Buttery Raspberry Crumble Cookies
These cookies combine sweet and tangy raspberry jam with a buttery crumble dough, perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Make sure the butter is at room temperature for easy mixing.
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 cup rolled oats Optional: mix in chopped nuts for added texture.
Filling
- 1 cup raspberry jam Feel free to substitute with your favorite jam.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the creamed mixture until combined.
- Stir in the rolled oats and brown sugar until evenly distributed.
Baking
- Press half of the cookie dough mixture into the bottom of a greased 9×13 inch baking dish.
- Spread the raspberry jam evenly over the top.
- Crumble the remaining cookie dough over the jam layer.
- Bake for 25-30 minutes or until the top is lightly golden.
- Allow to cool before cutting into bars.
Notes
These cookies can be served warm or at room temperature. They pair well with a cup of tea or coffee. Store in an airtight container at room temperature for 3 to 5 days, or freeze for up to 3 months.