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Buttery raspberry crumble cookies with a sweet jam filling on a cooling rack

Buttery Raspberry Crumble Cookies

These delectable cookies are a perfect blend of buttery, crumbly texture and sweet-tart raspberry flavors, filled with a rich jam center, making them ideal for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened to room temperature for that rich, creamy base
  • 1 cup granulated sugar to sweeten the deal
  • 1/2 cup packed brown sugar adds a hint of caramel richness
  • 1 large egg binds the ingredients beautifully
  • 2 teaspoons vanilla extract the aromatic warmth
  • 2 1/4 cups all-purpose flour the backbone of our cookies
  • 1 teaspoon baking soda ensures a perfect rise
  • 1/2 teaspoon salt to enhance flavors
  • 1 cup rolled oats adds a delightful chewiness
  • 1 cup raspberries (fresh or frozen) to infuse that fruity tang
  • 1/2 cup raspberry jam for a sweet, luscious filling
  • to taste none Powdered sugar for dusting (optional) for that finishing touch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar for 3-5 minutes until light and fluffy.
  3. Add in the egg and vanilla extract and beat until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Gently fold in the rolled oats and raspberries.
  7. Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets.
  8. Create a small indentation in the center of each cookie and fill it with about 1/2 teaspoon of raspberry jam.
  9. Cover each jam filling with a small amount of additional cookie dough and pinch the edges to secure.
Baking
  1. Bake the cookies for 12-15 minutes or until the edges are lightly golden.
  2. Cool the cookies on the baking sheets for about five minutes before transferring them to wire racks to cool completely.
Serving
  1. Dust the cooled cookies with powdered sugar before serving if desired.

Notes

Always ensure your butter is softened to room temperature for optimal results. For added flavor, consider mixing in lemon zest or almond extract. You can swap out the raspberries for blueberries or strawberries. For a finer texture, use quick oats instead of rolled oats.