Buttery Raspberry Crumble Cookies
Delightful treats featuring a buttery crumble topping and a luscious jam filling, perfect for any occasion.
Ingredients
Cookie Base
- 2 cups All-Purpose Flour Substitute with gluten-free flour blend for a lighter bite
- 1/4 teaspoon Kosher Salt Regular salt works if kosher is unavailable
- 3/4 cup Granulated Sugar Coconut sugar can be used for lower glycemic index
- 1 cup Cold Unsalted Butter Vegan butter can be used for a dairy-free version
- 1 teaspoon Vanilla Extract Almond extract is a lovely alternative
- 1/2 teaspoon Almond Extract Feel free to omit or double down on vanilla
Filling and Topping
- 1 teaspoon Raspberry Jam Can be swapped for strawberry or mixed berry jam
- 1 batch Additional Crumble Mixture Made from the same base ingredients
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the all-purpose flour and kosher salt. Set it aside.
- In a large mixing bowl, beat the cold unsalted butter and granulated sugar together until light and fluffy.
- Add the vanilla and almond extracts, mixing until well incorporated.
- Gradually add the flour mixture into the wet ingredients, mixing on low speed just until combined.
- Divide the dough into two parts; press one part into the bottom of a parchment-lined baking dish.
- Create indents in the dough and spoon raspberry jam into each indent.
- Crumble the second part of the dough over the jam-filled base.
Baking
- Bake in the preheated oven for about 25 to 30 minutes or until the top is golden brown.
- Let the cookies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Best served fresh, but they also hold as delightful leftovers. Store in an airtight container at room temperature for up to a week. For longer storage, wrap individually and freeze for up to three months.