Description

These bakery-style cookies are made with buttery shortbread dough, filled with sweet raspberry jam, and topped with a golden crumble—perfect for any occasion!

Ingredients

Scale

1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 cup seedless raspberry jam (or your favorite fruit jam)

Instructions

Preheat your oven to 350°F (175°C). Lightly grease a jumbo muffin tin with butter and flour or use a non-stick spray.
In a large bowl, beat the butter, granulated sugar, and powdered sugar until light, fluffy, and pale—about 2 minutes. Add vanilla and almond extracts, mixing until well combined.
Gradually mix in the flour and salt until a soft, crumbly dough forms. The dough should hold together when pressed but still be delicate. Don’t overmix.
Press about 1/4 cup of dough into each muffin cup, gently pushing it into the bottom and slightly up the sides to create a well.
Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie. Crumble remaining dough on top of the jam.
Bake for 18–22 minutes, or until the edges turn light golden and the tops are set. Let them cool completely in the tin to set properly.
Run a small knife around the edges to release the cookies gently. Optional: Dust with powdered sugar for an extra-special finish.

Notes

Swap the raspberry jam with apricot, strawberry, or blackberry for variety.
Use a standard muffin tin for smaller cookies, but reduce baking time by a few minutes.
Store in an airtight container for up to 4 days.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 290
Sugar: 12g
Sodium: 90mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 45mg

Keywords: raspberry cookies, crumble cookies, buttery dessert