Name: Raspberry Crumble Cookies Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 1¼ cup all purpose flour; ½ cup chilled unsalted butter, cut into pieces; ⅓ cup granulated sugar; ½ teaspoon pure vanilla extract; ¼ teaspoon almond extract; ¼ teaspoon salt; ¾ cup raspberry jam or preserves; powdered sugar

Jump to Recipe·5 from 44 reviews

If you’re anything like me and love a sweet treat that’s both buttery and bursting with berry flavor, then you’re going to adore this Raspberry Crumble Cookies Recipe. They’re like a little bite of heaven — tender, crumbly dough hugging a sweet-tart raspberry jam center, all topped with a golden crumble. Once you try these, you’ll want to make them over and over again, trust me!

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Why This Recipe Works

Simple Ingredients: Uses pantry staples you probably already have, so it’s fuss-free and quick to prep.
Perfect Texture Balance: Crumble topping meets soft cookie base, giving each bite a delightful contrast.
Jam Centered Surprise: The raspberry filling adds that burst of fruity tartness that keeps you coming back.
Easy Portioning: The muffin pan method ensures even-sized cookies that bake consistently.

Raspberry Crumble Cookies, raspberry jam cookies, easy berry cookies, buttery crumble cookies, fruit-filled cookie recipes - The image shows several small round crumb-topped jam tarts placed on a white marbled surface. Each tart has a golden-brown crust forming the base and holding dark red jam with a glossy texture that pokes through the crumb topping. The crumb topping is light beige with a crumbly, rough texture unevenly spread on top of the jam. Some tarts have small bites taken out, revealing the jam inside. A small white bowl filled with thick red jam sits among the tarts. There are loose crumbs scattered on the surface near the tarts. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Raspberry Crumble Cookies Recipe plays an important role. They come together to create a buttery, crumbly dough that holds the raspberry jam perfectly. I like to use good-quality jam—trust me, it makes a big difference!

Raspberry Crumble Cookies, raspberry jam cookies, easy berry cookies, buttery crumble cookies, fruit-filled cookie recipes - Flat lay of a small heap of all purpose flour, chilled unsalted butter cut into small cubes, a small white bowl of granulated sugar, a small white bowl of pure vanilla extract, a small white bowl of almond extract, a small white bowl of salt, a small white bowl of vibrant red raspberry jam, and a small neat pile of powdered sugar placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base that holds everything together with just the right texture for crumble cookies.
Chilled unsalted butter: Gives the dough richness and helps create that crumbly, tender bite. Keep it cold to avoid greasy dough.
Granulated sugar: Adds sweetness and balances the tartness of the jam perfectly.
Pure vanilla extract: Enhances the dough’s flavor with a warm, comforting note.
Almond extract: Just a touch gives a subtle nutty hint that complements raspberry beautifully.
Salt: Balances the sweetness and elevates all the flavors.
Raspberry jam or preserves: Centerpiece of this recipe – fruity and slightly tart, sticking wonderfully to the crumble cookie.
Powdered sugar (optional): Adds a pretty finishing touch and extra sweetness on top after baking.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Raspberry Crumble Cookies Recipe my own by changing up the jam depending on the season or what’s in my pantry. You can add spices or even swap out vanilla for other extracts—it’s pretty forgiving!

Jam variations: I’ve tried blackberry, apricot, and even fig jam; each adds a unique flavor twist. Raspberry, though, is my all-time fave.
Gluten-free option: I once swapped in a gluten-free all-purpose flour blend and it worked beautifully—just make sure your blend contains xanthan gum.
Extra crunchy topping: For some crunch, sprinkle a tiny bit of raw sugar on top before baking.

Step-by-Step: How I Make Raspberry Crumble Cookies Recipe

Step 1: Mix the Crumble Dough to Perfection

Start by beating the flour, chilled butter pieces, sugar, vanilla and almond extracts, and salt together. Use a hand mixer or a stand mixer with the paddle attachment. What you’re aiming for is a crumbly mixture with pea-sized bits of butter still visible. This means your cookies will stay tender and flaky — don’t overmix or the dough will become too dense!

Step 2: Prep Your Muffin Pan

Grease a 12-cup muffin pan or line it with paper liners. I usually skip liners because these cookies pop out super easily, but liners make cleanup a breeze if you want. Using a 2-tablespoon scoop (loosely filled, not packed), evenly divide the dough into the muffin cups. You’ll have about 1 cup of crumbs left to sprinkle on top later.

Step 3: Add the Jam and Crumble Topping

Drop about 2 teaspoons of raspberry jam into the center of each filled cup, gently spreading it but avoiding the edges to prevent overflow. Then, crumble the remaining dough over the jam. This layering is what makes these cookies truly unforgettable!

Step 4: Bake and Cool

Bake at 350°F (175°C) for around 20 minutes. You want the jam to bubble and the edges of the crumble to turn a golden brown. Once baked, transfer the pan to a wire rack to cool completely. If you’re impatient like me, chilling them in the fridge speeds things up and helps the cookie firm up.

Step 5: Serve with a Little Extra Love

Run a sharp, thin knife around each cookie to loosen it, then gently remove. If you want to get fancy, dust them with powdered sugar for a pretty finish. And voilà — delicious raspberry crumble cookies ready to be devoured!

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Pro Tips for Making Raspberry Crumble Cookies Recipe

Keep Butter Cold: Chilling butter ensures the crumbs bake with perfect flakiness and not greasy texture.
Don’t Overfill Jam: Keeping jam away from edges prevents it from leaking and burning on the pan.
Use a Small Glass to Press: I find using a shot glass to gently press dough in muffin cups gives an even base layer every time.
Cool Completely Before Removing: Cookies firm up as they cool, so patience pays off to keep shapes intact.

