down to form a base. Reserve some dough for topping.
- Spoon 1 tablespoon of raspberry jam into each cookie cup and sprinkle reserved dough on top.
- Bake for 18–22 minutes until golden brown. Let cool completely before removing from the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 175
- Sugar: 8g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg