Description
Delicious cookies that feature a buttery shortbread-like base topped with bright raspberry jam and a crunchy streusel crumble.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (113 g) cold unsalted butter, for crumble
- 3/4 cup (90 g) all-purpose flour, for crumble
- 1/2 cup (100 g) packed brown sugar, for crumble
- Pinch of salt, for crumble
- 1/2 cup (45 g) quick oats, for crumble
- Thick raspberry jam (about 1/2–3/4 tsp per cookie)
Instructions
- Cream together softened butter, granulated sugar, and brown sugar until light, about 3 minutes.
- Beat in the egg and vanilla extract.
- Whisk together all-purpose flour, baking powder, baking soda, and salt, then fold into the butter mixture to form a soft dough.
- Chill dough in the refrigerator for 30 minutes.
- To make the crumble, rub cold butter into flour, brown sugar, a pinch of salt, and quick oats until coarse crumbs form.
- Scoop chilled dough into 1½ tbsp balls and make a shallow well in each, adding raspberry jam.
- Sprinkle a tablespoon of crumble over the jam.
- Bake at 350°F (175°C) for 12–14 minutes until edges are set and crumble is golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For best texture, use a thick raspberry jam and keep the crumble cold before baking.
- Prep Time: 55 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American