Description
Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: A Treat That’s Hard to Resist
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup raspberry jam
- 1/2 cup rolled oats
- 1/2 cup chopped pecans or walnuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the rolled oats and chopped nuts, if using, until evenly distributed.
- Take about 2 tablespoons of dough and flatten it into a disc in your palm. Place a teaspoon of raspberry jam in the center and fold the edges over to seal. Roll it into a ball and place it on the prepared baking sheet. Repeat with the remaining dough.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust with powdered sugar if desired.
Notes
- For a twist, try using different flavors of jam such as strawberry or apricot.
- You can also add a sprinkle of cinnamon to the dough for extra warmth and flavor.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg