There’s something about raspberry jam that instantly reminds me of childhood afternoons in my grandmother’s kitchen. The sweet, slightly tart smell would drift through the air, mingling with the comforting scent of warm butter and sugar. These Buttery Raspberry Crumble Cookies bring all of that nostalgia rushing back in the best possible way.
These cookies are soft, buttery, and crumbly with a perfectly sweet raspberry jam center. The texture is somewhere between a shortbread and a soft sugar cookie, with a delicate crumble topping that adds just the right amount of crunch. It’s the kind of cookie that feels like a warm hug—something you want to enjoy slowly with a cozy drink in hand. They’re perfect for the holidays, family gatherings, or just because you want to treat yourself to something homemade and special.
In many European homes, similar cookies—often filled with jam or preserves—are traditional during Christmastime. They symbolize warmth, comfort, and a little sweetness shared with loved ones. These cookies are a delightful twist on that tradition, combining a buttery cookie base with a golden crumble topping that makes them look as good as they taste.
Why You’ll Love This Recipe:
- Melt-in-your-mouth texture: These cookies are rich and buttery with a crumbly, soft center.
- Perfect balance of sweet and tart: The raspberry jam cuts through the richness for a refreshing contrast.
- Simple ingredients, big flavor: Everything you need is probably already in your pantry.
- Great for gifting: They package beautifully and hold their shape, making them a favorite for cookie boxes and care packages.
- Fun to make: The crumble topping and jam center make this recipe feel a little extra special without being complicated.
INGREDIENTS YOU’LL NEED:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup raspberry jam
- 2 tablespoons granulated sugar (for topping)
HOW TO MAKE BUTTERY RASPBERRY CRUMBLE COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cream the butter and sugar
Start by creaming your softened butter and powdered sugar together in a large bowl. You’re looking for a pale, fluffy mixture—this helps the cookies turn out soft and light. Add the salt and vanilla extract, and give it a good mix to combine everything evenly.
Step 2: Mix in the flour
Slowly add in the flour, mixing until a soft dough forms. The dough might feel a bit crumbly, but that’s okay—this is what gives the cookies their tender, shortbread-like texture. I like to use my hands toward the end to gently bring everything together.
Step 3: Reserve some dough for the crumble
Before shaping the cookies, pinch off about 1/3 cup of the dough and set it aside in a small bowl. This will become the crumble topping later. If you want an extra golden, crunchy top, sprinkle the reserved dough with 2 tablespoons of granulated sugar and gently mix it in with your fingers.
Step 4: Shape the cookies
Using a tablespoon or small cookie scoop, portion out the remaining dough and roll into balls. Place them on a baking sheet lined with parchment paper, spacing them a couple of inches apart. Then, use your thumb or the back of a spoon to press an indent into the center of each cookie.
Step 5: Fill with raspberry jam
Spoon a small amount of raspberry jam into each indent—just enough to fill the center without overflowing. You can use seedless or regular jam depending on your preference.
Step 6: Add the crumble topping
Crumble the reserved dough over the top of each cookie, letting some fall around the jam and some onto the cookie itself. This gives each cookie a gorgeous rustic look.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake the cookies for about 12–15 minutes, or until the edges are just beginning to turn golden and the crumble looks slightly toasted.
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. The jam will be hot and bubbly right out of the oven, so give them a little time to set before diving in.
HELPFUL TIPS:
- Don’t overbake: These cookies are meant to be soft and tender, so take them out as soon as the edges turn golden.
- Chill the dough if needed: If your dough feels too soft to handle, pop it in the fridge for 15–20 minutes.
- Switch up the jam: While raspberry is classic, you can try apricot, strawberry, or even blueberry jam for a twist.
- Use parchment paper or a silicone mat: This helps keep the cookies from sticking and ensures an even bake.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American/European-inspired
- Diet: Vegetarian
NOTES:
These cookies keep well and can be made ahead of time, making them a great option for holiday baking. You can even freeze them (baked or unbaked) and enjoy them later.
NUTRITIONAL INFORMATION:
(Per cookie – approximate values)
Calories: 120
Fat: 7g
Carbohydrates: 14g
Sugar: 7g
Protein: 1g
Fiber: 0.5g
FREQUENTLY ASKED QUESTIONS:
Can I use a different jam flavor?
