Buttery Raspberry Crumble Cookies
Soft, buttery, and bursting with jammy goodness 🍪🍓 — these crumble-topped cookies are the perfect balance of sweet and tart in every bite!
Equipment
- Baking Sheet
- Parchment paper
- Mixing Bowl
- Fork
- Wire Rack
Ingredients
Cookie Base
- 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
Filling
- 1/2 cup raspberry jam or preserves
Crumble Topping
- 1/3 cup all-purpose flour
- 2 tbsp brown sugar
- 2 tbsp unsalted butter cold and cubed
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add vanilla extract and mix well.
- Gradually mix in flour and salt until a soft dough forms.
- Roll dough into 1-inch balls and place on the prepared baking sheet. Gently press the center of each with your thumb or the back of a spoon to make a small well.
- Fill each well with about 1/2 teaspoon of raspberry jam.
- In a small bowl, combine flour and brown sugar. Cut in cold butter with a fork or fingers until the mixture resembles coarse crumbs.
- Sprinkle a pinch of crumble over the top of each jam-filled cookie.
- Bake for 13–15 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Feel free to experiment with different jams or preserves like strawberry or apricot for variety.