Description
These Buttery Raspberry Crumble Cookies are a delightful treat that combines the rich, buttery flavor of a classic shortbread cookie with the sweet-tart burst of raspberry jam. The tender, crumbly texture of the cookie pairs perfectly with the gooey, fruity center, making each bite a little piece of heaven. They’re surprisingly easy to make, require minimal ingredients, and are sure to impress friends and family. Perfect for afternoon tea, holiday gatherings, or just a simple sweet craving, these cookies are a must-try for any baking enthusiast.
Ingredients:
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents the cookies from sticking and ensures easy cleanup.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This step is crucial for achieving the right texture, so take your time and ensure everything is well combined.
Step 3: Mix in the vanilla and almond extracts. These extracts enhance the flavor profile, adding a warm, comforting aroma and a hint of nuttiness that complements the raspberry.
Step 4: In a separate bowl, whisk together the all-purpose flour and kosher salt. Whisking ensures the salt is evenly distributed throughout the flour, which is essential for balanced flavor.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tougher cookie.
Step 6: Scoop the dough into 1-inch balls and place them on the prepared baking sheet, spacing about 2 inches apart. This spacing allows the cookies to spread slightly without sticking together.
Step 7: Use your thumb or the back of a spoon to gently press a small well into the center of each dough ball. This well will hold the raspberry jam.
Step 8: Fill each well with ½ teaspoon of seedless raspberry jam. Using seedless jam ensures a smooth texture and avoids any unwanted seeds in your cookies.
Step 9: Bake for 12–15 minutes, or until the edges are lightly golden. Keep a close eye on the cookies, as baking times may vary depending on your oven.
Step 10: Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents them from sticking to the baking sheet and allows them to cool evenly.
Why you’ll love this recipe
These cookies are incredibly easy to make and require minimal ingredients. The combination of buttery shortbread and sweet raspberry jam is irresistible. They’re perfect for any occasion and are always a crowd-pleaser.
DRINK Rating:
I would rate these cookies a 4/5. The texture and flavour are very addictive.
Serving Suggestions:
- Serve warm with a glass of cold milk or a cup of hot coffee.
- Dust with powdered sugar for an elegant presentation.
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Include them in a cookie assortment for holiday gifting.
Tips:
- Chill the dough for 30 minutes before baking for better shape retention. This also helps prevent the cookies from spreading too much in the oven.
- Experiment with other jam flavors like apricot, blackberry, or strawberry for variety.
- Add a dusting of powdered sugar or a drizzle of white chocolate after cooling for a bakery-style finish.
- Store the cookies in an airtight container to maintain their freshness.
Preparation Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 32-35 minutes
Nutrition Information:
- (Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.)
- Calories: Approximately 150-180 per cookie
- Protein: 1-2 grams per cookie
- Sodium: 20-30mg per cookie
Conclusion
Buttery Raspberry Crumble Cookies are a delightful treat that offers a perfect balance of flavors and textures. Whether you’re an experienced baker or just starting out, this recipe is simple enough to follow and rewarding enough to make again and again. With their tender, crumbly base and sweet, fruity center, these cookies are sure to become a new favorite in your baking repertoire. Enjoy the process of creating these little gems and savor every delicious bite!
Questions and Answers:
Q1: Can I use salted butter instead of unsalted butter? A: While unsalted butter is preferred to control the amount of salt in the recipe, you can use salted butter. Just reduce the amount of kosher salt added to the flour by half.
Q2: What if I don’t have almond extract? Can I omit it? A: Yes, you can omit the almond extract if you don’t have it on hand. The vanilla extract will still provide a lovely flavor. Alternatively, you could substitute with another extract like lemon or orange for a different twist.
Q3: Can I use fresh raspberries instead of jam? A: While fresh raspberries might sound appealing, they contain a lot of moisture, which can make the cookies soggy. It’s best to stick with jam for the best texture and consistency.
Q4: How do I store these cookies to keep them fresh? A: Store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months.
Q5: Can I make the dough ahead of time? A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap to prevent it from drying out. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and filling.
