These raspberry crumble cookies are sweet, tart and buttery. Filled with raspberry jam and fresh raspberries. They’re so simple to make and are so delicious!
Want a quick and easy recipe! Try these. You’ll love these raspberry crumble cookies. The buttery shortbread cookie is topped with raspberry jam and fresh raspberries. Topped with a crumble topping that lightly crisps up in the oven. It’s delicious. You can serve them as is, or top with powdered sugar. A scoop of vanilla ice cream would make this the ultimate treat.
Why this recipe works
- Buttery cookie: The cookie itself is buttery and crumbly. The crumble topping lightly crisps up in the oven.
- Filled with jam: The jam filling and the fresh raspberries compliment the cookie so perfectly!
- Simplicity: This recipe is so easy to make. These cookies will be ready for you to enjoy within 30 minutes!
Ingredients needed for raspberry crumb cookies
- Butter: I use unsalted butter. Make sure the butter is room temperature or slightly softened.
- Granulated sugar: Will help the cookie get crispy.
- Powder sugar: Add sweetness to the cookie
- Flour: To combine all ingredients
- Salt: To balance out the sweetness.
- Vanilla extract and almond extract: You can use both vanilla and almond extract. The almond extract gives the cookie a nice flavor, but can be omitted.
- Raspberry jam: I like raspberry jam, however you can sub your favorite jam.
- Raspberries: The fresh raspberries gives a hint of tartness to the crumble cookies.
How to make raspberry crumble cookies
- To a mixer bowl add butter, sugar, vanilla extract, almond extract and salt. Beat until combined and smooth
- Add flour and mix on low speed. Do not overmix. Mix until mixture is crumbly. This will take about 1-2 minutes.
- Add a spoonful of dough to each muffin tin.
- Lightly press the dough onto the bottom.
- Add raspberry jam and raspberry halves.
- Sprinkle the rest of the dough crumble over the raspberry jam.
- Bake for 19-24 minutes or until the sides or becoming golden brown.
Tips for success
- Do not overmix when adding the flour. You’ll want to mix on low speed for 1 minutes, or up to 2 minutes. But be very careful not to overmix. The mixture should be crumbly. If you overmix, it can start become one, which is what we don’t want.
- Bake until golden brown: You’ll want to bake these until you can see the edges of the cookie turn golden brown. Baking them to little, can cause them to be underbaked which will make them soft. You can bake a little over, just know, they will be crispier.
Frequently asked questions
Yes, feel free to substitute the raspberry jam for any jam filling you like!
I have only tested this recipe using fresh fruit. I think the consistency of the cookie can change using frozen fruit. So fresh fruit is best. If you don’t have fresh fruit feel free to omit. They’ll be delicious without it!
You can omit the almond extract. I have tried the recipe with and without almond extract and both were good. However, I do think the almond extract adds a delicious flavor.
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If you made this recipe I would love to hear from you! Comment and rate below. I would also love to see your creation! Sharing your photo by tagging tasty_treat_pantry on Instagram.
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Raspberry Crumble Cookies
These raspberry crumble cookies are sweet, tart and buttery. Filled with raspberry jam and fresh raspberries. They’re so simple to make and are so delicious!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: dessert
Ingredients
- 1 cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- 2 cups + 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- ½ cup raspberry jam
- 6–8 raspberries, halved (optional)
Instructions
-
- Preheat oven to 350 F. Lightly grease large muffin tin. Set aside.
- To a mixer bowl add butter, sugar, vanilla extract, almond extract and salt. Beat until combined and smooth.
- Add flour and mix on low speed. Do not overmix. Mix until mixture is still crumbly.This will take about 1-2 minutes.
- Add a spoonful of dough to each muffin tin.
- Lightly press the dough onto the bottom.
- Add raspberry jam and raspberry halves.
- Sprinkle the rest of the dough crumble over the raspberry jam.
- Bake for 19-24 minutes or until the sides or becoming golden brown.
Notes
-
- Do not overmix when adding the flour. You’ll want to mix on low speed for 1 minutes, or up to 2 minutes. But be very careful not to overmix. The mixture should be crumbly. If you overmix, it can start become one, which is what we don’t want.
-
- Bake until golden brown: You’ll want to bake these until you can see the edges of turn golden brown. Baking them to little, can cause them to be underbaked which will make them soft. You can bake a little over, just know, they will be crispier.
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