If you love buttery shortbread, fruit-filled pastries, and cookies with a little crunch, you’re going to fall head over heels for these Raspberry Crumble Cookies. With a tender, buttery base, a layer of luscious raspberry jam, and a golden crumble topping, they’re like a fruit tart and cookie rolled into one delicious bite.
These cookies aren’t just beautiful — they’re rich, balanced, and dangerously addictive. Whether served for brunch, gifted in a cookie box, or made “just because,” this recipe is destined to become a favorite in your baking rotation.
Why You’ll Love These Cookies
- 🧈 Buttery and soft with melt-in-your-mouth texture
- 🍓 Bright and fruity thanks to raspberry jam
- 🌾 Crumbly topping adds a satisfying contrast
- 🍪 Easy to make, beautiful to serve
- 🎁 Perfect for gifting or special occasions
Ingredients (U.S. Standard Measurements – Makes about 18 cookies)
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ⅔ cup powdered sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Filling & Topping:
- ½ cup raspberry jam (seedless if preferred)
- ⅓ cup all-purpose flour
- 2 tablespoons cold unsalted butter, cubed
- 2 tablespoons brown sugar
Instructions
Step 1: Make the Dough
In a large bowl, cream the softened butter and powdered sugar until smooth and fluffy. Beat in the egg yolk and vanilla extract.
Gradually mix in the flour and salt until the dough comes together. Do not overmix. Cover and refrigerate for 20–30 minutes to firm slightly.
Step 2: Make the Crumble Topping
In a small bowl, combine ⅓ cup flour and brown sugar. Cut in the cold butter using a fork or your fingers until crumbly. Set aside in the fridge.
Step 3: Preheat & Prepare
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop dough into 1½-tablespoon balls and place 2 inches apart. Use your thumb or the back of a spoon to make an indent in the center of each cookie.
Step 4: Fill & Top
Fill each indent with 1 teaspoon of raspberry jam. Sprinkle the prepared crumble mixture generously over the top of each cookie.
Step 5: Bake
Bake for 13–15 minutes, or until the edges are lightly golden and the crumble is set.
Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- 🍑 Swap raspberry jam for peach, apricot, or strawberry
- 🍋 Add lemon zest to the dough for a zingy contrast
- 🌰 Mix chopped almonds into the crumble topping for extra crunch
- 🧊 Store in the fridge for a firmer texture or at room temp for softness
- 🎄 Perfect for holidays — dress them up with powdered sugar or white drizzle!
Storage
- 🍪 Store in an airtight container at room temperature for up to 4 days
- ❄️ Freeze baked cookies for up to 2 months
- 🧊 Do not freeze unbaked dough with jam
Nutrition Facts (Estimated per cookie)
- Calories: 180
- Fat: 9g
- Carbs: 22g
- Sugar: 11g
- Protein: 1g
- Sodium: 40mg
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