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