Raspberry Crumble Cookies

Written by on in Cookies

These Raspberry Crumble Cookies are tender little bites of goodness. They have a flaky buttery crust and a sweet but slightly tart filling then topped with a buttery crumble topping.

If your in the mood for a sweet treat that is delicious without a lot of effort, then this is the recipe for you. With a few simple ingredients you can make these tender flaky cookies and have them ready in no time.

Tips For Making Raspberry Crumble Cookies

  • Choose a good quality fruit spread for the filling. I really enjoy St Dalfour Red Raspberry fruit spread. It is naturally sweetened and has intense raspberry flavor.
  • This recipe is versatile. If you prefer to use strawberry instead of raspberry, that would be fine.
  • Do not over mix your dough. Over mixing will create a tough dough rather then a flaky tender dough. This cookie dough should be crumbly but when squeezed in your hand it will stick together .
  • Once baked, these cookies can last up to a week in the refrigerator or three months in the freezer. If storing in the freezer, just store flat in a zip lock bag between layers of wax paper.

What You Will Need To Make Raspberry Crumble Cookies

This is a very basic recipe. Most of the ingredients needed, you probably already have in your refrigerator and pantry.

  • Butter: Unsalted and slightly softened.
  • Granulated Sugar:
  • All Purpose Flour:
  • Pure Vanilla Extract:
  • Pure Almond Extract:
  • Salt:
  • Raspberry Fruit Spread: I like St Dalfour Raspberry Fruit Spread. It’s naturally sweetened and has great raspberry flavor.

Raspberry Crumble Cookies

Ingredients:

  • 2 1/4 Cups all purpose flour
  • 1 Cup unsalted butter softened
  • 1/2 Cup granulated sugar
  • 1 Teaspoon pure vanilla extract
  • 1 Teaspoon pure almond extract
  • 1/4 Teaspoon salt
  • 1/2 Cup raspberry fruit spread

Instructions:

  1. Preheat oven to 350º. Spray the wells of a muffin tray with baking spray and set to the side.
  2. To the bowl of a stand mixer fitted with a paddle attachment, add the butter, granulated sugar, vanilla extract and almond extract. Beat for 1 to 2 minutes until combined.
  3. Add the old purpose flour and salt and continue mixing until combined, making sure not to over mix. The dough should resemble crumbs.
  4. Reserve 1/4 cup of crumbs for the topping. Place 2 tablespoons of crumb mixture into each muffin well. Press down into the pan and slightly up the sides.
  5. Spoon 1/2 tablespoon of raspberry fruit spread to the center of each cookie.
  6. Sprinkle each cookie with 1 teaspoon of reserved crumbs.
  7. Place in the preheated oven and bake for 18 to 20 minutes or until crust is slightly browned.
  8. Remove from oven and allow to cool completely before serving.
  9. Enjoy.