Why Make This Recipe
Buttery Bliss Raspberry Crumble Cookies are a delightful treat that marries the sweetness of buttery cookies with the tartness of raspberry jam. This recipe is perfect for anyone who loves cookies that have a bit of texture and a fruity flavor. Not only do these cookies look beautiful on a platter, but they also burst with flavor in every bite.
Making these cookies at home is incredibly rewarding. They are perfect for baking enthusiasts looking for a simple treat to enjoy or to share with family and friends. Plus, the combination of buttery cookie dough and the crunchy crumble topping makes them stand out from ordinary cookies. Whether for a party, a cozy night in, or just an afternoon snack, these cookies will surely impress anyone who tries them.
How to Make Buttery Bliss Raspberry Crumble Cookies
Making Buttery Bliss Raspberry Crumble Cookies is quite easy. Follow these simple steps, and you will have delicious cookies ready to enjoy in no time.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup raspberry jam or preserves (seedless if preferred)
- 1/4 cup all-purpose flour (for crumble topping)
- 1/4 cup brown sugar (for crumble topping)
- 1/4 cup cold butter, cubed (for crumble topping)
- Pinch of salt (for crumble topping)
Directions
Prepare the Cookie Dough: Start by creaming the softened unsalted butter with both the granulated sugar and brown sugar. Use an electric mixer or a whisk to combine until the mixture becomes light and fluffy. This should take about 3-4 minutes. Once fluffy, beat in the large egg and the vanilla extract until everything is well combined.
Mix Dry Ingredients: In a separate bowl, mix together the all-purpose flour, baking powder, and salt. Once combined, slowly add this dry mixture to the wet ingredients. Mix until a soft dough forms.
Make the Crumble Topping: In another bowl, combine the all-purpose flour, brown sugar, and a pinch of salt for the crumble topping. Add the cold, cubed butter to this mixture. Use your fingers or a pastry cutter to rub the butter into the flour mixture until the mixture becomes crumbly and resembles small pebbles. Chill this topping in the refrigerator while you shape the cookies.
Shape and Fill Cookies: Preheat your oven to 175°C (350°F). Roll the cookie dough into small balls, about 1 inch in diameter, and place them on a lined baking sheet. Leave enough space between each cookie. Use your thumb or the back of a spoon to gently press into the center of each ball, creating a small indent.
Add Raspberry Jam: Spoon raspberry jam or preserves into the centers of these pressed cookies. Aim to fill each center generously without overfilling, as the jam may ooze out while baking.
Top with Crumble: After filling with jam, generously sprinkle the chilled crumble topping over each cookie. It should cover the jam and give a nice layered look.
Bake: Place the baking sheet in the preheated oven and bake for 14-16 minutes. Keep an eye on them and remove them from the oven once the edges turn lightly golden brown.
Cool: After baking, let the cookies cool on the tray for about 5 minutes. After this, transfer the cookies carefully to a wire rack to cool fully.
How to Serve Buttery Bliss Raspberry Crumble Cookies
Buttery Bliss Raspberry Crumble Cookies are delightful when served fresh. You can enjoy them warm right out of the oven or at room temperature. They make an excellent addition to any coffee or tea, providing a nice contrast with the fruitiness of the raspberry jam.
To serve, arrange the cookies on a beautiful platter or a cookie jar for casual settings. Pair them with a scoop of vanilla ice cream for a scrumptious dessert that will surely please everyone.
How to Store Buttery Bliss Raspberry Crumble Cookies
Storing your Buttery Bliss Raspberry Crumble Cookies is easy. Once the cookies have completely cooled, place them in an airtight container. They can be stored at room temperature for up to one week.
For longer storage, you can freeze them. Just lay them out on a baking sheet in a single layer and freeze until solid. After that, transfer them to a freezer-safe bag or container. They can be kept in the freezer for up to three months. To enjoy, simply thaw at room temperature and they are good to go!
Tips to Make Buttery Bliss Raspberry Crumble Cookies
- Use Softened Butter: Make sure your butter is at room temperature for easy blending and a smoother dough.
- Don’t Overwork the Dough: Mix until just combined to keep the cookies tender. Overmixing can lead to tougher cookies.
- Chill the Crumble Topping: This helps it hold its shape while baking and creates a nice texture once baked.
- Experiment with Flavor: You can use different flavors of fruit jam like blueberry or apricot for a new twist on this recipe.
- Ensure the Oven is Preheated: Baking in an oven that isn’t fully preheated can cause uneven cooking.
Variation
Feel free to customize your Buttery Bliss Raspberry Crumble Cookies. Instead of raspberry jam, try using strawberry, blackberry, or even lemon curd! You can also add chopped nuts like almonds or walnuts to your crumble for added crunch and flavor. If you want a chocolate twist, consider adding chocolate chips to the cookie dough for a delicious combination.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you should omit the added salt in the recipe to avoid making the cookies too salty.
2. What can I use instead of raspberry jam?
You can use any fruit jam or preserves you like. Alternatives such as strawberry, blueberry, or even apple butter work well.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown. They may look slightly underbaked in the center, but they will continue to firm up as they cool.
4. Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it. When you are ready to bake, simply roll and fill the cookies.
5. Is it possible to make these cookies gluten-free?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour, and the cookies should turn out nicely.
Now that you have all the details and steps for making Buttery Bliss Raspberry Crumble Cookies, you can start baking! Enjoy the buttery goodness and the wonderful taste of sweet raspberries in this fantastic cookie recipe.
Print
Buttery Bliss Raspberry Crumble Cookies
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Delightful cookies with a buttery texture and raspberry jam filling, topped with a crunchy crumble.
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup raspberry jam or preserves (seedless if preferred)
- 1/4 cup all-purpose flour (for crumble topping)
- 1/4 cup brown sugar (for crumble topping)
- 1/4 cup cold butter, cubed (for crumble topping)
- Pinch of salt (for crumble topping)
Instructions
- Cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, mix the all-purpose flour, baking powder, and salt.
- Slowly add dry mixture to wet ingredients to form a soft dough.
- For the crumble, mix flour, brown sugar, and a pinch of salt, then rub in cubed cold butter until crumbly.
- Chill crumble topping in the refrigerator.
- Preheat oven to 350°F (175°C). Roll cookie dough into balls and place on a baking sheet.
- Press indents into each cookie and fill with raspberry jam.
- Sprinkle crumble topping over each cookie.
- Bake for 14-16 minutes until edges are lightly golden brown.
- Cool on the tray for 5 minutes, then transfer to a wire rack.
Notes
Store cookies in an airtight container for up to one week. Can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, raspberry, dessert, sweet treat, baking