Go Back

Buttery Raspberry Crumble Cookies

Tender shortbread cookies filled with thick, gooey raspberry jam and topped with a crunchy buttery crumble.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Baking, Dessert, Snack
Cuisine: American, European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base and Crumble Topping
  • 2.25 cups all-purpose flour
  • 1 cup unsalted butter softened, 2 sticks
  • 0.75 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg yolk
  • 0.5 tsp baking powder
  • 0.25 tsp salt
For the Filling and Garnish
  • 0.5 cup raspberry jam or thick fruit preserve
  • 1-2 tbsp powdered sugar for dusting

Equipment

  • Large mixing bowl
  • Electric mixer (handheld or stand)
  • Baking sheets
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Beat softened butter and granulated sugar until light and fluffy. Beat in egg yolk and vanilla extract.
  3. Whisk flour, baking powder, and salt. Gradually add to wet ingredients, mixing until a coarse, crumbly dough forms (do not overmix).
  4. Separate the dough: use 2/3 for the base and keep 1/3 crumbly for the topping.
  5. Roll base dough into 2-tablespoon rounds. Place on baking sheets and press a well into the center of each.
  6. Spoon 1 teaspoon of thick raspberry jam into each well.
  7. Sprinkle the remaining 1/3 of the crumbly dough loosely over the jam and cookie edges.
  8. Bake for 12-15 minutes, until edges are golden and the jam is bubbling and thick/gooey.
  9. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Notes

Ensure butter is properly softened. Use a thick jam to prevent running during baking. Do not overmix the dough. Cookies can be stored in an airtight container for up to 5 days.