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Buttery Raspberry Crumble Cookies

Tender buttery cookies filled with raspberry jam and topped with a sweet crumble for a delightful treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
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.