Description
Buttery Raspberry Crumble Cookies are soft, golden, and bursting with fruity raspberry jam. Each cookie has a melt-in-your-mouth shortbread base and a sweet, crumbly topping that bakes to perfection. They’re rustic, easy to make, and downright delicious—perfect for cookie trays, gifting, or sneaking straight from the cooling rack! A cozy, crowd-pleasing classic you’ll want to make again and again.
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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2¼ cups all-purpose flour
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1/4 teaspoon salt
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1/2 cup raspberry jam (your favorite brand or homemade)
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Cream the butter and sugar in a large bowl using a mixer until light and fluffy (about 2–3 minutes).
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Mix in the vanilla extract until fully incorporated.
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Add flour and salt, mixing on low just until the dough comes together. It will be soft and crumbly.
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Set aside 1/2 cup of the dough for the crumble topping.
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Roll the rest of the dough into 1½-inch balls. Place on the prepared baking sheet, a few inches apart.
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Press a small well into the center of each cookie using your thumb or a spoon.
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Fill each well with ½ to 1 teaspoon of raspberry jam.
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Crumble the reserved dough over the tops of the cookies.
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Bake for 13–15 minutes, or until edges are golden and crumble is lightly browned.
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Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Want a twist? Try swapping raspberry jam for apricot, strawberry, or blackberry!
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For a nutty version, mix chopped almonds into the crumble topping.
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A little lemon zest in the dough adds a bright, citrusy layer of flavor.
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Cookies store well in an airtight container for up to 5 days, or freeze the dough for future baking.
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Use thicker jam to help prevent it from spreading too much while baking.