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Raspberry Crumble Cookies

Soft shortbread cookies with a tart, gooey raspberry filling and a buttery, crunchy oatmeal streusel topping.
Print Recipe
Prep Time 20 minutes
Cook Time 17 minutes
Chill Time 30 minutes
Total Time 37 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Base
  • 2.25 cups all-purpose flour
  • 2 sticks unsalted butter cold and cubed
  • 0.75 cup granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
Crumble Topping
  • 1 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar packed
  • 1 stick unsalted butter cold and cubed
Raspberry Filling
  • 2 cups raspberries fresh or frozen
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch

Equipment

  • Baking sheets
  • Wire rack
  • Electric Mixer
  • Mixing bowls

Method
 

  1. Make the crumble: Combine flour, oats, sugar, and cold butter. Rub until coarse crumbs form. Chill.
  2. Make the dough: Cream butter and sugar. Add egg yolk and vanilla. Gradually mix in flour, salt, and baking powder until just combined. Chill for 30 minutes.
  3. Make the filling: Gently toss raspberries, sugar, cornstarch, and lemon juice until coated.
  4. Preheat oven to 375°F (190°C). Scoop dough into balls and press a well into the center of each.
  5. Spoon raspberry filling into the wells. Top generously with the chilled crumble mixture.
  6. Bake for 14-17 minutes until edges are golden and filling is bubbly. Cool on the pan for 5 minutes before moving to a rack.

Notes

The dough MUST be chilled to prevent spreading. Use high-quality raspberry jam if skipping the fresh filling steps.