I love a cookie that balances rich, buttery dough with bright raspberry jam and a crisp crumble on top — these Buttery Raspberry Crumble Cookies hit that note every time. They bake up tender with a slightly crisp edge, and the streusel-like crumble gives each bite a satisfying contrast. I’ve made several batches adjusting chill times and jam thickness to land on the best-textured cookie.
Why Make This Recipe
- Big flavor: the buttery shortbread-like base pairs beautifully with the sweet-tart raspberry jam for a classic, crowd-pleasing taste.
- Texture contrast: a tender cookie, jammy center, and crunchy crumble make every bite interesting.
- Easy to scale: you can double or halve the recipe and freeze dough balls for quick baking later.
- Great for occasions: perfect for tea, bake sales, holiday trays, or a simple weeknight treat — I often bring a batch to potlucks. For a similar jam-filled approach, check this indulgent version.
- Personal note: I love how the crumble seals in a little jam pocket so the cookie stays soft, not soggy.
Recipe Overview
- Prep time: 25 minutes active / 30 minutes chill
- Cook time: 12–14 minutes per batch
- Total time: ~1 hour (including cooling)
- Servings: about 24 cookies
- Difficulty: Easy
- Method: Creaming method for the cookie base, make a cold-stirred streusel/crumble, fill indentations with raspberry jam, and bake at 350°F (175°C) until set.
My Experience Making This Recipe
I tested this recipe across five ovens and adjusted chilling time to prevent excess spreading. The biggest discovery was that thicker jam (or slightly reduced jam quantity) prevents leaking and keeps the crumble crisp on top. Using cold butter in the crumble gives the best streusel texture.
How to Make Buttery Raspberry Crumble Cookies
Start by making a soft, buttery cookie dough: cream 1 cup (227 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light, about 3 minutes with a mixer. Beat in 1 large egg and 1 tsp vanilla. Whisk together 2 1/2 cups (312 g) all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt, then fold into the butter mixture to form a soft dough. Chill 30 minutes.
While dough chills, make the crumble by rubbing 1/2 cup (113 g) cold unsalted butter into 3/4 cup (90 g) flour, 1/2 cup (100 g) packed brown sugar, a pinch of salt, and 1/2 cup (45 g) quick oats until coarse crumbs form — keep the butter bits pea-sized. Scoop chilled dough into 1½ tbsp balls (about 24). Press a shallow well into each ball, add about 1/2–3/4 tsp thick raspberry jam, then sprinkle a tablespoon of crumble over the top. Bake on parchment-lined sheets at 350°F (175°C) for 12–14 minutes until edges are just set and crumble is golden. Cool on the pan 5 minutes, then transfer to a rack.
Expert Tips for Success
- Chill the dough: chilling 30–60 minutes firms the butter and reduces spreading; you can also freeze scooped balls for 30 minutes before baking. For shaping and chilling techniques similar to classic cookies, see this handy reference.
- Use thick jam: a seedless, reduced raspberry jam or preserves (or gently simmer jam to thicken) prevents runny centers and soggy cookies.
- Keep crumble cold: grate or cut cold butter into the flour and sugar; pea-sized butter bits create that tender, sandy streusel after baking.
- Measure flour properly: spoon and level flour into the cup (or weigh 312 g) so cookies stay tender rather than dry and crumbly.
- Oven accuracy: an oven thermometer helps — if your oven runs hot, drop temperature by 15–25°F and watch closely.
How to Serve Buttery Raspberry Crumble Cookies
- Afternoon tea: serve warm with a cup of black tea or coffee for a classic pairing.
- Dessert plate: stack two cookies with a dollop of whipped cream and fresh raspberries for a pretty presentation.
- Party tray: arrange on a platter with other buttery cookies like shortbreads to contrast textures — they pair well with citrus or nutty cookies.
- Gift idea: cool completely, stack with parchment rounds in a box for a thoughtful homemade gift; for a chocolate-raspberry twist pairing, try a gooey chocolate variant.
Storage and Reheating Guide
- Room temp: store in an airtight container at room temperature for up to 3 days; place parchment between layers to protect the crumble.
- Refrigerator: keep up to 1 week if you prefer chilled cookies (bring to room temp before serving).
