Buttery raspberry crumble cookies with a sweet jam filling, offering a perfect balance of sweetness, tanginess, and crunch.

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

Cook Mode Prevent your screen from going dark

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.

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.