Buttery Raspberry Crumble Cookies are everything you want in a homemade treat—soft, melt-in-your-mouth shortbread-style cookies with a jewel-toned center of tart raspberry jam and a golden, crumbly topping. These cookies are perfect for holiday trays, afternoon tea, or simply treating yourself to something sweet and comforting.
Inspired by traditional thumbprint cookies and fruit crumble bars, these bite-sized delights combine the best of both worlds. Their rustic charm and luscious flavor make them as beautiful as they are delicious. Whether you use seedless raspberry jam or the kind with a little texture, you’re in for a cookie that hits every note.
Even better, they require no fancy equipment or complex steps, making them a fun baking project for bakers of all skill levels. Their nostalgic flavor and pretty appearance make them a staple in any cookie rotation, and they never last long on the plate!
Why You’ll Love Buttery Raspberry Crumble Cookies
- Tender and rich: Made with real butter for that perfect melt-in-your-mouth texture.
- Sweet and tart: Raspberry jam brings bright, fruity flavor that balances the buttery cookie base.
- Easy to make: No fancy tools or chilling required—great for spontaneous baking.
- Versatile: Swap jams, add zest, mix in chopped nuts, or drizzle with a glaze.
- Freezer-friendly: Store baked cookies or dough for later convenience.
- Pretty presentation: Great for gifting, cookie trays, or afternoon tea spreads.
- Crowd-pleaser: Always a hit at parties, potlucks, and bake sales.
Ingredients You’ll Need
- 1 cup unsalted butter, softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam (seedless or not, your choice)
Optional:
- ½ teaspoon lemon zest for brightness
- Powdered sugar for dusting
Step-by-Step Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Cream Butter and Sugar:
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add vanilla extract and mix until combined.
- Add Dry Ingredients:
- Gradually mix in the flour and salt (and lemon zest if using). Stir until a soft, pliable dough forms. If the dough feels too dry, add 1 tablespoon of milk.
- Form the Base:
- Scoop out 1-inch balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
- Add Jam:
- Use your thumb or the back of a rounded spoon to press a shallow indent in the center of each cookie. Fill the indent with about ½ teaspoon of raspberry jam.
- Make the Crumble:
- Pinch off bits of any remaining dough and crumble over the jam centers, pressing lightly so it sticks. This gives them their signature crumb topping.
- Bake:
- Bake for 12–15 minutes, or until the edges are lightly golden and the tops just begin to color. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Finishing Touches:
- Once cooled, dust with powdered sugar or drizzle with a simple glaze (powdered sugar + milk) for extra sweetness and presentation.
Serving and Storage Tips
Serve these cookies slightly warm for a gooey center, or let them cool fully to enjoy their rich crumbly texture. They pair beautifully with tea, coffee, or a tall glass of milk, and they make a charming addition to dessert boards or cookie assortments.
Store in an airtight container at room temperature for up to 5 days. To extend freshness, place parchment between layers. For longer storage, freeze cookies in a single layer until firm, then transfer to a zip-top bag or container. They keep well frozen for up to 2 months. Let thaw at room temperature before serving.
Helpful Notes
- Use quality jam: A good jam will shine through with better texture and flavor.
- Avoid overfilling: Too much jam can cause cookies to overflow or become soggy.
- Play with flavors: Try fig, apricot, or mixed berry jams. Almond extract adds a lovely twist.
- Shape consistency: Uniform cookie sizes help them bake evenly.
- Quick clean-up tip: Use a small cookie scoop for fast, uniform dough portions.
Frequently Asked Questions
- Can I use salted butter?
Yes, just reduce the added salt to a pinch to maintain balance. - Can I use other types of jam?
Absolutely! These cookies are delicious with peach, blackberry, or even marmalade. - Why did my cookies spread too much?
Too-soft butter or warm kitchen conditions can cause spreading. Chill the dough slightly if needed. - Can I make the dough ahead of time?
Yes, store the dough in the fridge for up to 2 days or freeze for up to 1 month. - Can I double the recipe?
Yes, just ensure your mixer can handle the volume or mix in two batches.
Final Thoughts
Buttery Raspberry Crumble Cookies are the kind of treat that brings joy with every bite. With their tender crumb, bright filling, and golden crumble topping, they’re sure to become a new favorite in your baking repertoire. Their nostalgic charm and adaptable flavor make them perfect for any occasion, from holidays to everyday snacking.
Whether you’re baking a batch for a loved one, preparing a tray for a party, or indulging in some solo baking therapy, these cookies will not disappoint. Bake them once and you’ll see—this recipe is one you’ll return to time and time again.
Buttery Raspberry Crumble Cookies
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup raspberry jam seedless or not, your choice
Optional:
- ½ teaspoon lemon zest
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet.
- Cream butter and sugar until fluffy. Add vanilla and mix.
- Add flour, salt, and lemon zest (if using); mix into a soft dough.
- Scoop 1-inch dough balls, place on baking sheet, and flatten slightly.
- Indent centers and fill with about ½ teaspoon jam each.
- Crumble extra dough over the tops.
- Bake for 12–15 minutes or until lightly golden.
- Cool and optionally dust with powdered sugar or drizzle with glaze.
Notes
- Use high-quality jam for best flavor.
- Chill dough slightly if cookies spread too much.
- Dough and baked cookies freeze well for up to 2 months.
- Experiment with different jam flavors or add a light drizzle of glaze for extra sweetness.
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