- Freezing: freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 2 months. Freeze unbaked scooped dough balls on a tray, then store in a bag up to 3 months; bake from frozen adding 2–3 minutes to bake time.
- Reheating: revive frozen or chilled cookies in a 325°F (160°C) oven for 5–8 minutes, or microwave 10–12 seconds for a softer center (watch to avoid melting the crumble).
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend (weigh 312 g) and use certified gluten-free oats in the crumble; expect a slightly different crumb but similar flavor.
- Dairy-free / vegan: use a firm vegan butter (1:1) and a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled) — texture becomes a touch more cakey but still rich.
- Lemon-raspberry: add 1 tsp lemon zest to the dough and use lemon curd under the crumble for a bright twist.
- Chocolate-streusel: fold 1/3 cup mini chocolate chips into the dough or sprinkle finely chopped dark chocolate into the jam well for a chocolate-raspberry combo.
Nutritional Highlights
- Energy-dense treat: these cookies are rich in butter and sugar, so enjoy in moderation — estimate ~180–220 kcal per cookie depending on size and jam.
- Fruit component: raspberry jam adds fruit flavor but is sugar-heavy; choose reduced-sugar preserves if you prefer.
- Allergen info: contains wheat (gluten), dairy (butter), and egg. For nuts, avoid adding them or clearly label if included (e.g., almond extract or nut toppings).
Troubleshooting Common Issues
- Cookies spread too much: chill dough longer, reduce oven temp by 15°F, or make sure your flour is measured correctly (too little flour increases spreading).
- Jam leaks or makes cookies soggy: use thicker jam, reduce filling to 1/2 tsp, or briefly simmer jam to remove excess water before filling.
- Crumble burns before cookie is done: sprinkle crumble loosely and check at 10 minutes; cover with a sheet of foil if it’s browning too fast while the cookie center is still soft.
Frequently Asked Questions
Q: Can I use frozen raspberries instead of jam?
A: Fresh or thawed raspberries tend to release moisture and can make cookies soggy; if using frozen fruit, cook them down into a thick jam or use a thickened preserve. A tablespoon of no-sugar pectin or a quick stovetop reduction helps concentrate the fruit.
Q: How do I make the crumble extra crunchy?
A: Increase oats to 3/4 cup and add 1–2 tbsp toasted chopped almonds, then bake until golden. Make sure the crumble pieces are larger (coarse) so they crisp rather than dissolve into the cookie.
Q: Can I bake these on convection?
A: Yes — reduce oven temp by 25°F (to about 325°F/160°C) and start checking 2 minutes earlier, since convection promotes faster browning.
Q: How do I scale the recipe for a large batch?
A: Multiply ingredients proportionally. For large sheet-baked batches, space cookies 2 inches apart and rotate pans midway through baking for even color.
Conclusion
If you want another highly-rated riff on raspberry crumble cookies for inspiration, check this Raspberry Crumble Cookies (Top Rated) – Celebrating Sweets.
Buttery Raspberry Crumble Cookies
- Total Time: 69 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Delicious cookies that feature a buttery shortbread-like base topped with bright raspberry jam and a crunchy streusel crumble.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup (113 g) cold unsalted butter, for crumble
- 3/4 cup (90 g) all-purpose flour, for crumble
- 1/2 cup (100 g) packed brown sugar, for crumble
- Pinch of salt, for crumble
- 1/2 cup (45 g) quick oats, for crumble
- Thick raspberry jam (about 1/2–3/4 tsp per cookie)
Instructions
- Cream together softened butter, granulated sugar, and brown sugar until light, about 3 minutes.
- Beat in the egg and vanilla extract.
- Whisk together all-purpose flour, baking powder, baking soda, and salt, then fold into the butter mixture to form a soft dough.
- Chill dough in the refrigerator for 30 minutes.
- To make the crumble, rub cold butter into flour, brown sugar, a pinch of salt, and quick oats until coarse crumbs form.
- Scoop chilled dough into 1½ tbsp balls and make a shallow well in each, adding raspberry jam.
- Sprinkle a tablespoon of crumble over the jam.
- Bake at 350°F (175°C) for 12–14 minutes until edges are set and crumble is golden.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For best texture, use a thick raspberry jam and keep the crumble cold before baking.
- Prep Time: 55 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American