These Buttery Raspberry Crumble Cookies are soft, rich, and bursting with raspberry jam. Topped with a golden, buttery crumble, they’re an easy and delicious treat for any occasion!

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Buttery Raspberry Crumble Cookies

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Buttery Raspberry Crumble Cookies are tender, melt-in-your-mouth treats layered with rich raspberry jam and topped with a golden oat crumble. Perfect for holidays, teatime, or anytime you crave a cozy, fruity dessert.ezstandalone.cmd.push(function { ezstandalone.showAds(712); });

Author: Chef Sally

Ingredients

Scale

1 cup unsalted butter (softened): The rich and creamy base of the dough.
1 cup granulated sugar: Sweetens the cookies and helps create a lightly crisp edge.
1 large egg: Binds the dough and adds moisture.
1 teaspoon vanilla extract: Adds warmth and enhances the buttery flavor.
2 cups all-purpose flour: Forms the structure of the cookies.
1/2 teaspoon baking powder: Adds lightness to the dough.
1/4 teaspoon salt: Balances the sweetness and intensifies flavors.
1 cup raspberry jam: Provides the vibrant, fruity center. Use quality jam for best results.
1/2 cup rolled oats: Gives the crumble topping texture and a rustic feel.
1/2 cup brown sugar: Adds sweetness and a hint of caramel to the topping.
Optional Add-Ons:
Chopped nuts: Pecans or walnuts for extra crunch.
White chocolate chips: Adds a sweet, creamy contrast to the raspberry.
Citrus zest: Lemon or orange zest adds brightness.
Cinnamon or nutmeg: For a cozy, spiced touch.

Instructions

Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 23 minutes).
Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
Make crumble topping: In a small bowl, mix rolled oats and brown sugar. Add 23 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.
Form cookies: Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.
Add filling: Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
Top with crumble: Sprinkle the oat-sugar mixture on top of the jam.
Bake: Bake for 1215 minutes or until edges are lightly golden.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a cleaner center, chill the dough for 1530 minutes before shaping.
Try substituting raspberry jam with apricot, cherry, or blueberry for variety.
Store in an airtight container at room temperature for up to 5 days.