Buttery Raspberry Crumble Cookies — A Sweet, Simple Treat for Busy Days
There’s something instantly comforting about warm cookies pulled from the oven, and these Buttery Raspberry Crumble Cookies are the kind of recipe that feels like a hug on a hectic afternoon. Whether you’re juggling work emails, school pickups, or just craving something sweet, this cookie is easy enough for a weeknight baking session and fancy enough to bring to a potluck. I’m Anna, and my sister Patricia and I love recipes that bring people together — this one has become a favorite in our kitchen.
If you’re into buttery, shortbread-like bases with jammy raspberry centers and a crunchy crumble on top, you’re in the right place. Before we get into the hands-on steps, you might also enjoy my twist on savory breads, like these Buttery Cheese Garlic Rolls, which are perfect when you want comfort food for dinner and cookies for dessert.
Why You’ll Love This Buttery Raspberry Crumble Cookies
- Quick to make: Most of the work is simple mixing and a little chilling time.
- Crowd-friendly: Kids, neighbors, and picky in-laws tend to disappear when these come out.
- Flexible: Use fresh or frozen raspberries, and swap jams if you’re out of raspberries.
- Textural magic: A tender buttery base, jammy middle, and crisp crumble — all in one bite.
Ingredients
For the cookie base:
- 2 1/2 cups (312g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the raspberry filling:
- 3/4 cup raspberry jam or preserves (seeded or seedless — your call)
- 1 cup fresh or frozen raspberries (optional; if using frozen, do not thaw)
For the crumble topping:
- 3/4 cup (96g) all-purpose flour
- 1/3 cup (67g) granulated sugar
- 1/2 teaspoon cinnamon (optional but lovely)
- 1/3 cup (75g) unsalted butter, softened
- Pinch of salt
Yield: About 24 cookies
Time: Prep 25 minutes + 30 minutes chilling, Bake 12–15 minutes per batch
Recipe Steps
-
Prep the dough:
- In a large bowl, whisk together 2 1/2 cups flour, powdered sugar, and salt. Add cold cubed butter.
- Use a pastry cutter, two forks, or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter left. This gives the cookie its tender, buttery texture.
- Mix in the egg yolk and vanilla. Stir until a soft dough forms. If it feels too dry, add 1 teaspoon cold water at a time until it comes together.
-
Chill briefly:
- Shape the dough into a disk, wrap it, and chill for 20–30 minutes. This makes it easier to handle and helps the cookies hold their shape.
-
Make the crumble topping:
- In a medium bowl, combine 3/4 cup flour, granulated sugar, cinnamon, and a pinch of salt. Add softened butter and mix until it forms coarse crumbs. Cover and chill if butter becomes too soft while shaping cookies.
-
Shape the cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Roll the chilled dough into 1-inch balls (about 1.5 tablespoons each), and slightly flatten each ball on the baking sheet. Make a small indentation in the center of each cookie using your thumb or the back of a small spoon — this is where the jam goes.
-
Fill and top:
- Spoon about 1/2 teaspoon of raspberry jam into each indentation. If you’re using fresh or frozen raspberries, tuck one raspberry into the jam for a fresh burst. Sprinkle about 1 teaspoon of the crumble topping over each cookie, covering the jam edge to form that beautiful contrast of textures.
-
Bake:
- Bake for 12–15 minutes, until the edges are lightly golden and the crumble is set. The jam should be slightly bubbling. Rotate pans halfway if you’re baking multiple sheets.
-
Cool and enjoy:
- Let the cookies cool on the sheet for 5 minutes, then move to a wire rack to finish cooling. These taste great warm or at room temperature.
Cooking Tips (Anna’s Real-World Notes)
- Jam swap: No raspberries? Apricot or strawberry jam also works wonderfully. Use whatever you have on hand.
- If using frozen raspberries, place them directly into the jam-filled indent — don’t thaw. Thawing makes them too runny.
- Keep butter cold for the base to get that shortbread-like crumb. Cold butter + minimal handling = tender cookies.
- If the crumble topping gets too soft while you’re working, pop it back in the fridge for a few minutes.
- To make these ahead: bake and freeze in an airtight container for up to 2 months. Warm gently in a 300°F oven for 5–8 minutes before serving.
A Little Kitchen Story
One afternoon last summer, Patricia and I had a pile of raspberries that were just about to go soft. Rather than let them sulk in the fridge, we turned them into these cookies. My kids thought they were store-bought (the kind that magically appear and vanish), which is about the highest compliment in our house. We brought a batch to a neighbor’s get-together, and someone asked if we’d bought them from a bakery. I may have taken a tiny, dramatic bow. The secret? Fresh-ish fruit, cold butter, and sharing a slice of patience with the oven.
Variations & Substitutions
- Gluten-free option: Substitute a 1:1 gluten-free flour blend. Texture will be slightly different but still delicious.
- Lemon twist: Add 1 teaspoon lemon zest to the dough and sprinkle a touch of lemon zest over jam for brightness.
- Nutty crumble: Stir 1/4 cup finely chopped toasted almonds into the crumble for extra crunch.
- Mini cookies: Make smaller 3/4-inch dough balls for bite-sized party cookies — adjust baking time to 9–11 minutes.
FAQ
Q: Can I use store-bought shortbread instead of making the base?
A: For a quick shortcut, pressed shortbread dough can work, but freshly made dough gives the best texture and flavor. If you use store-bought, keep an eye on baking time.
Q: How should I store leftovers?
A: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months.
Q: My jam oozed out during baking. What happened?
A: That usually means the indentation was too shallow or the jam was too loose. Make a deeper well next time and use slightly less jam—or chill the filled cookies briefly before baking.
Q: Are these freezer-friendly?
A: Yes. Freeze baked cookies on a tray, then transfer to a freezer bag. To bake from frozen, add a couple of minutes to the baking time.
Pairings and Serving Ideas
- Serve warm with a big scoop of vanilla ice cream for a grown-up dessert.
- For a cozy afternoon, pair with a cup of strong tea or a latte.
- Bring them to brunch alongside savory options — they balance out salty dishes beautifully.
More Recipes You Might Like
If you love the buttery base of these cookies, you may enjoy pairing them with other treats that celebrate simple, comforting flavors. Try my Cranberry Orange Shortbread Cookies for a citrusy holiday twist: Cranberry Orange Shortbread Cookies. They’re great when you want something bright and buttery.
Final Thoughts
These Buttery Raspberry Crumble Cookies are the kind of recipe that fits neatly into real life: not so fussy that they stress you out, but just special enough to make people smile. If you’re juggling a busy schedule, they’re forgiving and fast. If you’re baking to impress, they look and taste like you spent hours. That’s the sweet spot.
Conclusion
If you want a couple of other takes on this idea or crave inspiration from fellow bakers, check out this well-loved version, Raspberry Crumble Cookies (Top Rated), and this playful copycat recipe, Easy Raspberry Crumble Cookies (Better than Costco). Both offer helpful tips and variations that might spark a new twist for your next batch.
Meta description:
Buttery Raspberry Crumble Cookies: quick, easy, and irresistible—tender, buttery cookies with jammy raspberries and a crunchy crumble topping.
Buttery Raspberry Crumble Cookies
Ingredients
Method
- In a large bowl, whisk together 2 1/2 cups flour, powdered sugar, and salt. Add cold cubed butter.
- Use a pastry cutter, two forks, or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter left.
- Mix in the egg yolk and vanilla. Stir until a soft dough forms. If it feels too dry, add 1 teaspoon cold water at a time until it comes together.
- Shape the dough into a disk, wrap it, and chill for 20–30 minutes.
- In a medium bowl, combine 3/4 cup flour, granulated sugar, cinnamon, and a pinch of salt.
- Add softened butter and mix until it forms coarse crumbs.
- Cover and chill if butter becomes too soft while shaping cookies.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Roll the chilled dough into 1-inch balls and slightly flatten each ball on the baking sheet.
- Make a small indentation in the center of each cookie using your thumb or the back of a small spoon.
- Spoon about 1/2 teaspoon of raspberry jam into each indentation.
- If using fresh or frozen raspberries, tuck one raspberry into the jam.
- Sprinkle about 1 teaspoon of crumble topping over each cookie.
- Bake for 12–15 minutes, until the edges are lightly golden and the crumble is set.
- Rotate pans halfway if baking multiple sheets.
- Let the cookies cool on the sheet for 5 minutes, then move to a wire rack to finish cooling.