There's so much joy in the world. You just have to look for it. With grandchildren, it often finds you first. My Annabelle is nine now, fiercely competitive, and absolutely loves to bake. She has clearly inherited the family's cooking-contest gene. Getting to pass the torch to her is a dream come true. Her award-winning twist on a berry thumbprint cookie even inspired me to create this raspberry crumb cookies recipe.
Strawberry Crumb Cookies
Annabelle's bright, summery crumb cookies begin with a buttery vanilla base. While they're still warm from the oven, she gently presses the centers, then lets them cool before filling each one with homemade strawberry jam and a sprinkle of crisp shortbread crumbs. Finally, the little artist emerges as she carefully "paints" each cookie with vanilla icing. Quietly confident, Annabelle earned a blue ribbon at a local bakeoff and went on to take second place at a community fair's PA Preferred state competition. I couldn't be more proud of her.
My raspberry crumb cookies are not only inspired by Annabelle's winning recipe, but also by my two favorite cookies, the thumbprint and linzer cookie. And let's not forget...You can find crumbs in a variety of places. Try looking in the bottom of a potato chip bag, a sleeve of crackers or a box of cookies. I guarantee you will find crumbs there and they are worth saving.
Cookie Ingredient and Mixing Tips
Like my French toast cookies, the ingredients and mixing process here are pretty straightforward, but a few tips are worth noting. First, I love using Lorna Doone shortbread cookies for the crumb topping, but any shortbread-or really any crunchy cookie you prefer will work. Second, Princess Bakery Emulsion from Lorann Professional Kitchen can be hard to find. It adds a nutty flavor that falls somewhere between vanilla and almond extract, so feel free to substitute either one or both of those.
For mixing, remember that the less you work the dough, the more tender the cookies will be. To prevent excess gluten from forming, I always fold the flour in by hand instead of using the mixer.
Raspberry Crumb Cookies Finishing Touches
These cookies are buttery, soft and so delicious. The fresh raspberry is a tart contrast to the sweet jam. A perfect and beautiful addition to your holiday cookie tray. Let me know if you give them a try.
Raspberry Crumb Cookies
Equipment
- 2 baking sheets
Ingredients
- 1 ⅓ cups (200g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- 1 teaspoon Princess Bakery Emulsion or ½ teaspoon each vanilla and almond extract
- 1 large egg
- ⅛ teaspoon cinnamon mixed with 2 tablespoons sugar
- 1 small jar raspberry jam stirred
- 4 Lorna doones crumbled
- 1 pint Fresh raspberries
- 1 tablespoon Powdered sugar
Instructions
- Preheat your oven to 350°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda and salt for 30 seconds to blend evenly; set aside.
- In a stand mixer, fitted with a paddle, beat butter for 1 minute at low speed. Add both sugars and extract and beat on medium-high speed for 2 minutes or until pale and fluffy. Add the egg and mix until well incorporated.
- Add about ⅔rds of the dry ingredients to the butter/sugar mixture and blend on low speed just until dry ingredients are blended in. Fold in remaining flour mixture by hand just until evenly combined.
- Cover and chill cookie dough for 30 minutes for easier handling.
- Mix ⅛ teaspoon of cinnamon with 2 tablespoons of sugar in a small bowl.
- Break lorna doone cookies into crumbles.
- Scoop the dough into balls (25 to 26 grams each) with a large cookie scoop, roll the dough balls in cinnamon-sugar so they are evenly coated. Place the dough balls onto prepared baking sheets.
- Bake for 12-13 minutes until evenly golden and the edges are browned.
- While still warm on the cookie sheet, press an indent into the centers with the back of a round ½ tablespoon measure. Transfer cookies on parchment to a wire rack to cool completely.
- Spoon jam into the indents on the cooled cookies, sprinkle on some lorna doone crumbs and then top with a raspberry.
- Dust with powdered sugar before serving.
- Store cookies in an airtight container in the fridge for 3-4 days.
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