These Raspberry Crumble Cookies are a perfect balance of buttery shortbread, tart raspberry preserves, and a crumbly topping. A delightful treat for tea time, holidays, or any occasion!
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup raspberry preserves
- Optional: powdered sugar for dusting
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Make the Dough:
- In a large bowl, beat butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a crumbly dough forms.
- Shape the Cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place them on the prepared baking sheets, about 2 inches apart. Use your thumb or the back of a spoon to create a small well in the center of each cookie.
- Fill with Raspberry Preserves:
- Spoon about ½ teaspoon of raspberry preserves into the well of each cookie.
- Add the Crumble Topping:
- Use the remaining dough to crumble small pieces over the tops of the cookies, lightly covering the preserves.
- Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Serve:
- Dust with powdered sugar for a festive touch before serving, if desired.
Notes
- Swap raspberry preserves for other flavors like apricot, strawberry, or blackberry.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze beautifully; store in a freezer-safe container for up to 2 months and thaw before serving.
Nutrition Information (per cookie, based on 24 cookies)
- Calories: 140
- Carbohydrates: 17g
- Protein: 2g
- Fat: 7g
- Sugar: 8g
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