Raspberry Crumble Cookies are the cure for those days when you want something sweet, cozy, and nostalgic without spending hours in the kitchen. I love a cookie that feels homemade even on a busy weekday, and these little gems check all the boxes. They’re buttery, a little jammy, and the crumbly top makes them feel extra special. If you’ve ever stood in front of your pantry wondering what quick treat to bake, this recipe’s the one to save. I make them for picnics, coffee breaks, and honestly, late-night snacking. Let’s bake together and make your kitchen smell amazing. 
The Story Behind This Recipe
I’ve spent years testing recipes for Midd Leeast Sector, and this Raspberry Crumble Cookies is a keeper: crowd-pleasing with no weird tricks. Raspberry Crumble Cookies are the cure for those days when you want something sweet, cozy, and nostalgic without spending hours in the kitchen. I love a…
Why You’ll Love This Recipe
Here’s why I keep coming back to these cookies: they’re simple, flexible, and they look impressive without any stress. The dough comes together fast, the crumble is made from the same mixture as the base, and the jam does all the flavor heavy lifting. If you’re craving that balance of sweet and tart, these are a win. I also love that Raspberry Crumble Cookies work for every season, from spring brunch to holiday cookie trays. They’re easy to customize and still taste like you spent way more time on them than you did.
Want another cozy bake with fruity vibes? You might enjoy these raspberry jam tartlets with coconut crumble for a slightly fancier dessert that still keeps the crumble magic.
Bottom line: buttery edges, soft middles, bright jam, and a crisp topping. You’ll get a bakery-style cookie with very little effort. 
Ingredient Notes and Substitutions
What you’ll need
- Unsalted butter: Softened to room temperature so it creams smoothly. Salted works too, just reduce added salt a little.
- Granulated sugar + light brown sugar: The combo adds sweetness and a hint of caramel flavor.
- All-purpose flour: Keep it simple. Spoon and level so the dough stays tender.
- Baking powder and a pinch of salt: For lift and balance.
- Vanilla extract: Warm flavor that complements the jam.
- Raspberry jam or preserves: Seeded or seedless both work. Choose a jam you’d eat on toast, because you’ll taste it.
- Optional lemon zest: Brightens the raspberry and adds a subtle zing.
Substitutions and swaps: You can use strawberry, cherry, or apricot jam if that’s what you have. If you’re gluten free, a 1:1 gluten-free baking flour often works well in this type of cookie. Dairy free? Use a good plant-based butter and chill the dough a bit longer before baking. Want a nutty twist? Stir in 2 tablespoons of finely chopped almonds or pistachios into the crumble mixture.
For buttery cookie inspiration, check out these ultra-tender melt-in-your-mouth shortbread cookies. They pair beautifully with tea and taste like a hug in cookie form.
Tip: If your jam is very thick, warm it slightly so it spreads without tugging the dough. If it’s runny, mix with a teaspoon of cornstarch to help it set during baking.
How To Make Raspberry Crumble Cookies
Step-by-step
- Cream the butter and sugars: Beat softened butter with granulated and brown sugar until light and fluffy. Add vanilla and a pinch of salt.
- Mix the dry ingredients: In a separate bowl, whisk flour with baking powder. Add to the butter mixture until it forms a soft dough that clumps when pressed.
- Make the base and crumble: Scoop out about two-thirds of the dough and roll it into balls, then gently flatten onto your baking sheet to create a shallow well in the center. Crumble the remaining dough with your fingertips to make small, pebbly pieces for topping.
- Add the jam: Spoon a small dollop of raspberry jam into each well. You want enough to taste it, but not so much that it floods over the sides.
- Top with crumble: Sprinkle the crumbly bits over the jam so it peeks through. That contrast is part of the charm of Raspberry Crumble Cookies.
- Chill, then bake: Pop the tray in the fridge for 10 to 15 minutes. Bake at 350°F (175°C) until the edges are lightly golden and the crumble sets, about 10 to 12 minutes depending on size.
- Cool: Let them rest on the tray for a few minutes so the jam firms up, then transfer to a rack to finish cooling.
