Buttery Raspberry Crumble Cookies
🛒 What You’ll Need
- 2 ¼ cups All-purpose flour 🌾
- 1 cup (2 sticks) Unsalted butter, softened 🧈
- ⅔ cup Granulated sugar 🍬
- 1 tsp Vanilla extract 🍦
- ½ tsp Almond extract (the secret for that bakery flavor!) ✨
- ½ cup Raspberry preserves or jam 🍓
- Pinch of salt 🧂
- Optional: Powdered sugar for dusting ☁️
👩🍳 Instructions
- Prep the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper so nothing sticks! 🌡️🔥
- Cream the Base: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. 🥣🌪️🧈
- Add Flavor: Mix in the vanilla and almond extracts until well combined. 🍦✨
- Incorporate Flour: Slowly add the flour and salt, mixing on low speed until a soft dough forms. It should be buttery and slightly crumbly! 🌾🤝
- Roll & Press: Scoop about 1 tablespoon of dough and roll it into a ball. Place on the baking sheet and use your thumb (or a small spoon) to make a deep well in the center. 🥯✋📐
- The Berry Center: Spoon a small amount of raspberry jam into each thumbprint. 🍓🥄
- The Crumble Finish: Take a tiny bit of extra dough, crumble it with your fingers, and sprinkle it right over the jam as seen in the photo! 🧤👑✨
- Bake to Golden: Bake for 14–18 minutes until the edges are just barely golden. They will still look a little soft in the middle—that’s okay! ⏲️📈🤤
- Cool & Dust: Let them cool completely on the pan so they set. Finish with a light dusting of powdered sugar for that professional look! ❄️☁️🧤
🔥 Pro Tips:
- The “Chill” Secret: If your kitchen is warm and the dough feels too soft, pop the rolled balls into the fridge for 15 minutes before filling and baking. This prevents them from spreading too much! ❄️🛡️💎
- The Jam Hack: Use a high-quality “seedless” raspberry jam if you want a perfectly smooth, bright red center like the one in the picture! 🍓🎯
