Buttery Raspberry Crumble Cookies

• 份量: Fill each cookie center
• 總時間: 1 hour 22 minutes

食材

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 cups all-purpose flour

1/4 teaspoon salt

3/4 cup raspberry preserves (seedless if preferred)

1/2 cup old-fashioned rolled oats

1/3 cup light brown sugar, packed

2 tablespoons cold unsalted butter, cubed

Optional: powdered sugar for dusting

步驟

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Mix in vanilla extract.

Gradually add flour and salt, mixing just until the dough comes together.

Scoop about 1 tablespoon of dough and roll into balls. Place on the baking sheet and press down gently to form a shallow well in the center.

In a separate bowl, mix oats, brown sugar, and cold cubed butter with a fork or pastry cutter until crumbly.

Sprinkle the crumble topping over each filled cookie.

Bake for 14-16 minutes or until the edges are lightly golden.

Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. Optional: dust with powdered sugar before serving.

Prep Time: 15 minutes | Cooking Time: 16 minutes | Total Time: 31 minutes

Kcal: 180 kcal | Servings: 20 cookies