Buttery Raspberry Crumble Cookies
Delicious cookies with a buttery base and a tangy raspberry jam filling, topped with a crumbly oat mixture, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for easy mixing.
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs Can be substituted with flax eggs for a vegan option.
- 1 teaspoon vanilla extract An almond extract can be used for a unique flavor twist.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raspberry jam Can substitute with any berry jam of your choice.
For the Crumble Topping
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour For crumble.
- 1/4 cup brown sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Beat in the eggs one by one, and then stir in the vanilla extract.
- Gradually add in 3 cups of all-purpose flour, along with the baking soda and salt. Mix until just combined.
- Gently stir in the raspberry jam, being careful not to overmix.
Crumble Topping
- In a separate bowl, mix 1/2 cup of flour, rolled oats, and brown sugar to create the crumble. Blend in a small amount of softened butter until the mixture becomes crumbly.
Baking
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Sprinkle the crumble mixture generously over the cookie dough.
- Bake for 12-15 minutes or until the edges turn golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
These cookies are delightful on their own, but can also be paired with a hot cup of tea or coffee. For storage, keep them in an airtight container at room temperature for up to a week or freeze them for up to three months.