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Butter + Jam Crumble Cookies

I’ve noticed lately that I have a glut of jam on my pantry shelves – I keep making it, and not eating it fast enough. We’re also getting into mincemeat season, and when I came across these in my archives, I remembered not only how delicious they were, but considered how amazing they’d be with mincemeat. I love a substantial cookie, and these are baked in muffin tins, which allows them to bake up nice and thick. They’re like crumble in cookie form – reminiscent of date squares, but with your choice of jam, and crispy edges.

These were inspired by Dorie Greenspan’s beautiful Beurre + Sel Jammers — they’re more streamlined (no need to chill, roll and cut the dough) and have a grainier, nuttier crumble topping. Use any kind of jam, compote or preserves you happen to have on the shelf or in your fridge – or get out a jar of mincemeat.

AuthorJulie

Yields12 Servings

Cookies:
 1/2 cup butter, softened
 1/4 cup packed brown sugar
 2 Tbsp icing sugar
 1 large egg yolk (optional)
 1/2 tsp vanilla
 1 cup all-purpose flour
 1/4 tsp salt
 1/2 cup jam or other preserves
Crumble:
 1/4 cup brown sugar
 1/4 cup all-purpose flour
 1/4 cup oats
 1/4 cup walnuts or pecans (optional)
 1/4 cup coconut (optional)
 2-3 Tbsp butter (you can eyeball this)
 pinch salt

1

Preheat the oven to 350F.

2

To make the cookies, beat the butter and sugars for 2-3 minutes, until pale and light. Beat in the egg yolk and vanilla. Stir or beat in the flour and salt, blending until smooth.

3

Press walnut-sized pieces of dough into the bottom of an ungreased muffin tin, making a slight indent in the middle. Spoon in a heaping teaspoon of jam. To make the crumble, pulse the ingredients in the bowl of a food processor until well blended and crumbly—this will grind up the oats and nuts, making a finer crumb, but if you don't have a food processor, you can blend them in a bowl with a fork.

4

Sprinkle some crumb mixture around the edge of each cookie, leaving some jam uncovered to poke through. Bake for 20 minutes, or until golden. Remove from the pan with a thin knife, and cool on a wire rack. Makes a dozen cookies.

Ingredients

Cookies:
 1/2 cup butter, softened
 1/4 cup packed brown sugar
 2 Tbsp icing sugar
 1 large egg yolk (optional)
 1/2 tsp vanilla
 1 cup all-purpose flour
 1/4 tsp salt
 1/2 cup jam or other preserves
Crumble:
 1/4 cup brown sugar
 1/4 cup all-purpose flour
 1/4 cup oats
 1/4 cup walnuts or pecans (optional)
 1/4 cup coconut (optional)
 2-3 Tbsp butter (you can eyeball this)
 pinch salt

Directions

1

Preheat the oven to 350F.

2

To make the cookies, beat the butter and sugars for 2-3 minutes, until pale and light. Beat in the egg yolk and vanilla. Stir or beat in the flour and salt, blending until smooth.

3

Press walnut-sized pieces of dough into the bottom of an ungreased muffin tin, making a slight indent in the middle. Spoon in a heaping teaspoon of jam. To make the crumble, pulse the ingredients in the bowl of a food processor until well blended and crumbly—this will grind up the oats and nuts, making a finer crumb, but if you don't have a food processor, you can blend them in a bowl with a fork.

4

Sprinkle some crumb mixture around the edge of each cookie, leaving some jam uncovered to poke through. Bake for 20 minutes, or until golden. Remove from the pan with a thin knife, and cool on a wire rack. Makes a dozen cookies.

Butter + Jam Crumble Cookies
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About Julie

23 comments on “Butter + Jam Crumble Cookies

  1. Rhonda
    November 12, 2022 at 10:20 am

    Double this recipe people. One batch will not be enough!
    Another winner from Julie. ?

  2. eric
    November 12, 2022 at 11:47 am

    goodmorning, julie. these look awesome. is it safe to believe that they will work like butter tarts and could be done in mini muffin tins successfully? they look kind of big to me done in full size tins. thanks.

    • Julie
      November 13, 2022 at 12:27 pm

      Yes, I’d think so! Just bake them for less time!

      • Denise
        November 14, 2022 at 11:35 am

        Eric and Julie, I make these all the time in mini muffin tins- makes a really lovely 2 bites. I also have made the base as directed here, put in a dollop of jam then topped with a coconut and egg mixture. We call them Maid of Honour tarts and they are very, very delicious.

  3. Melanie May
    January 25, 2023 at 6:22 pm

    Ooh! I’d love to make these and wonder which oats would work best. And coconut -should I buy dessicated, or sweetened shredded?

  4. Pat
    February 4, 2023 at 9:23 am

    Just made 1 -1/2 of the recipe Made 11 in regular muffin tin and 24 mini muffins With raspberry jam no nuts or coconut Sooo great

  5. Redactle
    February 6, 2023 at 7:28 pm

    It’s recommended that you all double this recipe. We can’t just make one batch, since that won’t last.

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