If you love desserts that blend fruity sweetness with buttery crunch, these Incredible Raspberry Crumble Cookies will steal your heart. Each bite combines a soft, buttery cookie base with a layer of sweet-tart raspberry jam and a golden crumble topping that melts in your mouth. They taste just like a bakery-style fruit crumble in cookie form — comforting, elegant, and unbelievably easy to make. I once used homemade raspberry preserves for an extra burst of flavor, and they turned out divine. Perfect for tea time, brunch tables, or holiday cookie trays, these cookies are as beautiful as they are delicious.
Why You’ll Love This Recipe
These Incredible Raspberry Crumble Cookies are a dream for anyone who loves a balance of textures — soft and chewy with a delightful crunch on top. The buttery dough pairs perfectly with tangy raspberry jam, creating a treat that’s both nostalgic and sophisticated. They’re easy to prepare, require no special equipment, and look stunning enough for gifting or special occasions. Best of all, you can customize them with any fruit jam you like, from apricot to strawberry.
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Incredible Raspberry Crumble Cookies: Sweet, Buttery, and Irresistible
- Total Time: 34 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Incredible Raspberry Crumble Cookies are buttery, soft, and filled with sweet-tart raspberry jam, topped with a golden brown crumble. They taste like a mix between a cookie and a fruit crumble bar — perfect for tea time, dessert trays, or gifting during the holidays.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup raspberry jam (seedless preferred)
- 1/2 cup old-fashioned oats (optional for crumble texture)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
- Set aside 1/2 cup of dough to use as the crumble topping. Stir oats into this portion if desired.
- Using a cookie scoop, portion dough onto the baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of raspberry jam.
- Sprinkle a small amount of the reserved crumble dough over the top of each cookie.
- Bake for 12–14 minutes, or until edges are lightly golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
Notes
- Substitute raspberry jam with strawberry, apricot, or blueberry for variety.
- Ensure butter is softened but not melted for the perfect dough texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – Forms the base of the cookies and gives them their soft, tender texture.
Unsalted Butter – The key to that buttery, melt-in-your-mouth flavor. Make sure it’s softened before mixing.
Brown Sugar – Adds a hint of caramel flavor and moisture to the cookie base.
Granulated Sugar – Sweetens and balances the tartness of the jam.
Egg – Binds the ingredients together and gives structure to the cookies.
Vanilla Extract – Enhances the overall flavor and warmth of the dough.
Salt – Balances the sweetness and brings out the buttery richness.
Baking Powder – Gives the cookies a light, delicate texture.
Raspberry Jam or Preserves – Adds fruity brightness and a pop of tart sweetness. Use a high-quality jam for the best flavor.
Oats (optional) – Add to the crumble topping for a rustic, bakery-style finish.
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture until a soft dough forms. Set aside about ½ cup of dough for the crumble topping.
Scoop tablespoon-sized portions of the remaining dough onto the prepared baking sheet, flattening each slightly with your fingers or the back of a spoon to create a small indentation in the center. Spoon about ½ teaspoon of raspberry jam into each indentation. Crumble the reserved dough over the tops, adding oats if desired for extra texture. Bake for 12–15 minutes or until the edges turn golden and the crumble topping is lightly browned. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, the jam will set beautifully, giving you a glossy, jewel-like center.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 20 cookies. Preparation takes 15 minutes, baking time about 15 minutes, and cooling time an additional 10 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months and thaw before serving. Avoid refrigerating, as it can make the crumble topping soft.
Variations and Customizations
Lemon Raspberry Crumble Cookies – Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor.
Mixed Berry Version – Use a combination of raspberry, blackberry, and blueberry jam.
Nutty Delight – Sprinkle chopped almonds or pecans over the crumble topping for extra crunch.
White Chocolate Drizzle – Drizzle melted white chocolate over cooled cookies for a bakery-style look.
Almond Crumble – Add almond extract to the dough and sliced almonds to the crumble.
Peach Crumble Cookies – Substitute raspberry jam with peach or apricot preserves for a summery twist.
Gluten-Free Option – Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Oatmeal Crumble Cookies – Add rolled oats to both the dough and topping for more texture.
Holiday Spice Twist – Mix in a pinch of cinnamon or nutmeg to warm up the flavor.
Heart-Shaped Cookies – Shape the cookies into hearts for Valentine’s Day or special occasions.
FAQs
Can I use store-bought jam?
Yes, any good-quality raspberry or mixed berry jam works perfectly.
Can I make the dough ahead of time?
Yes, refrigerate it for up to 24 hours before baking.
Can I use frozen raspberries instead of jam?
It’s best to stick with jam for the right texture and sweetness.
Can I skip the crumble topping?
You can, but it adds a lovely crunch and visual appeal.
Why did my cookies spread too much?
Your butter may have been too warm; chill the dough for 10 minutes before baking.
Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour substitute.
Can I double the recipe?
Absolutely, they’re great for gifting or large gatherings.
Can I use margarine instead of butter?
Butter gives a richer flavor, but margarine works if you need a dairy-free option.
How do I keep them soft?
Store them in an airtight container with a piece of bread to maintain moisture.
What other jams work well?
Strawberry, apricot, and blackberry are all delicious alternatives.
Conclusion
These Incredible Raspberry Crumble Cookies are everything you want in a dessert — buttery, fruity, and full of texture. The combination of crumbly topping and sweet jam center makes them an instant favorite for both casual snacking and elegant occasions. Whether baked for a cozy afternoon or a festive cookie exchange, these cookies promise to impress with their flavor and charm.
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