Name: Raspberry Crumble Cookies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 295 g (2 ¼ cups) all-purpose flour; ⅔ cup (134 g) white sugar; ½ teaspoon salt; 226 g (8 oz) unsalted butter, cold (42 g melted, 184 g grated); 1 teaspoon almond extract; 1 cup (300 g) raspberry jam

Jump to Recipe·Print Recipe

Raspberry Crumble Cookies are buttery, jam-filled treats that combine the richness of shortbread with the sweetness of fruity jam. With a crisp golden crumble topping and a soft, melt-in-your-mouth base, these cookies are both rustic and elegant. Perfect for dessert trays, afternoon tea, or a quick homemade sweet, they’re as beautiful as they are delicious.

Raspberry Crumble Cookies

Why You’ll Love This Recipe

Buttery shortbread cookie base with a crumbly topping
Sweet, tangy raspberry jam center
Easy to make with simple ingredients
Adaptable—swap in different jams or spreads
Beautiful presentation, perfect for gifting or special occasions
Bake in muffin pans for uniform, bakery-style cookies
Delicious warm or at room temperature
Great balance of textures—crisp, crumbly, and gooey
Crowd-pleasing and kid-friendly
Keeps well for several days

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

295 g (2 ¼ cups) all-purpose flour
⅔ cup (134 g) white sugar
½ teaspoon salt
226 g (8 oz) unsalted butter, cold (divided: 42 g melted, 184 g grated)
1 teaspoon almond extract
1 cup (300 g) raspberry jam

directions

Preheat oven: Heat to 350°F (180°C) or 325°F (160°C fan-forced). Grease and flour two 6-hole jumbo muffin pans (or one pan and bake in batches). Regular muffin pans will yield 16–18 cookies.
Melt butter: Melt 42 g (about 3 tbsp) of butter and let cool slightly.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, and salt.
Grate butter: Use the large side of a box grater to grate the remaining cold butter into the flour mixture. Gently work with fingertips or a pastry blender until it resembles breadcrumbs with small bits of butter.
Form dough: Stir in the melted butter and almond extract. Mix with a fork and hands until the mixture holds together when squeezed. It should remain crumbly.
Reserve topping: Set aside 1/4 of the mixture (about 1 cup) for the crumble topping. Chill until needed.
Shape cookie bases: Divide remaining dough evenly among 12 muffin pan wells (about ¼ cup each). Press down firmly, flattening with fingertips, and make a slight indentation in the center.
Add jam: Spoon about 1 tbsp raspberry jam into each indentation.
Top with crumble: Crumble the reserved dough over the jam layer, breaking up any large clumps.
Bake: Bake 20–22 minutes, until edges are golden brown.
Cool: Allow cookies to cool for at least 30 minutes before gently lifting them out with a knife. Transfer to a wire rack to cool completely.

Servings and timing

Yield: 12 jumbo cookies (or 16–18 regular-sized)
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes

Variations

Jam Flavors: Use strawberry, blueberry, apricot, or mixed berry jam.
Nutella or Biscoff: Swap jam for Nutella, Biscoff spread, or peanut butter.
Citrus Twist: Replace jam with lemon curd, passionfruit curd, or orange curd.
Nutty Crunch: Add finely chopped almonds or hazelnuts to the crumble topping.
Spiced Crumble: Mix a pinch of cinnamon or cardamom into the dough.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Mini Cookies: Use mini muffin tins for bite-sized versions.
Chocolate Drizzle: Drizzle with melted white or dark chocolate once cooled.
Festive Touch: Use red and green jams for holidays.
Extra Almond Flavor: Add sliced almonds on top before baking.

storage/reheating

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days.
Freezer: Freeze baked cookies for up to 2 months in a freezer-safe container. Thaw at room temperature before serving.
Reheat: Warm briefly in a 300°F (150°C) oven for a fresh-baked taste.

FAQs

Do I need to use a muffin pan?

Yes, it helps the cookies hold their shape and gives them a bakery-style look, but you can shape them free-form on a baking sheet if preferred.

Can I use salted butter?

Yes, but reduce or omit the added salt in the recipe.

How do I keep the cookies from sticking to the pan?

Grease and flour the muffin wells well, or use parchment liners.

Can I make these cookies ahead of time?

Yes, they can be made 1–2 days ahead and stored in an airtight container.

Can I double the recipe?

Absolutely. Just bake in batches if you don’t have enough muffin pans.

Why is my dough too crumbly?

Make sure the melted butter is fully incorporated. Press the base firmly into the muffin pan.

Can I use fresh raspberries instead of jam?

Jam works best for binding, but you can mix fresh raspberries into the jam for added texture.

What if I don’t have almond extract?

You can substitute vanilla extract for a milder flavor.

Can I reduce the sugar?

Yes, reduce slightly if desired, though it may affect texture and sweetness.

How do I know when the cookies are done?

The edges should be golden brown, and the crumble topping should look set.

Conclusion

Raspberry Crumble Cookies are a delightful mix of buttery shortbread and sweet, jammy filling with a crisp crumble topping. Easy to make yet impressive to serve, these cookies are versatile, customizable, and guaranteed to satisfy. Whether you stick to raspberry or experiment with different flavors, they’re a treat you’ll want to bake again and again.