This recipe makes 12 jumbo cookies using a jumbo muffin tin—the secret to getting those deep, perfectly round bakery-style cookies.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).

Spray a jumbo muffin tin with non-stick cooking spray or grease and flour each well thoroughly to prevent sticking.

💡 Don’t have a jumbo muffin tin? You can use standard muffin tins and adjust the baking time slightly—check at 15–18 minutes.

Step 2: Make the Crust & Crumble

In a large bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for about 1–2 minutes, until light and fluffy.

Add in the flour and kosher salt, mixing just until combined. The dough should be crumbly but moist enough to hold together when pressed. Don’t overmix—this ensures a tender cookie.

Step 3: Press Dough into Muffin Tin

Scoop about ¼ cup of the dough mixture into each muffin well.

Press the dough into the bottom and slightly up the sides to create a little well or cup shape. Gently press into the pan, but don’t compact it too tightly—this helps keep the cookie tender.

Step 4: Add Raspberry Filling

Place ½ to 1 tablespoon of seedless raspberry jam into the center of each cookie. A heaping spoonful works well if you love extra filling.

Step 5: Add the Crumble Topping

Use the remaining dough mixture to sprinkle a heaping tablespoon of crumble over each cookie, gently pressing it down to stick but leaving some texture on top.

Step 6: Bake to Golden Perfection

Bake the cookies for 18–22 minutes, or until the edges are lightly browned and the topping is just turning golden.

Let them cool completely in the pan before attempting to remove.

🧁 Tip for Removal: Run a thin knife around the edge of each cookie if needed to gently pop them out of the muffin wells.