Raspberry Crumble Cookies

Why You’ll Love These Raspberry Crumble Cookies

These raspberry crumble cookies are the perfect combination of textures and flavors — a tender buttery cookie base, a jewel-bright raspberry jam center, and a golden crumble topping that adds the perfect crunch. They look bakery-worthy but are surprisingly simple to make at home.

Think of them as a hand-held raspberry crumble bar in cookie form. They’re perfect for cookie exchanges, afternoon tea, or whenever you want something a little special.

Ingredients

For the Cookie Base & Crumble

• 2 cups all-purpose flour
• 1/2 cup powdered sugar
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1 tsp vanilla extract
• 1 egg yolk

For the Raspberry Filling

• 1/2 cup raspberry jam or preserves
• 1/2 cup fresh or frozen raspberries
• 1 tsp lemon juice
• 1 tsp cornstarch

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, powdered sugar, granulated sugar, and salt.
3. Add cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
4. Add vanilla extract and egg yolk. Mix until the dough just comes together. Don’t overwork it.
5. In a small saucepan, combine raspberry jam, raspberries, lemon juice, and cornstarch. Cook over medium heat for 3–4 minutes, stirring, until thickened. Let cool.
6. Scoop dough into 1.5-tablespoon balls and place on prepared baking sheets, spacing 2 inches apart.
7. Flatten each ball slightly and use your thumb to press a deep well in the center.
8. Spoon about 1 teaspoon of raspberry filling into each well.
9. Pinch off small pieces of remaining dough and crumble them over the top of the filling.
10. Bake for 14–16 minutes until the edges and crumble are golden.
11. Cool completely on the baking sheet before dusting with powdered sugar.

Tips for Perfect Crumble Cookies

• Keep the butter cold — this is what creates that crumbly, shortbread-like texture.
• Don’t skip cooking the raspberry filling — raw jam can make the cookies soggy.
• Press the well deep enough so the filling doesn’t overflow during baking.
• Cool completely before moving — they firm up as they cool and are fragile while warm.
• Dust with powdered sugar just before serving for the prettiest presentation.

Storage Instructions

Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. The crumble topping will soften slightly over time. For longer storage, freeze without the powdered sugar for up to 2 months.

Variations

Swap raspberry jam for strawberry, apricot, or blueberry jam for different flavor profiles. Add a pinch of cinnamon or cardamom to the crumble for warmth. Mix a handful of chopped almonds into the crumble for extra crunch. Drizzle with white chocolate once cooled for an elegant finish.

Frequently Asked Questions

Can I use store-bought jam?

Yes! Any good quality raspberry jam or preserves works great. If it’s very loose, cook it down with a teaspoon of cornstarch as described in the recipe to prevent it from running.

Why did my filling overflow?

The wells weren’t deep enough or were overfilled. Press deep thumbprint wells and use no more than 1 teaspoon of filling per cookie.

Can I make the dough ahead of time?

Absolutely! The dough can be made 2 days ahead and refrigerated wrapped in plastic wrap. Let it soften at room temperature for 15 minutes before shaping.

Can I use fresh raspberries instead of jam?

You can, but you’ll need to cook them down with sugar and cornstarch to make a thick jam-like filling. Fresh raspberries alone are too watery and will make the cookies soggy.

Why are my cookies spreading too much?

Make sure your butter was cold when making the dough, and chill the shaped cookies on the baking sheet for 15 minutes before baking if your kitchen is warm.