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Raspberry Crumble Cookies

A close-up of several delicious raspberry crumble cookies piled on a light gray plate, showcasing the crumbly texture and bright raspberry filling.
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Bakery-style shortbread cookies filled with raspberry jam and topped with a buttery crumble. Perfect for tea time or holiday tins.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup raspberry jam
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until light and fluffy. Beat in the vanilla extract.
  3. In a separate bowl, whisk together 2 1/4 cups flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Divide the dough in half. Wrap each half in plastic wrap and chill for at least 30 minutes.
  5. While the dough chills, prepare the crumble topping. In a medium bowl, whisk together 1/2 cup flour, brown sugar, 1/4 cup granulated sugar, and cinnamon. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  6. On a lightly floured surface, roll out one half of the chilled dough to about 1/4-inch thickness. Use a round cookie cutter (about 2.5-3 inches) to cut out cookies.
  7. Place the cookies on the prepared baking sheets. Make an indentation in the center of each cookie with your thumb or the back of a spoon.
  8. Spoon about 1 teaspoon of raspberry jam into each indentation.
  9. Sprinkle the crumble topping generously over the jam and the edges of the cookies.
  10. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For neater edges, ensure your dough is well-chilled before rolling and cutting.
  • Allow cookies to cool completely before storing to prevent them from sticking together.
  • These cookies are wonderful for holiday cookie tins.
  • Consider a simple powdered sugar glaze for an extra touch.

Nutrition

Find it online: https://cutcooktaste.com/raspberry-crumble-cookies/