Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
Buttery Raspberry Crumble Cookies with a Sweet Jam Filling combines the perfect balance of buttery richness and fruity sweetness. Each bite reveals a tender, crumbly cookie that cradles a deliciously sweet raspberry jam center. This delightful treat not only smells amazing as it bakes but also delivers a burst of flavor that’s sure to become a family favorite. What’s more, this recipe is a step-by-step guide for creating gourmet cookies that look and taste like they came straight from a bakery, making it worth every moment you spend in the kitchen.
Why You’ll Love This Recipe
This recipe brings several remarkable benefits that will excite any home baker. First, the prep is incredibly easy, making it an ideal choice for those busy days when you want to whip up something delightful without fuss. These cookies are family-friendly, allowing everyone to join in the fun—from mixing the ingredients to adding their own dollop of raspberry jam.
Whether you prefer a quick treat on a weekday or a traditional bake for a gathering, these cookies fit the bill perfectly. With minimal ingredients, you’ll find that most of what you need is likely already in your pantry, simplifying your shopping list. The combination of oats and raspberries ensures a delightful texture and a natural sweetness, leaving you with a satisfying treat that feels indulgent yet wholesome.
Ingredients for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
Creating Buttery Raspberry Crumble Cookies requires only simple ingredients, yet each one plays a crucial role in developing their rich flavor and texture:
- 1 cup unsalted butter, softened to room temperature—this is the foundation of our buttery goodness.
- 1 cup granulated sugar, which adds sweetness and helps create the perfect crumb.
- 1/2 cup packed brown sugar—the molasses in the brown sugar provides depth and moisture.
- 1 large egg to bind all the ingredients together.
- 2 teaspoons vanilla extract for a warm, inviting flavor.
- 2 1/4 cups all-purpose flour that forms the base structure of the cookies.
- 1 teaspoon baking soda to help them rise.
- 1/2 teaspoon salt for balancing the sweetness.
- 1 cup rolled oats, adding chewiness and heartiness.
- 1 cup raspberries (fresh or frozen) to bring a fruity zing.
- 1/2 cup raspberry jam for that sweet, gooey center.
- Powdered sugar for dusting (optional), adding a final touch of sweetness.
Step-by-Step Directions for Buttery Raspberry Crumble Cookies
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy cookie release.
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 becomes very light and fluffy—about 3-5 minutes. This step is crucial for achieving that melt-in-your-mouth texture.
Add in the egg and vanilla extract to the butter mixture. Beat until well combined, ensuring everything is mixed thoroughly.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this could lead to tough cookies.
Fold in the rolled oats and gently incorporate the raspberries, being careful not to break them apart too much. You want the fruit pieces to remain intact for bursts of flavor in every bite.
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 during baking.
Make a small indention in the center of each cookie using 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 while creating a slight mound over the jam—this will create a charming ripple effect in the final cookie.
Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden. The centers might look 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 for that extra touch of sweetness.
Tips & Tricks for Buttery Raspberry Crumble Cookies
To achieve the best results, consider these handy tips and tricks:
- Use cold butter if you prefer a denser cookie and don’t mind a bit of extra work. Just be sure to soften it appropriately before mixing.
- If you want an extra burst of raspberry flavor, mix in a few extra berries into the cookie dough or under the jam filling.
- Utilize a scoop to maintain the uniformity of your cookie sizes; it helps in even baking.
- If you want to experiment, try different jam flavors like strawberry or apricot for an interesting twist.
- Enjoy these cookies warm straight from the oven—they will be a hit!
Serving Suggestions & Pairings
These Buttery Raspberry Crumble Cookies are delightful on their own, but they can also be paired beautifully with a variety of accompaniments:
- Serve them with a generous scoop of vanilla ice cream for an indulgent dessert.
- Pair with a fresh cup of coffee or tea for an afternoon treat—ideal for a snack break or gathering with friends.
- For a special touch, present them on a decorative platter with fresh raspberries and mint leaves for color.
- Consider serving these cookies with a side of whipped cream or a dollop of crème fraîche to enhance their sweetness.
Nutritional Information
These cookies are a delightful indulgence but can be enjoyed in moderation. Each cookie contains approximately 150 calories. While satisfying a sweet tooth, they also offer nutritional benefits thanks to the rolled oats and raspberries. Always feel free to adjust the sugar levels or use a substitute to create a lighter version without losing the essence of these delicious treats.
Storing Tips & Variations for Buttery Raspberry Crumble Cookies
To keep your cookies fresh, follow these storing tips:
- Allow cookies to cool completely, then store them in an airtight container at room temperature for up to five days.
- You can freeze these cookies! Just bake them, let them cool, and then place them in a single layer in a freezer bag. They can last in the freezer for up to three months. Thaw before serving for the best texture.
- For healthier alternatives, you can substitute part of the flour with whole wheat flour and reduce the sugar slightly to enhance the nutritional profile.
Conclusion for Buttery Raspberry Crumble Cookies
Now that you have the complete guide for making Buttery Raspberry Crumble Cookies with a Sweet Jam Filling, it’s time to roll up your sleeves and get baking! Treat yourself to these delightful, fruity cookies that fill your kitchen with irresistible aromas. Whether you’re preparing for a special occasion or simply indulging in a sweet treat after a long day, these cookies are sure to impress. Don’t wait any longer—try this recipe right away!
FAQs
1. Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work wonderfully in this recipe. Just ensure they’re thawed and drained to prevent excess moisture in the dough.
2. How do I prevent my cookies from spreading too much while baking?
Make sure your butter is not too warm when mixing with sugars. Chilling your cookie dough for about 30 minutes before baking can help maintain their shape.
3. Can I substitute the oatmeal?
Yes! If you prefer a smoother texture, you can omit the rolled oats, but they do add a nice chewiness and flavor to the cookies.
4. How can I make the cookies softer?
To achieve softer cookies, be sure not to overbake them. Remove them from the oven while they still look soft in the middle, as they will firm up while cooling.
5. What other fillings can I use besides raspberry jam?
Feel free to explore! Other fruit jams like strawberry, apricot, or even chocolate hazelnut spread can create delicious variations.
Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful buttery cookies featuring a tender crumb and a sweet raspberry jam center, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 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, beating 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 until just combined.
- Fold in the rolled oats and gently incorporate the raspberries.
- Drop heaping tablespoons of dough onto the prepared baking sheets, leaving space between cookies.
- Make a small indention in each cookie and fill with about 1/2 teaspoon of raspberry jam.
- Cover the jam filling with a little cookie dough, pinching the edges.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks.
- Dust cooled cookies with powdered sugar before serving, if desired.
Notes
For denser cookies, use cold butter. Chilling the dough for 30 minutes can help maintain cookie shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
