Raspberry Crumble Cookies Recipe

If you’ve been hunting for an irresistibly soft, buttery, fruity treat, I’ve got just the thing for you. My Raspberry Crumble Cookies Recipe is an absolute showstopper—think tender cookie crust wrapped around a luscious raspberry jam center, all topped with a delightful crumble that’s slightly crunchy yet so satisfyingly buttery. I promise, once you make these, they’ll quickly become your go-to for afternoon tea, gifting, or anytime you need a sweet hug in cookie form!

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Ingredients & Why They Work

The magic of this Raspberry Crumble Cookies Recipe really comes down to how the ingredients complement each other. I’ve found that picking high-quality vanilla and almond extracts makes a noticeable difference, and don’t skip on that seedless raspberry jam—the filling is what ties it all together.

• Unsalted Butter: Softened and creamy, it’s essential for that tender, rich cookie base and crumble topping.
• Granulated Sugar: Adds subtle sweetness and structure without weighing the cookies down.
• Powdered Sugar: Gives a smooth texture to the dough, contributing to the delicate crumble.
• Vanilla Extract: Deepens flavor, adding warmth and sweetness to every bite.
• Almond Extract: Just a hint brings a lovely, nutty aroma and complexity—totally worth including!
• All-Purpose Flour: It frames the cookie’s texture, but watch the mixing time—you want it tender, not tough.
• Kosher Salt: Balances the sweetness and enhances all the flavors.
• Seedless Raspberry Jam: The star filling. Seedless jam ensures softness without crunch from seeds and a burst of fruity brightness.

Make It Your Way

One of the best things about this Raspberry Crumble Cookies Recipe is how easily it can be customized. I love to experiment with different jams, or add a sprinkle of cinnamon in the crumble topping when I want a cozy twist. Don’t be afraid to try what suits your taste!

• Jam Variations: I’ve swapped in apricot or blackberry jam before, and it was just as delicious—feel free to use your favorite fruit preserves.
• Nut Allergy Friendly: If almond extract isn’t your thing (or you’re avoiding nuts), just double the vanilla extract instead.
• Texture Tweak: For a crunchier cookie, sprinkle some finely chopped nuts over the crumble topping before baking.
• Sweetness Level: You can reduce granulated sugar by a tablespoon or two if you want a less sweet finish, especially if your jam is very sweet.

Step-by-Step: How I Make Raspberry Crumble Cookies Recipe

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to 350℉. I like to spray a jumbo muffin tin with non-stick cooking spray, then lightly grease and flour the wells—this helps the cookies pop right out when they’re done without sticking. You can use a baking sheet if you don’t have a muffin tin, but the shape and thickness aren’t quite the same.

Step 2: Cream the Butter, Sugars, and Extracts

Using a mixer, combine the softened butter with granulated sugar, powdered sugar, vanilla, and almond extract. Beat this for about 1-2 minutes. You want it smooth and fluffy, but don’t let the butter get too soft or greasy. This step creates the base of the cookie’s tender texture.

Step 3: Mix in Flour and Salt Gently

Add the flour and kosher salt to the butter mixture, then mix just until everything comes together. It’s totally okay if the dough is still a bit crumbly—over-mixing can make cookies tough. A good test? Grab a handful and squeeze; if it sticks together, you’re golden.

Step 4: Form the Cookie Crusts in the Muffin Wells

Scoop about ¼ cup of dough for each cookie into the prepared muffin wells. Press gently, spreading the dough just a bit up the sides to make a little well in the center. Don’t pack it down tightly—light hands here keep the crumb tender and easy to bite.

Step 5: Add Raspberry Jam Filling

Next, spoon about ½ to 1 tablespoon of the seedless raspberry jam into each dough well. I love how the jam slowly warms and melds with the buttery crust as it bakes, creating that perfect burst of fruit in every bite.

Step 6: Top with Remaining Crumble Mixture

Sprinkle each cookie with a heaping tablespoon of the remaining crumble dough. This topping will bake into a golden, buttery crust that adds just the right amount of contrast in texture.

Step 7: Bake and Cool

Bake the cookies for 18-22 minutes, or until they’re lightly browned on top. Your kitchen will smell amazing—I always find it hard to wait! Once done, let them cool fully before trying to remove them from the pan. If they stick, run a knife gently around the edges; this really helps without breaking the delicate cookies.

How to Serve Raspberry Crumble Cookies Recipe

Garnishes

When I serve these cookies, I like to dust them lightly with powdered sugar or add a tiny fresh raspberry on top to boost that beautiful, fruity vibe. Sometimes a mint leaf adds a surprising fresh pop that makes them look extra special.

Side Dishes

They pair wonderfully with a cup of chamomile tea or a creamy latte. For brunch, I love offering these alongside fresh berries and a dollop of whipped cream—trust me, your guests won’t stop smiling.

Creative Ways to Present

I once arranged these cookies on a cake stand layered with soft linen and fresh flowers for a baby shower—it was a total hit! You can also pack them in pretty boxes with parchment paper for gifting, or serve alongside ice cream for a decadent dessert.

Make Ahead and Storage

Storing Leftovers

I usually store my raspberry crumble cookies in an airtight container at room temperature, and they keep beautifully fresh for about a week. Just make sure to layer them between sheets of wax paper so they don’t stick or crumble together.

Freezing

Freezing works great too! When I freeze mine, I separate each cookie with wax paper and pop them in a freezer bag. They’ll keep up to 3 months, which means you can enjoy these anytime you have a sweet craving without any extra work later.

Reheating

I typically reheat frozen cookies in a warm oven at 300℉ for about 7-10 minutes—this restores their fresh-out-of-the-oven warmth without drying them out. Avoid microwaving, which can make the crumble soggy.

FAQs

Final Thoughts

This Raspberry Crumble Cookies Recipe really holds a special place in my heart. It’s just the right mix of buttery crumb and vibrant fruit that you can easily share but somehow always want to gobble up yourself. Making them is straightforward, and the results? Total crowd-pleaser. I hope you get to bake these soon—and maybe sneak a few for yourself when no one’s looking. Seriously, these cookies are love in every bite.

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