If there’s one cookie that feels like a hug in dessert form, it’s these Buttery Raspberry Crumble Cookies. They’re soft and rich, like a shortbread-meets-sugar cookie base, topped with sweet-tart raspberry jam and finished with the dreamiest buttery crumble. They look fancy, taste like a bakery treat, and best of all they’re deceptively easy to make. Whether you’re baking for a holiday tray, a cozy afternoon tea, or just craving something sweet and fruity, trust me, these little beauties are about to be your new go-to.

Why You’ll Love Buttery Raspberry Crumble Cookies

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile: Great for holidays, lunchboxes, bake sales, or a midweek sweet fix.

Budget-Friendly: Uses basic pantry staples no fancy ingredients required.

Quick and Easy: Mix, press, spread, crumble, bake done!

Customizable: Try it with strawberry, apricot, or fig jam too!

Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Buttery Raspberry Crumble Cookies

These cookies come together with just a handful of simple, cozy ingredients that pack a whole lot of flavor.

Butter: The star of the show softened and used in both the dough and crumble for rich, melt-in-your-mouth texture.

Granulated Sugar: Just the right amount of sweetness to balance the tart jam.

Vanilla Extract: Adds warmth and depth to both the dough and the crumble.

All-Purpose Flour: Gives the cookies their structure and shortbread-like texture.

Salt: Brings out the buttery flavor and balances the sweetness.

Raspberry Jam or Preserves: The fruity, jewel-toned center that makes these cookies shine.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

Preheat Your Equipment: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy.

Add the Vanilla: Stir in the vanilla extract until well combined.

Mix the Dough: Gradually add the flour and salt, mixing just until a soft dough forms.

Set Aside Crumble: Remove a small portion of dough (about ⅓ cup) and set it aside to use as the crumble topping.

Shape the Cookies: Scoop tablespoons of dough and roll into balls. Place on the baking sheet and slightly flatten each with your fingers or the bottom of a glass.

Add the Jam: Using your thumb or the back of a spoon, press a small indent in the center of each cookie and fill with raspberry jam.

Crumble It Up: Crumble the reserved dough over the jam centers for that buttery, golden topping.

Bake to Perfection: Bake for 12–14 minutes or until the edges are lightly golden and the crumble is just set.

Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Nutrition Facts:
Servings: 20 cookies
Calories per serving: 160

Preparation Time
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes

How to Serve Buttery Raspberry Crumble Cookies

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve warm with tea, coffee, or a tall glass of cold milk. Make a dessert platter with other fruity cookies or lemon bars. Pack in gift tins or cookie boxes for a thoughtful homemade treat. Crumble over vanilla ice cream for a bonus dessert moment!

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use high-quality raspberry preserves for the best flavor and texture. If your jam is too thick, warm it slightly before spooning onto the cookies. Want even more texture? Add finely chopped almonds or walnuts to the crumble topping. Store cookies in an airtight container for up to 4 days if they last that long!

FAQ’s

1. Can I use a different jam?
Absolutely! Strawberry, apricot, cherry, or blueberry all work wonderfully.

2. Can I make these ahead of time?
Yes bake and store in an airtight container. They stay fresh for a few days.

3. Can I freeze these cookies?
Yes! Freeze after baking and cooling. Thaw at room temperature when ready to eat.

4. Do I need to refrigerate the dough?
Not for this recipe! The dough is firm enough to shape and bake immediately.

5. Can I use salted butter?
Yes, just reduce the added salt slightly.

6. Why is my crumble not crumbly?
If it’s too soft, try chilling it briefly before crumbling it over the cookies.

7. How do I prevent the jam from bubbling over?
Don’t overfill the indent ½ teaspoon is plenty.

8. Can I double the recipe?
Of course! Just use two baking sheets and rotate halfway through baking.

9. What’s the best way to make the center indent?
Use your thumb, the back of a teaspoon, or the handle of a wooden spoon.

10. Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend with similar results.

Conclusion

Buttery Raspberry Crumble Cookies are everything you love about a warm, cozy bake fruity, buttery, and just the right amount of sweet. They’re simple to make, beautiful to look at, and completely addictive in the best way. Whether you’re making them for a special occasion or just because you need a little joy on a weekday, these cookies are sure to bring smiles all around. So go ahead, bake a batch and don’t forget to sneak a few while they’re still warm. You deserve it!

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