Buttery Raspberry Crumble Cookies
These Buttery Raspberry Crumble Cookies are soft, melt-in-your-mouth treats filled with sweet-tart raspberry jam and topped with a golden crumble. Perfect for holiday trays, tea time, or gifting.
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.