These buttery raspberry crumble cookies are a treat you won’t want to miss! With a sweet jam center and a crispy topping, they’re perfect for any sweet tooth.
These cookies always brighten my day. I can’t resist their crumbly goodness! Plus, who can say no to that tart raspberry flavor? It’s a real crowd-pleaser! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for the cookies’ rich texture. If you’re in a pinch, you can use half butter and half oil, but stick to butter for the best flavor!
Granulated & Brown Sugar: Together, they provide sweetness and depth. You can replace brown sugar with white sugar if you’re out, but this might change the cookie’s texture slightly. For a healthier alternative, try coconut sugar.
Raspberry Jam: This adds that tart kick. If you can’t find raspberry jam, any berry jam or even apple or peach preserves can work beautifully!
All-Purpose Flour: The base of the cookie; use whole wheat flour for a nutritious twist, though you may need to adjust the amount due to its density.
How Do You Achieve the Perfect Crumble Topping?
Getting the crumble just right adds a delightful crunch to the cookies. Here’s how to nail it:
- Start with cold butter: Cut cold butter into the flour and sugar mixture quickly to maintain its temperature. This helps achieve a flaky texture.
- Use a pastry cutter or forks: This method breaks the butter into small pieces, mixing with the flour until it resembles coarse crumbs.
- Avoid overmixing: Mix just until you see crumbly bits. If it becomes a dough, you’ll lose that wonderful topping crunch!
With these tips in hand, your raspberry crumble cookies will be a hit! Enjoy baking and sharing these sweet treats with friends and family!
Buttery Raspberry Crumble Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup raspberry jam or preserves (seedless or with seeds, based on preference)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and cut into small pieces
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 12-15 minutes for baking. After baking, it’s good to let your cookies cool on a wire rack for about 5 minutes, so clear about 30-35 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugars:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Use a hand mixer or wooden spoon to mix until it becomes light and fluffy — about 2-3 minutes.
3. Add Egg and Vanilla:
Beat in the egg and the vanilla extract. Mix until everything is well combined and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. This helps to distribute the baking powder evenly throughout the flour.
5. Mix Dry Ingredients with the Wet Mixture:
Now, gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix!
6. Prepare the Crumble Topping:
In a small bowl, mix together the flour and sugar for the crumble. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Don’t worry if there are some larger pieces — that’s okay!
7. Shape the Cookies:
Scoop tablespoon-sized portions of cookie dough and place them on your prepared baking sheet, about 2 inches apart. Flatten each dough ball slightly.
8. Make Indentations for the Jam:
Using your thumb or the back of a spoon, create a small indentation in the center of each cookie.
9. Fill with Raspberry Jam:
Fill each indentation with about 1 teaspoon of raspberry jam. Be generous, but avoid overfilling!
10. Add the Crumble Topping:
Sprinkle the crumble topping generously over each cookie to cover the jam and part of the dough.
11. Bake the Cookies:
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are lightly golden and the crumble topping is set.
12. Cooling the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
13. Enjoy Your Treat:
Serve these delightful buttery raspberry crumble cookies with a glass of milk or your favorite tea. Enjoy every bite!
This recipe yields cookies with a soft, buttery base, a sweet and slightly tart raspberry center, and a crisp, sugary crumble topping—perfect for any occasion!
Can I Use Different Types of Jam?
Absolutely! While raspberry jam gives the cookies their signature flavor, you can substitute it with any berry jam, such as strawberry or blueberry, or even peach preserves for a different twist.
Can I Make These Cookies Gluten-Free?
Yes! You can replace all-purpose flour with a gluten-free 1:1 baking flour. Just ensure that your baking powder is also gluten-free for best results.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months. Just make sure they’re fully cooled before freezing!
What If I Don’t Have Unsalted Butter?
If you only have salted butter, you can still use it! Just reduce the added salt in the recipe to about a pinch or omit it entirely to balance the flavors.