There’s something so comforting about the combination of buttery cookie dough and tart, fruity raspberry jam. These Buttery Raspberry Crumble Cookies have quickly become one of my favorite homemade treats to whip up when I want something sweet but not overly fussy.
I love that these cookies have that melt-in-your-mouth shortbread base with the bright pop of raspberry jam and a golden, crumbly topping. They’re simple, yet feel elegant enough for a tea party or a holiday cookie tray. Plus, they make the kitchen smell like pure heaven.
Why You’ll Love These Raspberry Crumble Cookies
- Perfect balance of sweet and tart
- Soft, buttery cookie base with a crumbly, golden top
- Quick and easy to make with simple ingredients
- Ideal for holiday cookie exchanges, brunches, or gifting
- Easily customizable with your favorite jams
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup raspberry jam
- Powdered sugar, for dusting (optional)
How I Make Buttery Raspberry Crumble Cookies
1. Preheat and Prepare
I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Make the Dough
In a large mixing bowl, I cream together the softened butter and granulated sugar until light and fluffy. Then I add the vanilla extract and mix again.
Next, I slowly add in the flour and salt, mixing until the dough is crumbly but holds together when pressed.
3. Form the Cookies
I take a tablespoon of dough and press it into small rounds on the prepared baking sheet, making a small indentation in the center with my thumb or the back of a spoon.
4. Add the Jam
I carefully spoon about ½ teaspoon of raspberry jam into each indentation, making sure not to overfill.
5. Make the Crumble Topping
With the remaining dough, I pinch off small pieces and crumble them on top of each cookie for that irresistible golden topping.
6. Bake
I bake the cookies for 12-15 minutes, until the edges are just turning golden and the crumble topping is slightly browned.
7. Cool and Dust
Once they’re out of the oven, I let them cool on the baking sheet for a few minutes before transferring them to a wire rack. If I’m feeling fancy, I give them a light dusting of powdered sugar before serving.
My Tips for Perfect Crumble Cookies
- Don’t overwork the dough — the crumbly texture is key.
- Use high-quality raspberry jam for the best flavor.
- Try lemon or apricot jam for a different fruity twist.
- Chill the dough for 10 minutes if it’s too soft to handle.
- Store in an airtight container and they’ll stay fresh for up to 5 days (if they last that long!).
What to Serve with These Cookies
- A hot cup of tea or coffee for a cozy snack
- A scoop of vanilla ice cream for an indulgent dessert
- Fresh berries on the side for extra brightness
- A drizzle of melted white chocolate if you’re feeling decadent
Frequently Asked Questions
Q: Can I make these cookies ahead of time?
A: Yes! They’re great for baking a day or two in advance and storing in an airtight container.
Q: Can I freeze these cookies?
A: Absolutely. Freeze them in a single layer, then store in a zip-top bag. Thaw at room temperature before serving.
Q: Can I use other jams?
A: Definitely! Strawberry, blueberry, or peach jam all work wonderfully.
Q: Can I make the dough gluten-free?
A: Yes, you can substitute a gluten-free all-purpose flour blend for the regular flour.
Sweet, Buttery, and Perfect for Any Occasion
These Buttery Raspberry Crumble Cookies are the kind of treat that feels special without requiring hours in the kitchen. They’re elegant enough for a dessert platter and simple enough for everyday indulgence. Every bite has the perfect mix of sweet, tart, and buttery goodness — and they never last long in my house.
If you bake these, let me know if you try different jam flavors or add any fun twists. I’m already dreaming up a lemon curd version for spring!
Buttery Raspberry Crumble Cookies: Sweet, Fruity, and Irresistible
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup raspberry jam
- 1/2 cup rolled oats
- 1/4 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the rolled oats.
- Scoop about 1 tablespoon of dough and flatten it slightly, then place a small spoonful of raspberry jam in the center. Encase the jam with the dough and roll it into a ball.
- Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, mix together the brown sugar and remaining dough to create a crumble topping. Sprinkle this mixture over the cookies.
- Bake for 15-18 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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