Spring is the perfect time for bright, fruity treats. You will love how the sweet jam pops against the buttery dough. These raspberry crumble cookies are a delight for any sunny morning.
They are light, fresh, and bring a touch of renewal to your kitchen. You can whip these up for a quick weekend surprise. Your whole family will enjoy every tender, buttery bite.
Why You’ll Love This Recipe
This recipe is a total winner because it uses one simple dough. You do not need to make a separate topping. This saves you precious time on busy spring mornings.
The texture is a wonderful mix of soft shortbread and crunchy crumble. It is impressive enough for a garden party or Mother’s Day. Everyone will think you spent hours in the kitchen.
Simple Method
You can make these even if you are new to baking. The steps are very straightforward and easy to follow. You just cream, mix, and assemble your beautiful jam-filled cookies.
Using your thumb to make the centers is a fun task. You can even let the kids help with this part. It makes baking feel like a joyful family activity.
Simple Ingredients
Most of these items are likely already in your pantry. Use high-quality butter for the best flavor.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup seedless raspberry jam
Step-by-Step
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
- Stir in the vanilla extract.
- Gradually mix in the flour and salt until a cohesive dough forms.
- Reserve 1/2 cup of the dough in a separate small bowl to be used for the crumble topping.
- Shape the remaining dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small measuring spoon, create an indentation in the center of each dough ball.
- Spoon approximately 1/2 teaspoon of raspberry jam into each indentation.
- Crumble the reserved dough into small pieces and sprinkle evenly over the jam-filled centers of each cookie.
- Bake for 14 to 16 minutes, or until the edges are just beginning to turn golden brown.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
Serve these warm with a cup of herbal tea. They look stunning on a white platter decorated with fresh berries. You can also pair them with a cold glass of milk.
These are perfect for a leisurely Sunday brunch with friends. Set the table with fresh flowers to match the vibrant raspberry color. Your guests will reach for seconds immediately.
Keep It Fresh
Store your cookies in an airtight container at room temperature. They will stay soft and delicious for up to three days. You can also keep them in the fridge for a week.
If you want to save some for later, they freeze beautifully. Place them in a freezer bag with parchment between layers. Thaw them at room temperature when you need a sweet spring treat.
Tips for Best Results
- Do not skip creaming the butter and sugar for three full minutes.
- Avoid overfilling the centers so the jam does not spill over.
- Use a small measuring spoon for perfectly even indentations every time.
- If the dough feels too soft, chill it for fifteen minutes.
- For a spring touch, add a tiny bit of lemon zest.
- Wait for the cookies to cool before moving them to a rack.
- Ensure your butter is truly softened but not melted.
Ways to Switch It Up
- Swap raspberry jam for apricot jam for a golden summer look.
- Use almond extract instead of vanilla for a nutty, professional flavor.
- Add a simple glaze of powdered sugar and lemon juice on top.
- Try a gluten-free flour blend to make these friendly for everyone.
Common Questions
Can I make the dough ahead of time?
Yes, you can make the dough a day early. Just keep it wrapped tightly in the fridge. Let it sit out for ten minutes before shaping.
Why did my cookies spread too much?
This usually happens if the butter was too warm. Make sure your oven is fully preheated before baking. Chilling the dough can also help prevent spreading.
Can I use jam with seeds?
You certainly can use jam with seeds if you prefer. Seedless jam just gives a smoother, more refined finish. Both options will taste absolutely wonderful.
I hope these cheerful cookies bring a smile to your face this spring. They are so simple to make and even better to share. Happy baking!
— Lidia
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all -purpose flour
- 1/4 teaspoon sal t
- 1/2 cup seedless raspberry jam
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, approximately 3 minutes.
- Stir in the vanilla extract.
- Gradually mix in the flour and salt until a cohesive dough forms.
- Reserve 1/2 cup of the dough in a separate small bowl to be used for the crumble topping.
- Shape the remaining dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small measuring spoon, create an indentation in the center of each dough ball.
- Spoon approximately 1/2 teaspoon of raspberry jam into each indentation.
- Crumble the reserved dough into small pieces and sprinkle evenly over the jam-filled centers of each cookie.
- Bake for 14 to 16 minutes, or until the edges are just beginning to turn golden brown.
- Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
