If you have a soft spot for dreamy, buttery cookies bursting with fruity goodness, you are going to fall head over heels for this Raspberry Cookie Tartlets Recipe. These delightful tartlets marry the tender crumb of a buttery cookie crust with the bright, tangy sweetness of raspberry jam, creating the perfect little treat that feels both indulgent and refreshing. Whether you’re whipping these up for a special brunch, gifting them to friends, or simply savoring a quiet moment with tea, these tartlets will soon become a beloved staple. Trust me, once you try this Raspberry Cookie Tartlets Recipe, it will earn a permanent spot in your baking rotation!
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this recipe calls for simple pantry staples that come together in perfect harmony. Each component plays its own role—from the richness of softened butter to the delicate hint of almond extract, ending with that jewel-like raspberry jam that adds a vibrant pop of color and flavor.
- 1 cup unsalted butter (softened): The base for a tender, melt-in-your-mouth cookie crust with a rich buttery flavor.
- ¼ cup granulated sugar: Adds sweetness and helps create a light, crisp texture.
- ⅓ cup powdered sugar: Enhances the cookie’s delicate crumb and softness.
- 1 teaspoon vanilla extract: Brings warmth and classic flavor depth that complements the raspberry.
- 1 teaspoon almond extract: Offers a subtle nutty sweetness that pairs beautifully with berries.
- 2 ¼ cups all-purpose flour: Provides structure without weighing down the cookies.
- ¼ teaspoon kosher salt: Balances sweetness and boosts flavor overall.
- ½ cup seedless raspberry jam: The star ingredient that gives each tartlet its bright, fruity center—choose a high-quality jam for best results.
How to Make Raspberry Cookie Tartlets Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350 degrees Fahrenheit. Grease and flour a jumbo muffin tin or spray it with a baking spray so your tartlets pop out easily after baking. This simple prep ensures your cookie tartlets maintain their perfect shape and come out effortlessly.
Step 2: Cream Butter and Sugars
In a large bowl, cream the softened butter with both the granulated and powdered sugars alongside the vanilla extract until the mixture is light and fluffy—this usually takes 1 to 2 minutes. This step is crucial because the creamed butter and sugars create the cookie’s tender, airy texture, so don’t rush it!
Step 3: Add Flour and Salt
Mix in the all-purpose flour and kosher salt just until everything comes together. Your dough might look a little crumbly here, and that’s perfect. Overmixing can overdevelop the gluten and lead to tough cookies, so stop as soon as you see the flour blended.
Step 4: Form the Tartlet Bases
Scoop about ¼ cup of dough into each muffin well, then press it evenly along the bottom and slightly up the sides to form a little bowl. Save the remaining dough crumbs, as these will become your tempting crumble topping to sprinkle later.
Step 5: Add Raspberry Jam and Crumble Topping
Gently spoon ½ to 1 tablespoon of seedless raspberry jam into the center of each tartlet base. Then generously sprinkle the reserved dough crumbs over the jam to form a crumbly, golden topping—that crunchy texture on top makes all the difference!
Step 6: Bake to Golden Perfection
Bake your tartlets in the preheated oven for 18 to 22 minutes, or until the tops are starting to turn a lovely light golden brown. Keep an eye on them, as ovens can vary, but that gentle browning signals that perfect buttery crunch and a set filling.
Step 7: Cool and Remove from Pan
Allow the tartlets to cool completely in the pan so they firm up and hold their shape. Use a knife to carefully run around the edges if needed, then gently pop them out. This cooling step helps the jam set just right and makes handling a breeze.
How to Serve Raspberry Cookie Tartlets Recipe
Garnishes
Dress up these tartlets with a dusting of powdered sugar, a few fresh raspberries, or even a delicate swirl of whipped cream for an extra-special touch. A tiny mint leaf can also add a fresh green contrast that’s just as delightful on the eyes as it is on the palate.
Side Dishes
Pair these tartlets with a cup of hot tea or coffee for an afternoon indulgence. They also complement a fresh fruit salad or a scoop of vanilla ice cream nicely, turning your simple tartlets into a full dessert experience.
