Buttery Raspberry Crumble Cookies Recipe

Introduction

Buttery Raspberry Crumble Cookies combine a tender shortbread base with a sweet raspberry jam filling and a crunchy crumble topping. These delightful treats are perfect for anytime you want a balance of soft, buttery dough and fruity, crispy texture.

Ingredients

• 1 cup (227g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam (smooth consistency)
• 1/2 cup (65g) all-purpose flour (for crumble topping)
• 1/4 cup (50g) granulated sugar (for crumble topping)
• 1/4 cup (56g) cold unsalted butter, diced (for crumble topping)

Instructions

1. Step 1: Cream the softened butter with sugar until light and fluffy. Mix in the vanilla extract. Gradually add the 2 cups of flour and salt, mixing until combined.
2. Step 2: Reserve one-third of the dough for the crumble topping. Press the remaining two-thirds evenly into a lined baking pan.
3. Step 3: Spread the raspberry jam carefully over the pressed dough, leaving a small border around the edges.
4. Step 4: Prepare the crumble topping by combining 1/2 cup flour and 1/4 cup sugar. Cut in the cold diced butter until the mixture resembles coarse crumbs. Sprinkle this crumble evenly over the jam layer.
5. Step 5: Bake at 350°F (175°C) for about 30 minutes, until the topping is golden brown and the edges begin to pull away from the pan.
6. Step 6: Allow the cookies to cool completely before cutting into squares or rectangles to serve.

Tips & Variations

• Use a smooth raspberry jam to prevent soggy cookies; seedless varieties work best.
• Chill the dough before pressing into the pan to make handling easier and improve texture.
• Try swapping raspberry jam with other fruit preserves like strawberry or apricot for different flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat briefly in a low oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of jam?

Using frozen raspberries may release extra moisture and make the cookies soggy. Jam with a smooth consistency is best to keep the texture balanced.

Why is the crumble topping important?

The crumble adds a crispy, buttery texture that contrasts with the soft dough and sweet jam, creating a satisfying bite every time.

Buttery Raspberry Crumble Cookies Recipe

Print Recipe

★★★★★

4.9 from 130 reviews

These Buttery Raspberry Crumble Cookies feature a tender shortbread base topped with a smooth raspberry jam layer and a buttery, crunchy crumble. Baked to golden perfection, they offer a perfect balance of soft and crisp textures, making them an irresistible treat for any occasion.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16–20 cookies (depending on cut size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortbread Dough

• 1 cup (227g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt

Filling

• 1/2 cup raspberry jam (smooth consistency)

Crumble Topping

• 1/2 cup (65g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (56g) cold unsalted butter, diced

Instructions

1. Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This can be done using a hand mixer or stand mixer on medium speed.
2. Add Vanilla and Dry Ingredients: Mix in vanilla extract thoroughly. Gradually add the all-purpose flour and salt, mixing until a smooth dough forms.
3. Prepare Base Layer: Reserve one-third of the dough for the crumble topping. Press the remaining two-thirds of the dough evenly into a lined baking pan to form the base layer.
4. Spread Raspberry Jam: Carefully spread the raspberry jam over the shortbread base, avoiding the edges to prevent leaking during baking.
5. Add Crumble Topping: Combine the reserved dough with the flour and sugar for the crumble topping. Crumble this mixture evenly over the raspberry jam layer to cover it fully.
6. Bake: Bake the assembled cookies at 350°F (175°C) for approximately 30 minutes, or until the crumble topping turns golden brown and the edges begin to slightly pull away from the pan.
7. Cool and Cut: Allow the baked slab to cool completely in the pan. Once cooled, cut into squares or rectangles for serving.

Notes

• Use a smooth raspberry jam rather than one with seeds or chunks to prevent sogginess.
• Make sure the butter is softened but not melted to achieve the right dough consistency.
• Lining the baking pan with parchment paper allows for easy removal of the cookie slab.
• Allow cookies to cool fully before cutting to ensure clean slices.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: buttery cookies, raspberry crumble, shortbread cookies, jam cookies, crumble topping dessert