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Freshly baked Raspberry Crumble Cookies with buttery shortbread and raspberry filling

Raspberry Crumble Cookies

These easy-to-make Raspberry Crumble Cookies are buttery, jammy, and topped with a delightful crumble. Perfect for any occasion, they're simple yet impressive, offering a sweet and tart flavor balance with minimal effort.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base and Crumble Topping
  • 1 cup Unsalted butter, softened Room temperature for easy creaming
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar Adds a hint of caramel flavor
  • 2 cups All-purpose flour Spoon and level for best results
  • 1 teaspoon Baking powder For lift
  • 1 pinch Salt
  • 1 teaspoon Vanilla extract Enhances flavor
  • 1/2 cup Raspberry jam or preserves Choose your preferred jam
  • 1 tablespoon Optional lemon zest Brightens flavor

Method
 

Preparation
  1. Cream the butter and sugars together until light and fluffy. Mix in vanilla and a pinch of salt.
  2. In a separate bowl, whisk together the flour and baking powder. Gradually add to the butter mixture until a soft dough forms.
  3. Scoop out about two-thirds of the dough, roll into balls, and flatten them into shallow wells on a baking sheet.
  4. Crumble the remaining dough into small pieces for topping.
Assembly
  1. Spoon raspberry jam into each well of the cookie base.
  2. Sprinkle the crumble topping over the jam.
Baking
  1. Chill the tray in the fridge for 10 to 15 minutes.
  2. Bake at 350°F (175°C) until edges are lightly golden, about 10 to 12 minutes.
  3. Cool on the tray for a few minutes before transferring to a rack.

Notes

For an elegant touch, dust with powdered sugar after cooling. Use high-quality jam for best flavor. Store in an airtight container at room temperature for 3 to 4 days.