Name: Buttery Raspberry Crumble Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2/3 cup granulated sugar; 1 cup unsalted butter, softened; 1 tsp vanilla extract; 1/4 tsp salt; 1/2 cup raspberry jam or preserves

These Buttery Raspberry Crumble Cookies are melt-in-my-mouth tender with a buttery base, a sweet raspberry jam center, and a crumbly topping that adds the perfect crunch. They’re like tiny fruit crumble pies in cookie form—easy to make and incredibly satisfying.

Why You’ll Love This Recipe

I love how simple yet delightful these cookies are. The buttery dough acts as both the base and the crumble topping, which means fewer steps and dishes. The raspberry jam adds a bright, fruity sweetness that balances the richness of the cookie. These are ideal for a holiday tray, afternoon tea, or anytime I want a bakery-quality treat without much effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
sugar
unsalted butter
vanilla extract
salt
raspberry jam (or preserves)

directions

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, I cream together the butter and sugar until light and fluffy.
I add the vanilla and salt, then gradually mix in the flour until the dough forms.
I take small portions of dough and press them into cookie rounds on the baking sheet, making a small well in the center of each.
I spoon a bit of raspberry jam into each indentation.
I crumble a small amount of the remaining dough over the top of each cookie to create the crumble topping.
I bake the cookies for about 12–15 minutes, or until the edges are golden.
After cooling on the baking sheet for a few minutes, I transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. It takes roughly 15 minutes to prepare and 15 minutes to bake, with total time under 30 minutes depending on the oven.

Variations

I sometimes use apricot or strawberry jam for a different flavor twist.
I like adding a pinch of cinnamon or lemon zest to the dough for extra warmth or brightness.
For a nutty crunch, I mix a tablespoon of finely chopped pecans or almonds into the crumble topping.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a single layer and then transfer to a sealed bag. To enjoy them warm, I pop one or two in the microwave for 10 seconds.

FAQs

How do I keep the jam from spreading too much?

I use a thick jam or preserve, and I make sure not to overfill the center well. Chilling the cookies briefly before baking can also help.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day ahead and keep it wrapped in the fridge. I just let it soften a bit before shaping.

Can I make these gluten-free?

I substitute a 1:1 gluten-free flour blend with great results. The texture might be slightly more crumbly, but still delicious.

What kind of raspberry jam works best?

I prefer seedless raspberry jam for a smoother bite, but any good-quality preserve will do.

Can I use this recipe to make bars instead of cookies?

Absolutely. I press two-thirds of the dough into a baking dish, spread jam over it, then crumble the remaining dough on top. I bake it for about 25–30 minutes.

Conclusion

I always come back to these Buttery Raspberry Crumble Cookies when I want something sweet, buttery, and comforting. They’re quick to whip up, endlessly adaptable, and sure to impress anyone who takes a bite. Whether I serve them for a special occasion or just because, they never last long on the plate.