Buttery Raspberry Crumble Cookies
These Buttery Raspberry Crumble Cookies are a classic thumbprint-style treat with a rich, tender butter base and fruity raspberry jam centers. Almond and vanilla extracts bring a bakery-style flavor to this easy, nostalgic cookie recipe that’s perfect for gifting, holidays, or cozy weekends.
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
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and powdered sugar in a large bowl until light and fluffy.
- Mix in vanilla and almond extracts.
- In a separate bowl, whisk together flour and kosher salt.
- Gradually add dry ingredients to butter mixture and mix until just combined.
- Scoop dough into 1-inch balls and place on prepared baking sheet, spacing 2 inches apart.
- Use your thumb or the back of a spoon to press a small well into each dough ball.
- Fill each well with ½ teaspoon raspberry jam.
- Bake 12–15 minutes, until edges are lightly golden.
- Cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes for better shape retention.
- Use other jam flavors like apricot or blackberry for variety.
- Add a powdered sugar dusting or white chocolate drizzle after cooling for a bakery finish.
- Cookies can be stored in an airtight container for 5 days or frozen for up to 3 months.