These buttery, almond-scented cookie cups are baked in a muffin tin, filled with luscious raspberry jam, and finished with a delicate crumb topping. The result? A cross between shortbread and thumbprint cookies—only thicker, richer, and even more irresistible.

📋 Recipe Card
👨‍🍳 Servings: 10–12 large cookies
⏱ Prep Time: 15 minutes
🔥 Bake Time: 18–22 minutes
🕒 Total Time: ~40 minutes
🏷️ Tags: Holiday Cookies, Crowd-Pleaser, Small-Batch Dessert
🍽 Dietary Info: Vegetarian | Contains Gluten & Dairy

🛒 Ingredients Checklist
Cookie Dough:

Unsalted butter (softened)

Granulated sugar

Powdered sugar

Vanilla extract

Almond extract

All-purpose flour

Kosher salt

Filling & Topping:

Seedless raspberry jam

Optional: powdered sugar for dusting

👩‍🍳 Instructions
Preheat Oven & Prep Pan

Preheat oven to 350°F (175°C).

Grease a jumbo muffin tin with butter and flour or use non-stick spray to prevent sticking.

Make the Cookie Dough

In a large bowl, beat softened butter, granulated sugar, and powdered sugar together until light and fluffy (1–2 minutes).

Mix in vanilla and almond extracts.

Gradually add flour and salt. Mix until just combined. Dough will be crumbly but should hold when pressed.

Assemble the Cookies

Scoop about ¼ cup dough into each muffin cup.

Press evenly into the bottom and slightly up the sides to form a shallow well.

Spoon ½ to 1 tablespoon of raspberry jam into each center.

Crumble a heaping tablespoon of the remaining dough over the top of each cookie.

Bake & Cool

Bake for 18–22 minutes, or until the edges are golden and tops look set.

Cool completely in the pan to prevent breaking.

Release & Serve

Gently run a butter knife around the edge of each cookie to help release.

Optional: Dust with powdered sugar before serving.

💡 Notes & Tips
Don’t overmix the dough—this keeps it tender, like shortbread.

Let the cookies cool fully before removing to keep their shape intact.

You can use a standard muffin tin for smaller cookies—adjust baking time by 3–5 minutes.

Feel free to swap raspberry jam for apricot, strawberry, or lemon curd.

🍪 A Sweet & Elegant Take on Classic Jam Cookies
These muffin tin cookies are what happens when buttery shortbread meets your favorite jam bar and gets a bakery-worthy makeover. They’re elegant enough for tea time and easy enough for a weekend bake-a-thon. The almond extract adds that nostalgic bakery aroma, while the crumb topping gives it texture that’s chef’s kiss good.

📸 Step-by-Step Baking Guide
1. Cream the Butter & Sugars
Softened butter is key—beat until it’s fluffy and light in color.

Tip: Use both granulated and powdered sugars for melt-in-your-mouth texture.

2. Build the Dough
Almond and vanilla extracts give it that layered bakery flavor. The dough will be soft but slightly crumbly.

Pro Tip: If it’s too dry, knead briefly by hand until cohesive.

3. Press & Fill
The muffin tin helps these cookies bake up thick and chewy with crisp edges.

Technique: Press firmly but evenly—don’t leave gaps at the bottom or sides.

4. Top & Bake
The crumble topping browns beautifully while the jam bubbles up beneath.

Visual Cue: Golden edges and jam just starting to set = done.

🧂 Ingredient Substitutions & Add-Ons
Butter:
Unsalted preferred. If using salted butter, reduce added salt to a pinch.

Jam:
Seedless raspberry keeps the texture smooth, but you can use any jam or preserves.

Almond Extract:
Optional, but recommended for depth. Sub with more vanilla if needed.

Add a Twist:

Sprinkle slivered almonds over the topping before baking.

Add a pinch of cinnamon to the dough or crumble.

Use lemon zest for a bright flavor punch.

🔄 Variations & Serving Ideas
Flavor Combos to Try:

Strawberry jam + white chocolate drizzle

Apricot jam + almond crumble

Lemon curd + poppy seeds in the dough

Serving Suggestions:

Serve warm with a scoop of vanilla ice cream

Perfect with coffee or tea

Dust with powdered sugar for a bakery finish

Make It Fancy:
Pipe a tiny swirl of whipped cream or drizzle melted white chocolate before serving for a holiday-worthy touch.

🧊 Storage & Make-Ahead Tips
Room Temperature:
Store in an airtight container for up to 4 days.

Refrigerate:
Chill for slightly firmer cookies—especially in warmer months.

Freezer Friendly:
Freeze baked cookies for up to 2 months. Thaw at room temp or warm slightly in the oven.

Make-Ahead:
The dough can be made 1–2 days ahead and stored tightly wrapped in the fridge.

🧾 Nutrition (Per Jumbo Cookie – Approx. 1 of 10)
Calories: ~330 kcal

Fat: ~20g

Carbs: ~35g

Sugar: ~18g

Protein: ~3g

Allergens: Contains dairy, gluten, and tree nuts (from almond extract)

❓ FAQ
Q: Can I make these in a regular muffin tin?
A: Yes! Use about 2 tablespoons of dough per cookie and bake for 14–16 minutes.

Q: Can I freeze these cookies?
A: Absolutely. Once cooled, freeze individually wrapped and store in a sealed container.

Q: What kind of jam works best?
A: Seedless jams or smooth fruit preserves are ideal. Avoid chunky or watery jams that may affect baking.

Q: Do I need to chill the dough?
A: Not for this recipe—no chilling required unless you’re prepping ahead of time.

💬 Final Thoughts
These Raspberry Jam Muffin Tin Cookies are one of those “wow, you made these?!” kind of treats that look fancy but are totally beginner-friendly. They’re soft, buttery, jammy, and just the right amount of sweet—perfect for cookie swaps, brunches, or anytime you need a comforting bake.

📣 Show Me Your Cookie Creations!
Tried this recipe? I’d love to see your twist! Tag @YourBlogHandle or leave a comment below. Extra crumble? Swapped the jam? Let me know how you made it yours! 🍓✨

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