Buttery Raspberry Jam Cookies with Crispy Crumble Topping Recipe
Introduction
Buttery Raspberry Cookies offer a delightful combination of rich shortbread, sweet raspberry jam, and a crunchy crumble topping. These cookies are simple to make and perfect for sharing or enjoying with a cup of tea.
Ingredients
- 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
- 1/2 cup raspberry jam (smooth consistency)
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (56g) cold unsalted butter, diced
Instructions
- Step 1: Cream the softened butter with granulated sugar until light and fluffy. Mix in the vanilla extract, then gradually add 2 cups of flour and salt, stirring until combined.
- Step 2: Press two-thirds of the dough evenly into a lined baking pan, creating a smooth base.
- Step 3: Spread the raspberry jam carefully over the dough, avoiding the edges to prevent leaking.
- Step 4: For the crumble topping, mix 1/2 cup flour and 1/4 cup sugar, then rub in the cold diced butter until the mixture is crumbly. Evenly sprinkle this crumble over the jam layer.
- Step 5: Bake at 350°F (175°C) for about 30 minutes, until the topping turns golden brown and the edges pull away slightly from the pan.
- Step 6: Let the cookies cool completely, then cut into squares or rectangles for serving.
Tips & Variations
- Use a smooth raspberry jam to prevent sogginess in the cookies.
- Chill the dough before pressing it into the pan for a firmer base.
- Try other fruit jams like strawberry or apricot for a different flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. Reheat briefly in a low oven or microwave to restore some softness, if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of jam?
It’s best to use smooth jam as frozen raspberries release excess moisture, which can make the cookies soggy.
What type of pan should I use for baking?
A lined 8×8 inch (20×20 cm) baking pan is ideal for these cookies, ensuring even cooking and easy removal.
PrintButtery Raspberry Jam Cookies with Crispy Crumble Topping Recipe
Buttery Raspberry Cookies feature a tender shortbread base topped with sweet raspberry jam and a crisp, buttery crumble. These delicious, easy-to-make bars combine a rich buttery flavor with the tartness of raspberry jam, finished with a crunchy topping that adds texture and sweetness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16–20 cookies (about 9x9 inch pan) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 recommended)
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 the Butter and Sugar: In a mixing bowl, beat the softened unsalted butter with the granulated sugar until the mixture is light and fluffy. This aerates the dough to create a tender texture in the cookies.
- Add Vanilla and Dry Ingredients: Stir in the vanilla extract. Gradually mix in the all-purpose flour and salt until just combined, forming a soft but workable dough.
- Prepare the Base Layer: Reserve about one-third of the dough for the crumble topping. Press the remaining two-thirds evenly into a baking pan lined with parchment paper, making sure it is spread smoothly and reaches the edges.
- Spread the Raspberry Jam: Carefully spoon and spread the raspberry jam over the shortbread base, leaving a small border around the edges to prevent spillage during baking.
- Add the Crumble Topping: Take the reserved dough and crumble it evenly over the jam layer to create a crumbly, buttery topping.
- Bake the Cookies: Place the pan in a preheated oven at 350°F (175°C) and bake for about 30 minutes. Bake until the topping turns golden brown and edges begin to pull slightly away from the pan.
- Cool and Serve: Remove the cookies from the oven and let them cool completely in the pan. Once cooled, cut into squares or rectangles and serve.
Notes
- Use a jam with smooth consistency to prevent sogginess in the cookies.
- Cold butter in the crumble topping helps create a crispy texture.
- Ensure the dough is evenly pressed in the pan for uniform baking.
- Allow cookies to cool fully before cutting to maintain their shape.
Keywords: buttery raspberry cookies, shortbread bars, crumbly cookies, raspberry jam dessert, easy baked cookies
