Ingredients
Scale
- For the Cookie Base:
- 1 cup unsalted butter (softened)
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- For the Filling:
- ½ cup raspberry jam (homemade or store-bought)
- For the Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ tsp ground cinnamon
- 4 tbsp unsalted butter (cold, cubed)
Instructions
- Making the Cookie Dough: In a mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Chill the dough for 30 minutes to firm up.
- Preparing the Crumble Topping: In a small bowl, combine flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
- Assembling the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them apart. Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Fill each indentation with a teaspoon of raspberry jam. Sprinkle the crumble topping generously over the cookies.
- Baking the Cookies: Bake for 12–15 minutes or until the edges are lightly golden and the crumble topping is set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan option, use plant-based butter, flax eggs, and dairy-free jam.
- Gluten-free alternative: Use gluten-free flour and ensure the jam is certified gluten-free.
- Storage tip: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 cookie (1/24th of the recipe)
- Calories: 140 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 18 mg