Name: Buttery Raspberry Crumble Cookies
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
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

Jump to Recipe

Buttery Raspberry Crumble Cookies are the perfect combination of sweet, tangy, and melt-in-your-mouth delicious. If you love fruity desserts but don’t want to fuss with complicated recipes, this is your new go-to. Imagine biting into a cookie that’s rich and buttery, with a ripple of bright raspberry jam and a crumbly topping that’s just as tempting as any bakery treat. Growing up, my grandma always said that cookies were “the fastest way to bring happiness to a room”—and these cookies have proven her right every time. Whether you’re baking for a big family gathering or just to satisfy your own sweet tooth, this recipe is a quick and reliable crowd-pleaser. Unlike some of my other popular treats, like Lemon Sugar Cookies, which are delightfully zesty and tart, these Buttery Raspberry Crumble Cookies offer a rich buttery base balanced by that signature jammy swirl. Get ready to fill your kitchen with the sweet scent of homemade goodness and make memories, one cookie at a time!

What is Buttery Raspberry Crumble Cookies?

Ever wondered what makes a cookie both buttery AND crumbly, as if it really couldn’t decide whether to be a shortbread or a streusel? That’s where Buttery Raspberry Crumble Cookies come in. I like to think of them as cookies with an identity crisis—in the best possible way! The name is as fun as the treat itself: packed with real butter, loaded with a bright raspberry zing, and finished with the kind of crumble you want to snack on by the spoonful. Maybe it’s true what they say: the way to a man’s (or anyone’s!) heart really is through their stomach—especially when cookies like these are involved. So, isn’t it time you gave this irresistible treat a try? You might just find your new favorite dessert.

Why You’ll Love This

There are a million reasons these Buttery Raspberry Crumble Cookies deserve a top spot in your recipe box, but let’s start with the main highlight: the irresistible, buttery crumble. Each bite gives you a golden, melt-in-your-mouth texture that pairs perfectly with that tangy-sweet raspberry jam center—cookie perfection! And here’s a secret bonus: making these at home not only saves you money compared to bakery prices, but also lets you use the best quality ingredients. You’ll skip the preservative-packed store-bought options and enjoy pure, simple flavors. What really sets this cookie apart is the double-flavor hit of both vanilla and almond extracts, plus that signature jump of jammy goodness. If you loved my Strawberry Thumbprint Cookies, you’ll appreciate how these crumble cookies up the ante with their gorgeous textures and homemade feel. Ready to bake something truly special? Pull out your mixing bowl—these cookies are calling your name!

How to Make

Quick Overview

Buttery Raspberry Crumble Cookies are winsome, quick, and outrageously delicious. The recipe comes together in under an hour, making it the ultimate easy dessert for busy weekends or impromptu gatherings. The dough is simple, the jam is swirled (no piping bags needed!), and the crumbly topping forms effortlessly as you work—no special equipment or fancy techniques required. The combination of a soft, buttery base and gooey raspberry filling, all topped with golden crumbles, guarantees major flavor and texture satisfaction in every bite.

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

Step-by-Step

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and powdered sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla and almond extracts, mixing until just combined.
Gradually stir in the all-purpose flour and salt until the dough is soft and slightly crumbly but holds together when pressed.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Press a small indentation in the center of each dough ball using your thumb or the back of a teaspoon.
Fill each indentation with about half a teaspoon of seedless raspberry jam.
Use your fingertips to lightly crumble a small amount of dough over the tops of the cookies, creating a “crumble” effect.
Bake for 13-16 minutes, or until the edges are just turning golden and the crumble topping is set.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

What to Serve Buttery Raspberry Crumble Cookies With

These cookies make a dreamy match with a cup of hot tea or freshly brewed coffee, perfect for sharing during an afternoon break. Balance their sweetness with a serving of creamy Greek yogurt or a bowl of fresh berries for a light dessert. Hosting brunch? Scatter these cookies on a platter among scones and mini muffins for a tempting spread. If you want to get extra fancy, sandwich them with a scoop of vanilla ice cream for a playful treat. All you need is good company and a cozy moment—these cookies do the rest!

Top Tips for Perfecting

For an extra punch of flavor, try swapping raspberry jam with apricot or blackberry preserves—these cookies are easily customizable!
Be sure to use real, unsalted butter for the creamiest, richest dough. Margarine won’t yield quite the same taste or texture.
Don’t overmix the dough once you add the flour; stop as soon as it comes together for a tender crumb.
The indentation for the jam should be shallow—press gently to avoid cracking.
If you like extra crumble, set aside a little dough from each cookie before forming the base, then sprinkle it over the top before baking.
Watch your bake time! The edges should be just golden; overbaking can make the cookies dry.

Storing and Reheating Tips

To keep your Buttery Raspberry Crumble Cookies fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight at room temperature before enjoying. If you like your cookies warm, reheat them in a low oven (about 300°F/150°C) for 5 minutes—just enough to make them taste freshly baked again. Always separate layers with parchment or wax paper to prevent sticking.

FAQs

Can I use a different flavor of jam for these cookies?

Absolutely! You can use any seedless jam you love, such as strawberry, apricot, or blackberry, for a tasty twist.

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Let it soften slightly before scooping and shaping.

Do I need to chill the dough before baking?

Not for this recipe. The dough holds its shape and texture well, so you can bake right away!

Are these cookies suitable for freezing?

Yes, both the dough and the baked cookies freeze beautifully for up to 2 months. Thaw overnight and enjoy.

How do I prevent the cookies from spreading too much?

Measure your flour carefully and don’t overbeat the butter—this helps keep the dough firm and the cookies thick.

Conclusion

There’s something truly delightful about biting into a homemade Buttery Raspberry Crumble Cookie: the tender, buttery base, that glistening jammy center, and the final sweet crunch of crumble. This easy recipe turns simple pantry ingredients into sweet treats that brighten any day, transforming ordinary moments into special memories. Whether you’re a seasoned baker or a newbie in the kitchen, this cookie offers a foolproof way to impress family and friends—without a lot of fuss. Don’t forget to check out more delicious cookie recipes on the blog. Happy baking, and enjoy every crumb!