Description
Buttery crumble cookies filled with bright raspberry preserves and fresh raspberries, then finished with a golden, tender crumble topping.
Ingrédients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tsp pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup high-quality raspberry preserves
- 1/2 cup fresh raspberries, gently mashed
- 1 tsp cornstarch
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a small bowl, stir together the raspberry preserves, gently mashed fresh raspberries, and cornstarch until smoothly combined. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and creamy. Stir in the vanilla extract.
- Add the all-purpose flour, baking powder, and salt. Mix on low speed just until the dough comes together into crumbly but cohesive clumps.
- Set aside about 1/2 cup of the cookie dough in a separate bowl to use as the crumble topping later.
- Scoop 1.5-tablespoon portions of the remaining dough and roll them into smooth balls. Place them on the prepared baking sheets and use your thumb or the back of a round measuring spoon to press a deep well into the center of each ball.
- Spoon a generous teaspoon of the raspberry filling into each well. Sprinkle the reserved crumble dough evenly over the top of the filling on each cookie.
- Chill the shaped cookies in the refrigerator for 15 minutes before baking.
- Bake for 13–15 minutes, or until the edges are lightly golden brown and the raspberry filling is gently bubbling.
- Let the cookies rest on the baking sheets for at least 10 minutes so the centers set, then transfer them to a wire rack to cool completely.
Notes
Chill the shaped cookie bases for 15 minutes before baking to keep the butter from melting too quickly. Combine raspberry preserves with fresh mashed raspberries for brighter berry flavor and texture, and use about 1 generous teaspoon of filling per cookie to prevent bubbling over.
- Temps de préparation: 30 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 190
- Sucre: 11g
- Sodium: 85mg
- Graisse: 9g
- Graisse saturée: 6g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 26g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 25mg