Buttery Raspberry Crumble Cookies – Sweet, Buttery, and Irresistible

There’s something nostalgic and comforting about the smell of buttery cookies baking in the oven, especially when they’re filled with tart-sweet raspberry jam and topped with a delicate crumble. These Buttery Raspberry Crumble Cookies are the kind of treat that instantly makes a kitchen feel like home. They strike the perfect balance between tender, buttery shortbread-style dough and bright jammy centers, all finished with a sweet, crumbly topping that adds texture and charm.

If you grew up sneaking spoonfuls of jam from the jar or breaking off pieces of streusel from your mom’s coffee cake, these cookies are for you. They’re easy to whip up with pantry staples, making them the perfect “anytime” cookie — whether for holiday trays, afternoon tea, or a cozy baking day with kids.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup raspberry jam (seedless or regular, your choice)
• 2 tablespoons granulated sugar (for sprinkling on top)

Instructions:

1. Prepare the oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter and sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.
4. Add wet ingredients: Beat in the egg and vanilla extract until fully incorporated.
5. Combine the dough: Slowly add the dry ingredients to the butter mixture. Mix until just combined. Do not overmix.
6. Shape cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on prepared baking sheets, spacing about 2 inches apart.
7. Create wells: Use your thumb or the back of a teaspoon to gently press a small well in the center of each dough ball.
8. Fill with jam: Spoon about 1/2 teaspoon of raspberry jam into each indentation.
9. Add crumble: Pinch off small bits of remaining dough and sprinkle lightly over the jam to create a crumble effect.
10. Bake: Bake for 12–14 minutes, until the cookies are lightly golden around the edges.
11. Finish: While still warm, sprinkle with a little granulated sugar for sparkle. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

---

Tips & Tricks

• If you prefer a tarter flavor, try seedless black raspberry jam or red currant jelly.
• For even more texture, add finely chopped toasted almonds or pecans into the crumble topping.
• Use a small cookie scoop for evenly sized cookies.

Variations

• Strawberry or Apricot: Swap the raspberry jam for strawberry or apricot preserves for a different fruity twist.
• Lemon Glaze: Drizzle cooled cookies with a simple lemon glaze (powdered sugar + lemon juice) for extra brightness.
• Holiday Spice: Add 1/2 teaspoon cinnamon or cardamom to the dough for festive flavor.

Serving Suggestions

These cookies pair beautifully with a hot cup of tea, coffee, or even a cold glass of milk. Arrange them on a pretty platter for a holiday dessert table, or wrap them in cellophane bags tied with ribbon for a thoughtful homemade gift.

Storage Information

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Freezer: Freeze unbaked cookie dough balls (without jam) for up to 2 months. When ready, thaw slightly, fill with jam, and bake as directed.

FAQ

Can I use store-bought jam?
Yes! Store-bought raspberry jam works perfectly, but homemade jam will make them extra special.

My cookies spread too much, what happened?
Make sure your butter isn’t overly soft and that you’ve measured flour correctly. Chilling the dough for 15 minutes before baking can help control spreading.

Can I double this recipe?
Absolutely — it’s great for parties or holiday cookie exchanges.

History / Fun Facts

Thumbprint-style cookies have Swedish roots, known as “Hallongrotta,” which translates to “raspberry cave.” These cookies carry on that tradition, combining buttery dough and raspberry jam in a way that has charmed bakers for centuries. Our crumble topping adds an extra American-inspired twist for texture and sweetness.