Get ready to elevate your baking game with these irresistible Raspberry Crumble Cookies that rival the famous Costco bakery treat! Imagine biting into a perfectly golden, buttery cookie with a luscious raspberry jam center and a crumbly, melt-in-your-mouth topping that will make your taste buds dance with joy. Whether you're a baking enthusiast or just looking to impress your friends and family, this recipe promises bakery-quality cookies that are surprisingly easy to make right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup raspberry jam
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, rolled oats, salt, and baking soda.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Divide the dough into two equal portions. Press about two-thirds of each portion into the bottom of the prepared baking sheets, creating an even base layer.
- Spread the raspberry jam evenly over the dough base, leaving a small border around the edges.
- Crumble the remaining one-third of the dough over the raspberry jam, creating a rustic, uneven topping.
- Bake in the preheated oven for 18-22 minutes, or until the edges are golden brown and the top is lightly set.
- Remove from the oven and let cool completely on the baking sheets for about 15-20 minutes.
- Once cooled, cut into squares or rectangles to create individual cookies.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Use high-quality raspberry jam for the most intense fruit flavor.
- Don't overmix the dough - this can lead to tough cookies.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Let the cookies cool completely before cutting to help them set properly.
- For extra flavor, try adding a pinch of cinnamon to the dry ingredients.
- If the dough feels too sticky, refrigerate it for 15-20 minutes before pressing into the pan.
- Store cookies in a single layer to maintain their crisp texture.
- For a professional touch, dust with powdered sugar before serving.
- These cookies freeze beautifully - store in an airtight container for up to 3 months.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
