Buttery Raspberry Crumble Cookies
These Buttery Raspberry Crumble Cookies are a delightful combination of rich buttery crust and tangy raspberry jam, offering a comforting and elegant dessert experience that's easy to make.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened at room temperature Use European-style or high-fat butter for better flavor.
- 1 cup granulated sugar For structure and clean sweetness.
- 1 large egg Adds richness and helps bind the crumb base.
- 1 teaspoon vanilla extract Lifts the flavor with floral warmth.
- 2 cups all-purpose flour Spoon and level for accuracy.
- 1/2 teaspoon baking powder Provides a touch of lift.
- 1/4 teaspoon salt Balances sweetness.
- 1 cup raspberry jam Choose seedless or textured based on preference.
- 1/2 cup rolled oats Adds chewiness to the crumble.
- 1/2 cup brown sugar Adds caramel notes and softer texture.
Optional Add-ons
- Chopped nuts (pecans or walnuts) Add crunch.
- White chocolate chips Pair with raspberries for added sweetness.
- 1 teaspoon Citrus zest (lemon or orange) Brightens the jam layer.
- Ground cinnamon or nutmeg Adds warmth to the crumble.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by greasing or lining with parchment paper.
- In a mixing bowl, beat softened butter and granulated sugar until light and fluffy, about 2-3 minutes with a mixer.
- Add the egg and vanilla extract; mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture and mix until just combined.
- Stir in rolled oats and brown sugar to create a crumbly mixture.
- Press half of the crumb mixture into the bottom of the prepared pan.
- Spread raspberry jam evenly over the crust.
- Sprinkle remaining crumble mixture on top of the jam.
Baking
- Bake for 25-30 minutes, until the top is golden brown and a toothpick inserted comes out clean.
- Allow to cool for 10-15 minutes, then lift out and cool completely before cutting into squares.
Notes
To store, keep in an airtight container at room temperature for up to two days or refrigerate for up to a week. Can freeze for up to three months. Always cool completely before cutting to get neat squares.