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Buttery Raspberry Crumble Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/buttery-raspberry-crumble-cookies-recipe/