Description
Soft and buttery Raspberry Crumble Cookies with a sweet-tart raspberry filling and a golden oat crumble topping—perfect for tea time or dessert.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup raspberry jam or preserves
- Optional: powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Add egg and vanilla extract; mix until combined.
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients.
- Reserve 1/2 cup of dough and mix it with rolled oats to form the crumble topping.
- Scoop dough balls onto the baking sheet and create a small indentation in each.
- Fill each indentation with raspberry jam.
- Sprinkle crumble topping over cookies.
- Bake for 14–16 minutes until edges are lightly golden.
- Cool on a wire rack and dust with powdered sugar if desired.
Notes
- Do not overfill with jam to prevent spilling.
- Can be made with other fruit preserves.
- Cookies firm up as they cool.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American