Description
Delightful cookies with a buttery texture and raspberry jam filling, topped with a crunchy crumble.
Ingredients
Scale
- 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