Cooking with Toti
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Easy Raspberry Crumble Cookies
Easy buttery, crumbly cookies filled with bright raspberry jam and baked in a jumbo muffin tin.
Serves
6 jumbo cookies
Prep
20 min
Cook
18–22 min
These easy raspberry crumble cookies are filled with homemade fresh raspberry jam from berries my son and I picked at a farm. Store-bought seedless raspberry jam works beautifully when you want the quicker version.
Instructions
Make the Raspberry Jam (if using)
- 1
Combine the raspberries, sugar, lemon juice, and cornstarch. Cook gently over a water bath until the raspberries break down and the mixture thickens, then let it cool completely. For the quicker version, use seedless raspberry jam or preserves.
Prepare the Cookies
- 1
Preheat the oven to 350°F. Lightly spray or grease a jumbo muffin tin.
- 2
Sift the flour into a bowl and mix in the salt.
- 3
Add the softened butter, granulated sugar, powdered sugar, flour, and salt to one large bowl. Mix just until the ingredients form a crumbly mixture; do not overmix.
- 4
Use your hands to gently break up larger pieces until the crumbles are fairly even. The mixture should remain crumbly but hold together when squeezed.
- 5
Add about ¼ cup crumble mixture to each muffin well. Gently press it over the bottom and slightly up the sides to make a small well, without packing it too firmly.
- 6
Spoon ½ to 1 tbsp cooled raspberry jam into each center.
- 7
Sprinkle about 1 heaping tbsp remaining crumble over each cookie. Leave the topping loose; do not press it down.
Bake and Cool
- 1
Bake for 18–22 minutes, until the edges and crumble topping are lightly golden.
- 2
Cool completely in the muffin tin before removing. If needed, carefully run a thin knife around the edges to release them.
Toti’s Tips
- ✓Sift the flour first and mix the salt right into it, so the salt is spread through every crumb instead of showing up in one salty bite.
- ✓Start with the mixer, then finish with your hands. The mixer cuts the butter in evenly, and your fingers break the mixture into crumbles of a similar size so they bake at the same rate.
- ✓Do not overmix. The moment it comes together as smooth dough you have lost the crumble texture, and the topping bakes into a solid lid instead of loose, sandy pieces.
- ✓You can reduce the sugar if you like desserts less sweet. The jam already brings plenty of sweetness with it.
- ✓Seedless raspberry jam is the easiest, and homemade jam gives that extra-fresh fruity flavor. A thicker jam stays in the center; a runny one seeps into the base and makes it soggy.
- ✓Do not pack the base too firmly. A lightly pressed base stays tender, while a compacted one bakes hard.
- ✓Let them cool completely in the pan before lifting them out. The jam is molten hot and only sets as it cools, and warm cookies break apart right at the middle.
Storage
- •Store in an airtight container at room temperature for about 1 week.
- •Freeze for up to 3 months, separating the cookies with parchment or wax paper in a freezer-safe container.
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