Buttery Raspberry Crumble Cookies

Imagine biting into a tender, Buttery Raspberry Crumble Cookie that melts in your mouth, with the perfect balance of sweet-tart raspberry filling and rich, buttery cookie base. These delightful treats combine the comforting familiarity of shortbread with the irresistible allure of fruit crumble desserts. Buttery Raspberry Crumble Cookies are special because they deliver three distinct textures in every bite: a tender cookie base, jammy fruit center, and crisp, crumbly topping. You’ll learn how to create these bakery-quality cookies at home with simple ingredients and foolproof techniques that guarantee perfect results every time.

Why You’ll Love This Recipe

These Buttery Raspberry Crumble Cookies are destined to become a family favorite for several compelling reasons. First, they strike the perfect balance between simplicity and sophistication—easy enough for everyday baking but special enough for gifting or celebrations. The contrast between the buttery, melt-in-your-mouth cookie base and the bright, tangy raspberry filling creates an irresistible flavor combination that appeals to everyone.

What makes these raspberry cookies truly exceptional is their textural contrast. The tender, shortbread-like base provides a sturdy foundation, while the sweet-tart raspberry jam adds a luscious, juicy element. The crowning glory is the crumbly topping that adds a satisfying crispness to each bite. Best of all, the recipe uses a single dough for both the base and topping, streamlining the preparation process.

Another reason to love these cookies is their versatility. They’re equally at home on a holiday cookie tray, served with afternoon tea, or packed into lunchboxes. The beautiful ruby-red centers make them visually stunning with minimal effort, proving that impressive baking doesn’t require complicated techniques.

Ingredients List for the Buttery Raspberry Crumble Cookies

The magic of these cookies lies in their simple, high-quality ingredients that work together to create something truly special. The combination of granulated and powdered sugars creates the perfect tender texture, while the almond extract enhances the raspberry flavor beautifully.

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup seedless raspberry jam

Pro Tips

Creating perfect Buttery Raspberry Crumble Cookies depends on mastering a few key techniques. First, properly softening your butter is crucial—it should be cool room temperature, not melted or too cold. When you press your finger into it, it should leave an indentation but not sink all the way through. This ensures your dough will have the right consistency and texture.

When pressing the dough into the muffin tin, use a light touch. Overworking or compacting the dough too firmly will develop the gluten in the flour, resulting in tough cookies. Instead, use gentle pressure with your fingers or the back of a measuring spoon to create an even layer with a slight well in the center.

For the raspberry filling, quality matters. Choose a seedless jam for the smoothest texture, and if it’s particularly runny, cook it over medium heat for 3-5 minutes to thicken slightly before using. This prevents the jam from bubbling over during baking. For the crumble topping, maintain pea-sized pieces rather than fine crumbs—this creates the best textural contrast with the tender cookie base and smooth jam filling.

Instructions

Step 1: Prepare the Oven and Muffin Tin

Preheat your oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick cooking spray or grease and flour the wells. Set aside.

Step 2: Make the Crust and Topping

In a mixing bowl, cream together the softened butter, granulated sugar, powdered sugar, vanilla extract, and almond extract for 1-2 minutes until well combined. Add in the flour and salt, mixing just until combined. The mixture should remain slightly crumbly—avoid overmixing to keep the dough tender.

Step 3: Form the Cookie Base

Scoop about 1/4 cup of the mixture into each muffin well. Press the dough evenly into the bottom and slightly up the sides, forming a well in the center. Press gently to compact but avoid overpacking, which could make the crust tough.

Step 4: Add the Raspberry Filling

Spoon 1/2 to 1 tablespoon of raspberry jam into the center of each cookie base.

Step 5: Top and Bake

Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture. Bake in the preheated oven for 18-22 minutes, or until the edges are lightly browned.

Step 6: Cool and Serve

Let the cookies cool completely in the pan. To remove them, you may need to gently run a knife around the edges. Enjoy!

Variations

The versatility of Buttery Raspberry Crumble Cookies makes them perfect for customization. For a zesty twist, try Lemon Raspberry Crumble Cookies by adding 1 tablespoon of lemon zest to the dough and replacing half the vanilla extract with lemon extract. The bright citrus notes complement the raspberry beautifully and create an even more refreshing treat.

For a decadent chocolate version, fold 1/2 cup mini chocolate chips into the crumble topping before sprinkling it over the jam. The combination of raspberry and chocolate is classic for good reason—the rich, slightly bitter chocolate balances the sweet-tart jam perfectly.

Those with dietary restrictions can easily adapt this recipe too. For a gluten-free version, substitute the all-purpose flour with a high-quality gluten-free baking blend that contains xanthan gum. The cookies will maintain their tender texture while being accessible to those with gluten sensitivities.

Storage and Serving

Buttery Raspberry Crumble Cookies stay fresh at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. When freezing, place parchment paper between layers to prevent sticking. Allow frozen cookies to thaw at room temperature for about an hour before serving.

These cookies are delightful on their own, but for a special dessert presentation, warm them slightly and serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the warm cookie and cold cream is irresistible.

For an elegant afternoon tea, pair these raspberry cookies with Earl Grey or chamomile tea—the floral notes in these teas complement the almond and raspberry flavors beautifully. If serving at a holiday gathering, arrange them on a tiered platter alongside other cookies for a festive display that showcases their beautiful ruby centers.

FAQs

Can I use a regular muffin tin instead of a jumbo one?
Yes! If using a standard 12-cup muffin tin, reduce the amount of dough to about 2 tablespoons per cup and decrease the baking time by 3-5 minutes. Watch carefully as smaller cookies will bake more quickly.

Why did my raspberry jam bubble over during baking?
This typically happens when the well in the center isn’t deep enough or too much jam is used. Make sure to create a defined well in the cookie base and limit the jam to 1/2-1 tablespoon per cookie. If your jam is particularly thin, simmer it briefly to thicken before using.

Can I use other fruit preserves instead of raspberry?
Absolutely! Strawberry, blackberry, apricot, or cherry preserves all work beautifully in these Buttery Raspberry Crumble Cookies. Choose seedless varieties for the smoothest texture.

My dough seems too crumbly. What did I do wrong?
The dough should be somewhat crumbly but still hold together when pressed. If it’s too dry, add 1-2 teaspoons of milk and gently mix until it comes together. Be careful not to overmix, as this will develop gluten and make the cookies tough.

Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 3 days before using. Let it sit at room temperature for about 30 minutes before forming the cookies, as cold dough will be difficult to work with and may crack when pressed into the muffin tin.

Print