Buttery Raspberry Crumble Cookies
These buttery raspberry crumble cookies are soft, sweet, and packed with raspberry flavor.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookies
- 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
For the Filling
- ½ cup seedless raspberry jam
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Add the vanilla and almond extracts and mix well.
- Gradually add the flour and salt, mixing until combined. The dough will be soft.
- Drop rounded tablespoons of dough onto a baking sheet. Make an indentation in the center of each cookie and fill with raspberry jam.
- Bake for 12-15 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week. You can substitute the raspberry jam with other fruit jams if desired.