Name: Buttery Raspberry Crumble Cookies
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/3 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 1/4 cups all-purpose flour; 1/4 teaspoon kosher salt; 1/2 cup seedless raspberry jam

These Buttery Raspberry Crumble Cookies are delightful treats that combine a tender, buttery shortbread-like base with sweet raspberry jam and a crumbly topping. Each bite offers the perfect balance of rich cookie and fruity filling, making them an elegant addition to any dessert table or afternoon tea.

Why You’ll Love This Recipe

These Buttery Raspberry Crumble Cookies are a guaranteed hit for several reasons. First, they combine two beloved desserts—cookies and fruit crumbles—into one irresistible treat. The contrast between the buttery cookie base, sweet-tart raspberry filling, and crumbly topping creates a perfect textural experience. They’re also incredibly versatile; perfect for holiday cookie exchanges, afternoon tea, or as an elevated dessert for dinner parties. Despite their sophisticated appearance, they’re surprisingly straightforward to make with simple pantry ingredients. And unlike typical drop cookies, these are baked in a muffin tin, creating uniform, beautiful cookies every time with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter forms the foundation of these cookies, providing richness and that melt-in-your-mouth quality that makes them so irresistible. Make sure it’s properly softened for the best incorporation with other ingredients.
Granulated sugar provides just the right amount of sweetness while helping to create the cookie’s structure. It also aids in creating those slightly crisp, golden edges.
Powdered sugar contributes to the cookie’s delicate, tender texture. Unlike granulated sugar, it dissolves more readily into the dough, ensuring a smooth consistency.
Vanilla extract adds that classic warm flavor that enhances all the other ingredients. It’s an essential background note that makes these cookies taste complete.
Almond extract brings a subtle but distinctive flavor that pairs beautifully with the raspberry filling. Even those who don’t typically enjoy almond flavor will appreciate how it complements the fruit without overwhelming.
All-purpose flour provides the structure for these cookies. Measuring it correctly (preferably by weight or using the spoon-and-level method) ensures your cookies won’t be too dry or too wet.
Kosher salt balances the sweetness and enhances all the flavors. Don’t be tempted to skip it—even this small amount makes a significant difference in the final taste.
Seedless raspberry jam creates the fruity heart of these cookies. The bright, slightly tart flavor cuts through the richness of the butter and provides a beautiful color contrast.

Directions

Preheat your oven to 350°F (175°C). Grease a jumbo muffin tin with butter and flour, or use non-stick cooking spray to prevent sticking.
In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy (about 1-2 minutes).
Mix in the vanilla extract and almond extract until evenly distributed.
Gradually add the flour and salt, mixing just until combined. The dough should be crumbly but hold together when pressed. Avoid overmixing to prevent dense cookies.
Scoop about 1/4 cup of dough into each well of the muffin tin. Gently press the dough evenly into the bottom and slightly up the sides to create a shallow well in the center.
Spoon 1/2 to 1 tablespoon of raspberry jam into the well of each cookie.
Sprinkle a heaping tablespoon of the remaining dough over the jam for a crumbly topping.
Bake for 18-22 minutes, or until the edges are lightly golden and the tops are set.
Let the cookies cool completely in the pan before attempting to remove them.
Once cooled, run a knife around the edges of each cookie to help release them from the muffin tin. Serve as they are, or dust with powdered sugar for an elegant touch.

Servings and Timing

This recipe yields 12 generous cookies using a jumbo muffin tin. Preparation takes approximately 15 minutes, followed by 18-22 minutes of baking time, for a total time of about 37 minutes. Each cookie contains approximately 210 calories, making them a reasonable treat to enjoy without overindulgence.

Variations

Fruit Variations: Substitute the raspberry jam with other fruit preserves like strawberry, apricot, blackberry, or blueberry for different flavor profiles.
Citrus Twist: Add 1 teaspoon of lemon or orange zest to the dough for a bright, citrusy note that complements the fruit filling beautifully.
Chocolate Lover’s Version: Add mini chocolate chips to the crumble topping or drizzle melted chocolate over the cooled cookies.
Nutty Crumble: Incorporate finely chopped almonds, pecans, or walnuts into the crumble topping for added texture and flavor.
Spiced Version: Add 1/2 teaspoon of cinnamon or cardamom to the dough for a warming spice element that pairs wonderfully with the fruit.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to accommodate dietary restrictions.

Storage/Reheating

Counter Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.
Refrigerator Storage: For longer freshness, store in the refrigerator for up to one week. The cool temperature will help preserve the jam filling.
Freezer Storage: These cookies freeze exceptionally well. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or bag with parchment paper between layers. They’ll keep for up to 3 months.
Reheating: To restore that fresh-baked quality, warm refrigerated or frozen cookies in a 300°F oven for 5-7 minutes. Alternatively, microwave individual cookies for 10-15 seconds for a quick treat.
Freshness Tip: Adding a slice of bread to the storage container helps keep the cookies moist and prevents them from drying out too quickly.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter in a pinch. If doing so, omit the added kosher salt in the recipe to avoid making the cookies too salty. The flavor may be slightly different, but the cookies will still be delicious.

Why did my cookie dough turn out too crumbly?

If your dough is too crumbly to work with, it might be due to measuring the flour too heavily. Try adding 1-2 teaspoons of milk or cream and gently working it in until the dough holds together when pressed. Remember that the dough should be somewhat crumbly but still pressable.

Can I make these cookies in a regular muffin tin instead of jumbo?

Absolutely! Using a standard muffin tin will yield more cookies (about 18-24) that are smaller in size. Reduce the baking time to 15-18 minutes and check them early to prevent over-baking.

How do I know when the cookies are done baking?

The cookies are done when the edges turn light golden brown and the tops appear set but not browned. Overbaking will result in dry cookies, so it’s better to slightly underbake than overbake.

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and refrigerated. When ready to use, let it sit at room temperature for about 30 minutes to soften slightly before pressing into the muffin tin.

Why do I need to let the cookies cool completely before removing them?

Allowing the cookies to cool completely in the pan helps them set properly. Hot cookies are fragile and may break apart if removed too soon. The jam filling also needs time to cool and set to prevent burns and messy handling.

Can I use homemade raspberry jam instead of store-bought?

Homemade jam works beautifully in this recipe! If your homemade jam contains seeds or is chunky, you might want to strain or puree it for a smoother texture in the cookies.

My cookies are sticking to the muffin tin. What did I do wrong?

Even with greasing, these cookies can sometimes stick. Make sure to thoroughly grease the muffin tin, including the corners. If they’re still sticking, run a thin knife around the edges while they’re still slightly warm (but not hot), which can help release them more easily.

Can I make these cookies dairy-free?

Yes, substitute the butter with a high-quality dairy-free butter alternative that’s designed for baking. Brands like Earth Balance or Miyoko’s work well, though the texture may be slightly different than with traditional butter.

How do I store leftover cookie dough?

If you have extra dough, you can refrigerate it for up to 3 days, tightly wrapped in plastic, or freeze it for up to 3 months. Thaw frozen dough in the refrigerator overnight before using.

Conclusion

These Buttery Raspberry Crumble Cookies represent the perfect balance of simplicity and sophistication. With their tender, buttery base, sweet-tart raspberry filling, and crumbly topping, they offer a delightful textural and flavor experience that elevates them beyond ordinary cookies. Whether you’re serving them at a special occasion, giving them as gifts, or simply enjoying them with your afternoon tea or coffee, they’re sure to impress. The recipe’s versatility also means you can experiment with different fillings and additions to create your own signature version. With straightforward ingredients and clear directions, even novice bakers can achieve beautiful results. So heat up your oven and prepare to enjoy these delectable treats that combine the best elements of cookies and fruit crumbles in one irresistible package.