Ingredients
Scale
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1/4 cup raspberry jam
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, cream together softened butter, granulated sugar, and brown sugar for about 3-4 minutes until light and fluffy.
- Mix in the egg and vanilla extract until smooth.
- Sift together flour, baking powder, and salt in another bowl; gradually incorporate into the wet mixture.
- Gently fold in the raspberries without squishing them.
- Scoop tablespoon-sized portions onto prepared sheets, spaced two inches apart.
- Make an indentation in each cookie and fill with raspberry jam; sprinkle with crumble topping.
- Bake for 12-15 minutes or until edges are golden brown. Cool on wire racks before enjoying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg