Buttery Raspberry Crumble Cookies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened
02 -
1/4 cup granulated sugar
03 -
1/3 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 teaspoon almond extract
06 -
2 1/4 cups all-purpose flour
07 -
1/4 teaspoon kosher salt
08 -
1/2 cup seedless raspberry jam
# Instructions:
01 -
Preheat the oven to 175°C (350°F). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour each well.
02 -
In a mixing bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined. Add the flour and salt, mixing until the mixture becomes crumbly but cohesive.
03 -
Take about 1/4 cup of the crumble mixture and press it into the bottom and slightly up the sides of each muffin well. Create a small well in the center of the dough for the jam filling.
04 -
Spoon 1/2 to 1 tablespoon of seedless raspberry jam into the center of each cookie base. Avoid overfilling to prevent spillover during baking.
05 -
Sprinkle 1 heaping tablespoon of the remaining crumble mixture over each cookie. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned. Check at 18 minutes to avoid overbaking.
06 -
Allow the cookies to cool completely in the muffin tin before removing. If necessary, loosen the edges gently with a knife. Serve at room temperature for optimal texture and flavor.
# Notes:
01 -
Use room temperature butter for a smooth and even dough texture.
02 -
Avoid overmixing the dough to maintain a tender and crumbly texture.
03 -
Choose a high-quality, seedless raspberry jam for the best flavor.
04 -
Ensure the cookies are fully cooled before removing them from the muffin tin to avoid breakage.