Buttery Raspberry Crumble Cookies

These Buttery Raspberry Crumble Cookies are the perfect fusion of tender, buttery shortbread and bright, fruity raspberry jam. Their soft crumbly texture melts in your mouth, while the sweet-tart jam balances every bite. Whether for holidays, afternoon tea, or simply a treat-yourself moment, these cookies will impress. They’re beginner-friendly yet elegant enough for gifting or parties.

🍪 Why You’ll Love This Recipe

• Perfectly balanced flavors: Buttery richness + fruity tartness.
• Beginner-friendly: Simple steps, common ingredients.
• Versatile: Swap in different jams like strawberry or apricot.
• Gift-worthy: Their bakery-style look makes them ideal for sharing.

✨ Ingredients

• 2 cups all-purpose flour
• 1 cup unsalted butter (softened)
• ¾ cup granulated sugar
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ cup raspberry jam (smooth or seedless)
• ¼ cup light brown sugar (for crumble topping)

🧑‍🍳 Instructions

1. Prep the Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream Butter & Sugar: In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy (2–3 minutes). Add vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt. Gradually mix dry ingredients into the butter mixture until dough forms.
4. Shape Dough: Scoop 1 tbsp portions, roll into balls, and flatten slightly on the baking sheet.
5. Add Jam: Use your thumb or a small spoon to create a well in the center of each cookie. Fill each well with ½–1 tsp raspberry jam.
6. Make Crumble Topping: In a small bowl, mix 2 tbsp softened butter with ¼ cup brown sugar and ¼ cup flour. Sprinkle crumble over jam-filled cookies.
7. Bake: Bake for 12–14 minutes, or until edges are lightly golden. Cool on a wire rack.
8. Serve: Enjoy warm or store in an airtight container for up to 5 days.

💡 Tips & Variations

• Flavor Swaps: Try lemon curd or apricot jam for a citrusy or tropical twist.
• Extra Texture: Add chopped almonds or pecans to the crumble topping.
• Make Ahead: Freeze unbaked dough balls for quick cookies anytime.

Buttery Raspberry Crumble Cookies

Tender buttery cookies filled with raspberry jam and topped with a sweet crumble for a delightful treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 160

Ingredients Equipment Method Notes

Ingredients

  

Cookie Dough

• 2 cups all-purpose flour
• 1 cup unsalted butter softened
• 0.75 cup granulated sugar
• 0.5 tsp baking powder
• 0.25 tsp salt
• 1 tsp vanilla extract
• 0.5 cup raspberry jam seedless preferred

Crumble Topping

• 0.25 cup light brown sugar
• 2 tbsp unsalted butter softened
• 0.25 cup all-purpose flour

Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Baking sheet
• Wire rack

Method

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Cream butter and granulated sugar until light and fluffy. Add vanilla extract.
3. Whisk together flour, baking powder, and salt. Gradually mix into the butter mixture to form a dough.
4. Scoop 1 tbsp portions of dough, roll into balls, and flatten slightly on baking sheets.
5. Create wells in each cookie and fill with raspberry jam.
6. Mix brown sugar, butter, and flour for crumble topping. Sprinkle over jam-filled cookies.
7. Bake for 12–14 minutes until edges are lightly golden. Cool on wire racks.

Notes

Store cookies in an airtight container for up to 5 days or freeze unbaked dough for later use.

🍷 Pairing Suggestions

These cookies pair beautifully with a hot cup of Earl Grey tea or a light sparkling wine for a classy dessert platter.