Buttery Raspberry Crumble Cookies: A Sweet, Jammy Delight 🍪
Indulge in the irresistible charm of Buttery Raspberry Crumble Cookies, where golden, melt-in-your-mouth shortbread meets a burst of sweet-tart raspberry jam and a delicate, buttery crumble topping! These bakery-style treats are surprisingly easy to make at home, transforming simple ingredients into a dessert that feels like a warm hug. With their crisp edges, soft centers, and vibrant jam filling, these cookies are perfect for afternoon tea, holiday cookie trays, or gifting to loved ones. Whether you’re a baking novice or a seasoned pro, this recipe will fill your kitchen with heavenly aromas and your heart with joy. Let’s bake up some magic!
Ingredients (Makes 24 Cookies)
For the cookie dough:
- 1 cup (2 sticks) unsalted butter, softened to room temperature – For rich, buttery flavor; use high-quality butter for best results.
- ¾ cup granulated sugar – Adds sweetness and helps create a tender texture.
- 1 ½ tsp pure vanilla extract – Enhances the buttery notes with warm, aromatic depth.
- 2 ⅓ cups all-purpose flour, spooned and leveled – For a soft, crumbly shortbread base.
- ¼ tsp kosher salt – Balances the sweetness and elevates flavors.
- ⅔ cup raspberry jam (seedless or with seeds, your choice) – Choose a high-quality jam for vibrant flavor; homemade works too.
For the crumble topping:
- Reserved cookie dough (about ½ cup, set aside from the main dough) – Creates a golden, textured finish.
Optional garnishes:
- Powdered sugar – For a delicate dusting before serving.
- Fresh raspberries – For a pop of color and elegance when plating.
Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer (or wooden spoon for manual mixing)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop or tablespoon
- Small spoon or thumb for making wells
- Wire cooling rack
- Sifter (for optional powdered sugar dusting)
Instructions
- Set the Stage: Preheat and Prep
Preheat your oven to 350°F (175°C) to ensure even baking and perfectly golden cookies. Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup a breeze. If you’re baking in batches, prep a second baking sheet to keep things moving. - Cream the Butter and Sugar
In a large mixing bowl, combine 1 cup softened unsalted butter and ¾ cup granulated sugar. Using an electric hand mixer or stand mixer (or a wooden spoon if mixing by hand), beat on medium speed for 2-3 minutes until the mixture is pale, fluffy, and creamy. Scrape down the sides of the bowl as needed to ensure everything is well-incorporated. This step adds air to the dough, giving the cookies their tender, melt-in-your-mouth texture. - Add Flavor and Form the Dough
Stir in 1 ½ tsp vanilla extract for a warm, aromatic touch. In a separate bowl, whisk together 2 ⅓ cups all-purpose flour and ¼ tsp kosher salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed or stirring until a soft, crumbly dough forms. The dough should hold together when pressed but still feel slightly sandy, perfect for shortbread-style cookies. If the dough feels too sticky, chill it for 10-15 minutes to make it easier to handle. - Reserve the Crumble Topping
Scoop out about ½ cup of the dough and set it aside in a small bowl for the crumble topping. Lightly crumble it with your fingers to create small, irregular pieces, and refrigerate if not using immediately to keep it firm. - Shape the Cookies
Using a cookie scoop or tablespoon, scoop out portions of the remaining dough and roll into 1.5-inch balls (about the size of a walnut). Place the balls on the prepared baking sheet, spacing them 2 inches apart to allow for slight spreading. You should get about 24 balls. If the dough softens too much, pop the baking sheet in the fridge for 5-10 minutes to firm up before the next step. - Create the Jam Wells
Gently press a well into the center of each dough ball using your thumb, the back of a small spoon, or the end of a wooden spoon handle. Make the indent about ½ inch deep and wide enough to hold jam, but don’t press all the way through. If the edges crack slightly, gently pinch them back together. Spoon or pipe ½ tsp raspberry jam into each well, being careful not to overfill to prevent spilling during baking. - Add the Crumble Topping
Take the reserved dough and crumble it into small pieces over the top of each cookie, focusing on the jam-filled centers and edges. The crumble adds a delightful texture and a golden, buttery finish. Don’t worry about perfection – the rustic look is part of the charm! - Bake to Golden Perfection
Bake the cookies for 14-16 minutes, or until the edges are lightly golden and the crumble topping is just starting to turn golden brown. The jam will bubble slightly, and the cookies should look set but still soft in the center. Avoid overbaking to keep the shortbread tender. If baking two sheets at once, rotate them halfway through for even cooking. - Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely. For an elegant touch, dust with powdered sugar just before serving, or garnish with a fresh raspberry on the side for a pop of color. Serve with tea, coffee, or a glass of milk for a delightful treat.
