Buttery Raspberry Crumble Cookies Recipe
These Buttery Raspberry Crumble Cookies feature a tender shortbread base topped with a smooth raspberry jam layer and a buttery, crunchy crumble. Baked to golden perfection, they offer a perfect balance of soft and crisp textures, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16-20 cookies (depending on cut size) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Shortbread Dough
- 1 cup (227g) unsalted butter, softened
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
Filling
- 1/2 cup raspberry jam (smooth consistency)
Crumble Topping
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (56g) cold unsalted butter, diced
Instructions
- Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This can be done using a hand mixer or stand mixer on medium speed.
- Add Vanilla and Dry Ingredients: Mix in vanilla extract thoroughly. Gradually add the all-purpose flour and salt, mixing until a smooth dough forms.
- Prepare Base Layer: Reserve one-third of the dough for the crumble topping. Press the remaining two-thirds of the dough evenly into a lined baking pan to form the base layer.
- Spread Raspberry Jam: Carefully spread the raspberry jam over the shortbread base, avoiding the edges to prevent leaking during baking.
- Add Crumble Topping: Combine the reserved dough with the flour and sugar for the crumble topping. Crumble this mixture evenly over the raspberry jam layer to cover it fully.
- Bake: Bake the assembled cookies at 350°F (175°C) for approximately 30 minutes, or until the crumble topping turns golden brown and the edges begin to slightly pull away from the pan.
- Cool and Cut: Allow the baked slab to cool completely in the pan. Once cooled, cut into squares or rectangles for serving.
Notes
- Use a smooth raspberry jam rather than one with seeds or chunks to prevent sogginess.
- Make sure the butter is softened but not melted to achieve the right dough consistency.
- Lining the baking pan with parchment paper allows for easy removal of the cookie slab.
- Allow cookies to cool fully before cutting to ensure clean slices.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: buttery cookies, raspberry crumble, shortbread cookies, jam cookies, crumble topping dessert