Absolutely! Raspberry is a classic, but feel free to swap in your favorite. Apricot and strawberry work wonderfully.
How do I make them gluten-free?
Try using a 1:1 gluten-free flour blend. The texture may change slightly but they should still hold up well.
Do I need to refrigerate the dough?
Not necessarily, but if your kitchen is warm or the dough feels sticky, a quick chill in the fridge can make shaping easier.
Can I make these ahead of time?
Yes! You can make and freeze the dough balls ahead of time, then just thaw slightly, fill with jam, and bake fresh when needed.
STORAGE INSTRUCTIONS:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 10 days, or freeze for up to 2 months. If frozen, let them thaw at room temperature before serving.
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CONCLUSION
These Buttery Raspberry Crumble Cookies are more than just a treat—they’re a little moment of sweetness that you can share with friends and family, or keep all to yourself (we won’t judge!). With their tender bite, burst of fruity jam, and cozy crumble top, they’re a lovely way to bring some homemade joy to your kitchen. So go ahead—preheat that oven, and let’s bake something beautiful.
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Buttery Raspberry Crumble Cookies
Description
There’s something about raspberry jam that instantly reminds me of childhood afternoons in my grandmother’s kitchen. The sweet, slightly tart smell would drift through the air, mingling with the comforting scent of warm butter and sugar. These Buttery Raspberry Crumble Cookies bring all of that nostalgia rushing back in the best possible way.
These cookies are soft, buttery, and crumbly with a perfectly sweet raspberry jam center. The texture is somewhere between a shortbread and a soft sugar cookie, with a delicate crumble topping that adds just the right amount of crunch. It’s the kind of cookie that feels like a warm hug—something you want to enjoy slowly with a cozy drink in hand. They’re perfect for the holidays, family gatherings, or just because you want to treat yourself to something homemade and special.
In many European homes, similar cookies—often filled with jam or preserves—are traditional during Christmastime. They symbolize warmth, comfort, and a little sweetness shared with loved ones. These cookies are a delightful twist on that tradition, combining a buttery cookie base with a golden crumble topping that makes them look as good as they taste.
Ingredients
1 cup unsalted butter, softened
2/3 cup powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup raspberry jam
2 tablespoons granulated sugar (for topping)
Instructions
Step 1: Cream the butter and sugar
Start by creaming your softened butter and powdered sugar together in a large bowl. You’re looking for a pale, fluffy mixture—this helps the cookies turn out soft and light. Add the salt and vanilla extract, and give it a good mix to combine everything evenly.
Step 2: Mix in the flour
Slowly add in the flour, mixing until a soft dough forms. The dough might feel a bit crumbly, but that’s okay—this is what gives the cookies their tender, shortbread-like texture. I like to use my hands toward the end to gently bring everything together.
Step 3: Reserve some dough for the crumble
Before shaping the cookies, pinch off about 1/3 cup of the dough and set it aside in a small bowl. This will become the crumble topping later. If you want an extra golden, crunchy top, sprinkle the reserved dough with 2 tablespoons of granulated sugar and gently mix it in with your fingers.
Step 4: Shape the cookies
Using a tablespoon or small cookie scoop, portion out the remaining dough and roll into balls. Place them on a baking sheet lined with parchment paper, spacing them a couple of inches apart. Then, use your thumb or the back of a spoon to press an indent into the center of each cookie.
Step 5: Fill with raspberry jam
Spoon a small amount of raspberry jam into each indent—just enough to fill the center without overflowing. You can use seedless or regular jam depending on your preference.
Step 6: Add the crumble topping
Crumble the reserved dough over the top of each cookie, letting some fall around the jam and some onto the cookie itself. This gives each cookie a gorgeous rustic look.
Step 7: Bake
Preheat your oven to 350°F (175°C). Bake the cookies for about 12–15 minutes, or until the edges are just beginning to turn golden and the crumble looks slightly toasted.
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. The jam will be hot and bubbly right out of the oven, so give them a little time to set before diving in.
Notes
These cookies keep well and can be made ahead of time, making them a great option for holiday baking. You can even freeze them (baked or unbaked) and enjoy them later.
