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Raspberry Crumble Shortbread Cookies

Buttery shortbread cookies with a deep thumbprint filled with sweet raspberry jam and topped with a crisp streusel crumble.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter softened
  • 0.66 cup granulated sugar
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 0.5 tsp salt
Filling & Topping
  • 0.75 cup raspberry jam seedless preferred
  • 0.33 cup all-purpose flour for crumble
  • 3 tbsp sugar for crumble
  • 2 tbsp butter cold, cubed

Equipment

  • Baking sheets
  • Stand Mixer or Hand Mixer
  • Parchment paper
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a small bowl, mix crumble ingredients (flour, sugar, cold butter) with fingers until coarse crumbs form. Set aside.
  3. Cream butter and sugar together until light and fluffy. Add egg yolk and vanilla, mixing well.
  4. Gradually add flour and salt, mixing on low speed just until dough comes together.
  5. Roll dough into 1-inch balls. Place on baking sheet and make a deep indentation in the center of each with a thumb or spoon.
  6. Fill each indentation with raspberry jam. Sprinkle the prepared crumble topping over the jam and edges.
  7. Bake for 12-15 minutes until edges are lightly golden. Cool on baking sheet for 10 minutes before moving to wire rack.

Notes

If the dough is too soft to handle, chill it for 15 minutes before shaping. Store in an airtight container for up to 5 days.