Description
Indulgent Raspberry Crumble Cookies bring sweet-tart magic to classic dessert memories. Buttery crumble layers and juicy raspberries combine in one irresistible bite that will quickly become a cherished treat for you.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g / 8.8 oz) all-purpose flour
- 1 cup (225 g / 8 oz) unsalted butter, softened
- ¾ cup (240 g / 8.5 oz) raspberry preserves
Sugars:
- ½ cup (100 g / 3.5 oz) granulated sugar
- ½ cup (60 g / 2.1 oz) powdered sugar
- ¼ cup (50 g / 1.8 oz) light brown sugar, packed
Supplemental Ingredients:
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
Crumble Topping Ingredients:
- ½ cup (65 g / 2.3 oz) all-purpose flour
- ¼ cup (50 g / 1.8 oz) granulated sugar
- ¼ cup (55 g / 1.9 oz) unsalted butter, cold and cubed
Instructions
- Craft the foundational cookie mixture by whipping softened butter with sugars until airy and pale, using an electric mixer for approximately 2-3 minutes.
- Incorporate egg yolk and vanilla extract, blending thoroughly until the mixture becomes smooth and uniform.
- Gently fold flour and salt into the wet ingredients, stirring minimally to prevent overworking the dough.
- Wrap the prepared dough in plastic film and refrigerate for half an hour to firm up the texture.
- Create the crumbly topping by combining flour, sugars, and optional cinnamon in a separate mixing vessel.
- Cut cold butter into the dry ingredients using fingertips or a pastry tool until the mixture resembles coarse, uneven granules.
- Chill the crumble mixture while preparing the baking setup.
- Warm the oven to 350F and arrange parchment paper on two baking sheets.
- Extract chilled dough and form into uniform spheres, approximately 1.5 inches in diameter.
- Position cookie balls evenly across the prepared sheets, maintaining adequate spacing.
- Delicately create a small indentation in each cookie’s center using a thumb or rounded utensil.
- Carefully deposit a modest portion of raspberry preserves into each formed well.
- Generously scatter the prepared crumble mixture atop the preserves, gently pressing to secure.
- Slide the trays into the preheated oven and bake for 12-15 minutes until edges turn golden and topping sets.
- Allow cookies to rest on baking sheets momentarily, then transfer to a cooling rack for complete temperature reduction.
Notes
- Precision matters when creaming butter and sugar; aim for a light, pale mixture that looks almost fluffy to ensure soft, tender cookies.
- Chilling the dough prevents spreading and helps develop richer, more complex flavors during baking.
- Keep crumble topping cold by using butter straight from the refrigerator, which creates a better texture and prevents melting before baking.
- For gluten-free variations, substitute all-purpose flour with a 1:1 gluten-free baking blend, ensuring the same tender crumb and delicate structure.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg