These buttery raspberry crumble cookies offer a perfect balance of sweetness and tanginess, making them an irresistible treat. With a rich, soft texture, a delightful raspberry jam center, and a crispy crumble topping, these cookies will quickly become a favorite in your baking rotation. Ideal for any occasion, they bring a delicious burst of flavor with every bite!
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup raspberry jam (or your favorite fruit jam)
1/4 cup brown sugar
1/2 cup rolled oats
1/4 cup all-purpose flour (for crumble)
1/4 teaspoon cinnamon
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C).
In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
Add the flour, salt, and vanilla extract to the butter mixture and mix until a dough forms.
Divide the dough into 12 equal portions and roll them into balls. Place them on a lined baking sheet.
Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
Spoon about 1 teaspoon of raspberry jam into each indentation.
In a separate bowl, combine the oats, brown sugar, 1/4 cup flour, and cinnamon. Sprinkle this crumble mixture on top of each cookie.
Bake for 10-12 minutes, or until the cookies are lightly golden on the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Servings: 12 cookies
Storage/Reheating
I like to store these cookies in an airtight container at room temperature, where they stay fresh for up to a week. If I want them to last a bit longer, I’ll store them in the fridge, and they’ll keep for up to 10 days. If I want to enjoy them warm again, I’ll pop them in the microwave for a few seconds or reheat them in the oven for about 5 minutes at 350°F (175°C).
FAQs
Can I use a different jam for these cookies?
Yes! While raspberry jam is my favorite, you can use any fruit jam you like—strawberry, blueberry, or even apricot would work wonderfully.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time and store it in the fridge for up to 24 hours. Just bring it to room temperature before shaping and baking.
Can I freeze these cookies?
Yes, you can freeze the cookies after they’ve baked and cooled. Place them in an airtight container or freezer bag, and they’ll keep for up to 3 months. You can thaw them at room temperature or warm them up in the oven.
Can I use salted butter instead of unsalted butter?
I prefer using unsalted butter for better control over the salt content, but if you only have salted butter, just reduce the amount of salt you add to the dough.
How can I make these cookies more crunchy?
If you prefer a crunchier texture, you can bake the cookies a little longer or add more oats to the crumble topping.
Conclusion
These buttery raspberry crumble cookies are a perfect balance of soft, sweet, and tangy, with a delightful crunch from the crumble topping. Whether you enjoy them with a cup of tea or as a treat for guests, they’ll surely be a hit. With easy-to-find ingredients and simple steps, these cookies are a must-try for any baker!
Recipe:
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Buttery Raspberry Crumble Cookies with a Sweet Jam Filling
- Total Time: 27 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
Buttery raspberry crumble cookies with a sweet jam filling, offering a perfect balance of sweetness, tanginess, and crunch.
Ingredients
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup raspberry jam (or your favorite fruit jam)
1/2 cup rolled oats
1/4 cup brown sugar
1/4 cup all-purpose flour (for crumble)
1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat the softened butter and powdered sugar together until smooth and creamy.
- Add the flour, salt, and vanilla extract to the butter mixture and mix until a dough forms.
- Divide the dough into 12 equal portions and roll them into balls. Place them on a lined baking sheet.
- Use your thumb or the back of a spoon to create an indentation in the center of each dough ball.
- Spoon about 1 teaspoon of raspberry jam into each indentation.
- In a separate bowl, combine the oats, brown sugar, 1/4 cup flour, and cinnamon. Sprinkle this crumble mixture on top of each cookie.
- Bake for 10-12 minutes, or until the cookies are lightly golden on the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
If you prefer a crunchier texture, bake the cookies a little longer or add more oats to the crumble topping.
You can substitute the raspberry jam with strawberry, blueberry, or apricot jam if desired.
The dough can be prepared ahead of time and stored in the fridge for up to 24 hours.
Cookies can be stored in an airtight container at room temperature for up to a week, or refrigerated for up to 10 days.
For long-term storage, freeze the baked cookies in an airtight container or freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