Serving Suggestions
These Buttery Raspberry Crumble Cookies are versatile and shine in many settings. Here are some ideas to inspire your presentation:
- Afternoon Tea: Serve on a tiered stand with scones and finger sandwiches for a classic tea party.
- Dessert Platter: Pair with chocolate truffles and lemon bars for a stunning dessert spread.
- Holiday Cookie Tray: Add to your Christmas, Valentine’s Day, or Mother’s Day cookie boxes for a festive touch.
- Gift Idea: Package in a decorative tin or cellophane bags tied with ribbon for a heartfelt homemade gift.
- Kid-Friendly Snack: Serve with a glass of milk or hot cocoa for an after-school treat.
Storage Instructions
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Layer with parchment paper to prevent sticking.
- Refrigerate: For longer storage, keep in the fridge for up to 1 week, but bring to room temperature before serving for the best texture.
- Freeze: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature. Alternatively, freeze unbaked dough balls (without jam) and bake fresh, adding 1-2 minutes to the baking time.
- Dough Storage: Store the dough (without crumble) in the fridge for up to 2 days; let it soften slightly before shaping.
Tips for Success
- Butter Temperature: Ensure the butter is softened but not melted for the perfect creamy texture when creaming with sugar.
- Measure Flour Correctly: Spoon the flour into the measuring cup and level it off to avoid dense cookies.
- Chill as Needed: If the dough becomes too soft or sticky, chill it for 10-15 minutes to make rolling and shaping easier.
- Jam Choices: Seedless raspberry jam gives a smooth texture, but seeded adds a rustic feel. High-quality or homemade jam enhances flavor.
- Prevent Spillage: Don’t overfill the wells with jam to avoid it bubbling over during baking. A piping bag or small spoon helps with precision.
- Even Baking: Rotate the baking sheet halfway through if your oven has hot spots, ensuring uniform golden edges.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend and double-check your jam for gluten-free certification.
- Smaller Cookies: For bite-sized treats, roll 1-inch balls and reduce baking time to 10-12 minutes.
Variations to Try
- Jam Swap: Substitute raspberry jam with strawberry, apricot, blueberry, or fig jam for different flavor profiles.
- Citrus Twist: Add 1 tsp lemon or orange zest to the dough for a bright, zesty note.
- Nutty Crunch: Mix ¼ cup finely chopped almonds or pecans into the crumble topping for extra texture.
- Chocolate Drizzle: Drizzle cooled cookies with melted white or dark chocolate for a decadent touch.
- Spiced Cookies: Add ½ tsp ground cinnamon or cardamom to the dough for a warm, cozy flavor.
- Savory-Sweet: Pair with a smear of cream cheese or goat cheese for a unique dessert-cheeseboard hybrid.
- Mini Thumbprints: Make smaller cookies and press multiple small wells for a variety of jam flavors on one cookie.
Nutritional Notes
Each cookie (based on 24 cookies) is approximately 165-180 calories, with carbs from the flour and sugar, fat from the butter, and a small amount of protein from the flour. For a lighter version, reduce the butter to ¾ cup and increase the jam slightly, or use a low-sugar jam. The raspberry jam adds a touch of fruit-based antioxidants, but these are still a treat best enjoyed in moderation.
Why You’ll Love This Recipe
These Buttery Raspberry Crumble Cookies are a perfect blend of simplicity and indulgence, delivering bakery-quality results with minimal effort. The buttery shortbread base melts in your mouth, the raspberry jam adds a sweet-tart burst, and the crumble topping brings a satisfying crunch. They’re versatile for any occasion, from casual snacking to elegant gifting, and they’re endlessly customizable to suit your taste. Plus, the recipe is forgiving for beginners and fun for experienced bakers to experiment with. One bite, and you’ll be dreaming of your next batch!
Final Thoughts
Buttery Raspberry Crumble Cookies are your ticket to homemade bliss, turning a handful of pantry staples into a dessert that looks and tastes like it came from a high-end bakery. With their golden edges, jammy centers, and buttery crumble, they’re as beautiful as they are delicious. Whether you’re baking for a special occasion, sharing with friends, or treating yourself, these cookies will steal the show. So preheat that oven, grab your raspberry jam, and let’s create some cookie magic. You won’t want to lose this recipe!
