Buttery Raspberry Crumble Cookies

This buttery raspberry crumble cookie recipe transforms simple ingredients into an irresistible treat with a perfect balance of textures - a crumbly, buttery base and sweet-tart jam center. I've been making these for holiday gatherings for years, and they're always the first dessert to disappear from the table.

I first created these cookies when looking for something special yet simple to bring to a neighborhood cookie exchange. The combination of buttery crumble and bright raspberry jam was such a hit that I now make double batches during the holiday season for impromptu gifts.

• Unsalted butter: Room temperature gives these cookies their melt in your mouth quality and allows you to control the salt level
• Granulated sugar: Provides structure while powdered sugar creates that delicate crumbly texture
• Vanilla extract: Adds warmth to the cookie base while balancing the tartness of the raspberry
• Almond extract: Enhances the overall flavor profile with subtle nuttiness that complements the raspberry beautifully
• All purpose flour: Choose unbleached for best flavor and always measure properly by spooning into measuring cups and leveling
• Kosher salt: A crucial ingredient that brings out all the other flavors opt for kosher rather than table salt for better flavor
• Seedless raspberry jam: Select a high quality jam with vibrant color and balanced sweetness look for one made with real fruit

How To Make Buttery Raspberry Crumble Cookies

Prepare Your Equipment:

Preheat your oven to 350°F and generously spray a jumbo muffin tin with nonstick cooking spray. The jumbo muffin tin creates the perfect shape for these cookies with enough depth for the jam filling. Make sure every crevice is coated to prevent sticking.

Create The Buttery Base:

Cream together softened butter with both sugars and extracts for a full 2 minutes until light and fluffy. The proper creaming incorporates air into the mixture which creates a tender crumb in the finished cookie. The mixture should look almost whipped before moving to the next step.

Add Dry Ingredients:

Gently mix in flour and salt just until combined but still crumbly. Stop mixing as soon as no dry flour remains visible. Overmixing develops gluten which makes cookies tough rather than tender. The mixture should look somewhat like coarse sand or small pebbles.

Form Cookie Shells:

Press approximately 1/4 cup of dough into each muffin well creating a slight depression in the center. Use your fingertips to gently press the mixture up the sides slightly to form a cup shape. The walls should be about 1/4 inch thick all around with a deeper well in the center.

Add The Jam Filling:

Spoon 1/2 to 1 tablespoon of raspberry jam into each cookie cup. The jam will spread slightly during baking so avoid overfilling. For the perfect balance aim to fill the depression about 3/4 full allowing room for the crumble topping.

Top With Crumble:

Sprinkle the remaining crumble mixture over each jam center covering partially but allowing some of the vibrant jam to show through. Gently press the crumble topping onto the jam without compacting it too firmly. The loose crumble creates that perfect textural contrast.

Bake To Golden Perfection:

Bake for 18 to 22 minutes until the edges turn light golden brown. Watch carefully during the final minutes as the difference between perfectly golden and overdone happens quickly. The cookies will still seem slightly soft when done but will firm up as they cool.

Cool Completely:

Allow cookies to cool in the tin for at least 15 minutes before attempting to remove them. The cooling process is crucial for the structure to set properly. Once completely cool run a thin knife around the edges before gently lifting each cookie out.

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The almond extract truly makes these cookies special. I discovered this by accident when I ran out of vanilla during a holiday baking marathon and substituted partial almond extract. The subtle nutty flavor creates a professional bakery quality taste that makes people think you spent hours in the kitchen.

Storage Tips

These cookies keep wonderfully in an airtight container at room temperature for up to 5 days. The butter content actually helps them maintain freshness longer than most cookies. For longer storage freeze them in a single layer until solid then transfer to a freezer safe container with parchment between layers. To serve after freezing simply thaw at room temperature for about an hour.

Creative Variations

While raspberry jam creates the classic version of these cookies you can experiment with different preserves for variety. Blackberry apricot or cherry preserves all work beautifully with the buttery crumb base. For a holiday twist consider adding orange zest to the cookie base and using cranberry preserves for a festive flavor combination.

Serving Suggestions

These cookies shine as part of a dessert spread but also make a lovely accompaniment to afternoon tea or coffee. For an elevated dessert place a warm cookie in a shallow bowl and add a small scoop of vanilla ice cream. The contrast between the warm cookie crumbs and cold ice cream creates a restaurant worthy dessert experience right at home.

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Historical Context

These cookies draw inspiration from classic European thumbprint cookies which date back centuries. Many European baking traditions feature some version of a butter cookie with preserved fruit. In Scandinavia they make a similar cookie called Hallongrotta or raspberry caves which are particularly popular during holiday seasons. The combination of buttery dough and fruit preserves represents the perfect marriage of simple pantry ingredients transformed into something special.

Frequently Asked Questions

→ What makes these cookies unique?

The combination of a buttery, crumbly base with sweet, tangy raspberry jam creates a delightful texture and flavor contrast, making these cookies stand out.

→ Can I substitute the raspberry jam with another flavor?

Yes, you can use any seedless fruit jam such as strawberry, apricot, or blueberry to customize the flavor to your preference.

→ Why use a muffin tin for these cookies?

A muffin tin helps create a thick, crumbly crust with enough depth to hold the jam filling securely, ensuring perfect texture and presentation.

→ How can I prevent the cookies from being tough?

Avoid overmixing the dough. Mixing just until the ingredients come together ensures a tender, crumbly texture.

→ What’s the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to 5 days or refrigerate for extended freshness.