Buttery Raspberry Crumble Cookies Recipe

Introduction

Buttery Raspberry Crumble Cookies combine a rich, tender dough with a sweet and tangy raspberry center topped with a rustic oat crumble. These delightful treats are perfect for enjoying with a cup of tea or sharing with friends and family.

Ingredients

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup raspberry jam
• 1/2 cup rolled oats
• 1/2 cup brown sugar

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes.
3. Step 3: Mix in the egg and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients until a soft dough forms.
5. Step 5: For the crumble topping, combine rolled oats and brown sugar in a small bowl. Add 2 to 3 tablespoons of the cookie dough to this mixture and mix until crumbly.
6. Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Press a small indentation in the center of each cookie using your thumb or a spoon.
7. Step 7: Spoon about 1 teaspoon of raspberry jam into the indentation of each cookie.
8. Step 8: Sprinkle the oat and brown sugar crumble topping over the jam on each cookie.
9. Step 9: Bake for 12 to 15 minutes, until the edges are lightly golden.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Add chopped pecans or walnuts to the crumble for extra crunch.
• Mix white chocolate chips into the dough for a sweet, creamy contrast.
• Incorporate lemon or orange zest into the dough to brighten the flavor.
• Sprinkle a pinch of cinnamon or nutmeg into the crumble for a warm, spiced touch.
• Use high-quality raspberry jam for the best fruity flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them longer, freeze in a sealed container for up to 3 months. Reheat gently in a low oven or microwave to restore warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of jam?

Yes, you can substitute raspberry jam with other fruit preserves like strawberry, apricot, or blueberry. Just choose a jam you enjoy for the best flavor.

How do I prevent the crumble topping from burning?

Keep an eye on the cookies during the last few minutes of baking. If the crumble starts to brown too quickly, you can loosely cover the cookies with foil to protect the topping while the cookies finish baking.

Buttery Raspberry Crumble Cookies Recipe

Print Recipe

★★★★★

4.7 from 59 reviews

These Buttery Raspberry Crumble Cookies combine a tender, rich butter cookie base with a vibrant raspberry jam center and a delightful oat and brown sugar crumble topping. Perfectly balanced with sweet, tart, and slightly crunchy textures, these cookies offer a rustic, homemade feel with every bite.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Filling and Topping

• 1 cup raspberry jam
• 1/2 cup rolled oats
• 1/2 cup brown sugar

Optional Add-Ons

• Chopped nuts (pecans or walnuts)
• White chocolate chips
• Citrus zest (lemon or orange)
• Cinnamon or nutmeg

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer or by hand for about 2–3 minutes until the mixture becomes light, fluffy, and pale in color. This step incorporates air and creates a tender cookie texture.
3. Add egg and vanilla: Crack the large egg into the bowl and add the vanilla extract. Continue mixing until the ingredients are well combined and the batter is smooth.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning. Gradually add this dry mixture into the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
5. Make crumble topping: In a small bowl, combine the rolled oats and brown sugar. Add 2–3 tablespoons of the cookie dough into the oat mixture and use your fingers or a fork to blend them together until a crumbly topping is formed. This will give the cookies a rustic texture and sweetness contrast.
6. Form cookies: Use a tablespoon or cookie scoop to portion out dough onto the prepared baking sheet, spacing them evenly. Press your thumb or the back of a spoon lightly into the center of each dough ball to create a small indentation to hold the jam filling.
7. Add filling: Spoon about 1 teaspoon of raspberry jam into the indentation of each cookie. Use a quality jam for best fruity flavor.
8. Top with crumble: Sprinkle the oat and brown sugar crumble mixture over the jam filling, distributing it evenly to cover the jam and add a crunchy layer.
9. Bake: Place the baking sheet in the preheated oven and bake the cookies for 12–15 minutes, or until the edges just begin to turn a light golden brown. This ensures the cookies are cooked through but remain soft and buttery inside.
10. Cool: Remove the baking sheet from the oven and allow the cookies to cool on it for about 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

• For extra crunch and flavor, consider adding chopped pecans or walnuts to the crumble topping.
• Incorporate white chocolate chips into the dough for a creamy sweetness contrast.
• Add a teaspoon of lemon or orange zest to the dough or crumble for a fresh citrus brightness.
• Sprinkle a pinch of cinnamon or nutmeg into the crumble to introduce a warm, cozy spice note.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can be frozen before baking; bake directly from frozen with an additional 2–3 minutes baking time.

Keywords: buttery cookies, raspberry jam cookies, crumble topping, oat cookies, homemade cookies, dessert