Golden, Crumbly Cookies with a Sweet Raspberry Center
These Butter Raspberry Crumble Cookies are soft, buttery shortbread-like bites with a gooey raspberry jam center and a crisp, crumbly topping. With a bakery-style finish and a hint of vanilla, they’re perfect for holiday baking, afternoon tea, or whenever you crave a little luxury in a handheld treat.
A simple, elegant twist on classic jam cookies!
Why You’ll Love This Recipe:
- 🧈 Buttery Base: Rich, soft, and melt-in-your-mouth tender.
- 🍑 Jam-Filled Center: Raspberry adds sweet-tart depth—use your favorite flavor!
- 🥣 Crumble Crown: A rustic, golden topping that adds texture and crunch.
- ⏱️ Quick & Easy: No chilling required—ready in under 30 minutes.
- 🎉 Great for Sharing: Perfect at bake sales, school events, or family gatherings.
Ingredients (Makes 24 cookies):
For the Dough & Crumble:
- 1 cup (2 sticks) unsalted butter , softened (or coconut oil for dairy-free)
- ⅔ cup (135g) granulated sugar (or powdered sugar for smoother texture)
- 1 tsp vanilla extract (or almond extract for nutty depth)
- 2¼ cups (280g) all-purpose flour (or gluten-free flour blend with xanthan gum)
- ¼ tsp salt (adjust if using salted butter)
- ½ cup raspberry jam (seedless or whole berries – or try blackberry, strawberry, or apricot)
Instructions:
Step 1: Preheat Oven & Prep Pan
Preheat oven to 350°F (175°C) .
Line a baking sheet with parchment paper or silicone mat—set aside.
Step 2: Cream Butter & Sugar
In a large bowl, beat butter and sugar with a mixer until light and fluffy (about 2–3 minutes ).
Stir in vanilla extract until fully incorporated.
Step 3: Add Dry Ingredients
Gradually mix in flour and salt until a crumbly dough forms and holds together when pressed.
Tip: If dough is too sticky, chill for 10 minutes before shaping.
Step 4: Reserve Crumble Topping
Scoop out ½ cup of the dough and set aside for the topping.
Use the remaining dough to roll into 1.5-inch balls (about 24–30 balls).
Place on baking sheet and press a small indentation into the center with your thumb or spoon.
Step 5: Fill with Raspberry Joy
Add ½ tsp raspberry jam to each cookie indentation.
Sprinkle reserved dough over the tops for a crumbly finish.
Step 6: Bake to Golden Perfection
Bake at 350°F (175°C) for 14–16 minutes , or until edges are golden and set.
Let cool on the tray for 5 minutes , then transfer to a wire rack to cool completely.
Step 7: Serve Warm or Cool
Enjoy slightly warm with a glass of milk or iced tea.
Store in an airtight container for up to 5 days .
Each bite brings together:
- Buttery, melt-in-your-mouth cookie base
- Sweet-tart raspberry pockets
- Golden, crumbly topping crunch
- And that classic jam-filled finish
Tips for Success:
- 🧈 Use Cold Hands: Helps shape dough without sticking.
- 🍓 Jam Hack: Swap raspberry for strawberry, blackberry, or lemon curd for variety.
- 🥣 No Seedless Jam? Stir in a pinch of cornstarch to thicken runny fillings.
- 🧁 Crumble Trick: Press topping lightly for a rustic, bakery-style finish.
- ❄️ Make Ahead Magic: Freeze unbaked jam-filled cookies and bake from frozen with 2 extra minutes.
Serving Suggestions:
- Perfect with coffee, tea, or hot cocoa .
- Great as lunchbox treats, dessert bites, or cookie swaps .
- Ideal with a scoop of vanilla ice cream for a layered dessert.
Nutritional Information (per cookie, makes 24 – approximate):
(With regular butter and raspberry jam – per serving)
- Calories: ~165 kcal
- Protein: ~2g
- Carbohydrates: ~15g
- Fat: ~10g
- Fiber: ~0.5g
- Sugar: ~8g
These Butter Raspberry Crumble Cookies prove that bakery-style treats don’t need fancy tools to be unforgettable. With their golden crust, gooey jam, and crumbly finish—they’re a must-bake for lovers of sweet, comforting cookies.