How to Serve Raspberry Crumble Cookies Recipe

Raspberry Crumble Cookies, raspberry jam cookies, easy berry cookies, buttery crumble cookies, fruit-filled cookie recipes - The image shows a stack of three small round crumb-topped jam tarts placed on a metal rack over a white marbled surface. Each tart has a thick, golden brown crumbly crust around the edge and a layer of dark red jam slightly visible beneath the crumb topping. In front of the tart stack, there is a broken tart piece showing the same layers: crumb topping, dark jam, and crust. Next to the broken piece is a small white spoon with dark red jam inside. The background is softly blurred with more tarts and a glass of milk. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle my raspberry crumble cookies with powdered sugar just before serving—adds a lovely snowy look and a bit of extra sweetness. Sometimes, if I’m feeling fancy, I’ll add a tiny fresh raspberry or mint leaf on top for a fresh pop of color.

Side Dishes

These cookies pair wonderfully with a cup of tea or a rich latte. If you’re serving them as dessert, a dollop of whipped cream or vanilla ice cream on the side works beautifully to complement the tangy raspberry filling.

Creative Ways to Present

For parties or gift-giving, I arrange the cookies on a tiered stand or in pretty parchment paper boxes tied with twine. I once even used edible flowers around the platter for a spring brunch, and everyone loved how special it looked!

Make Ahead and Storage

Storing Leftovers

Store your raspberry crumble cookies in an airtight container at room temperature for up to three days. Keeping them covered means they stay tender and delicious without drying out—trust me, they rarely last that long!

Freezing

I’ve frozen these cookies successfully wrapped tightly in plastic wrap, then placed in a freezer-safe container. They freeze beautifully for up to three months and thaw quickly when you take them out—still fresh and tasty.

Reheating

To warm them back up, I pop the cookies in a preheated 300°F oven for about 5 minutes. This revives the crumble’s crispness and softens the jam just enough without drying them out.

FAQs

Can I use homemade jam in the Raspberry Crumble Cookies Recipe?

Absolutely! Homemade jam works perfectly and adds a personal touch. Just make sure your jam isn’t too runny, or it might leak during baking. If it is, you can cook it down a bit to thicken before using.
What if I don’t have almond extract?

No worries! The almond extract adds a subtle nutty flavor, but it’s optional. You can simply omit it or replace it with an equal amount of vanilla extract to keep things simple.
Can these cookies be made larger?

Yes! Using a jumbo muffin pan, you can make larger cookies similar to store-bought bakery sizes. Just increase the dough and jam portions accordingly and bake a few minutes longer, watching closely so they don’t overbake.
How do I prevent the dough from being too greasy?

Keep your butter chilled until right before mixing, and try not to over-handle the dough. Overmixing warms the butter too much and releases oils, which leads to greasier crumbs.

Final Thoughts

This Raspberry Crumble Cookies Recipe has become one of my go-to treats whenever I want something cozy but not fussy. The buttery crumbs paired with that fruity burst of jam are like a little hug in cookie form. I genuinely think once you give this recipe a whirl, you’ll feel the same way. So grab your mixing bowl and jam jar—let’s make your kitchen smell amazing and your sweet tooth happy!

Raspberry Crumble Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 44 reviews

Author: Amanda
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 3 hours 40 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American

Print Recipe

Description

These Raspberry Crumble Cookies are buttery, crumbly treats filled with sweet and tangy raspberry jam. Perfect for any occasion, they combine a tender crumbly base with a jammy center and a delightful crumble topping, finished with an optional dusting of powdered sugar for a touch of elegance.

Ingredients

Cookie Dough

1¼ cup all purpose flour
½ cup chilled unsalted butter, cut into pieces
⅓ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt

Filling

¾ cup raspberry jam or preserves

Optional Garnish

powdered sugar

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Instructions

Preheat Oven: Preheat your oven to 350°F and place a rack in the middle position to ensure even baking.
Make Dough: Using a hand mixer or stand mixer fitted with the paddle attachment, beat the flour, chilled butter pieces, granulated sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly and the butter pieces are pea-sized or smaller.
Prepare Pan: Grease a 12-count muffin pan or line it with paper liners. Using a 2-tablespoon scoop, loosely measure and transfer 2 tablespoons of dough into each muffin cup. After filling all cups, reserve about 1 cup of leftover dough for topping. Pack the dough into each muffin cup using a small glass or your fingers to create an even base.
Add Jam: Spoon about 2 teaspoons of raspberry jam into the center of each dough-filled muffin cup. Lightly spread the jam without reaching the edges to prevent leaking during baking.
Add Crumble Topping: Sprinkle the reserved dough crumbs evenly over the jam layer in each cup, creating a crumble topping.
Bake: Bake the cookies in the preheated oven for about 20 minutes, or until the jam is bubbling and the edges are golden brown.
Cool and Remove: Transfer the muffin pan to a wire rack and allow the cookies to cool completely. To speed cooling, you can place them in the refrigerator. Once cooled, run a thin sharp knife around each cookie edge to loosen and remove them from the pan.
Optional Garnish: Dust the cookies with powdered sugar if desired for a decorative finish.

Notes

You can use paper liners for easier cleanup, but it is not necessary as the cookies release well from a greased pan.
To make larger cookies, use a jumbo muffin pan (7 large cookies). Fill each cup with 3 tablespoons of dough, press evenly, top with one heaping tablespoon of jam spread carefully, and cover with remaining crumbs. Bake for 20-23 minutes.
Store cookies tightly covered at room temperature for up to 3 days or freeze for up to 3 months. Serve at room temperature for best flavor and texture.