Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
Buttery Raspberry Crumble Cookies with a Sweet Jam Filling are a delightful treat that brings together the rich, buttery flavor of traditional cookies with the tart sweetness of raspberries and a gooey jam center. This recipe is easy to follow, making it simple for everyone to bake a batch of these delicious cookies in no time. Imagine biting into a warm, soft cookie, with crispy edges and a luscious jam filling that oozes out, creating the perfect balance of flavors and textures. With just a few simple steps, you can create these delightful cookies that are perfect for sharing with family and friends or enjoying on your own with a cup of tea.
Why You’ll Love This Recipe
This recipe is not just about taste; it’s also packed with benefits that make it worth your while. For starters, the prep is straightforward, so even novice bakers can enjoy the process. The ingredients are minimal and commonly found in most kitchens, ensuring you won’t have to make an extra trip to the store. These cookies are family-friendly, making them a great activity for baking with kids or for a cozy weekend treat. Plus, they don’t take long to bake, meaning you can satisfy your sweet tooth in a snap.
Ingredients for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup raspberries (fresh or frozen)
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
These ingredients combine to create a rich and flavorful cookie that is both satisfying and indulgent. The buttery texture, complemented by the sweet and tangy raspberry jam, makes for a cookie that everyone will crave.
Step-by-Step Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add in the egg and vanilla extract to the butter mixture, and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the rolled oats and gently incorporate the raspberries, being careful not to break them apart too much.
- Using a spoon or a cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
- Make a small indention in the center of each cookie with your thumb and fill it with about 1/2 teaspoon of raspberry jam.
- Take a little additional cookie dough and cover the jam filling, pinching the edges to secure it and creating a slight mound over the jam.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. The centers might look a little soft, but they will firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- If desired, dust cooled cookies with powdered sugar before serving.
This step-by-step guide is designed to ensure even the most beginner bakers can succeed in creating these luscious cookies. Each step is crafted to yield a warm, comforting cookie bursting with raspberry goodness.
Tips & Tricks
- Use Cold Butter for a Different Texture: While soft butter creates a lighter cookie, using cold butter at the start will make for a denser crumble.
- Customize with Nuts: Adding chopped nuts, such as almonds or pecans, can enhance the flavor and add an extra crunch.
- Try Different Jams: While raspberry jam is the star here, feel free to swap it out for strawberry or blueberry jam for a unique twist.
- Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to tough cookies.
- Experiment with Spices: A pinch of cinnamon or nutmeg can add an interesting depth to the flavor profile.
These tips will help you elevate your baking game and tailor the cookies to your personal taste.
Serving Suggestions & Pairings
These Buttery Raspberry Crumble Cookies are delicious on their own but can be paired with a variety of beverages and snacks for an even tastier experience. Serve them alongside a warm cup of tea or coffee for a perfect afternoon treat. For a delightful dessert, add a scoop of vanilla ice cream or dollop of whipped cream on top. For a brunch gathering, serve these cookies on a platter with fresh fruit and a selection of cheeses for a sweet and savory touch.
Nutritional Information
This recipe yields about 24 cookies. Each cookie contains approximately:
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 60mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 8g
- Protein: 2g
It’s important to indulge mindfully; these cookies are a delightful treat and should be enjoyed as part of a balanced diet.
Storing Tips & Variations for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
To prolong the freshness of your cookies, store them in an airtight container at room temperature for up to one week. For longer storage, consider freezing the baked cookies. Just place them in a single layer in a freezer-friendly bag, and they can be enjoyed for up to three months. To reheat, simply thaw at room temperature or pop them in the microwave for a few seconds.
If you’re looking to make healthier swaps, consider using coconut oil instead of butter or substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar slightly without affecting the texture too much.
Conclusion for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
If you’ve been searching for a cookie that combines melt-in-your-mouth buttery goodness with the vibrant flavor of raspberry, look no further! These Buttery Raspberry Crumble Cookies with a Sweet Jam Filling are sure to become a regular in your baking repertoire. Try making them today, and bask in the delicious rewards of your efforts!
FAQs
1. Can I use frozen raspberries?
Yes, frozen raspberries work perfectly in this recipe! Just make sure to thaw and drain them slightly to avoid excessive moisture.
2. How do I know when my cookies are done baking?
Look for lightly golden edges and a soft center; the cookies will firm up as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to three days or freeze it for up to three months before baking.
4. What can I substitute for raspberry jam?
Any berry jam or even a fruit preserve, such as apricot or peach, can be a delicious substitute for raspberry jam.
5. How can I make these cookies vegan?
You can replace the butter with vegan butter or coconut oil, use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) instead of the egg, and opt for a plant-based milk to mix into the dough.
Now that you’ve got all the details, it’s time to gather your ingredients and bake the most delightful cookies you’ll ever taste! Enjoy the process and the fantastic reward that follows.
Print
Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies combining buttery flavor with tart raspberry sweetness and a gooey jam center, perfect for sharing or enjoying with a cup of tea.
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup rolled oats
- 1 cup raspberries (fresh or frozen)
- 1/2 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract, and beat until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the rolled oats and gently incorporate the raspberries.
- Drop heaping tablespoons of dough onto prepared baking sheets, leaving space for spreading.
- Make an indention in the center of each cookie and fill it with 1/2 teaspoon of raspberry jam, covering it with a pinch of dough.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheets for 5 minutes before transferring to wire racks.
- If desired, dust with powdered sugar before serving.
Notes
Use cold butter for a denser texture. Customize by adding nuts or using different jams.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
