Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust

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Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust

If you’re looking for a delightful treat to brighten up your day, look no further! Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust are a perfect choice. These cookies combine a buttery, soft cookie base with a sweet and tangy raspberry jam filling, topped with a crispy crumble. They are delicious, easy to make, and sure to impress your family and friends.

Why Make This Recipe

These cookies are not just tasty; they are also visually appealing! The combination of the golden crumble on top of the rich raspberry jam makes them a standout dessert. Furthermore, they are great for various occasions—whether you’re having a family gathering, a tea party, or just craving something sweet at home. Plus, making these cookies is a fun activity to do with kids or friends!

How to Make Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust

Making these wonderful cookies is simple and straightforward! Follow these easy steps to create a batch that you will surely enjoy.

Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup raspberry jam (preferably seedless)
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar, packed
  • 1/4 cup all-purpose flour (for crumble)
  • 1/4 teaspoon cinnamon (optional)

Directions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Scoop tablespoon-sized balls of dough and flatten them slightly on the baking sheet, leaving room for jam.
  7. Make a small well in the center of each cookie and spoon about 1 teaspoon of raspberry jam into the center.
  8. In a small bowl, combine rolled oats, brown sugar, 1/4 cup flour, and cinnamon.
  9. Use a fork or your fingers to cut in softened butter until the mixture is crumbly.
  10. Sprinkle the crumble topping generously over each jam-filled cookie.
  11. Bake for 12-15 minutes, or until the edges are golden and the crumble topping is lightly browned.
  12. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust

These cookies are best served warm, but they taste great at room temperature too. You can enjoy them on their own or pair them with a cup of tea or coffee. For an extra special touch, serve them with a dollop of whipped cream or a scoop of vanilla ice cream!

How to Store Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust

To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week this way. If you want to keep them longer, consider freezing them in a freezer-safe container. When you’re ready to enjoy, thaw them at room temperature before serving.

Tips to Make Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust

  • Use room temperature butter for an easier cream process.
  • Choose quality jam for better flavor; seedless raspberry jam is ideal.
  • Don’t skip the crumble topping; it adds a delightful texture.
  • For added flavor, consider adding a bit of lemon zest to the jam or cookie dough.

Variation

Feel free to experiment with other flavors! You can substitute raspberry jam with strawberry, blueberry, or even apricot jam for a different taste. You may also add nuts to the crumble for an extra crunch.

FAQs

1. Can I use store-bought cookie dough?
Yes, you can use store-bought cookie dough for the base, but you will need to add the jam and crumble topping separately.

2. Is it necessary to use seedless raspberry jam?
While it’s not necessary, seedless raspberry jam creates a smoother filling, which complements the cookies nicely.

3. How can I tell when the cookies are done baking?
The cookies are done when the edges are golden brown and the crumble topping looks lightly toasted.

Enjoy baking and indulging in these delightful Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust!

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Luscious Raspberry Jam-Stuffed Crumble Cookies with Buttery Crust

  • Author: olivia
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies featuring a buttery base, sweet raspberry jam filling, and a crispy crumble topping.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup raspberry jam (preferably seedless)
  • 1/2 cup rolled oats
  • 1/3 cup brown sugar, packed
  • 1/4 cup all-purpose flour (for crumble)
  • 1/4 teaspoon cinnamon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together 2 cups of flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Scoop tablespoon-sized balls of dough and flatten them slightly on the baking sheet, leaving room for jam.
  7. Make a small well in the center of each cookie and spoon about 1 teaspoon of raspberry jam into the center.
  8. In a small bowl, combine rolled oats, brown sugar, 1/4 cup flour, and cinnamon.
  9. Cut in softened butter until the mixture is crumbly.
  10. Sprinkle the crumble topping generously over each jam-filled cookie.
  11. Bake for 12-15 minutes, or until the edges are golden and the crumble topping is lightly browned.
  12. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Consider freezing for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 10g
  • Sodium: 100mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Keywords: cookies, raspberry, dessert, jam, crumble

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