Description
Deceptively simple buttery cookies with a raspberry jam center and a crisp crumble topping, perfect for potlucks and afternoon tea.
Ingredients
Scale
- 1 cup (226 g) room-temperature butter
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- ½–1 tsp raspberry jam
- ¾ cup flour (for crumble)
- 6 tbsp cold diced butter (for crumble)
- ¼ cup sugar (for crumble)
Instructions
- Cream butter, granulated sugar, and brown sugar until pale and fluffy for 2-3 minutes.
- Add the egg and vanilla, mix, then fold in flour, baking powder, and salt until just combined.
- Scoop 1–1.5 tablespoon portions onto a parchment-lined baking sheet, creating an indentation in the center.
- Fill the indentation with raspberry jam.
- Prepare the crumble by pulsing flour, cold butter, and sugar until pea-sized, then sprinkle over jam.
- Chill formed cookies for 20-30 minutes.
- Bake at 350°F (175°C) for 10–14 minutes until edges are set and crumble is golden.
- Cool cookies on a wire rack.
Notes
Chilling the dough prevents excessive spread and helps maintain cookie thickness during baking.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg