Ingredients
Scale
- 1 cup unsalted butter, softened
- ⅓ cup powdered sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup seedless raspberry jam or preserves
Instructions
- Prepare the Oven and Pan: Preheat oven to 350℉. Lightly spray a jumbo muffin pan with baking spray or grease and flour each well. This preparation ensures your cookies won’t stick to the pan and will maintain their shape when removed.
- Make the Cookie Base: In a large mixing bowl or the bowl of a stand mixer, add the softened butter, powdered sugar, granulated sugar, vanilla extract, and almond extract. Beat together for 2 to 3 minutes until the mixture becomes light and creamy. This thorough creaming creates the tender, melt-in-your-mouth texture that makes these cookies special.
- Add Dry Ingredients: Add the flour and salt to the butter mixture and mix just until mostly combined. Use your hands or a stiff spoon to finish mixing, keeping in mind that the mixture will be somewhat crumbly. Test the dough by squeezing a small amount in your hand – if it holds together, it’s ready. Avoid overmixing to prevent tough cookies.
- Form the Cookie Cups: Scoop about ¼ cup of the mixture into each well of the muffin pan. Press the dough into the bottom and slightly up the sides to create a well for the jam. Reserve about 1½ cups of the mixture for the crumble topping.
- Add the Filling: Spoon approximately 1 tablespoon of raspberry jam into the center of each cookie cup. The jam will spread slightly as it bakes, so avoid overfilling.
- Top with Crumble: Sprinkle each cookie with about a tablespoon of the reserved crumble topping, distributing it evenly over the jam.
- Bake the Cookies: Bake for 18 to 22 minutes or until the tops are just beginning to turn golden brown. This gentle browning indicates the cookies are properly baked while maintaining their tender texture.
- Cool and Remove: Allow cookies to cool completely in the pan before attempting to remove them. Once cooled, run a thin spatula or knife around the edge of each cookie before carefully lifting them out of the pan.
Notes
- For a variation, try different jam flavors such as blackberry, strawberry, or apricot.
- These cookies can be made in standard muffin tins for smaller portions – adjust baking time accordingly.
- Using cupcake liners can make removal easier, but may affect the browning of the sides.
- The almond extract enhances the flavor but can be replaced with additional vanilla extract for those with nut allergies.
- Storage Information
- Store in an airtight container at room temperature for up to 5 days.
- To freeze: These cookies can be frozen for up to 3 months. Place in an airtight container with parchment paper between layers to prevent sticking. Thaw to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 252
- Sugar: 8g
- Sodium: 51mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg