What the heck is this?
Imagine a soft, buttery cookie that’s part shortbread, part crumble bar, with a gooey pocket of raspberry jam right in the center. These Buttery Raspberry Crumble Cookies are basically like a hug from your grandma — if your grandma baked with brown butter and had a flair for drama. They’re soft, tender, and just sweet enough, with a golden, buttery top that crumbles perfectly in your mouth. Bonus? They look fancy without being fussy. Perfect for cookie swaps, tea parties, or — let’s be honest — snacking straight off the tray.
Why You’ll Love This Recipe
- That crumble topping? Buttery and addictive.
- Raspberry jam center = gooey perfection in every bite.
- Soft, rich cookie base that melts in your mouth.
- No mixer needed — just bowls, a spoon, and your craving.
- They freeze beautifully (but good luck making them last that long).
- Taste like a bakery treat, but made in your PJs.
The Good Stuff You’ll Need
For the Dough:
1 cup unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
For the Filling & Crumble:
1/2 cup raspberry jam (use seedless for extra smoothness)
2 tbsp butter (cold and cubed)
1/4 cup all-purpose flour
2 tbsp brown sugar
Pinch of salt
Let’s Do This
Step 1: Make the Dough
In a large bowl, stir together melted butter, granulated sugar, brown sugar, and vanilla. Add flour and salt, mixing until a soft dough forms. It should be thick but not sticky.
Step 2: Scoop & Shape
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough (about 1.5 tablespoons per cookie) and roll into balls. Place on the sheet and gently press an indentation into the center of each one with your thumb or the back of a teaspoon.
Step 3: Add the Jam
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Don’t overfill — the jam bubbles while baking!
Step 4: Make the Crumble
In a small bowl, mix flour, brown sugar, and salt. Add cold butter and use your fingers to rub it into the dry ingredients until crumbly. Sprinkle a little over each cookie.
Step 5: Bake ‘Em
Bake for 12–14 minutes or until the edges are just turning golden and the tops look set. Don’t overbake — they’ll firm up as they cool.
Step 6: Cool & Devour
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Try to wait until they cool to room temp… or don’t. No judgment here.
Serving Suggestions
Serve with tea, coffee, or a tall glass of milk.
Add a little powdered sugar dusting if you’re feeling extra.
Pair with vanilla ice cream and turn it into a cookie sundae moment.
Switch It Up
Jam Swap: Try with apricot, blueberry, or strawberry jam.
Add Zing: A bit of lemon zest in the dough brightens everything up.
Nutty Vibes: Mix a tablespoon of chopped almonds or pecans into the crumble.
Make-Ahead Tips
Make the dough ahead and chill it for up to 3 days.
Freeze unbaked, filled cookies on a tray, then transfer to a zip-top bag. Bake straight from frozen — just add 2 more minutes.
Baked cookies stay fresh in an airtight container for 3–4 days.
Questions People Actually Ask
Q: Can I use store-bought jam?
A: Yes, absolutely. Just pick one that’s nice and thick so it doesn’t run everywhere.
Q: Can I make them gluten-free?
A: Yup! Swap in a 1:1 gluten-free flour blend. Make sure your jam is GF too.
Q: Do I have to chill the dough?
A: Nope! This dough is ready to roll and bake — no chill required.
Q: What if I don’t have a mixer?
A: No worries — this dough mixes perfectly with just a spoon and a little arm power.
Buttery Raspberry Crumble Cookies with a Sweet Jam Filling: Your New Favorite Treat
- Total Time: 25 minute
- Yield: About 20 cookies
Description
Imagine a soft, buttery cookie that’s part shortbread, part crumble bar, with a gooey pocket of raspberry jam right in the center. These Buttery Raspberry Crumble Cookies are basically like a hug from your grandma — if your grandma baked with brown butter and had a flair for drama. They’re soft, tender, and just sweet enough, with a golden, buttery top that crumbles perfectly in your mouth. Bonus? They look fancy without being fussy. Perfect for cookie swaps, tea parties, or — let’s be honest — snacking straight off the tray.
Ingredients
For the Dough:
1 cup unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/4 tsp salt
For the Filling & Crumble:
1/2 cup raspberry jam (use seedless for extra smoothness)
2 tbsp butter (cold and cubed)
1/4 cup all-purpose flour
2 tbsp brown sugar
Pinch of salt
Instructions
Step 1: Make the Dough
In a large bowl, stir together melted butter, granulated sugar, brown sugar, and vanilla. Add flour and salt, mixing until a soft dough forms. It should be thick but not sticky.
Step 2: Scoop & Shape
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop dough (about 1.5 tablespoons per cookie) and roll into balls. Place on the sheet and gently press an indentation into the center of each one with your thumb or the back of a teaspoon.
Step 3: Add the Jam
Spoon about 1/2 teaspoon of raspberry jam into each indentation. Don’t overfill — the jam bubbles while baking!
Step 4: Make the Crumble
In a small bowl, mix flour, brown sugar, and salt. Add cold butter and use your fingers to rub it into the dry ingredients until crumbly. Sprinkle a little over each cookie.
Step 5: Bake ‘Em
Bake for 12–14 minutes or until the edges are just turning golden and the tops look set. Don’t overbake — they’ll firm up as they cool.
Step 6: Cool & Devour
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Try to wait until they cool to room temp… or don’t. No judgment here.
Notes
Make the dough ahead and chill it for up to 3 days.
Freeze unbaked, filled cookies on a tray, then transfer to a zip-top bag. Bake straight from frozen — just add 2 more minutes.
Baked cookies stay fresh in an airtight container for 3–4 days
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
Nutrition
- Calories: ~160 calories
- Carbohydrates: ~20g
- Protein: ~2g