Raspberry Crumble Cookies are a delightful mash‑up of buttery shortbread, sweet raspberry jam, and a crumbly topping that melts in your mouth. These charming little treats are perfectly portable, easy to make, and ideal for gatherings, afternoon tea, or a casual snack. With just a handful of pantry staples and berry jam, you can whip these up in under an hour. Their golden edges, soft centers, and jammy surprise make them irresistible. Whether you’re an experienced baker or new to the kitchen, this recipe promises simple steps, delicious results, and a crowd‑pleasing outcome. Let’s get baking!
Why You’ll Love Raspberry Crumble Cookies
These cookies offer a perfect balance of texture and flavor—flaky, buttery crumb meets sweet, tart raspberry jam. Their muffin‑cup presentation is both cute and convenient, and the recipe is incredibly forgiving. They’re quick to prepare, customizable with any jam flavor you love, and they freeze beautifully. Plus, they transport easily, making them ideal for lunchboxes, picnics, or sharing with friends. Every bite delivers comfort and a burst of fruity sweetness—a simple pleasure that feels extra special.
Ingredients
Here’s what you’ll need, re‑imagined with clarity:
1 ¼ cups all‑purpose flour
½ cup cold unsalted butter, cut into small pieces
⅓ cup granulated sugar
½ teaspoon pure vanilla extract
¼ teaspoon almond extract
¼ teaspoon salt
¾ cup raspberry jam (or your favorite flavor)
Powdered sugar (optional, for garnish)
Step‑by‑Step: How to Make Raspberry Crumble Cookies
Preheat your oven to 350°F (175°C) and adjust the rack to the center position.
In a mixing bowl or stand mixer fitted with the paddle attachment, blend the flour, cold butter cubes, sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly, with pea‑sized or smaller bits of butter.
Lightly grease a 12‑cup muffin pan—liners are optional but helpful for quick cleanup.
Using a loosely packed 2‑tablespoon scoop, place dough into each muffin cup. You’ll have about 1 cup of crumbs left over. Press the dough into a flat layer using your fingers or a small glass.
Spoon roughly 2 teaspoons of jam into each cup and gently spread without touching the edges.
Sprinkle the remaining dough crumbs over the jam layer evenly.
Bake for 20 minutes or until the jam is bubbly and the edges are golden.
Let cookies cool in the pan on a wire rack. For faster cooling, pop the pan into the fridge briefly.
Carefully loosen each cookie with a thin knife and lift out. Dust with powdered sugar if desired.
For jumbo cookies (like Costco style): use a jumbo muffin pan, placing 3 Tbsp of dough into each greased cup. Press flat, add a heaping tablespoon of jam, and top with crumbs. Bake for 20–23 minutes.
Helpful Tips
Keep butter cold to achieve that classic crumb texture.
Don’t over‑mix the dough; once crumbly, stop mixing.
If your jam is thin, spoon gently to avoid leaks.
Use a light hand when pressing dough—firm but not compacted.
Liners make removal easier but aren’t required.
If the cookies stick, chill the pan for a few minutes or use a thin knife to release them.
Substitutions And Variations
Flour: Substitute up to ¼ cup with whole-wheat pastry flour for a heartier bite.
Butter: Swap in cold coconut oil for a dairy-free option (texture may vary).
Jam: Use any flavor you love—strawberry, blueberry, apricot, lemon curd, and more.
Add-ins: Mix in a handful of chocolate chips or chopped nuts for added texture and a delightful crunch.
Spices: A dash of cinnamon or citrus zest can elevate the aroma.
Sugar alternatives: Try coconut sugar for a natural sweetness.
Storage Instructions
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze fully cooled cookies in a sealed container for up to 3 months. To serve, simply thaw at room temperature and enjoy—no reheating needed.
Nutritional Information
Per cookie (~196 kcal):
Calories: 196 kcal
Carbohydrates: 30 g
Protein: 2 g
Fat: 8 g
Saturated Fat: 5 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 20 mg
Sodium: 116 mg
Potassium: 33 mg
Fiber: 1 g
Sugar: 16 g
Vitamin A: 236 IU
Vitamin C: 2 mg
Calcium: 9 mg
Iron: 1 mg
Serving Suggestions
Serve them warm, lightly dusted with powdered sugar, alongside your favorite tea or coffee.
