Gluten-Free Gooey Butter Raspberry Streusel Cookies

Hi Bakers, 

Do you love gooey butter cookies? I didn't grow up making or eating them, but they are soft, buttery, and addictive. But could I make them even better?
I swirled in some sweet raspberry jam and rolled them in streusel topping. Buttery, rich, and full of flavor, I think they’re even better than the original. I even tested freeze-dried raspberries on top (they got kinda burnt), so I left those out. This version? Perfect. Try the recipe and tell me what you think! ~Carolyn

Gluten-Free Gooey Butter Raspberry Streusel Cookies

Adapted for gluten-free from Sugar Spun Run’s recipe for Gooey Butter Cookies

Makes eighteen 2.5” cookies

Dry ingredients

2 1/2 cups Cup4Cup multipurpose gluten-free flour**

1/2 cup blanched almond flour

1 1/2 cups granulated sugar

2 teaspoons baking powder

1 1/2 teaspoon sweet rice flour

1/2 teaspoon xanthan gum

1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, softened

8 ounces cream cheese, room temp

2 large eggs

1/2 teaspoon lemon zest

1/2 cup raspberry jam

Streusel

3/4 cup Cup4Cup gluten-free multipurpose flour

1/4 cup blanched almond flour

2 teaspoons sweet rice flour

1/4 cup light brown sugar, packed

1/4 teaspoon salt

3 tablespoons melted butter

Preheat the oven to 350°F. In a medium-sized bowl, whisk together the dry ingredients and set aside.

In a large bowl, beat together the butter and cream cheese. Add the eggs and lemon zest, beating well. Next, add the dry ingredients and mix thoroughly. Drop large spoonfuls of raspberry jam onto the dough and carefully mix into large swirls. You want parts with no jam and some with more. Chill 30 minutes. Scoop into 1 1/2 tablespoon-sized balls and roll in streusel. Try to get some jam in every cookie. If you end up with lots of plain dough, just add a bit more jam and give it a swirl. Place cookies 2 inches apart on a baking tray. Press down slightly to flatten the top. Add more streusel to the flattened top. Most recipes say to bake for 10 minutes, but I prefer 12-15 minutes or until the tops are puffed and the sides are just set. Let cool completely. Enjoy!

** I use the original Multipurpose blend with milk powder in it.