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Buttery Raspberry Crumble Cookie baked in a muffin tin, showing the golden shortbread crust, red jam center, and rich crumble topping dusted with powdered sugar.

Buttery Raspberry Crumble Cookies

These Buttery Raspberry Crumble Cookies are rich, melt-in-your-mouth shortbread cookies filled with sweet raspberry jam and topped with a golden crumble. Perfect for holidays, teatime, or a cozy afternoon treat!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp salt
Filling & Crumble
  • 1/2 cup raspberry jam seedless preferred
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats optional, for added texture

Equipment

  • Mixing Bowl
  • Hand Mixer
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together the butter and sugar until light and fluffy. Add vanilla extract and mix well.
  3. Gradually add flour and salt to form a soft dough. Set aside about 1/4 cup of dough for the crumble topping.
  4. Roll remaining dough into 1-inch balls and place on the baking sheet. Gently flatten each cookie and make a small indentation in the center.
  5. Fill each indentation with about 1/2 teaspoon of raspberry jam.
  6. Combine reserved dough with brown sugar and oats to make a crumble. Sprinkle over each cookie.
  7. Bake for 18–20 minutes, or until edges are lightly golden. Let cool on a wire rack before serving.

Notes

You can substitute raspberry jam with strawberry or apricot for a fun twist. Store cookies in an airtight container at room temperature for up to 5 days.