Description

These Raspberry Crumble Cookies combine buttery shortbread-like dough, tangy raspberry preserves, and a crumbly streusel topping for a delightful treat that’s easy to make and perfect for any occasion.

Ingredients

Scale

1 cup (226g) unsalted butter
3/4 cup (150g) granulated sugar
1 tsp vanilla extract
2 1/2 cups (310g) all-purpose flour
1/4 tsp salt
1/2 cup (160g) raspberry preserves
1/4 cup (50g) brown sugar
1/2 cup (45g) rolled oats
1/2 tsp ground cinnamon

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a mixing bowl, cream the butter and sugar until light and fluffy (about 2-3 minutes). Add the vanilla extract and mix well.
In a separate bowl, whisk together the flour and salt. Gradually add this to the butter mixture until just combined. Do not overmix.
Scoop out dough balls (about 1 tablespoon each) and place them on the baking sheets, spacing them a couple of inches apart. Use your thumb or the back of a spoon to create a small indent in the center of each ball.
Spoon about 1/2 teaspoon of raspberry preserves into each indent.
In a small bowl, mix together the brown sugar, oats, and cinnamon. Sprinkle a pinch of this mixture over each cookie.
Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack.

Notes

For best results, use high-quality raspberry preserves and cold butter. If the dough feels too soft, refrigerate it for 20 minutes before shaping. Customize the crumble topping with chopped nuts or shredded coconut for added texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Cuisine: European-inspired

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10
Sodium: 50
Fat: 8
Saturated Fat: 5
Carbohydrates: 18
Fiber: 1
Protein: 2

Keywords: Raspberry Crumble Cookies, Easy Baking, Thumbprint Cookies, Holiday Cookies, Raspberry Desserts