Buttery Bliss Raspberry Crumble Cookies
½ cup unsalted butter, softened
⅔ cup granulated sugar
¼ cup powdered sugar (reserve 1 tbsp for sprinkling)
1⅓ cup all‑purpose flour
Filling & Crumble
½ cup raspberry preserves (or jam of choice)
¼ cup finely chopped nuts (optional, for crunch)
2 tbsp cold butter, cubed (for crumble topping)
2 tbsp brown sugar
¼ cup flour
Step‑by‑Step Instructions
Preheat Oven
Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Heat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make Cookie Base
Cream softened butter, granulated sugar, and powdered sugar until light and fluffy.
Gradually add flour, mixing until dough forms.
Cream softened butter, granulated sugar, and powdered sugar until light and fluffy.
Gradually add flour, mixing until dough forms.
Shape Cookies
Roll dough into small balls (about 1 inch). Place on baking sheet.
Flatten slightly and press a thumbprint into the center of each cookie.
Roll dough into small balls (about 1 inch). Place on baking sheet.
Flatten slightly and press a thumbprint into the center of each cookie.
Add Filling
Spoon ~½ tsp raspberry preserves into each indentation.
Spoon ~½ tsp raspberry preserves into each indentation.
Prepare Crumble
Mix cold butter, brown sugar, and flour until crumbly.
Sprinkle lightly over raspberry filling.
Mix cold butter, brown sugar, and flour until crumbly.
Sprinkle lightly over raspberry filling.
Bake
Bake 12–15 minutes, until edges are golden and crumble is set.
Bake 12–15 minutes, until edges are golden and crumble is set.
Cool & Finish
Cool on sheet for 5 minutes, then transfer to wire rack.
Dust lightly with reserved powdered sugar before serving.
Cool on sheet for 5 minutes, then transfer to wire rack.
Dust lightly with reserved powdered sugar before serving.
Tips & Tricks
Butter temperature: Softened butter ensures a tender base.
Jam choice: Raspberry is classic, but strawberry, apricot, or blackberry work beautifully.
Crumble texture: Keep butter cold for a crisp topping.
Uniform size: Use a cookie scoop for even baking.
Variations
Nutty Bliss: Add chopped pecans or almonds to crumble.
Chocolate Drizzle: Finish with melted dark chocolate.
Festive Style: Use red raspberry jam and green pistachios for holiday flair.
Tropical Twist: Swap raspberry for mango or passionfruit preserves.
Serving Suggestions
Pair with hot tea or coffee.
Stack in a decorative tin for gifting.
Serve alongside vanilla ice cream for a decadent dessert.
Storage
Store in airtight container up to 5 days.
Freeze baked cookies for up to 2 months.
Dough can be frozen and baked fresh later.
Lorie
Yummy!!
1 month ago