If you want a step up on presentation, dust with a little powdered sugar once cooled. It’s a quick way to make Raspberry Crumble Cookies look bakery-perfect without fuss.
Recipe Tips and Advice
Troubleshooting and easy tweaks
Keep the dough cool: If your kitchen is warm, the dough can soften too much and spread. Chill it briefly and keep your hands floured if it feels sticky.
Use quality jam: The jam is your flavor star. Taste before you fill. If it’s too sweet, add a squeeze of lemon juice. If it’s too tart, mix in a teaspoon of sugar.
Portion control: A cookie scoop helps with even baking. If you go smaller, shorten the bake time; larger cookies need a minute or two more.
Texture balance: If you want a softer cookie, pull them just before the edges turn golden. For a crunchier bite, give them an extra minute, but watch closely.
Flavor ideas: Add a pinch of cinnamon to the crumble for warmth, or swap vanilla for almond extract for a bakery vibe. A handful of finely chopped nuts adds a nice crunch.
Craving more thumbprint-style treats? These chocolate thumbprint cookies scratch the same itch with a chocolatey twist.
“I made these for a birthday brunch and they disappeared in minutes. My sister asked for the recipe and she never asks for recipes. They’re buttery, not too sweet, and the raspberry jam makes them feel special.”
Storage Tips
How to keep them fresh
Room temperature: Store cookies in an airtight container at room temp for 3 to 4 days. Slip a small piece of bread in the container if your house is very dry. It helps keep the cookies soft.
Refrigerator: Not necessary, but if you live in a warm climate, you can refrigerate to protect the jam. Bring to room temp before serving for the best texture.
Freezer: Freeze baked cookies in a single layer until firm, then place in a freezer bag with parchment between layers. They thaw quickly on the counter. You can also freeze unbaked dough balls and crumble. Assemble straight from the freezer, add jam, and bake a minute or two longer.
Packing for gifting: Layer with parchment so the jam centers don’t stick to other cookies. These travel well in cookie tins and make great holiday treats alongside something chocolatey like double chocolate snowball cookies.
Common Questions
Can I use fresh raspberries instead of jam? You can, but they’ll release more juice. Toss chopped berries with a little sugar and cornstarch to thicken before adding to the cookies.
Why did my cookies spread too much? The dough was likely too warm or you used too much butter. Chill the dough and measure flour by spooning and leveling to avoid packing too little.
Can I make the dough ahead? Yes. Store the dough in the fridge for up to 48 hours. Let it sit at room temp for 10 minutes before shaping so it’s easier to handle.
What jam thickness works best? A medium-thick jam or preserve works great. If yours is runny, stir in a little cornstarch. If it’s too thick, warm it slightly to loosen.
How big should I make them? About 1 to 1.5 tablespoons of dough per cookie is a good starting point. Smaller cookies bake faster and are perfect for sharing.
Let’s Bake Something Sweet Together
If you love low-stress baking that still delivers big flavor, these cookies are your new go-to. Raspberry Crumble Cookies give you buttery edges, a bright raspberry center, and that signature crumbly top that everyone goes for first. If you want to compare techniques or try a slightly different style, I’ve learned a lot from this helpful Raspberry Crumble Cookies recipe from Celebrating Sweets and this easy version from Broken Oven Baking. Bake a batch today, brew some coffee, and enjoy the kind of cookie that disappears fast. You’ve got this, and your kitchen is about to smell amazing.
Raspberry Crumble Cookies
Ingredients
Method
- Cream the butter and sugars together until light and fluffy. Mix in vanilla and a pinch of salt.
- In a separate bowl, whisk together the flour and baking powder. Gradually add to the butter mixture until a soft dough forms.
- Scoop out about two-thirds of the dough, roll into balls, and flatten them into shallow wells on a baking sheet.
- Crumble the remaining dough into small pieces for topping.
- Spoon raspberry jam into each well of the cookie base.
- Sprinkle the crumble topping over the jam.
- Chill the tray in the fridge for 10 to 15 minutes.
- Bake at 350°F (175°C) until edges are lightly golden, about 10 to 12 minutes.
- Cool on the tray for a few minutes before transferring to a rack.
