Buttery Raspberry Crumble Cookies are the kind of treat that makes every moment feel special. Imagine biting into a cookie that has a tender, buttery base, a luscious raspberry filling, and a crumbly topping that just crumbles perfectly in your mouth. These cookies are not only delightful to eat but also super fun to make. Whether you’re baking for a special occasion or just treating yourself, these cookies are a delicious way to brighten your day.

What You’ll Need for Buttery Raspberry Crumble Cookies

Here’s everything you’ll need to create these scrumptious cookies:

1 cup (225 g) unsalted butter, softened
1/4 cup (50 g) granulated sugar
1/3 cup (40 g) powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups (280 g) all-purpose flour
1/4 teaspoon kosher salt
1/2 cup (160 g) seedless raspberry jam

How to Make Buttery Raspberry Crumble Cookies

Follow these simple steps to whip up a batch of these delightful cookies:

Preheat your oven to 350 degrees F (175 degrees C). Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray to prevent sticking.
In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together with a mixer until the mixture is light and fluffy, about 1-2 minutes.
Mix in the vanilla extract and almond extract until everything is well combined.
Gradually add the flour and kosher salt to the mixture, mixing just until combined. The dough should be crumbly but hold together when pressed. Be careful not to overmix to keep the cookies light.
Scoop about 1/4 cup of dough into each well of the muffin tin. Gently press the dough evenly into the bottom and slightly up the sides to create a shallow well in the center.
Spoon about 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.
Sprinkle a heaping tablespoon of the remaining dough over the jam to create a crumbly topping.
Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.
Let the cookies cool completely in the pan before trying to remove them.
Once cooled, run a knife around the edges of each cookie to help release them from the muffin tin. Serve as they are, or dust with powdered sugar for an elegant touch.

How to Serve Buttery Raspberry Crumble Cookies

These cookies are best served fresh, allowing your guests to enjoy their delightful buttery texture and sweet raspberry filling. Consider pairing them with a warm cup of tea or coffee for the perfect afternoon treat. You can also serve them on a pretty plate, dusted with powdered sugar for a touch of elegance. Want to take it up a notch? Serve them alongside a scoop of vanilla ice cream—a match made in dessert heaven!

Expert Tips for Buttery Raspberry Crumble Cookies

Dough Consistency: If your dough feels too crumbly and doesn’t hold together, you can add a touch of milk or water, a teaspoon at a time, until it binds perfectly.
Jam Alternatives: Don’t have raspberry jam? Feel free to use other fruit jams like strawberry or blueberry for a fun twist.
Make Ahead: You can prepare the dough in advance and store it in the fridge for a day or two. When you’re ready to bake, just scoop, fill, and bake!

Buttery Raspberry Crumble Cookies: Frequently Asked Questions

Can I use frozen raspberries in this recipe?
Using frozen raspberries is possible, but they may add extra moisture to the filling. Make sure to drain them well before use.

How should I store leftover cookies?
Store cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.

Can I make these cookies smaller?
Absolutely! Just adjust the baking time accordingly, baking for around 12-15 minutes for smaller cookies.

These Buttery Raspberry Crumble Cookies will surely bring joy to anyone who tries them. So gather your ingredients, turn on your oven, and treat yourself to a delightful baking adventure! Enjoy every bite!

Print Recipe

Buttery Raspberry Crumble Cookies

Delightful cookies with a tender, buttery base, luscious raspberry filling, and a perfect crumbly topping.

Prep Time20

Cook Time20

Total Time40

Course: Dessert, Snack

Cuisine: American

Keyword: Baking, Buttery, cookies, Dessert, Raspberry

Servings: 12 cookies

Calories: 150kcal

Ingredients

Cookie Base

1 cup unsalted butter, softened
1/4 cup granulated sugar
1/3 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 teaspoon kosher salt

Filling and Topping

1/2 cup seedless raspberry jam

Instructions

Preparation

Preheat your oven to 350 degrees F (175 degrees C). Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray.
In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together with a mixer until light and fluffy, about 1-2 minutes.
Mix in the vanilla extract and almond extract until well combined.
Gradually add the flour and kosher salt, mixing just until combined. The dough should be crumbly but hold together when pressed.

Assembly

Scoop about 1/4 cup of dough into each well of the muffin tin. Press the dough evenly into the bottom and slightly up the sides.
Spoon about 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.
Sprinkle a heaping tablespoon of the remaining dough over the jam.

Baking

Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.
Let the cookies cool completely in the pan before removing.
Run a knife around the edges to help release them from the muffin tin. Serve as is or dust with powdered sugar.

Notes

Serve with a warm cup of tea or coffee. Can be stored in an airtight container for up to a week.