Every time I whip up these cookies, I can’t help but think of my own childhood. My mom would spend weekends baking various goodies, and we’d pitch in. There was always flour everywhere, but that didn’t matter; it was about the time we spent together, creating something special. These Raspberry Crumble Cookies remind me of those days – they’re simple, yet they pack a punch of flavor that will light up anyone’s day. Trust me, once you bake these, your family will want to know when you’re making them again!
When I first saw this recipe, I was immediately drawn to the idea of combining buttery cookies with luscious raspberry jam. It seemed easy enough, and I thought, “Why not give it a go?” I’m so glad I did! These cookies are not too sweet, have just the right amount of tartness from the raspberries, and have a wonderful crumbly texture that makes them irresistible. You’ll find that they’re not only perfect for dessert but also delightful with a cup of tea or coffee in the afternoon.
And don’t worry; you don’t need to be a baking pro to make these. The simplicity of the ingredients means that you might just have everything already lying around in your kitchen. Plus, they’re super fun to make – kids love scooping the jam into the cookie bases! So, grab your spatula and let’s dive into this delicious adventure of baking Raspberry Crumble Cookies. You won’t regret it, and neither will your loved ones!
How to Make Raspberry Crumble Cookies
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Ingredients
- 1 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup raspberry jam (seedless)
Directions
- First things first, preheat your oven to 350°F (175°C). Grab a jumbo muffin tin and either spray it with non-stick cooking spray or give it a light coating of butter and flour. Set the tin aside for later.
- Now, let’s tackle the crust and topping. In a large bowl, beat the softened butter together with the granulated and powdered sugars, as well as the vanilla and almond extracts until it’s creamy and smooth – this should take about 1 to 2 minutes.
- Next, gently mix in the flour and kosher salt until everything is combined. The dough will be a little crumbly, so don’t overmix it, or you’ll lose that tender texture!
- Using about 1/4 cup of the dough for each cookie, scoop it into the muffin wells. Gently press it down at the bottom and slightly up the sides to form little cookie cups, but don’t pack it down too hard!
- Take about 1/2 to 1 tablespoon of the raspberry jam and add it into the center of each cookie cup.
- Finally, sprinkle a tablespoon of the remaining crumbly dough on top of the jam. This is going to create that lovely crumble effect once baked.
- Bake these treasures in your preheated oven for about 18 to 22 minutes, or until you see they’re lightly golden on top.
- Once baked, let them cool completely before attempting to remove them from the tin. You can slide a knife around the edges to gently pop them out.
Storing Suggestion
These Raspberry Crumble Cookies can be stored in an airtight container at room temperature for up to 5 days. If you want to keep them fresh even longer, they can be frozen. Just make sure you separate layers with parchment paper to avoid sticking!
Cooking Tips
If you want to switch things up, try replacing the raspberry jam with other flavors like apricot or strawberry. Just keep in mind that the sweet and tart balance is key to keeping the cookies delicious. Also, ensure your butter is well softened for an easier mixing experience!
Serving Suggestions
These cookies are delightful all on their own, but for an extra special touch, serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream. Pair them with a hot cup of tea or coffee for a perfect afternoon treat!
Ingredient Substitutions
If you’re out of almond extract, you can simply skip it or replace it with a little extra vanilla for a different flavor twist. Additionally, dairy-free butter works well for a dairy-free version of these cookies, making them suitable for those with dietary restrictions.
Seasonal Variations
In spring and summer, you can experiment with fresh fruits like blueberries or chopped strawberries instead of raspberry jam. They all bring a refreshing element to the cookies. In autumn, consider adding spices like cinnamon to the cookie mixture for a seasonal twist!
Allergen Information
This recipe contains common allergens such as dairy and gluten. If you’re looking for alternatives, use gluten-free flour blends to make them gluten-free, and opt for vegan butter to make the recipe dairy-free. Always ensure that the ingredients are certified allergen-free if necessary.
FAQ:
How do I know when the cookies are done baking?
You’ll know the cookies are done when they’re lightly golden brown on top and slightly firm to the touch. If you notice a bit of browning around the edges, that’s a good indicator too! Keep an eye on them toward the end of the baking time to prevent overbaking.
Can I use fresh raspberries instead of jam?
While fresh raspberries can add great flavor, they’re too juicy to fill the cookie cups effectively. Jam is helpful in providing a perfect fruity center that holds its shape during baking. If you want a fresh fruit taste, consider adding a few fresh raspberries on top after baking!
What should I do if my dough is too dry?
If your dough feels too dry and crumbly, you can add a tablespoon of milk or even a little melted butter to help bring it together. Just be careful not to add too much at once; you want the dough to remain crumbly enough for that delicious cookie texture!
Can I double this recipe?
Absolutely! This is a great recipe to double if you’re planning for a gathering or just want to have some extra cookies around. Just make sure you have enough pans for baking; you can also bake in batches if needed!
How can I make these cookies more visually appealing?
For a bit of sparkle and color, consider drizzling some melted white chocolate over the cooled cookies or adding a sprinkle of colorful sprinkles on top before baking. This not only adds beauty but enhances the flavors too!
Is it possible to make these cookies ahead of time?
Sure! You can bake them up to 2 days in advance and store them in an airtight container. Alternatively, you can prepare the cookie dough and freeze it for up to a month, thaw it when you’re ready to bake, and enjoy warm cookies fresh from the oven!
Raspberry Crumble Cookies
Ingredients
- 1 cup softened unsalted butter
- 1/4 cup granulated sugar
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup seedless raspberry jam
Instructions
- Preheat your oven to 350℉. Grab a jumbo muffin tin and give it a nice spray with non-stick cooking spray or lightly grease and flour the wells. Set it aside for now.
- For the crust and topping, which are the same mix, beat together the softened butter, both sugars, and the extracts for about 1 to 2 minutes until it's nice and creamy.
- Next, gently mix in the flour and salt until it's just combined. The dough should be a bit crumbly, so don’t overdo it or the cookies might turn out tough.
- Scoop around 1/4 cup of this mixture into each muffin well. Press it down gently at the bottom and slightly up the sides to create a little well. Just be careful not to pack it too tightly!
- Now, add about 1/2 to 1 tablespoon of raspberry jam into the center of each cookie.
- Sprinkle a generous tablespoon of the remaining crumbly mix over each cookie.
- Bake them in your preheated oven for about 18 to 22 minutes, or until they’re lightly golden brown.
- Once they're done, let them cool completely before removing them from the pans. You might need to run a knife around the edges to help pop them out easily.
