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A delicious plate of Indulgent Buttery Raspberry Crumble Cookies with Jam Filling

Indulgent Buttery Raspberry Crumble Cookies with Jam Filling

These delightful cookies combine a buttery crumble with a sweet raspberry jam filling, perfect for any dessert lover.
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Prep Time 20 minutes
Cook Time 18 minutes
Chilling Time 15 minutes
Total Time 53 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Ingredients
  • 240 g all-purpose flour Whole wheat flour can be substituted.
  • 1 cucchiaino kosher salt No direct substitution needed.
  • 150 g granulated sugar Coconut sugar can be used.
  • 227 g unsalted butter Margarine or vegan butter can be used.
  • 5 ml vanilla extract Can replace with almond extract.
  • 2.5 ml almond extract Can replace with additional vanilla.
Filling
  • 240 ml raspberry jam Any fruit jam can be used.

Equipment

  • Stand Mixer
  • Baking Pans
  • Parchment Paper
  • 2¼ Inch Round Cookie Cutter

Method
 

  1. Preheat your oven to 350°F (175°C) and line three baking pans with parchment paper.
  2. In a stand mixer, combine flour, salt, and sugar on low speed until well blended.
  3. Gradually add cubed cold butter, mixing until it resembles a crumbly texture.
  4. Pour in vanilla and almond extracts, mixing for 2-3 minutes until combined.
  5. Gather the dough together, leaving some crumbles for texture.
  6. Press about 2 tablespoons of dough into a 2¼ inch round cookie cutter to form each cookie.
  7. Spoon 1 teaspoon of raspberry jam into each cookie center and top with more crumbly dough.
  8. Chill the shaped cookies in the refrigerator for 15-20 minutes while the oven preheats.
  9. Bake cookies until slightly golden, about 15-18 minutes, then cool before dusting with confectioners' sugar.

Notes

Enjoy these cookies fresh or store them in an airtight container for up to a week. You can experiment with different jam flavors to suit your taste.