Buttery Raspberry Crumble Cookies – Soft, Sweet & Filled With Jammy Raspberry Goodness

🎉 Introduction

These Buttery Raspberry Crumble Cookies are everything you love about a classic raspberry crumble — the buttery shortbread base, the sweet-tart jam center, and the golden, crunchy topping — all transformed into a thick, soft, irresistible cookie.

They’re melt-in-your-mouth tender, bursting with bright raspberry flavor, and finished with a crisp buttery crumble that bakes into pure perfection. These cookies look beautiful on any holiday tray and taste like a bakery favorite with minimal effort.

Perfect for Christmas, Valentine’s Day, spring baking, gifting, or cozy afternoons with tea, these cookies are simple, comforting, and absolutely delicious.

🧰 Equipment Needed

• Mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheets
• Parchment paper
• Small spoon
• Cooling rack

🛒 Ingredients

For the Cookie Dough

• 1 cup (226g) unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Filling & Crumble

• ½ cup raspberry jam (seeded or seedless)
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 2 tablespoons cold butter, cubed
• Optional: ½ teaspoon almond extract (amazing with raspberry)
• Optional: powdered sugar for dusting

👩‍🍳 Directions

Step 1: Make the Cookie Dough

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.

Beat softened butter and powdered sugar for 2 minutes until creamy.
Add vanilla (and almond extract if using).

Add flour and salt.
Mix until a soft, slightly crumbly dough forms — it will come together as you press it.

Step 2: Form the Cookies

Scoop 1½–2 tablespoon portions of dough.
Roll into balls and place on the baking sheet.

Use your thumb or the back of a teaspoon to gently press an indent into each cookie, creating a small well for the jam.

Step 3: Add Raspberry Jam

Fill each indentation with about ½ teaspoon raspberry jam.

Don’t overfill — it will spread beautifully as it bakes.

Step 4: Make the Crumble Topping

In a small bowl, combine:

• flour
• brown sugar
• cold butter

Use your fingers to pinch into pea-sized crumbs.
Sprinkle generously over each cookie.

Step 5: Bake

Bake 12–14 minutes, or until edges are set and crumble is lightly golden.
Cool on the baking sheet for 10 minutes before transferring to a rack.

🍽️ Servings & Timing

• Yield: 18–22 cookies
• Prep Time: 10 minutes
• Bake Time: 12–14 minutes
• Total Time: ~25 minutes

🧊 Storage & Reheating

Room Temperature: up to 5 days
Refrigerator: 7 days
Freeze Baked Cookies: 2 months
Freeze Dough Balls: 2 months (add jam + crumble before baking)

Dust with powdered sugar before serving for a bakery-style finish.

🥄 Variations

1. Cherry Crumble Cookies: Use cherry jam.
2. Lemon Raspberry: Add lemon zest to cookie dough.
3. Strawberry Shortcake Cookies: Swap with strawberry jam + add vanilla glaze.
4. Blueberry Almond: Blueberry jam + almond flakes in crumble.
5. Chocolate Raspberry: Add mini chocolate chips to the crumble.
6. Mixed Berry: Combine raspberry + blueberry jam.
7. Cinnamon Crumble: Add ½ tsp cinnamon to the topping.
8. Gluten-Free: Use GF 1:1 flour.
9. Cream Cheese Swirl: Add a small dot of sweetened cream cheese with jam.
10. Nutty Crumble: Add crushed pecans or walnuts to the topping.

❓ 10 FAQs

1. Why is my dough crumbly?
   That’s normal — shortbread comes together when pressed.
2. Can I use salted butter?
   Yes — reduce added salt to a pinch.
3. Can I use any jam?
   Absolutely — raspberry, strawberry, cherry, apricot, etc.
4. Why did my cookies spread?
   Dough may have been too warm — chill 10 minutes.
5. Can I skip the crumble?
   Yes, but it adds great texture and flavor.
6. Can I make them ahead?
   Yes — dough and crumble can be made 24 hours ahead.
7. Can I freeze the dough?
   Yes — freeze balls and fill before baking.
8. Should the cookies be pale when done?
   Yes — they stay light for a tender texture.
9. Can I make them bigger?
   Yes — adjust bake time to 14–16 minutes.
10. Can I add almond extract?
    Yes — raspberry + almond is an amazing combo.

🏁 Conclusion

These Buttery Raspberry Crumble Cookies are soft, delicate, and bursting with jammy flavor — a perfect marriage of buttery shortbread and sweet raspberry crumble. With their beautiful bakery-style look and melt-in-your-mouth texture, they’re ideal for holidays, gifting, or any occasion that calls for a comforting, elegant cookie.

