Buttery Raspberry Crumble Cookies With a Sweet Jam Filling Recipe

Introduction

These Buttery Raspberry Crumble Cookies combine a tender shortbread base with a sweet raspberry jam filling and a crunchy crumble topping. They offer a perfect balance of soft, buttery texture and fruity sweetness, ideal for any occasion.

Ingredients

• 1 cup (227g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam (smooth consistency)
• 1/2 cup (65g) all-purpose flour (for crumble)
• 1/4 cup (50g) granulated sugar (for crumble)
• 1/4 cup (56g) cold unsalted butter, diced (for crumble)

Instructions

1. Step 1: Cream the softened butter and granulated sugar together until light and fluffy. Mix in the vanilla extract.
2. Step 2: Gradually add the 2 cups of flour and salt to the butter mixture, stirring until just combined.
3. Step 3: Reserve one-third of the dough for the crumble topping. Press the remaining two-thirds evenly into a lined baking pan.
4. Step 4: Spread the raspberry jam evenly over the pressed dough, avoiding the edges.
5. Step 5: Prepare the crumble topping by combining the reserved dough with 1/2 cup flour, 1/4 cup sugar, and cold diced butter. Use a fork or pastry cutter to mix until coarse crumbs form.
6. Step 6: Sprinkle the crumble topping evenly over the jam layer without pressing it down.
7. Step 7: Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the topping is golden brown and edges start to pull away from the pan.
8. Step 8: Allow the cookies to cool fully before cutting the slab into squares or rectangles for serving.

Tips & Variations

• Keep the butter cold when making the crumble topping to ensure a coarse, crumbly texture.
• Use a smooth raspberry jam to prevent the cookies from becoming soggy.
• Stop mixing the crumble as soon as clumps form to avoid a tough topping.
• Try swapping raspberry jam for other fruit preserves like strawberry or apricot for a different flavor.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, warm gently in an oven at 300°F (150°C) for 5–7 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of jam?

Using frozen raspberries can add moisture and may make the cookies soggy. It’s best to use a smooth jam or preserves for a stable filling.

How do I prevent the crumble topping from melting into the jam?

Keeping the butter cold and mixing the crumble only until coarse crumbs form help maintain the crumble’s texture, preventing it from melting into the jam during baking.

Buttery Raspberry Crumble Cookies With a Sweet Jam Filling Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

Delight in these Buttery Raspberry Crumble Cookies featuring a tender shortbread base, a sweet and smooth raspberry jam filling, and a crunchy, buttery crumble topping. Perfectly balanced in texture and flavor, these cookies are baked to golden perfection and cut into squares for a delightful treat that combines softness, sweetness, and crumble in every bite.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 16–20 cookies (depending on size of squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup (227g) unsalted butter, softened
• 2/3 cup (135g) granulated sugar
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 teaspoon salt

Filling

• 1/2 cup raspberry jam (smooth consistency)

Crumble Topping

• 1/2 cup (65g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (56g) cold unsalted butter, diced

Instructions

1. Cream Butter and Sugar: In a mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy. Then, stir in the vanilla extract to infuse the dough with flavor.
2. Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed mixture, blending carefully until a smooth, tender shortbread dough forms.
3. Press Dough into Pan: Line a baking pan with parchment paper, then press two-thirds of the dough evenly into the bottom to form the cookie base.
4. Spread Raspberry Jam: Evenly spread the raspberry jam over the pressed dough layer, taking care not to extend the jam to the edges to prevent sogginess.
5. Prepare Crumble Topping: To make the crumble, combine all-purpose flour, granulated sugar, and cold diced unsalted butter. Use a fork or pastry cutter to blend until coarse crumbs form, making sure to stop mixing once clumps appear to avoid toughening.
6. Top with Crumble: Evenly crumble the cold butter mixture over the raspberry jam layer without pressing it down, allowing the topping to remain chunky for a crisp texture.
7. Bake: Place the pan in a preheated oven at 350°F (175°C) and bake for about 30 minutes, or until the crumble topping is golden brown and the edges of the cookies start to slightly pull away from the pan.
8. Cool and Slice: Remove from oven and allow the slab to cool completely in the pan. Once cooled, use a sharp knife to cut into squares or rectangles ready for serving.

Notes

• Keep the butter for the crumble topping cold to ensure a coarse, crumbly texture instead of a paste.
• Use a fork or pastry cutter to mix the crumble ingredients gently and avoid overworking the butter to maintain a tender topping.
• Do not spread the raspberry jam to the edge of the dough to prevent soggy edges.
• Allow the baked cookie slab to fully cool before cutting to keep the crumbs intact.

Keywords: buttery cookies, raspberry crumble cookies, crumble topping, shortbread cookies, jam filling, baked cookies, dessert recipe