Description
These raspberry crumble cookies are buttery thumbprints filled with sweet jam and topped with a cinnamon-oat crumble. A cozy, fruit-filled treat perfect for any season.
Ingredients
Cookie Dough:
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Filling:
1/2 cup raspberry jam (or any preferred fruit jam)
Crumble Topping:
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and powdered sugar until smooth.
Mix in flour, salt, and vanilla extract to form a soft dough.
Divide into 12 balls, place on baking sheet, and press indentations into centers.
Fill each indentation with about 1 tsp of jam.
In a bowl, mix oats, brown sugar, flour, and cinnamon. Sprinkle over cookies.
Bake for 10–12 minutes, or until edges are lightly golden.
Cool on baking sheet for a few minutes before transferring to a wire rack.
Notes
Use any fruit jam for variation.
Add chopped nuts or orange zest for festive flavor.
Chill dough if it’s too soft to help maintain shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