Buttery Raspberry Crumble Cookies – Soft, Sweet & Filled With Jammy Raspberry Goodness

These Buttery Raspberry Crumble Cookies are everything you love about a classic raspberry crumble — the buttery shortbread base, the sweet-tart jam center, and the golden, crunchy topping — all transformed into a thick, soft, irresistible cookie. They’re melt-in-your-mouth tender, bursting with bright raspberry flavor, and finished with a crisp buttery crumble that bakes into pure perfection. These cookies look beautiful on any holiday tray and taste like a bakery favorite with minimal effort. Perfect for Christmas, Valentine’s Day, spring baking, gifting, or cozy afternoons with tea, these cookies are simple, comforting, and absolutely delicious.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

For the Cookie Dough

• 1 cup 226g unsalted butter, softened
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¼ teaspoon salt

For the Filling & Crumble

• ½ cup raspberry jam seeded or seedless
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 2 tablespoons cold butter cubed
• Optional: ½ teaspoon almond extract amazing with raspberry
• Optional: powdered sugar for dusting

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowl
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheets
• Parchment paper
• Small spoon
• Cooling rack

Method

 

Step 1: Make the Cookie Dough

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper.
3. Beat softened butter and powdered sugar for 2 minutes until creamy.
4. Add vanilla (and almond extract if using).
5. Add flour and salt.
6. Mix until a soft, slightly crumbly dough forms — it will come together as you press it.

Step 2: Form the Cookies

1. Scoop 1½–2 tablespoon portions of dough.
2. Roll into balls and place on the baking sheet.
3. Use your thumb or the back of a teaspoon to gently press an indent into each cookie, creating a small well for the jam.

Step 3: Add Raspberry Jam

1. Fill each indentation with about ½ teaspoon raspberry jam.
2. Don’t overfill — it will spread beautifully as it bakes.

Step 4: Make the Crumble Topping

1. In a small bowl, combine:
2. flour
3. brown sugar
4. cold butter
5. Use your fingers to pinch into pea-sized crumbs.
6. Sprinkle generously over each cookie.

Step 5: Bake

1. Bake 12–14 minutes, or until edges are set and crumble is lightly golden.
2. Cool on the baking sheet for 10 minutes before transferring to a rack.

Notes

🧊 Storage & Reheating

Room Temperature: up to 5 days
Refrigerator: 7 days
Freeze Baked Cookies: 2 months
Freeze Dough Balls: 2 months (add jam + crumble before baking)

Dust with powdered sugar before serving for a bakery-style finish.

🥄 Variations

Cherry Crumble Cookies: Use cherry jam.

Lemon Raspberry: Add lemon zest to cookie dough.

Strawberry Shortcake Cookies: Swap with strawberry jam + add vanilla glaze.

Blueberry Almond: Blueberry jam + almond flakes in crumble.

Chocolate Raspberry: Add mini chocolate chips to the crumble.

Mixed Berry: Combine raspberry + blueberry jam.

Cinnamon Crumble: Add ½ tsp cinnamon to the topping.

Gluten-Free: Use GF 1:1 flour.

Cream Cheese Swirl: Add a small dot of sweetened cream cheese with jam.

Nutty Crumble: Add crushed pecans or walnuts to the topping.

❓ 10 FAQs

Why is my dough crumbly?
That’s normal — shortbread comes together when pressed.

Can I use salted butter?
Yes — reduce added salt to a pinch.

Can I use any jam?
Absolutely — raspberry, strawberry, cherry, apricot, etc.

Why did my cookies spread?
Dough may have been too warm — chill 10 minutes.

Can I skip the crumble?
Yes, but it adds great texture and flavor.

Can I make them ahead?
Yes — dough and crumble can be made 24 hours ahead.

Can I freeze the dough?
Yes — freeze balls and fill before baking.

Should the cookies be pale when done?
Yes — they stay light for a tender texture.

Can I make them bigger?
Yes — adjust bake time to 14–16 minutes.

Can I add almond extract?
Yes — raspberry + almond is an amazing combo.

🏁 Conclusion

These Buttery Raspberry Crumble Cookies are soft, delicate, and bursting with jammy flavor — a perfect marriage of buttery shortbread and sweet raspberry crumble. With their beautiful bakery-style look and melt-in-your-mouth texture, they’re ideal for holidays, gifting, or any occasion that calls for a comforting, elegant cookie.