Description
There’s something so comforting about the buttery melt-in-your-mouth texture of a good shortbread cookie.
Ingredients
For the Shortbread Base:
- 1 cup (230g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
For the Raspberry Filling:
- 1/2 cup raspberry jam (preferably seedless)
For the Crumble Topping:
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, chilled and cubed
Instructions
In a large bowl, cream together softened butter and sugar until pale and fluffy.
Beat in the vanilla extract.
Gradually add flour and salt, mixing until just combined.
Press about 2 tablespoons of dough into each cup of a greased jumbo muffin tin, creating a slight well in the center.
Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
Be careful not to overfill — you want just enough jam to peek out once baked.
In a small bowl, combine the flour and sugar.
Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
Sprinkle about 1 tablespoon of crumble topping over each cookie.
Preheat your oven to 175°C (350°F).
Bake the cookies for 20–25 minutes, or until the edges are lightly golden and the crumble topping is set.
Allow cookies to cool in the pan for about 10 minutes before carefully transferring to a wire rack to cool completely.
Notes
- Use seedless raspberry jam to avoid getting seeds in the crumble topping.
- Don’t overpack the flour when measuring — spoon it into the cup and level it off.
- Let cookies cool completely before moving them to prevent crumbling.
- Prep Time: 20
- Cook Time: 25
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 220 kcal
- Sugar: 12 g
- Fat: 12 g
- Carbohydrates: 26 g
- Protein: 2 g
Keywords: Buttery Raspberry Crumble Cookies