⏱ Prep Time: 20 minutes
❄ Chill: 15 minutes
🔥 Bake Time: 12–14 minutes
🍽 Servings: 16–18 cookies
🛒 Ingredients
Cookie Dough
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¾ cup unsalted butter, softened
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¾ cup sugar
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1 large egg
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1 tsp vanilla extract
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2 cups all-purpose flour
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½ tsp baking powder
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¼ tsp salt
Raspberry Filling
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½ cup raspberry jam (seedless works best)
Crumble Topping
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½ cup all-purpose flour
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¼ cup cold butter, cubed
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¼ cup brown sugar
👩🍳 Instructions
1️⃣ Make Dough
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Cream butter & sugar until light
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Beat in egg and vanilla
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Mix flour, baking powder & salt
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Combine into soft dough
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Chill 15 minutes
2️⃣ Make Crumble
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Mix flour, brown sugar & cold butter
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Rub with fingers until crumbly
3️⃣ Shape Cookies
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Preheat oven to 350°F (175°C)
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Scoop dough balls, flatten slightly
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Make thumbprint in center
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Fill with raspberry jam
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Sprinkle crumble on top
4️⃣ Bake
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Bake 12–14 minutes until lightly golden
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Cool on tray 5 minutes, then rack
🍽 Texture & Flavor
✔ Soft buttery cookie
✔ Jammy raspberry center
✔ Crisp crumble topping
✔ Perfect sweet-tart balance
⭐ Tips & Variations
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Extra soft: Add 1 tbsp cornstarch to dough
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Other jams: Strawberry, apricot, blueberry
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Almond twist: Add ½ tsp almond extract
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Glaze: Drizzle vanilla icing after cooling
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Freezer-friendly: Freeze unbaked cookies
📊 Nutrition (Approx per cookie)
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Calories: 190
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Carbs: 24g
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Fat: 10g
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