Buttery Raspberry Crumble Cookies With a Sweet Jam Filling Recipe
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.
- 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
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
- 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.
- Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the creamed mixture, blending carefully until a smooth, tender shortbread dough forms.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