Perfect for lunchboxes or parties—these cookies are guaranteed to impress.
Pair with fresh whipped cream or ice cream for a dessert treat.
Enjoy as an afternoon pick-me-up or add them to brunch spreads.
For a charming presentation, garnish each cookie with a fresh raspberry and a sprig of mint.
Frequently Asked Questions About Raspberry Crumble Cookies
Q: Can I prepare the dough in advance?
You can make the crumb dough in advance and refrigerate it for up to 24 hours before baking. Store in an airtight container and use when ready.
Q: Can I freeze unbaked cookies?
Yes! Assemble the cookies in the muffin pan, cover tightly, and freeze. Bake directly from frozen—just add 2–3 minutes to the time.
Q: The cookies stuck to the pan. What now?
Let them cool completely before removing. A brief chill in the fridge helps. Use a sharp, thin knife to gently loosen the edges.
Q: Can I reduce the sugar or use sugar-free jam?
You can slightly reduce the granulated sugar and swap in sugar-free jam. Just be aware: it may alter consistency and sweetness slightly.
Q: How do I know when they’re done?
Look for bubbling jam and golden edges. About 20 minutes for regular size, 23 for jumbo. Oven times can vary slightly.
Q: Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The texture might vary slightly, but the cookies will still taste fantastic.
Conclusion
I hope you absolutely adore making Raspberry Crumble Cookies as much as I do—it’s truly one of my favorite simple and satisfying treats to bake. Their buttery crumble, gooey raspberry center, and ease of preparation make them such a joy, whether you’re baking for loved ones or treating yourself. Thank you for spending time in the kitchen with me—may your cookies turn out golden, your jam delightfully bubbly, and your heart warmed by every bite. Happy baking, and may your kitchen be filled with sweet aroma and good company.
Print
Raspberry Crumble Cookies
- Total Time: 35 minutes
- Yield: 12 cookies 1x
Description
Raspberry Crumble Cookies are buttery, crumbly, jam-filled treats made in muffin tins. Easy to prepare and perfect for sharing, these soft, sweet cookies combine a shortbread-like base with tart raspberry jam and a golden crumb topping.
Ingredients
1¼ cups all-purpose flour
½ cup cold unsalted butter, cut into small pieces
⅓ cup granulated sugar
½ tsp vanilla extract
¼ tsp almond extract
¼ tsp salt
¾ cup raspberry jam (or your favorite flavor)
Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and adjust the rack to the center position.
In a mixing bowl or stand mixer fitted with the paddle attachment, blend the flour, cold butter cubes, sugar, vanilla extract, almond extract, and salt until the mixture becomes crumbly, with pea‑sized or smaller bits of butter.
Lightly grease a 12‑cup muffin pan—liners are optional but helpful for quick cleanup.
Using a loosely packed 2‑tablespoon scoop, place dough into each muffin cup. You’ll have about 1 cup of crumbs left over. Press the dough into a flat layer using your fingers or a small glass.
Spoon roughly 2 teaspoons of jam into each cup and gently spread without touching the edges.
Sprinkle the remaining dough crumbs over the jam layer evenly.
Bake for 20 minutes or until the jam is bubbly and the edges are golden.
Let cookies cool in the pan on a wire rack. For faster cooling, pop the pan into the fridge briefly.
Carefully loosen each cookie with a thin knife and lift out. Dust with powdered sugar if desired.
For jumbo cookies (like Costco style): use a jumbo muffin pan, placing 3 Tbsp of dough into each greased cup. Press flat, add a heaping tablespoon of jam, and top with crumbs. Bake for 20–23 minutes.
Notes
For jumbo cookies, use a jumbo muffin pan—yield is 7 large cookies.
Dough can be made ahead and refrigerated for up to 24 hours.
Cookies freeze well for up to 3 months.
Swap in any jam or add chocolate chips/nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 196
- Sugar: 16g
- Carbohydrates: 30g
- Protein: 2g