Description
Buttery Raspberry Crumble Cookies are tender, melt-in-your-mouth treats layered with rich raspberry jam and topped with a golden oat crumble. Perfect for holidays, teatime, or anytime you crave a cozy, fruity dessert.
Ingredients
Scale
- 1 cup unsalted butter (softened): The rich and creamy base of the dough.
- 1 cup granulated sugar: Sweetens the cookies and helps create a lightly crisp edge.
- 1 large egg: Binds the dough and adds moisture.
- 1 teaspoon vanilla extract: Adds warmth and enhances the buttery flavor.
- 2 cups all-purpose flour: Forms the structure of the cookies.
- 1/2 teaspoon baking powder: Adds lightness to the dough.
- 1/4 teaspoon salt: Balances the sweetness and intensifies flavors.
- 1 cup raspberry jam: Provides the vibrant, fruity center. Use quality jam for best results.
- 1/2 cup rolled oats: Gives the crumble topping texture and a rustic feel.
- 1/2 cup brown sugar: Adds sweetness and a hint of caramel to the topping.
- Optional Add-Ons:
- Chopped nuts: Pecans or walnuts for extra crunch.
- White chocolate chips: Adds a sweet, creamy contrast to the raspberry.
- Citrus zest: Lemon or orange zest adds brightness.
- Cinnamon or nutmeg: For a cozy, spiced touch.
Instructions
- Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
- Make crumble topping: In a small bowl, mix rolled oats and brown sugar. Add 2–3 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.
- Form cookies: Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.
- Add filling: Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
- Top with crumble: Sprinkle the oat-sugar mixture on top of the jam.
- Bake: Bake for 12–15 minutes or until edges are lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a cleaner center, chill the dough for 15–30 minutes before shaping.
- Try substituting raspberry jam with apricot, cherry, or blueberry for variety.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: raspberry crumble cookies, buttery cookies, oat crumble cookies, jam thumbprint cookies, holiday baking