On the 3rd Day of Write-Mas: CALL YOU MINE Raspberry Cookies
The raspberry cookies and recipe from Call You Mine - 2025 Edition
Happy day 3 of Write-mas!
I have an extra special post for you today that includes a video to share of me attempting the CALL YOU MINE cookies for the second time! Last year I shared my endeavor to find a recipe to replicate the cookies I imagined while writing Call You Mine.
My mom made an extra two dozen batches of raspberry shortbreads for you. She’d be disappointed if you were carted away before she could see you somehow eat them all in one go.”
Now, I knew what I wanted to do first when we got to Kieran’s house.
As if to punctuate the fact, my stomach rumbled.
“Good,” I said. “I saved room.”
-Call You Mine by Kendra Mase
This year, instead of the traditional thumbprint raspberry jam cookies, I went with a crumble. And these looked so delicious created from Broken Oven Baking Co.
And I’ve never made cookies in a muffin pan before, so this was a first for me!
Raspberry Crumble Cookies
INGREDIENTS
½ cup (113.5 g) unsalted butter softened slightly to room temperature (not overly soft or melty)
2 tablespoons (25 g) granulated sugar
3 tablespoons (23 g) powdered sugar
¼ teaspoon vanilla extract optional
¼ teaspoon almond extract optional
1⅓ cup (166.67 g) all-purpose flour weighed in grams for best results
⅛ teaspoon salt
⅓ cup raspberry jam
DIRECTIONS
Preheat oven to 350°F and fill a muffin pan with liners or lightly grease with butter.
In a medium/large bowl, cream together the butter, granulated sugar, powdered sugar, vanilla extract, and almond extract really well. Scrape the sides of the bowl as needed.
Stir in the flour and salt just until combined and crumbly (see Step 2 in the post above). If you squeeze a handful of dough, it should press together like Play-doh.
Press 2 packed teaspoons of dough into the bottom of each muffin liner. Feel free to add extra for a thicker cookie base, but leave about ¾ cup of cookie dough crumbs for topping.
Spread about 1 teaspoon of raspberry jam in the center of each cookie.
Sprinkle cookie dough crumbs over the top of the raspberry jam so that it's mostly covered.
Bake on the middle oven rack until the tops and edges just start to tan (about 15-20 minutes).
Let the cookies sit in the pan until they're cool and firm enough to transfer to a cooling rack.
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