There’s something undeniably charming about a cookie that looks as good as it tastes. Raspberry Crumble Cookies combine the rich, buttery base of a shortbread cookie with a tangy-sweet raspberry jam filling and a golden crumbly topping. They’re like a handheld fruit tart—but easier to make and just as satisfying.
Here at SofyaRecipes, founded by Chicago native and culinary expert Sofya Petrova, we believe the best recipes balance creativity with comfort. These Raspberry Crumble Cookies deliver just that—blending nostalgic jam flavors with a modern crumble twist that’s ideal for tea time, brunch tables, or holiday cookie trays.
Ingredients List for Raspberry Crumble Cookies
For the Cookie Base:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
For the Filling:
- 1/2 cup raspberry jam or preserves (seedless preferred)
For the Crumble Topping:
- 1/3 cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter, cut into cubes
- Pinch of salt
Substitution Tips:
- You can use apricot or strawberry jam if raspberry isn’t available.
- Add a splash of lemon juice or zest to the jam for extra brightness.
- Swap in gluten-free flour blend for a GF-friendly version.
Timing for Raspberry Crumble Cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 14–16 minutes
- Total Time: 1 hour 10 minutes
ISO Time Format:
- Preparation Time: PT20M
- Cooking Time: PT16M
- Total Time: PT1H10M
These cookies are quicker than many layered desserts and perfect for make-ahead baking.
Step-by-Step Instructions to Make Raspberry Crumble Cookies
1. Prepare the Cookie Dough
In a large bowl, cream the softened butter and sugar until light and fluffy. Mix in the egg yolk and vanilla extract until well combined. Gradually add the flour and salt until a soft dough forms.
2. Chill the Dough
Flatten the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This helps the cookies hold their shape.
3. Make the Crumble Topping
In a small bowl, mix flour, brown sugar, salt, and cold butter with a fork or fingertips until crumbly. Set aside.
4. Shape and Fill
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll dough into 1-inch balls and place them 2 inches apart. Use your thumb or a spoon to make a small well in each.
5. Add the Jam
Spoon about 1/2 teaspoon of raspberry jam into each well. Don’t overfill—jam will spread as it bakes.
6. Sprinkle the Crumble
Generously top each cookie with the prepared crumble topping.
7. Bake
Bake for 14–16 minutes or until the edges are golden and the crumble is lightly browned. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Calories: 130
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Sugar: 8g
- Protein: 1g
Note: Values may vary based on specific ingredients used.
Healthier Alternatives for Raspberry Crumble Cookies
- Use coconut oil instead of butter for a dairy-free version.
- Choose a reduced-sugar raspberry jam or make your own.
- Use whole wheat pastry flour for a fiber boost.
- Swap in a flax egg to make the recipe egg-free.
Also check out our Oatmeal Craisin Cookies for a heartier, fruit-forward cookie option.
Flavor Variations to Try
- Lemon Raspberry Crumble Cookies: Add lemon zest to the dough and a bit of lemon juice to the jam.
- Chocolate Raspberry Crumble: Add mini chocolate chips to the crumble.
- Almond Touch: Replace vanilla with almond extract and sprinkle slivered almonds on top.
Looking for another fruity treat? Try our Raspberry Swirled Cheesecake Brownies for a decadent twist.
Pairing Ideas for Raspberry Crumble Cookies
- Drinks: Serve with black tea, coffee, or sparkling rosé.
- Plates: Stack with fresh berries and mint leaves for a spring dessert board.
- Gift Boxes: These cookies pack well for edible gifts during the holidays.
Pair with Valentine’s Day Funfetti Cookies for a romantic cookie assortment.
Serving Suggestions
- Tea Party Ready: Display on tiered platters for brunch or afternoon tea.
- Holiday Trays: Add to a mixed cookie platter with festive sprinkles.
- Mini Dessert Buffets: Serve warm with a small scoop of vanilla ice cream.
Browse more traybake-style and crumble-themed recipes like Raspberry Streusel Bars and Salted Caramel Crumble Bars.
Common Mistakes to Avoid
- Skipping the chill time: Warm dough spreads too much.
- Overfilling with jam: Leads to overflowing and sticky edges.
- Overbaking: Makes the cookies dry—look for just golden edges.
- Skipping parchment: Prevents sticking and ensures even baking.
Storing Tips for Raspberry Crumble Cookies
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps well up to 1 week (great for make-ahead).
- Freezer: Freeze unbaked dough balls and crumble separately. Assemble and bake fresh as needed.
These cookies hold their texture well and taste great at room temp or lightly warmed.
Conclusion
Raspberry Crumble Cookies offer everything you love in a dessert: buttery texture, bright berry flavor, and irresistible crunch. They’re as lovely to serve as they are to eat—making them a go-to recipe for casual snacks or special occasions.
Tried them? Leave a comment and tag SofyaRecipes on social to share your creations!
FAQs
Q: Can I use fresh raspberries instead of jam?
A: You can make a quick compote with fresh raspberries, sugar, and lemon juice. Just cool it before using.
Q: Do I need to chill the dough?
A: Yes! It helps the cookies hold their shape and improves texture.
Q: Can I double the recipe?
A: Absolutely. This recipe scales well and is great for batch baking.
Q: How do I keep the crumble topping from melting?
A: Use cold butter and avoid overmixing—it should stay chunky.
Q: Are these cookies freezer-friendly?
A: Yes—freeze the baked cookies or the dough for future use.
Looking for more berry bakes? Check out our Raspberry Lava Cake and Vanilla Raspberry Pancake Layer Cake for more raspberry-packed inspiration.