Buttery Raspberry Crumble Cookies

If you’re looking for the perfect sweet treat that melts in your mouth, these  Buttery  Raspberry Crumble  Cookies are a must-try. With a rich buttery base, a layer of tangy raspberry jam, and a sweet crumbly topping, they’re the ultimate combination of soft, chewy, and crunchy.

Perfect for holiday gatherings, tea parties, or a cozy afternoon snack, these cookies are simple to make yet impressive enough to wow your guests.

Why You’ll Love These Raspberry Crumble Cookies

• Buttery and rich – A soft shortbread-like base with irresistible flavor.

• Perfectly balanced – Sweet and tangy with a hint of tartness from the raspberry.

• Easy to make – No fancy equipment required.

• Beautiful presentation – Gorgeous golden crumble and vibrant red jam layer.

Ingredients

For the Cookie Base:

• 1 cup (226g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• 1 large egg yolk

• 2 teaspoons vanilla extract

• 2 cups (250g) all-purpose flour

• ¼ teaspoon salt

For the Filling:

• ¾ cup raspberry jam (seedless preferred)

For the Crumble Topping:

• ½ cup (65g) all-purpose flour

• ¼ cup (50g) granulated sugar

• ¼ cup (56g) cold unsalted butter, cubed

Preparation

Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C).

• Line a baking sheet with parchment paper.

Step 2: Make the Cookie Dough

• In a mixing bowl, cream together butter and sugar until light and fluffy.

• Add the egg yolk and vanilla, mixing until combined.

• Gradually mix in flour and salt until a soft dough forms.

Step 3: Shape the Cookies

• Scoop about 1 tablespoon of dough, roll into a ball, and place on the prepared baking sheet.

• Use your thumb or the back of a spoon to make an indentation in the center of each cookie.

Step 4: Add the Filling

• Spoon about ½ teaspoon of raspberry jam into each indentation.

Step 5: Make the Crumble Topping

• In a small bowl, combine flour and sugar.

• Cut in cold butter with a fork until mixture is crumbly.

• Sprinkle a small amount of crumble topping over each cookie.

Step 6: Bake

• Bake for 12–15 minutes, or until edges are lightly golden.

• Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips for Perfect Raspberry Crumble Cookies

• Use seedless jam for a smoother texture.

• Chill the dough for 15 minutes before shaping if it’s too soft.

• Experiment with flavors – try strawberry, apricot, or blueberry jam.

Storage

• Store in an airtight container at room temperature for up to 5 days.

• Freeze baked cookies for up to 2 months; thaw before serving.

Nutrition (Per Cookie – approx.)

• Calories: 150

• Protein: 2g

• Carbs: 18g

• Fat: 8g

FAQ – Buttery Raspberry Crumble Cookies

Q: Can I use store-bought jam?
A: Yes, high-quality store-bought raspberry jam works great.

Q: Can I make them gluten-free?
A: Yes, use a 1:1 gluten-free flour blend.

Q: Can I prepare the dough in advance?
A: Absolutely. Store in the fridge for up to 48 hours before baking.