Introduction to Buttery Raspberry Crumble Cookies
Buttery Raspberry Crumble Cookies are the quintessential treat for anyone who appreciates the delicate balance between rich, high-quality fat and the bright, acidic punch of fresh fruit. These cookies represent a sophisticated evolution of the classic thumbprint cookie, offering a more complex texture thanks to the added crumble layer. When you take your first bite of Buttery Raspberry Crumble Cookies, you are immediately greeted by the silky smooth texture of shortbread that has been perfectly aerated with sugars and extracts.
The secret to the success of Buttery Raspberry Crumble Cookies lies in the temperature of the ingredients and the precision of the bake. Unlike heavier cookies that rely on leavening agents like baking soda or powder, these cookies get their lift and tender snap solely from the creamed butter. It is this purity of flavor that makes Buttery Raspberry Crumble Cookies a favorite at holiday gatherings, summer tea parties, and cozy winter evenings alike. If you enjoy fruit-forward desserts, you might also find inspiration in The Most Heavenly Raspberry Coconut Magic Bars That Will Melt Your Heart, which share a similar flavor profile.
Why You’ll Love It
You will fall in love with Buttery Raspberry Crumble Cookies because they offer a multi-sensory experience that few other baked goods can match. First, there is the visual appeal: the vibrant red of the raspberry jam peeking through the golden-brown crags of the buttery topping. Then, there is the aroma of vanilla and almond extracts wafting through your kitchen as they bake. Buttery Raspberry Crumble Cookies are also incredibly versatile; they are elegant enough for a wedding dessert table yet simple enough to pack into a school lunchbox.
Moreover, the use of two types of sugar—granulated and powdered—ensures that the base is both sweet and has that sought-after melt-away consistency. The addition of almond extract provides a professional bakery-style finish that elevates Buttery Raspberry Crumble Cookies above the standard shortbread fare. For more ideas on using shortbread as a base, check out The Most Heavenly Sugar Cookie Cups with Cream Cheese Frosting That Will Melt Your Heart. The combination of textures in Buttery Raspberry Crumble Cookies is simply unmatched.
Ingredients for Success
To create the perfect batch of Buttery Raspberry Crumble Cookies, you need to gather high-quality staples. The foundation is one cup of unsalted butter, which must be softened but not melted. This is followed by a blend of 1/4 cup granulated sugar and 1/3 cup powdered sugar for the perfect sweetness profile. Flavor is enhanced with one teaspoon each of vanilla and almond extracts. The structure comes from 2 1/4 cups of all-purpose flour and a pinch of kosher salt. Finally, the star of the show is 1/2 cup of high-quality seedless raspberry jam.
Notes and Substitutions
If you find yourself without raspberry jam, don't worry. You can create Buttery Raspberry Crumble Cookies using strawberry or apricot preserves with excellent results. For those with nut allergies, simply omit the almond extract and double the vanilla. You can also experiment with different types of salt; while kosher salt is preferred for its clean taste, a fine sea salt can be used in a slightly smaller quantity to achieve the same balance in your Buttery Raspberry Crumble Cookies.
Equipment Needed
Baking Buttery Raspberry Crumble Cookies does not require an arsenal of professional tools. You will need a standard electric hand mixer or a stand mixer to cream the butter effectively. A large mixing bowl, a sturdy rubber spatula, and a set of measuring cups and spoons are essential. To ensure even baking, use a heavy-duty baking sheet lined with parchment paper or a silicone baking mat. A small offset spatula is helpful for spreading the jam layer.
Instructions for Buttery Raspberry Crumble Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy.
- Add the vanilla and almond extracts, mixing until fully incorporated.
- Slowly fold in the flour and salt until a soft dough forms. Do not overmix.
- Reserve about 1/2 cup of the dough for the topping.
- Press the remaining dough into a square or circular shape on the baking sheet, approximately 1/4 inch thick.
- Spread the seedless raspberry jam evenly over the surface of the dough.
- Crumble the reserved dough over the top of the jam layer.
- Bake for 20-25 minutes or until the edges are golden brown.
- Let cool completely before slicing into squares or bars.
Pro Tips for the Best Results
For the most successful Buttery Raspberry Crumble Cookies, always use room temperature butter; if it is too cold, the sugars won't aerate properly. Another secret is to use seedless jam, which ensures a smooth texture that doesn't distract from the crumble. When pressing the dough into the pan, ensure it is of uniform thickness so that the Buttery Raspberry Crumble Cookies bake evenly. Chilling the dough for 15 minutes before adding the jam can also help maintain the structure. For a history on this style of dough, you can read about shortbread on Wikipedia.
Serving, Storage & Variations
Serve Buttery Raspberry Crumble Cookies alongside a hot cup of Earl Grey tea or a cold glass of milk. They are also fantastic when served slightly warm with a scoop of vanilla bean ice cream. For storage, keep these cookies in an airtight container at room temperature for up to three days, or refrigerate them for up to a week. You can even freeze them for up to three months! For variations, try adding a lemon glaze or mixing chopped pecans into the crumble topping to give your Buttery Raspberry Crumble Cookies a unique signature.
Nutrition Information
Below is the estimated nutrition for one serving of our Buttery Raspberry Crumble Cookies.
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 2g |
| Carbohydrates | 20g |
| Fat | 11g |
Note: The information provided above is an estimate based on standard ingredient calculations.
Conclusion
The Buttery Raspberry Crumble Cookies are more than just a dessert; they are a comfort food that brings joy to every household. By following these steps and tips, you are well on your way to creating a bakery-quality treat in your own kitchen. Whether you are baking for a special event or just a Tuesday afternoon, Buttery Raspberry Crumble Cookies will never disappoint. We hope you enjoy every buttery, jam-filled bite of this classic recipe! Happy baking!
FAQs
Can I use different types of jam for these cookies?
Absolutely! While raspberry provides a classic tartness, you can easily substitute it with strawberry, apricot, or even blackberry jam for a delicious variation.
Do I need to chill the dough before baking?
For the absolute best texture in Buttery Raspberry Crumble Cookies, chilling the dough for at least 30 minutes helps prevent spreading and ensures a tender, crumbly crust.
Should I use salted or unsalted butter?
This recipe specifically calls for unsalted butter to control the sodium levels, allowing the delicate vanilla and almond extracts to shine through without being overpowered.
Why did my crumble topping sink into the jam?
If the crumble sinks, the jam layer may be too thick or the crumble pieces were pressed too firmly. Gently sprinkle the crumble over a thin, even layer of jam for the best visual result.
Buttery Raspberry Crumble Cookies
- Total Time: 40 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
A delicious, melt-in-your-mouth cookie with a buttery shortbread base, tart raspberry jam, and a golden crumble topping.
Ingredients
1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy.
Step 3: Stir in the vanilla extract and almond extract until well combined.
Step 4: Gradually add the all-purpose flour and salt to the butter mixture, mixing until a soft dough forms.
Step 5: Set aside about 1/2 cup of the dough for the topping. Press the remaining dough evenly onto the prepared baking sheet into a rectangle or individual circles.
Step 6: Spread the raspberry jam in a thin layer over the base dough.
Step 7: Crumble the reserved dough over the jam layer using your fingers.
Step 8: Bake for 20-25 minutes, or until the crumble topping is lightly golden brown.
Step 9: Allow to cool completely on the pan before cutting into squares or removing individual cookies.
Notes
Ensure the butter is truly at room temperature for the best texture. Seedless raspberry jam yields a more refined look and smoother bite.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 8g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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