Buttery Raspberry Crumble Cookies


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Golden, Crumbly Cookies with a Sweet Raspberry Center

These Butter Raspberry Crumble Cookies are soft, buttery shortbread-like bites with a gooey raspberry jam center and a crisp, crumbly topping. With a bakery-style finish and a hint of vanilla, they’re perfect for holiday baking, afternoon tea, or whenever you crave a little luxury in a handheld treat.

A simple, elegant twist on classic jam cookies!

Why You’ll Love This Recipe:

  • Buttery Base: Rich, soft, and melt-in-your-mouth tender.
  • Jam-Filled Center: Raspberry adds sweet-tart depth—use your favorite flavor!
  • Crumble Crown: A rustic, golden topping that adds texture and crunch.
  • Quick & Easy: No chilling required—ready in under 30 minutes.
  • Great for Sharing: Perfect at bake sales, school events, or family gatherings.

Ingredients (Makes 24 cookies):

For the Dough & Crumble:

  • 1 cup (2 sticks) unsalted butter , softened (or coconut oil for dairy-free)
  • ⅔ cup (135g) granulated sugar (or powdered sugar for smoother texture)
  • 1 tsp vanilla extract (or almond extract for nutty depth)
  • 2¼ cups (280g) all-purpose flour (or gluten-free flour blend with xanthan gum)
  • ¼ tsp salt (adjust if using salted butter)
  • ½ cup raspberry jam (seedless or whole berries – or try blackberry, strawberry, or apricot)

Instructions:

Step 1: Preheat Oven & Prep Pan

Preheat oven to 350°F (175°C) .

Line a baking sheet with parchment paper or silicone mat—set aside.

Step 2: Cream Butter & Sugar

In a large bowl, beat butter and sugar with a mixer until light and fluffy (about 2–3 minutes ).

Stir in vanilla extract until fully incorporated.

Step 3: Add Dry Ingredients

Gradually mix in flour and salt until a crumbly dough forms and holds together when pressed.

Step 4: Reserve Crumble Topping

Scoop out ½ cup of the dough and set aside for the topping.

Use the remaining dough to roll into 1.5-inch balls (about 24–30 balls).

Place on baking sheet and press a small indentation into the center with your thumb or spoon.

Step 5: Fill with Raspberry Joy

Add ½ tsp raspberry jam to each cookie indentation.

Sprinkle reserved dough over the tops for a crumbly finish.

Step 6: Bake to Golden Perfection

Bake at 350°F (175°C) for 14–16 minutes , or until edges are golden and set.

Let cool on the tray for 5 minutes , then transfer to a wire rack to cool completely.

Step 7: Serve Warm or Cool

Enjoy slightly warm with a glass of milk or iced tea.

Store in an airtight container for up to 5 days .

Each bite brings together:

  • Buttery, melt-in-your-mouth cookie base
  • Sweet-tart raspberry pockets
  • Golden, crumbly topping crunch
  • And that classic jam-filled finish

Tips for Success:

  • Use Cold Hands: Helps shape dough without sticking.
  • Jam Hack: Swap raspberry for strawberry, blackberry, or lemon curd for variety.
  • No Seedless Jam? Stir in a pinch of cornstarch to thicken runny fillings.
  • Crumble Trick: Press topping lightly for a rustic, bakery-style finish.
  • Make Ahead Magic: Freeze unbaked jam-filled cookies and bake from frozen with 2 extra minutes.

Serving Suggestions:

  • Perfect with coffee, tea, or hot cocoa .
  • Great as lunchbox treats, dessert bites, or cookie swaps .
  • Ideal with a scoop of vanilla ice cream for a layered dessert.

Nutritional Information (per cookie, makes 24 – approximate):

(With regular butter and raspberry jam – per serving)

  • Calories: ~165 kcal
  • Protein: ~2g
  • Carbohydrates: ~15g
  • Fat: ~10g
  • Fiber: ~0.5g
  • Sugar: ~8g

These Butter Raspberry Crumble Cookies prove that bakery-style treats don’t need fancy tools to be unforgettable. With their golden crust, gooey jam, and crumbly finish—they’re a must-bake for lovers of sweet, comforting cookies.

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