Buttery Raspberry Crumble Cookies

Buttery Raspberry Crumble Cookies with a Sweet Jam Filling are tender, buttery, and filled with bright raspberry jam.

Introduction — Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

These Buttery Raspberry Crumble Cookies with a Sweet Jam Filling are simple to make and lovely to share.
They pair well with many simple sides; for a savory contrast try crispy herbed sweet potatoes with garlic lemon aioli.

Why make Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

Make these cookies when you want a small, pretty treat that feels special.
They bake in one pan and use pantry staples, so they are fast and not fussy.

How to make Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

Follow the simple steps and you will have warm jammy cookies.
While the cookies bake, you can toss together a quick salad like 30-minute roasted broccoli sweet potato chickpea salad to serve alongside.

Ingredients for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1/2 cup seedless raspberry jam

Directions for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

• Prepare the Oven and Muffin Tin: Preheat oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick spray or grease and flour the wells. Set aside.
• Make the Crust and Topping: In a bowl, cream the butter, granulated sugar, powdered sugar, vanilla, and almond for 1–2 minutes. Add flour and salt and mix just until combined. Keep mixture slightly crumbly.
• Form the Cookie Base: Scoop about 1/4 cup of the mix into each muffin well. Press into the bottom and up the sides, making a well in the center. Press gently—do not overpack.
• Add the Raspberry Filling: Spoon 1/2 to 1 tablespoon of raspberry jam into each center.
• Top and Bake: Sprinkle each with a heaping tablespoon of the remaining crumble. Bake 18–22 minutes, until edges are lightly browned.
• Cool and Serve: Let cool completely in the pan. Run a knife around edges if needed to remove.

How to serve Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

Serve these cookies at room temperature for the best texture.
They go well with tea, coffee, or a small fresh salad; see a list of easy side ideas in 10 side meal recipes to offer with frittatas.

How to store Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

Store cookies in an airtight container at room temperature for up to 3 days.
For longer storage, freeze cooled cookies in a single layer on a tray, then transfer to a bag for up to 2 months.

Tips to make Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

• Use softened butter, not melted, for the right crumb.
• Don’t overmix the dough; stop when the flour just disappears.
• Press dough gently into tins to keep the crust tender.

Variation for Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

• Use apricot, strawberry, or blackberry jam in place of raspberry.
• Add a sprinkle of sliced almonds on top before baking for crunch.
• Swap almond extract for lemon zest for a brighter note.

FAQs about Buttery Raspberry Crumble Cookies with a Sweet Jam Filling

Q: Can I use frozen jam or preserves?
A: Yes. Thaw slightly if very hard, then spoon in as directed.

Q: Can I make these smaller or larger?
A: Yes. Use a standard muffin tin and reduce bake time, or use mini tins and watch closely.

Q: Where can I buy good seedless raspberry jam?
A: If you need jam, buy it here.

Q: Can I make the dough ahead?
A: Yes. Keep dough in the fridge up to 24 hours, then press and bake as directed.

Buttery Raspberry Crumble Cookies

Tender, buttery cookies filled with bright raspberry jam, perfect for sharing and enjoying with tea or coffee.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 150 kcal

Ingredients

  

For the cookie base

• 1 cup unsalted butter, softened Use softened butter, not melted.
• 1/4 cup granulated sugar
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract Can be swapped for lemon zest.
• 2 1/4 cups all-purpose flour Don't overmix the dough.
• 1/4 teaspoon kosher salt

For the filling

• 1/2 cup seedless raspberry jam Substitute with apricot, strawberry, or blackberry jam if desired.

Instructions

 

Preparation

• Preheat oven to 350°F (175°C). Spray a jumbo muffin tin with non-stick spray or grease and flour the wells. Set aside.
• In a bowl, cream the butter, granulated sugar, powdered sugar, vanilla, and almond extract for 1–2 minutes.
• Add flour and salt to the mixture and mix just until combined, keeping the mixture slightly crumbly.

Forming the cookies

• Scoop about 1/4 cup of the mix into each muffin well and press into the bottom and up the sides, making a well in the center.
• Spoon 1/2 to 1 tablespoon of raspberry jam into each center.

Baking

• Sprinkle each cookie with a heaping tablespoon of the remaining crumble mixture.
• Bake for 18–22 minutes, until edges are lightly browned.
• Let cool completely in the pan. Run a knife around edges if needed to remove.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze cooled cookies in a single layer on a tray, then transfer to a bag for up to 2 months.

Keyword buttery cookies, cookies, easy dessert, jam filling, Raspberry