Description
Buttery Raspberry Crumble Cookies are golden, bakery-style treats with a rich, shortbread base, a sweet raspberry jam center, and a soft, tender crumble topping. These cookies are everything you want in a homemade dessert—easy to make, bursting with nostalgic flavor, and perfect for everything from afternoon tea to holiday trays. Quick to bake, endlessly customizable, and guaranteed to impress!
Ingredients
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1 cup unsalted butter, softened
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2/3 cup granulated sugar
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1 teaspoon vanilla extract
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2 1/4 cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup raspberry jam (seedless or not, your choice)
Instructions
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Cream the butter and sugar in a large mixing bowl until pale, light, and fluffy—about 2–3 minutes.
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Add the vanilla extract, then gradually mix in the flour and salt until a crumbly dough forms. The dough should hold together when pressed.
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Scoop out 1/2 cup of the dough and set it aside in a small bowl—this will be your crumble topping.
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Roll the remaining dough into 1.5-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
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Make a well in the center of each ball using your thumb or the back of a spoon.
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Fill each well with about 1/2 teaspoon of raspberry jam.
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Sprinkle a small pinch of the reserved dough over each cookie to create a buttery crumble top.
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Bake for 14–16 minutes, or until the edges are golden and the crumble is just starting to brown.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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If the dough feels too soft or sticky to shape, chill it for 10–15 minutes before forming the cookies.
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Swap in other jams like strawberry, apricot, fig, or blackberry for variety.
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For a citrusy touch, add 1 teaspoon of lemon or orange zest to the dough.
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These cookies keep well in an airtight container for up to 5 days, or can be frozen for up to 2 months.
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For a nutty twist, sprinkle chopped pecans or walnuts into the crumble topping.