Raspberry Crumble Cookies
Delightful cookies with a buttery, crumbly texture and a rich raspberry filling, inspired by treats from Costco.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Soft but not melted
- ⅓ cup powdered sugar Adds sweetness
- ¼ cup granulated sugar For a hint of sparkle
- 1 teaspoon vanilla extract Infuses the dough with warmth
- 1 teaspoon almond extract Adds a nutty flavor
- 2 ¼ cups all-purpose flour Provides structure
- ¼ teaspoon kosher salt Enhances flavors
- ½ cup seedless raspberry jam or preserves Delivers fruity flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly spray a jumbo muffin pan or grease each well with flour.
- In a large mixing bowl, combine the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat until light and creamy.
- Add the flour and salt, mixing until mostly combined. Use your hands to finish mixing until evenly incorporated.
- Scoop ¼ cup of dough and press it into the bottom and up the sides of each well in the muffin pan.
- Spoon raspberry jam into the center of each cookie cup.
- Sprinkle remaining dough over each cookie for a crumble topping.
- Bake for 18-22 minutes, or until golden brown around the edges and set on top.
- Allow to cool in the pan for a few minutes before removing, then let cool completely on a wire rack.
Notes
To achieve perfect cookies, ensure butter is softened, avoid overmixing, level flour accurately, and allow cooling before serving. Variations include using coconut oil for a dairy-free option or whole wheat flour for added fiber. You can also use different fruit preserves or add nuts for extra crunch.