Buttery Raspberry Crumble Cookies

Name: Buttery Raspberry Crumble Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1 cup unsalted butter (softened); 2/3 cup granulated sugar; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/4 tsp salt; 1/2 cup raspberry jam or preserves; 1/3 cup all-purpose flour; 2 tbsp brown sugar; 2 tbsp unsalted butter (cold and cubed)

Thank you so much for stopping by today! Whether you’re a long-time home baker or just dipping your toes into the cookie-baking waters, I’m genuinely excited to share this delightful recipe with you. These Buttery Raspberry Crumble Cookies are one of those treats that make your kitchen smell like comfort, love, and pure magic.

Right after I made these the first time, I found myself standing at the counter with a cup of tea, happily nibbling a second (okay, third) cookie before they even cooled completely. They are buttery, sweet, tart, crumbly – and anything but boring!!

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What Are Buttery Raspberry Crumble Cookies?

These cookies are like bite-sized fruit crumbles meets melt-in-your-mouth shortbread. Imagine a soft, buttery base with a jammy raspberry center, topped with a golden, sugary crumble that bakes up with the perfect crunch. They have that homey, bakery-style look – rustic, a little imperfect, and totally irresistible.

And the best part? They’re made with simple pantry staples. No chill time, no fancy gadgets, just good old-fashioned baking joy.

Looking for more simple and beautiful treats like this? Check out more cookie recipes on Recipes by Betty – where comfort baking lives all year round.

Why You’ll Love This Recipe

Rich & buttery texture – Each bite melts on your tongue.
Tart jammy center – Balances out the sweet and buttery cookie perfectly.
That irresistible crumble topping – Adds a toasty crunch and a touch of brown sugar warmth.
No fancy techniques needed – Beginner-friendly and ready in just over 30 minutes!
Freezer-friendly – Bake now, freeze some for later (if you don’t eat them all first!).

What Do They Taste Like?

Imagine your favorite buttery shortbread base, made even dreamier with a punch of raspberry brightness and a golden brown sugar crumble topping. The combination is rich but not overwhelming, sweet but balanced, soft but with just the right amount of texture on top.

The jam slightly caramelizes in the oven, creating little pockets of fruity joy. Truly, they’re the kind of cookie people remember and ask about.

Ingredients

For the cookie base:

1 cup unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt

For the filling:

1/2 cup raspberry jam or preserves (preferably seedless)

For the crumble topping:

1/3 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons unsalted butter, cold and cubed

Tools You’ll Need

Mixing bowls
Hand mixer or stand mixer
Measuring cups and spoons
Baking sheet
Parchment paper
Small spoon or cookie scoop
Fork or pastry cutter (for the crumble)
Cooling rack

Possible Additions and Substitutions

Additions:

Citrus zest – A little lemon or orange zest in the dough really makes the raspberry pop.
Nuts – Finely chopped almonds or walnuts mixed into the crumble for extra crunch.
Almond extract – Swap half the vanilla for almond extract for a nutty twist.

Substitutions:

Jam – Try strawberry, blackberry, or apricot if raspberry isn’t your thing.
Butter – Use a plant-based butter for a dairy-free version.
Flour – A 1:1 gluten-free flour blend can be used for gluten-sensitive bakers.

How to Make Buttery Raspberry Crumble Cookies

Step 1: Prepare the Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy – about 2 to 3 minutes. Add the vanilla extract and mix again.

Gradually mix in the flour and salt until a soft, slightly crumbly dough forms. It should hold together when pressed but not be sticky.

Step 2: Shape and Fill

Roll dough into 1-inch balls and place them on the prepared baking sheet about 2 inches apart. Using your thumb or the back of a spoon, gently press down the center of each ball to form a small well.

Spoon about 1/2 teaspoon of raspberry jam into each indentation.

Step 3: Make the Crumble

In a small bowl, mix the flour and brown sugar. Cut in the cold butter using a fork or your fingertips until the mixture forms coarse crumbs.

Sprinkle a generous pinch of crumble topping over each jam-filled cookie. It doesn’t have to be perfect – rustic is beautiful here!

Step 4: Bake

Bake the cookies in a preheated oven for 13 to 15 minutes, or until the edges are lightly golden. The jam may bubble slightly, and the crumble will turn toasty.

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

What to Serve with These Cookies

Serve them with a steaming cup of Earl Grey, an iced coffee, or even a scoop of vanilla ice cream for dessert. They’re also the perfect “just because” treat to bring to brunches, tea parties, or showers.

And if you’re assembling a cookie tray for the holidays? These are a must – visually pretty and a flavor standout.

Buttery Raspberry Crumble Cookies – golden edges, gooey raspberry center, and the perfect soft crunch.

Tips for the Best Cookies

Use high-quality jam for the brightest fruit flavor.
Don’t overwork the dough – stop mixing as soon as it comes together.
Keep butter cold for the crumble topping so it stays crisp after baking.
Bake on parchment paper for easy cleanup and golden bottoms.

Storage Instructions

These cookies can be stored in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer first, then transfer to a sealed freezer bag or container for up to 2 months.

To enjoy from frozen, let them thaw at room temp or warm slightly in a 300°F oven for a few minutes.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can make the dough and refrigerate it for up to 2 days. Let it sit at room temperature for 10–15 minutes before shaping.

Do these cookies spread a lot?

Not much! They hold their shape well, which is great for maintaining that little jam center.

Can I double the recipe?

Absolutely. It scales beautifully and is perfect for sharing or gifting.

Is the crumble topping necessary?

Technically no, but trust me – you want that sweet, buttery crunch on top. It makes the cookie unforgettable.

Final Thoughts

There’s something so nostalgic and comforting about these Buttery Raspberry Crumble Cookies. They’re simple, soulful, and full of flavor – and I promise, they’ll be gone faster than you expect.

Whether you’re baking for a celebration or a quiet weekend in, these cookies have a way of making ordinary moments feel a little more special.

If you try this recipe, I’d love to hear how it went! Leave a review, and don’t forget to share your creations with us on Pinterest.

Nutritional Information (Per Cookie)

Calories: 160 kcal
Fat: 9g
Carbohydrates: 18g
Sugar: 8g
Protein: 1g

Thank you again for baking with me today. Here’s to cozy kitchens and cookies that bring joy – until next time, happy baking!