Buttery Raspberry Crumble Cookies 🍪✨

By: Rabia

Melt-in-your-mouth buttery cookies filled with sweet raspberry jam and topped with a golden crumble. Made in muffin tins for a bakery-style look, these cookies are as elegant as they are irresistible!

🥘 Recipe Card

Servings & Timing

  • Yield: 10–12 jumbo cookies

  • Prep Time: 15 minutes

  • Bake Time: 18–22 minutes

  • Total Time: 35 minutes

Dietary Badges:

  • Vegetarian

  • Crowd-Pleaser

  • Dessert-Lover Approved

✅ Ingredients

  • 1 cup unsalted butter, softened

  • ¼ cup granulated sugar

  • ⅓ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 tsp almond extract

  • 2 ¼ cups all-purpose flour

  • ¼ tsp kosher salt

  • ½ cup seedless raspberry jam

📖 Instructions

  1. Prep the oven & pan
    Preheat oven to 350°F (175°C). Grease a jumbo muffin tin with butter + flour or nonstick spray.

  2. Make the dough

    • In a mixing bowl, cream butter, granulated sugar, and powdered sugar until light and fluffy (1–2 minutes).

    • Mix in vanilla and almond extracts.

    • Gradually add flour and salt, stirring until dough is crumbly but holds when pressed.

  3. Assemble cookies

    • Scoop ~¼ cup dough into each muffin well.

    • Press dough evenly on the bottom and slightly up the sides, creating a shallow well.

    • Add ½–1 tbsp raspberry jam into each well.

    • Sprinkle a heaping tbsp of remaining dough over the jam for a crumble topping.

  4. Bake to golden perfection
    Bake 18–22 minutes, or until edges are lightly golden. Cool completely in the pan before removing.

  5. Remove & serve
    Run a knife gently around edges to release cookies. Dust with powdered sugar if desired and serve.

🔑 Notes

  • Don’t overmix dough — keep it crumbly for that signature shortbread texture.

  • Jam options: Raspberry is classic, but strawberry, apricot, or blackberry jam works beautifully.

  • Make ahead: Cookies store well for up to 4 days in an airtight container.

Recommended  Tangy Dill Pickle Cream Cheese Spread 🥒🧀✨

🌟 Variations

  • Nutty Twist: Add ½ cup chopped pecans or almonds to the crumble topping.

  • Glazed Finish: Drizzle with a simple vanilla glaze once cooled.

  • Festive Touch: Use red + green jams during the holidays for a Christmas cookie tray.

❄️ Storage

  • Room Temp: Store in airtight container up to 4 days.

  • Fridge: Keep up to 1 week.

  • Freezer: Freeze baked cookies up to 2 months; thaw before serving.

💌 Final Notes

These Buttery Raspberry Crumble Cookies are part shortbread, part crumble, and fully delightful. Sweet, buttery, and bursting with fruity flavor, they’re perfect for holidays, tea parties, or simply treating yourself.

Rabia
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