Name: Buttery Raspberry Crumble Cookies
Prep time: 15 min
Cook time: PT-487264H38M1S
Total time: PT-487264H38M1S
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 tsp vanilla extract; 2 1/4 cups all-purpose flour; 1/4 tsp salt; 1/2 cup raspberry jam (or preserves)

These Buttery Raspberry Crumble Cookies are a delicious fusion of buttery shortbread and fruity sweetness, all topped with a golden, crumbly topping. I love how each bite delivers a melt-in-your-mouth texture paired with a tangy raspberry center. They’re perfect for any time I want a sweet treat that feels both rustic and refined. Buttery Raspberry Crumble Cookies

Why You’ll Love This Recipe

I find these cookies are the ultimate comfort dessert. They strike the perfect balance between rich, buttery flavor and fruity brightness. The raspberry jam filling adds a pop of color and flavor, while the crumble topping brings irresistible texture. Whether I’m baking them for the holidays, a party, or just because, these cookies always impress.

Ingredients

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

Unsalted butter
Granulated sugar
Brown sugar
Vanilla extract
All-purpose flour
Salt
Raspberry jam (or preserves)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I cream together the butter, granulated sugar, and brown sugar until light and fluffy.
I mix in the vanilla extract, then gradually add the flour and salt, stirring until the dough forms.
I reserve a portion of the dough for the crumble topping.
Using the rest of the dough, I roll it into small balls and place them on the prepared baking sheet, flattening them slightly.
With my thumb or the back of a spoon, I make a small indentation in the center of each cookie.
I fill each indentation with raspberry jam.
Then I crumble the reserved dough over the tops of the cookies.
I bake for about 12–15 minutes, or until the edges are lightly golden.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 20–24 cookies, depending on the size I roll them. The prep time takes around 15 minutes, and the bake time is 12–15 minutes, so I usually have a batch ready in under 30 minutes.

Variations

I like to switch things up by using different jam flavors—apricot, blueberry, or strawberry all work beautifully. Sometimes I even add a pinch of cinnamon or almond extract to the dough for an extra depth of flavor. For a nutty twist, I mix some finely chopped almonds or pecans into the crumble topping.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I need to keep them longer, I freeze them in a single layer, then transfer to a freezer-safe bag. To reheat, I just pop them in a 300°F oven for 5 minutes to revive that fresh-baked feel.

FAQs

How do I prevent the cookies from spreading too much?

I make sure to chill the dough for 15–30 minutes if it’s too soft. That helps the cookies hold their shape better during baking.

Can I use fresh raspberries instead of jam?

Fresh raspberries can be used, but I find that jam gives a smoother texture and consistent flavor. If I use fresh berries, I mash them with a bit of sugar to make a quick homemade filling.

What kind of butter works best?

I always use unsalted butter so I can control the salt level in the recipe. High-quality butter definitely makes a difference in the flavor.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day in advance and keep it chilled in the fridge. It makes baking day even easier.

Are these cookies good for gifting?

Absolutely. I package them in decorative boxes or tins—they’re sturdy enough to travel well and they look beautiful with the jam centers and crumb topping.

Conclusion

These Buttery Raspberry Crumble Cookies are one of my go-to recipes whenever I want something sweet, pretty, and satisfying. They come together easily, taste incredible, and have just the right blend of textures and flavors. Whether I’m baking for myself or to share, these cookies never disappoint.