Buttery Raspberry Crumble Cookies
Delightful cookies blending buttery flavor with sweet and tangy raspberry jam, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is softened, not melted.
- 1 cup granulated sugar
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 teaspoon vanilla extract
Filling and Topping
- 1 cup raspberry jam Use high-quality jam for best flavor.
- 1/2 cup rolled oats
- 1/2 cup brown sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Divide the dough in half. To one half, add the rolled oats and brown sugar, mixing until well combined.
Assembly
- Press the plain half of the dough into the bottom of a greased baking dish.
- Spread the raspberry jam over the top.
- Crumble the oat mixture over the jam layer.
Baking
- Bake for 25-30 minutes or until golden brown.
- Let cool before cutting into bars.
Notes
Store in an airtight container at room temperature for up to one week. For longer storage, freeze individual portions for up to three months. Add a pinch of cinnamon for extra flavor.