If you need a quick recipe to impress a crowd, these Raspberry Cookies are it! They are delicious, simple, and come together in under 30 minutes! If you love raspberries, you need to give these cookies a try! Their crumble topping is to die for good!
If you are craving a quick sweet treat but don’t want to spend hours of your time in the kitchen, these Raspberry Cookies are the perfect dessert for you! They are crazy delicious and pretty simple to make!
This recipe comes together in under 30 minutes and requires less than 10 ingredients that you likely already have in your kitchen! Have you ever had these from Costco? These taste even better!
They would make the perfect addition to your cookie tray for the holidays! Or just for a sensational dessert that the entire family will love! These Raspberry Cookies go perfectly with a cold glass of milk after dinner or in the morning with a hot cup of coffee!
Raspberry Cookie Ingredients
- Unsalted Butter– You will need to set out your butter and allow it to come to room temperature before beginning this recipe!
- Granulated and Powdered sugar– To add the perfect amount of sweetness.
- Vanilla and almond extract– Almond extract takes these cookies to the next level! However you can leave one of them out if you are in a pinch.
- All-purpose Flour– Make sure you measure your flour correctly by scooping the flour into the measuring cups and level using a butter knife. You can also measure using a kitchen scale.
- Seedless Raspberry Jam– You can use homemade or store bought depending on your preference and time.
Variations
- You can change out the raspberry jam filling and replace with whatever jam you like! You can use blueberry, grape, or even peach!
- You can add a simple powdered sugar drizzle on top of the cookies to add a little more sweetness.
RASPBERRY COOKIE NOTES
- Almond extract can be omitted if desired.
- You know the dough is combined when you can squeeze some in your hand, and it holds together.
- If you prefer a more chunky crumble topping, squeeze the topping together with your fingers to make larger pieces before sprinkling it over the tops of the tartlets.
- The cookies will not be set up and are more likely to crumble if they are removed from the tins too quickly. I even waited until the next morning to remove some and had no problem with them sticking.
STORAGE
- These may be stored in a covered container at room temperature for 5-7 days.
- They may be frozen with wax paper or parchment between the layers in an airtight container or freezer bag for up to 3 months.
FAQ’S
Can this recipe be made into smaller cookies?
yes! If you don’t have or don’t want to use a jumbo pan, you can use a standard muffin tin. Be sure to note that the baking time may differ so keep a closer eye on them and remove when golden brown.
Can I use a different flavor filling for my cookies?
Of course! Feel free to swap out the filling for your favorite homemade or store bought seedless jam! I recommend seedless, however you can use seeded if you need.
MORE COOKIE RECIPES YOU WILL LOVE!
Strawberry Glazed Sugar Cookies
Raspberry Cookies
Ingredients
- 1 cup unsalted butter softened
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam
Instructions
- Preheat the oven to 350℉. Spray a jumbo muffin tin with baking spray or grease and flour the wells. Set aside.
- Cream butter, sugars, and vanilla extract together for approximately 1- 2 minutes.
- Add in the flour and mix just until combined. The mixture may still be a little crumbly. Do not over mix or the dough may become tough.
- Scoop about ¼ cup into each muffin well. Press into the bottom and up the sides a little, forming a well. Reserving the rest to sprinkle on top (this is what makes the crumble topping)
- Spoon ½-1 Tablespoon of raspberry preserves into the center of each tartlet. Sprinkle each tartlet with the leftover mixture, about 1 heaping Tablespoon of crumble topping.
- Bake for 18-22 minutes or until lightly browned.
- Let cool completely and then remove from pans. You may need a knife to run around the edge to help in popping them out.
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