Description
These Buttery Raspberry Crumble Cookies are a delightful treat with a sweet surprise inside. The buttery crumbly cookie exterior pairs perfectly with the fruity raspberry jam filling. Perfect for a cozy afternoon tea or a special dessert.
Ingredients
Units
Scale
Crumble Cookie Dough:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
Raspberry Filling:
- 1/2 cup fresh or frozen raspberries (thawed and drained)
- 1/4 cup raspberry jam
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Mix Dry Ingredients: Mix in the flour, baking powder, salt, and vanilla extract until just combined.
- Prepare Raspberry Filling: Gently mash the raspberries and combine them with the raspberry jam in a separate bowl.
- Form Cookies: Scoop out cookie dough onto prepared baking sheets, making an indentation in each scoop for the filling.
- Add Filling: Fill each indentation with raspberry filling and sprinkle additional dough on top.
- Bake: Bake for 15–20 minutes or until golden brown around the edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
