Ingredients
For the Cookie Base:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Filling:
- ½ cup raspberry jam (homemade or store-bought)
For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ tsp ground cinnamon
- 4 tbsp unsalted butter (cold, cubed)
Instructions
- Making the Cookie Dough: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring until a soft dough forms. Cover and chill the dough in the refrigerator for 30 minutes to firm up, which makes it easier to handle and bake evenly.
- Preparing the Crumble Topping: In a small bowl, combine the all-purpose flour, granulated sugar, brown sugar, and ground cinnamon. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs with pea-sized pieces of butter. Set this crumble topping aside to be used later on the cookies.
- Assembling the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet, spacing them several inches apart to allow spreading. Using your thumb or the back of a spoon, create a small indentation in the center of each cookie. Spoon about a teaspoon of raspberry jam into each indentation, then generously sprinkle the prepared crumble topping over each cookie, covering the jam and dough.
- Baking the Cookies: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes, or until the edges turn lightly golden and the crumble topping is set and slightly crisp. Once baked, allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This ensures the cookies hold their shape and texture.
Notes
- Ensure the butter for the crumble topping is very cold to create a crumbly texture.
- Chilling the cookie dough helps prevent excessive spreading during baking.
- You can substitute raspberry jam with other fruit preserves if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, use a vegan butter substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
