Delicious small cookies with a soft butter base, raspberry jam center, and crunchy crumble topping.
Author:alexandra-roa
Prep Time:20 minutes
Cook Time:14 minutes
Total Time:34 minutes
Yield:24 cookies 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (227g) Unsalted butter, softened
2/3 cup (135g) Granulated white sugar
1 large Egg yolk
1 tsp Vanilla extract
2 1/4 cups (280g) All-purpose flour
1/2 tsp Salt
1/2 cup Seedless Raspberry Jam
1/4 cup (57g) Cold butter, cubed
1/3 cup (40g) All-purpose flour (for crumble)
3 tbsp Granulated sugar (for crumble)
Instructions
Make the Crumble: In a small bowl, combine the cold butter cubes, 1/3 cup flour, and 3 tbsp sugar. Use your fingers or a fork to rub the butter into the dry ingredients until it looks like coarse breadcrumbs. Refrigerate this while you make the dough.
Cream the Base: In a large bowl, beat the softened butter and sugar until creamy and pale (about 2 minutes). Add the egg yolk and vanilla; beat until combined.
Add Dry Ingredients: Gradually add the flour and salt. Mix on low speed just until a soft dough forms.
Shape & Indent: Preheat oven to 350°F (175°C). Scoop tablespoon-sized balls of dough and roll them smooth. Place 2 inches apart on a parchment-lined baking sheet.
The Well: Use your thumb or the back of a round teaspoon to press a deep, wide well into the center of each ball.
Fill: Spoon about 1/2 teaspoon of raspberry jam into each indentation.
Top: Generously sprinkle the cold crumble mixture over the jam and the edges of the cookie.
Bake: Bake for 12–14 minutes. The crumble should turn golden brown, and the jam should be bubbly.
Cool: Let them cool on the baking sheet for 5 minutes to firm up before moving to a wire rack.
Notes
These cookies can be made ahead and frozen. Use seedless jam for the best texture.