Creative Ways to Present
For a fun twist, serve the tartlets on a pretty tiered stand alongside other bite-sized pastries at your next gathering. You could also offer a variety of jam flavors for a colorful ‘jam bar’ where guests can customize their own tartlets. It’s a fun way to make this Raspberry Cookie Tartlets Recipe truly interactive and festive.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your tartlets in an airtight container at room temperature for up to three days. This keeps the cookie tender and the jam fresh without drying out, so you can enjoy them all week long with ease.
Freezing
If you want to keep these treats on hand longer, freeze the cooled tartlets in a single layer on a baking sheet first, then transfer them to a freezer-safe container or bag. They will keep well for up to two months. When you’re ready, thaw them overnight in the fridge.
Reheating
Warm the tartlets gently in a 300°F oven for about 5 to 7 minutes to revive that freshly baked aroma and melt-in-your-mouth texture. Avoid microwaving if possible to preserve their delicate crumble topping.
FAQs
Can I use fresh raspberries instead of jam?
Fresh raspberries are delicious, but they lack the thick consistency of jam that keeps the tartlets from becoming soggy. If using fresh, consider cooking them down into a thick compote first or mixing with a bit of sugar and cornstarch to thicken.
What if I don’t have almond extract?
Almond extract adds a wonderful nutty note but if you don’t have it, simply omit it or add a little extra vanilla extract. The tartlets will still taste fantastic and the raspberry flavor will shine through.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep in mind that texture might vary slightly, but the flavor will still be irresistible.
How do I prevent the jam from bubbling over?
Using seedless raspberry jam and not overfilling the tartlet wells helps keep the jam contained. Also, spreading the jam gently and not piling it too high minimizes bubbling during baking.
What size muffin tin should I use?
Jumbo muffin tins work perfectly for these tartlets because they create nicely sized, thick cookies with plenty of room for jam and crumble. Standard muffin tins are smaller and will yield more petite tartlets.
Final Thoughts
There is something undeniably special about the combination of buttery, tender cookie and luscious raspberry jam that makes this Raspberry Cookie Tartlets Recipe a true crowd-pleaser. It’s approachable enough for everyday baking and impressive enough to share with guests. So grab your mixing bowl and jam jar—these tartlets are waiting to become your next favorite quick-bake treasure!
Print
Raspberry Cookie Tartlets Recipe
- Total Time: 32 minutes
- Yield: 12 servings
Description
These Raspberry Cookies are delightful buttery tartlets with a crumbly topping and a sweet raspberry jam center. Perfectly baked to a golden brown, they combine the richness of vanilla and almond extracts with the tartness of raspberry preserves for a delicious treat that’s great for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- ¼ cup granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 ¼ cups all purpose flour
- ¼ teaspoon kosher salt
Filling and Topping
- ½ cup seedless raspberry jam
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350℉. Spray a jumbo muffin tin with baking spray or grease and flour the wells thoroughly to prevent sticking. Set aside while preparing the dough.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, and vanilla extract for about 1 to 2 minutes until the mixture is light and fluffy, providing a smooth base for the dough.
- Add Flour and Salt: Gradually add the all purpose flour and kosher salt to the creamed mixture and mix just until combined. The dough may remain slightly crumbly which is ideal; avoid overmixing to keep the cookies tender.
- Form Cookie Bases: Scoop approximately ¼ cup of dough into each muffin well. Press the dough into the bottom and a little up the sides of the wells, forming a small well in the center. Reserve remaining dough to use as crumble topping later.
- Add Raspberry Filling and Crumble Topping: Place ½ to 1 tablespoon of seedless raspberry jam into the center of each tartlet. Sprinkle each with about 1 heaping tablespoon of the reserved dough mixture to create a crumbly topping.
- Bake: Bake in the preheated oven for 18 to 22 minutes or until the cookie edges and topping are lightly browned and the jam is set.
- Cool and Remove: Allow the cookies to cool completely in the pan. Run a knife gently around the edges if needed to help release the cookies from the tin before removing.
Notes
- Use softened butter to ensure easy mixing and a tender dough.
- Do not overmix the dough after adding flour to avoid tough cookies.
- The reserved crumble topping adds a delicious texture contrast on top of the sweet jam filling.
- Allow cookies to cool fully as the jam will be hot and the cookies fragile immediately after baking.
- Greasing and flouring the muffin tin wells helps with easy removal and prevents sticking.
- If you prefer a more pronounced almond flavor, you can add a little more almond extract but do so cautiously as it is potent.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
