Description
Buttery Raspberry Crumble Cookies are tender, shortbread-style cookies filled with sweet raspberry jam and topped with a golden, crumbly streusel. These bakery-worthy treats are as beautiful as they are delicious—perfect for holidays, tea parties, or gifting.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup raspberry jam (seedless preferred)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract. Gradually add flour and salt, mixing until a soft dough forms.
- Set aside 1/2 cup of the dough for the crumble topping.
- Roll remaining dough into 1.5-inch balls and place on prepared baking sheet, spacing 2 inches apart.
- Use your thumb or the back of a spoon to make a small indentation in the center of each ball.
- Fill each indentation with about 1/2 teaspoon of raspberry jam.
- Crumble the reserved dough over the tops of the cookies.
- Bake for 14–16 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with powdered sugar before serving.
Notes
- Use different jams like apricot, strawberry, or blackberry for variation.
- Chill the dough for 15 minutes if it becomes too soft to handle.
- Store in an airtight container for up to 5 days or freeze for longer freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 35mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: raspberry crumble cookies, buttery jam cookies, holiday cookie recipe, thumbprint crumble cookies, shortbread jam cookies