Here’s a Buttery Raspberry Crumble Cookies recipe that’s rich, soft, and perfectly fruity — like a cross between a buttery shortbread and a raspberry crumble bar, but in cookie form.
🧈 Buttery Raspberry Crumble Cookies
🍪 Yields: ~20 cookies
⏰ Total Time: 40 minutes (includes chilling time)
Ingredients
For the cookie base:
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1 cup (2 sticks) unsalted butter, softened
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⅔ cup granulated sugar
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1 tsp vanilla extract
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2 cups all-purpose flour
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¼ tsp salt
For the filling:
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½ cup raspberry jam (preferably seedless, but your choice!)
For the crumble topping:
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½ cup all-purpose flour
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⅓ cup brown sugar (light or dark)
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¼ cup cold unsalted butter, diced
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Pinch of salt
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Optional: 2 tbsp chopped nuts or oats for extra texture
Instructions
1. Make the cookie dough
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In a large bowl, cream together butter and sugar until light and fluffy (about 2–3 minutes).
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Mix in vanilla.
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Add flour and salt, and mix just until dough comes together.
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Chill dough for 15–20 minutes while you prep the crumble.
2. Make the crumble topping
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In a small bowl, combine flour, brown sugar, and salt.
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Cut in the cold butter with a fork or pastry cutter until mixture resembles coarse crumbs.
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Stir in nuts or oats if using. Set aside.
3. Assemble the cookies
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Roll dough into 1.5-inch balls and place 2 inches apart on the sheet.
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Press a deep thumbprint into each ball.
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Fill each indentation with ~½ teaspoon of raspberry jam.
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Generously sprinkle crumble topping over the jam (press gently to adhere).
4. Bake
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Bake for 14–16 minutes or until edges are lightly golden.
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Cool on the pan for 5 minutes, then transfer to a wire rack.
