Buttery Raspberry Crumble Cookies
Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup raspberry jam (or any fruit jam of choice)
• 1/2 cup powdered sugar (for dusting, optional)
Instructions
1. Preheat Oven
• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
2. Make the Dough
• In a large bowl, beat the butter and sugar until light and fluffy.
• Mix in the vanilla extract.
• Gradually add the flour and salt, mixing until a soft dough forms.
3. Shape the Cookies
• Scoop about 1 tablespoon of dough and roll it into a ball.
• Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
• Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
4. Add the Filling
• Spoon 1/2 teaspoon of raspberry jam into each indentation.
5. Make the Crumble Topping (Optional)
• Take a small amount of extra dough and crumble it over the tops of the cookies for a streusel-like texture.
6. Bake
• Bake for 12-15 minutes, or until the edges are lightly golden.
7. Cool & Serve
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
• If desired, dust with powdered sugar before serving.
Enjoy these buttery, melt-in-your-mouth cookies with a sweet raspberry center! Let me know if you’d like variations or tips.