Raspberry Crumble Cookies
Raspberry Crumble Cookies are a super easy and quick eggless butter cookies filled with jam. Perfect for christmas and holiday baking.
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Ingredients
- 1¼ cup all purpose flour
- ▢½ cup chilled unsalted butter cut into pieces
- ▢⅓ cup granulated sugar
- ▢½ teaspoon pure vanilla extract
- ▢¼ teaspoon almond extract
- ▢¼ teaspoon salt
- ▢¾ cup raspberry jam/preserves or any other flavor you'd prefer
- ▢powdered sugar optional garnish
Instructions
- Preheat oven to 350°F with a rack in the middle of the oven.
- With a hand mixer of stand mixer fitted with the paddle attachment, beat flour, butter, sugar, Vanilla & almond extracts, and salt until the mixture because crumbly and the pieces of butter are pea-sized or smaller.
- Grease a 12-count muffin pan (see notes for jumbo muffin pan) OR line with paper liners*. Using a 2-tablespoon scoop (loosely measured, not packed), transfer 2 tablespoons of dough into each muffin cup. Once you've filled all 12 you should have about 1 cup of crumbs left for the topping. Use a small glass (like a shot glass or espresso cup) or your fingers to pack the dough into each muffin cup.
- Fill each cup with about 2 teaspoons of jam and lightly spread it around. Try not to take it all the way to the edges.
- Crumble remaining dough over the top of the jam layer. Bake for about 20 minutes, until the jam is bubbling and the edges are golden brown. Place on a wire rack to cool completely. You can even speed this up by placing them in the fridge for a bit.
- Run a thin sharp knife around the edges of each cookie to help you remove them. Dust with powdered sugar, if desired.
Notes
Though it's called Raspberry Crumble Cookies, you can use strawberry or mixed fruit jam as well.
I used cupcake liners to bake these cookies. You can store it in an airtight container for 3-5 days.