Description
Buttery Raspberry Crumble Cookies: Soft, buttery cookies filled with raspberry jam and topped with a sweet oat crumble. Enjoy the perfect blend of textures and flavors in every bite.
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup raspberry jam
- 1/2 cup rolled oats
- 1/2 cup brown sugar
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Mix in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
- In a small bowl, mix rolled oats and brown sugar. Add 2–3 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.
- Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.
- Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
- Sprinkle the oat-sugar mixture on top of the jam.
- Bake for 12–15 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For best results, use high-quality raspberry jam.
- Add chopped nuts, white chocolate chips, citrus zest, or spices for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg