Buttery Raspberry Crumble Cookies : Easy Dessert

There’s something so comforting about the buttery melt-in-your-mouth texture of a good shortbread cookie. When I was little, baking days with my grandmother often ended with jam thumbprints or sugar-dusted butter cookies — but this Buttery Raspberry Crumble Cookie recipe takes those sweet memories a step further.
These cookies blend a rich, buttery shortbread base with the sweet-tart pop of raspberry jam, crowned with a golden, crumbly streusel topping. Perfect for any season, they make an elegant addition to holiday trays, tea parties, or just an afternoon pick-me-up.

Save

Ingredients

For the Shortbread Base:

• 1 cup (230g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt

For the Raspberry Filling:

• 1/2 cup raspberry jam (preferably seedless)

For the Crumble Topping:

• 1/2 cup (65g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (57g) unsalted butter, chilled and cubed

Instructions

Step 1: Make the Shortbread Base

In a large bowl, cream together softened butter and sugar until pale and fluffy.
Beat in the vanilla extract.
Gradually add flour and salt, mixing until just combined.
Press about 2 tablespoons of dough into each cup of a greased jumbo muffin tin, creating a slight well in the center.

Step 2: Add the Raspberry Filling

Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
Be careful not to overfill — you want just enough jam to peek out once baked.

Step 3: Prepare the Crumble Topping

In a small bowl, combine the flour and sugar.
Cut in the cold butter with a pastry blender or fork until the mixture resembles coarse crumbs.
Sprinkle about 1 tablespoon of crumble topping over each cookie.

Step 4: Bake

Preheat your oven to 175°C (350°F).
Bake the cookies for 20–25 minutes, or until the edges are lightly golden and the crumble topping is set.
Allow cookies to cool in the pan for about 10 minutes before carefully transferring to a wire rack to cool completely.

Save

Nutrition Information (per cookie)

Calories: 220 kcal
Fat: 12 g
Saturated Fat: 7 g
Carbohydrates: 26 g
Sugar: 12 g
Protein: 2 g
Sodium: 75 mg

Note: Values may vary slightly depending on ingredient brands and baking size.

Tips for Success

• Use seedless raspberry jam to avoid getting seeds in the crumble topping.
• Don’t overpack the flour when measuring — spoon it into the cup and level it off.
• Let cookies cool completely before moving them to prevent crumbling.

Serving Suggestions

Pair these cookies with a hot cup of black tea or espresso for an afternoon indulgence.
Dust them lightly with powdered sugar before serving for an extra-pretty finish.
Pack them into a decorative tin lined with parchment as a perfect holiday or hostess gift.

Cultural Insight: Shortbread’s Journey to America

Shortbread has deep roots in Scotland, known for its rich, simple elegance. In America, bakers infused this classic with jams, nuts, and streusels, evolving it into today’s colorful crumble-topped cookies.
The raspberry addition reflects America’s love for bright, sweet flavors, while the buttery base stays true to its Scottish inspiration.

Variations

• Berry Switch: Try blueberry or apricot jam for a delicious twist.
• Nutty Version: Add a handful of finely chopped almonds or pecans to the crumble topping.
• Gluten-Free: Use a high-quality gluten-free flour blend at a 1:1 ratio.

Save

FAQ

Can I use fresh raspberries instead of jam?
Not recommended here — fresh berries release too much moisture and could affect the cookie structure.

How do I store these cookies?
Keep them in an airtight container at room temperature for up to 4 days, or freeze for longer storage.

Can I make these smaller?
Yes! Use a regular muffin tin instead of a jumbo one for mini cookies — just reduce bake time by 5 minutes.

External Links

• The History of Shortbread
• Why Cold Butter is Essential for Crumble Toppings
• Tips for Jam-Filled Baking
• The Health Benefits of Raspberries

Print